Everleaf Bittersweet Non-Alcoholic Aperitif
"A brilliant, vibrant, verdant, vetiver whizz”
Jane MacQuitty, The Times
Jane MacQuitty, The Times
No artificial colours & flavours, Vegan & Gluten Free
Perfect in a spritz
A complex infusion of botanical extracts and distillates inspired by founder, Paul Mathew's, conservation work around the world and all the drinks he’s made as a bartender. They include vanilla & saffron for richness, gentian & iris for wild bitterness and earthy warmth, as well as vetiver & orange blossom for freshness and vibrancy.
An Everleaf Spritz is the perfect way to unwind at the end of a long day and contains just 48 calories for a large Spritz (50ml Everleaf and 150ml light tonic).
A 500ml bottle contains up to 20 servings.
FREE UK SHIPPING
Everleaf is gluten free and suitable for vegans.
Everleaf does not need to be refrigerated, and is best consumed within three months of opening. Everleaf is made from natural ingredients so some separation may occur - if so, please tip the bottle to gently mix.
We will dispatch your bottle in FSC certified recyclable cardboard with no plastic.
Nutritional information per 100ml:
Energy 214kj/51kcal Carbohydrates 12.6g of which sugars 12g
Contains a negligible amount of fat, saturates, protein & salt.
Ingredients: Water, fair-trade unrefined organic cane sugar, acacia gum, konjac, natural botanical distillates & extracts. Preservatives: potassium sorbate, sodium benzoate. Acids: citric acid, malic acid, trisodium citrate.
Everleaf contains extracts and distillates of the following ingredients:
Saffron, vanilla, orris root, gentian root, vetiver, cassia, cinnamon, orange blossom, pink peppercorn, liquorice, fennel, angelica, coriander seed and chamomile.
Our favourite Everleaf drinks
1 part Everleaf
3 parts light tonic
1 wedge of orange
Pour Everleaf over ice, add tonic and stir. A bittersweet non-alcoholic spritz with depth and complexity.
35ml Fresh Pink Grapefruit Juice
Dissolve the honey in the grapefruit juice in a glass or shaker. Add Everleaf and ice then stir or shake until chilled. Strain into a cocktail glass and garnish with a twist of grapefruit.
Pour a good measure of Everleaf over ice, stir and garnish with an orange twist. A complex non-alcoholic alternative to be savoured after dinner.
Our vanilla comes from northeastern 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 currently comes from Spain, at the Western end of the natural habitat range of Crocus sativus. The vivid crimson threads from the 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.
Natural & sustainable
We are committed to the sustainable sourcing of ingredients, conservation & supporting local communities
We believe that the key to sourcing the best ingredients is not only quality of the ingredient itself, but making sure that we become part of the natural and local system while sourcing them. We are sourcing these ingredients with people and nature in mind.