Eve collaborates with Everleaf on a mocktail menu for Dry January

EVE, the recently opened restaurant, bar and cafe located between the beautiful walls of the aparthotel Ember Locke, invites all those doing Dry January to have one last rendezvous before the end of the month.

Eve has collaborated with Everleaf, known for their award-winning, non-alcoholic aperitifs, sustainably sourced from botanicals. A limited-edition cocktail menu specially created for Dry January offers various tantalising mocktails and food pairing suggestions, which will surely get your taste buds buzzing.

Everleaf has composed three mocktails exclusive to Eve throughout January, which are all vastly different, ensuring a flavour for everyone.

The No’groni (£8.00) is perfect for those trying to hold onto the festivities of Christmas with flavours of Everleaf, Maple, Fresh Orange and Cinnamon. A Spiced Winter Spritz (£8.00) is created from Everleaf, Chili, Lime, Peppercorns and Soda, and the Hibiscus Frozen Margarita (£8.00) is ideal for those yearning for the summer days ahead with an ingredient list of Everleaf, Hibiscus, Fresh Lime and Agave.

As for the food pairing, a few of Eve’s most loved dishes are suggested to complement the non-alcoholic cocktails. The Chicken skewers with turmeric yoghurt and chilli (£15.00) make for a lovely light meal, the Ras el hanout lamb, baba ganoush (£16.00) and the Zhoug stonebass with smoked tomato chickpeas and toum (£16.00) are two other flavourful dishes to choose from.

The interiors exude elegance, and their classic food menu, created by Executive Chef Talia Prince, includes a diverse range of flavours from spicy to zingy to fresh, definitely making Eve not only great for Dry January but date nights, friendly catch-ups and impressive dinners too.

For all those who have come so far in their Dry January journey and want to celebrate one last time, Eve’s Dry January mocktail menu, in collaboration with Everleaf, will be sure to bring the month to a perfect ending with flavours which will tempt you to go back for more.

by Nicole Pereira

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