Blog Recipe Of The Week

Sober October Cocktails at Ascot

If you were lucky enough to attend Ascot’s Beer Festival over the weekend, you may have sampled one of their delicious non-alcoholic cocktails. Didn’t make it? Well fear not, we’ve got two of the recipes just for you to make at home. Featuring the non-alcoholic Espresso Stout Seltzer that combines cold brewed coffee and Irish stout syrup for the coffee lovers, and the Ginger Beer Sham-dy that is made from a blend of flavourful Jamaican ginger beer and non alcoholic Moritz lager. Full of flavour these cocktails are a perfect, tasty, non-alcoholic alternative you must try this October!

Espresso Stout Seltzer


150ml cold brew coffee

50ml sparkling water

15ml Stout Syrup

Orange wedge for garnish


For the Stout Syrup: Take a can or bottle of your preferred stout and add half the amount of granulated sugar. Over a low heat, heat the stout and sugar until the sugar is fully dissolved, stirring regularly without letting it boil. Leave to cool and place in a sterile container until ready for use.

For the Cold Brew: Grind your favourite coffee on the coarsest settings to achieve a breadcrumb-like consistency. Place the ground coffee in a sterile container and fill with cold water in a 1:8 coffee to water ratio. Stir well and leave to brew for 24/48 hours. Once brewed, strain through a muslin cloth until you have remover the coffee grounds. The coffee keeps in the fridge for up to 1 month.

For the Cocktail: Fill a tall glass with ice and add 15ml of the previously prepared stout syrup. Fill the glass 3/4 with the cold brew coffee and give it a good stir. Top up with sparkling water and garnish with an orange wedge.

Ginger Beer Sham-dy



150ml non-alcoholic lager

100ml ginger beer

2 drops of angostura bitters

Lime wedge and crystallised ginger for garnish


Fill a tall glass with a generous amount of ice. Add the ginger beer first and then top up with lager, or you can adjust the quantities to your taste.

Drizzle the angostura bitters on the top and garnish with a lime wedge and grated crystallised ginger.