Made from Plants & Sourced in a Positive Way
Non-alcoholic Bittersweet Aperitif
A bright aperitif that’s full of natural complexity, perfect for a spritz.
What they say
“Everleaf really raises the bar for grown-up non-alcoholic drinks”
Alice Lascelles, Financial Times.
“With its sophisticated, bittersweet citrus twist, this is one of the best alcohol-free aperitifs I’ve tasted”
Fiona Beckett, The Guardian
“A bold, balanced, brilliantly bittersweet lozenge of a sip”
Douglas Blyde, presenter and drinks journalist.
1 part Everleaf
3 parts light tonic
1 wedge of orange
Pour over ice and stir. A bright and natural non-alcoholic spritz, best enjoyed with friends.
Pour a good measure of Everleaf over ice, stir and garnish with an orange twist. An elegant drink full of deep, complex and natural flavours. A heady mix of aromas and spices with the bitter kick of a Negroni. Don’t worry about having a few!
40ml Everleaf bittersweet aperitif 50ml chamomile tea 15ml grapefruit & pink peppercorn cordial* Throw, strain into a cocktail glass Garnish with a grapefruit twist *500ml grapefruit juice 340g sugar 10g citric acid 5g crushed pink peppercorns Add all ingredients together and let stand for 6hrs, strain off and bottle. Refrigerate.
We are committed to the sustainable sourcing of our ingredients, conservation & supporting local communities
Our vanilla comes from north-eastern Madagascar, from a project that works directly with small-scale farmers to ensure they get the best price for their crop, as well as providing wider community-based education.
Our saffron comes from Spain, where the vivid crimson threads from the Crocus flower are collected by hand, dried and used to give colour, aroma and a unique flavour to Everleaf.
Our vetiver is sourced from a project in Haiti that works with communities to protect their livelihoods through reforestation, food security and the empowerment of local women.
Orris root (from Iris pallida) has strong family connections - Brian Mathew studied it extensively, publishing “The Iris” in 1981. It contributes earthy flavours and notes of violet, as well as helping the other botanicals work together in harmony.
Angelica is commonly used in gins, liqueurs and (if you hadn’t already guessed) aperitifs, giving an earthy, bittersweet, slightly musky flavour. It also helps to bind the other flavours together, making for a deliciously complex, elegant and balanced aperitif.
From SE Asia, the bark of Cinnamomum cassia adds a warmth, spice and some sweetness to the mid-palate of Everleaf. The bark is harvested every few years and does not kill the tree, making this a very sustainable spice.
Voodoo Lily, Amorphophallus konjac, is an arum with a huge flower and big tuber that grows across China and Japan. We use an extract from the tuber to give texture and mouthfeel to Everleaf.
Non-alcoholic & bittersweet
Everleaf is perfect served with soda in an uplifting spritz.
Exceptionally aromatic, Everleaf has complex notes of vanilla and saffron for richness, gentian and iris for wild bitterness and earthy warmth, as well as vetiver and orange blossom for freshness and vibrancy.
Finally, we use voodoo lily and acacia to give texture and length that other non-alcoholic drinks lack.
Meet the founder
Founder Paul Mathew is a conservation biologist and bar owner with a long family connection to botany and the environment.
He wanted to create a delicious and fun non-alcoholic drink to give people more choice when they don’t necessarily want to drink, and to also to embrace the concept of sustainability - sustainable consumption as well as sustainable sourcing.