AT-HOME RECIPES

Each serve blends TRIP’s mindful drinks with our signature flair. Perfect for soothing, lifting & refreshing.
Below, discover our at-home recipes and recreate the magic in your kitchen.

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GRAPEFRUIT ZEN

Makes: 1
Glassware: Rocks Glass

Ingredients

• 50ml Sipsmith Freeglider

• 50ml Grapefruit Juice

• 25ml Apricot Purée

• 50ml TRIP Blood Orange & Rosemary

• Grapefruit Foam (see recipe below)

• TRIP CBD Gummy (to garnish)

• Cubed Ice

• Cocktail Pin (optional)

Method

Add Sipsmith Freeglider, grapefruit juice, apricot purée and TRIP to a mixing glass.

Stir quickly to ensure the purée is fully combined.

Add cubed ice and stir for 30 seconds or until condensation forms.

Strain into a rocks glass filled with cubed ice.

Garnish with a layer of grapefruit foam and a cocktail pin topped with a TRIP CBD gummy.

Grapefruit Foam

Makes: 425ml

Ingredients

• 125ml Bristol Syrup Co. Grapefruit Sherbet

• 125ml Apple Juice

• 125ml Aquafaba

• 50ml Simple Syrup (1:1)

With a 500ml Foamer

Combine all ingredients in a jug.

Pour into the foamer, secure the lid and charge with one N2O cartridge.

Shake well. Keeps up to 4 days refrigerated.

Without a Foamer

Stir ingredients in a bowl until fully combined.

Whisk with an electric whisk until stiff peaks form.

Transfer to a piping bag and refrigerate. Keeps up to 4 days.

RHUBARB LAVA

Makes: 1
Glassware: Test Tube or Flute

Ingredients

25ml CleanCo Clean G Rhubarb

25ml Rhubarb Sugar Syrup

15ml Lemon Juice (1 tbsp)

50ml TRIP Elderflower & Mint

Rhubarb Caviar (see recipe)

Dry Ice (optional)

Cubed Ice

Method

Add CleanCo Clean G Rhubarb , rhubarb syrup, lemon juice and TRIP to a mixing glass.

Add cubed ice and stir for 30 seconds.

Strain into your chosen glassware.

Garnish with a bead of dry ice (optional) and a teaspoon of rhubarb caviar.

Rhubarb Caviar

Ingredients

100ml Alginate Mix

25ml Rhubarb Sugar Syrup

25ml Grenadine Sugar Syrup

Mix well and store in a clean bottle. Keeps for at least 4 days refrigerated.

Alginate Mix

Makes: 750ml

9g Sodium Alginate Powder

750ml Filtered Water

Blend for 30 seconds until smooth. Store in a sterilised bottle (keeps 4 days).

Calcium Solution

Makes: 750ml

22.5g Calcium Lactate Powder

750ml Filtered Water

Blend until dissolved. Store in a sterilised bottle (keeps 3 days).

To Create Caviar

Use a syringe or pipette to drop the rhubarb mixture into the calcium bath.
Strain and refrigerate (keeps 2 days).

CALM TIDE

Makes: 1
Glassware: Wine Glass

Ingredients

25ml Pentire Coastal Spritz

15ml Lime Juice (1 tbsp)

15ml Grapefruit Sherbet Sugar Syrup (1 tbsp)

5ml Agave (1 tsp)

2 tsp Marmalade

100ml TRIP Blood Orange & Rosemary

Dehydrated Citrus Wedges (optional)

Cubed Ice

Method

Add all ingredients except TRIP to a shaker.

Add cubed ice and shake for 30 seconds.

Prepare a wine glass with ice.

Add TRIP to the shaker and strain into the glass.

Garnish with dehydrated citrus wedges.

Dehydrated Citrus Wedges

Slice citrus into 1cm wedges.
Dehydrate in an oven at 55°C (Gas Mark 1/8) or a dehydrator for 12 hours.
Store in an airtight jar at room temperature.

GINGER MIND MULE

Makes: 1
Glassware: Highball

Ingredients

25ml Botivo

25ml Lemon Juice

100ml TRIP Peach & Ginger

Ginger Foam (see recipe)

TRIP Magnesium Gummy (to garnish)

Cubed Ice

Cocktail Pin (optional)

Method

Add Botivo, lemon juice and TRIP to a mixing glass.

Add cubed ice and stir for 30 seconds.

Fill a highball with ice, strain mixture into the glass.

Top with ginger foam and garnish with a cocktail pin + TRIP gummy.

Ginger Foam

Makes: 500ml

Ingredients

200ml Ginger Sugar Syrup

150ml Ginger Beer

150ml Aquafaba

With a 500ml Foamer

Combine ingredients in a jug, ensuring ginger beer is no longer fizzy.

Transfer to foamer, charge with N2O, shake.

Keeps 4 days refrigerated.

Without a Foamer

Mix ingredients thoroughly, letting fizz dissipate.

Whisk until stiff peaks form.

Spoon into a piping bag and refrigerate (keeps 4 days).

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