Feragaia is an alcohol-free spirit from Scotland, made from a blend of land and sea botanicals. It is built to be drunk the way you would drink a good gin or whisky: long and cold over plenty of ice, or mixed into something with a little more going on. You do not need a bar kit to get started. The first three recipes below take about a minute, and the last two are for when you want to make something special.
Every recipe uses a 50ml serve of Feragaia over plenty of ice.
Feragaia - Ginger
The easiest way into the range, and the one with the most punch. Ginger brings warmth and spice, and the savoury botanicals in Feragaia keep it from tasting like a plain soft drink.
- 50ml Feragaia
- Plenty of ice
- Ginger ale or ginger beer, to top up
- A small squeeze of fresh lime
Fill a tall glass with ice, pour in the Feragaia, top with ginger ale or ginger beer, and finish with a squeeze of lime. Ginger beer gives a spicier, more fiery drink; ginger ale is softer and sweeter.
Feragaia - Soda
The cleanest, driest way to drink it. With nothing but soda and lemon, you taste the botanicals themselves, which makes this the best serve for working out whether you like Feragaia.
- 50ml Feragaia
- Plenty of ice
- Soda water, to top up
- A lemon garnish
Pour the Feragaia over ice, top with soda, and add a slice or twist of lemon.
Feragaia - Tonic
Tonic adds a little bitterness and sparkle, so this is the closest thing to a classic gin and tonic. It is a good pick when you are hosting and want something that looks and tastes like a proper drink.
- 50ml Feragaia
- Plenty of ice
- Tonic water, to top up
- An orange slice garnish
Build it over ice in a large glass, top with tonic, and add the orange slice.
Feragaia - Land Collins
This one takes its cue from the woods. A pine syrup made from Douglas fir stands in for the usual sugar, giving the drink a fresh, resinous edge that pairs well with lemon.
- 50ml Feragaia
- 20ml pine syrup (Douglas fir)
- 15ml fresh lemon juice
- Soda water, to top up
- A sprig of pine, to garnish
Add the Feragaia, pine syrup and lemon juice to a glass filled with ice, stir briefly, top with soda, and garnish with the pine sprig. The pine syrup is a specialist ingredient, so plan ahead if you want to make this one.
Feragaia - Sea Collins
The coastal counterpart to the Land Collins. A smoked seaweed syrup, made with sugar kelp and Lapsang souchong tea, gives it a savoury, smoky depth, and a little white wine vinegar sharpens it instead of lemon.
- 50ml Feragaia
- 20ml smoked seaweed syrup (sugar kelp and Lapsang souchong tea)
- 10ml white Modena vinegar
- Soda water, to top up
- Dried sugar kelp with grapefruit, to garnish
Add the Feragaia, seaweed syrup and vinegar to a glass of ice, stir briefly, top with soda, and finish with the dried kelp garnish. Like the pine syrup, the seaweed syrup is a specialist ingredient.
Tips for a better serve
- Use plenty of ice. A glass packed with ice melts more slowly, so the drink stays cold and does not turn watery.
- Chill the mixer as well as the glass.
- Top up gently, pouring down the side of the glass, to keep the fizz.
- Start with the simple serves, then move on to the Collins once you know which flavours you like.