Add 50ml Feragaia, 20ml smoked seaweed syrup (Sugar kelp and lapsang souchong tea), 10ml white Modena vinegar to a highball glass. Add ice, top with soda and garnish with grapefruit dried sugar kelp.
Introducing the new PENTIRE Paloma Can, a vibrant, alcohol-free cocktail that combines...
Join VE Refinery at the Zug Christmas Market 2024
In a recent feature by peter Keller in the NZZ Bellevue, the trend of alcohol-free wines and sparkling wines is gaining momentum—and...
In a country celebrated for its refined tastes and appreciation for luxury, Switzerland is seeing a growing interest in high-quality, low-sugar, non-alcoholic...
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