Five amazing botanicals in Everleaf non-alcoholic aperitif #London #Everleaf
Charlotte Elizabeth visits Hide Bar in London to investigate the buzz behind the new non-alcoholic aperitif, Everleaf.
As the weather beings to warm and the days get longer, people across the country are buying new BBQ’s and dusting down the outdoor furniture. The plans of summers spent in the garden with friends and family are inspiring many to try new recipes and find that perfect beverage to hydrate and quench thirst. Looking for something a bit more grown-up than orange squash? More sophisticated than coca-cola? More interesting than sparkling water? Everleaf has you covered with their bittersweet, bold and aromatic beverage, which offers fantastic natural complexity without alcohol. Everleaf pairs excellently with soda and an orange wedge for a clean take on the popular Aperol spritz, while cocktail lovers can indulge in creating creamy, citrusy Everleaf sours.
Everleaf was created by Paul Mathew, a conservation biologist turned bartender, who has a long running family connection to botany and the environment. After studying conservation and working for environmental charities, traveling the world gave Mathew a great appreciation of flavour. Everleaf was born as a combination of his two great passions. Indeed, delving into the ingredients list of the sustainable spirit drink, there are some amazing treasures to be found…
Voodoo Lily is one of the key ingredients, giving Everleaf its unique smooth texture; something which is missing from many alcohol-alternatives. The Voodoo Lily (aka amorphophallus konjac) is an arum with a huge flower and big tuber that grows across China and Japan. Everleaf uses an extract from the tuber to give the drink its silky mouthfeel.
The Everleaf saffron is sourced from Spain, where the vivid and instantly recognisable crimson threads of the Crocus flower are collected and dried by hand. Saffron helps to bring bright colour, aroma and a unique flavour to Everleaf.
Stories of economic sustainability practices, as well as environmental, can be found within the Everleaf botanicals. The vetiver used in the beverage 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.
This ingredient has strong family connections for founder Paul Mathew, whose father studied the plant extensively during his work at Kew Gardens, publishing the book “The Iris” in 1981. Orris root (from Iris pallida) contributes earthy flavours and notes of violet to the drink, as well as bringing harmony to the blend of other botanicals.
One botanical which Everleaf shares with gin and liqueurs is Angelica, which contributes to the complexity of the non-alcoholic aperitif. Angelica brings an earthy, bittersweet and slightly musky flavour, while helping to bind other flavours together.