Make this non-alcoholic spritz, then check out our virgin mary mocktail, gimlet mocktail and more mocktail recipes.

It’s plants first at Tendril, and with an inventive menu from chef Rishim Sachdeva, your taste buds are on course for a surprise. Vegetables are treated with utmost care, and dishes sing with incredible balance – and don’t get us started on that tiramisu. As Tendril is a popup, the space is clean and simple, but that, coupled with the plain black uniforms of the knowledgeable waitstaff, allows the food to shine.


  • 25ml Seedlip Grove 42 or any other citrus-based non-alcoholic gin
  • 10ml blood orange simple syrup
  • Franklin & Sons rhubarb & hibiscus tonic for topping up
  • 1 grapefruit slice, to garnish


  • STEP 1

    Tip the gin alternative and blood orange simple syrup in a highball glass filled with ice.

  • STEP 2

    Stir for a few seconds, then top up with the tonic and garnish with a grapefruit slice before serving.

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Highball glass filled with lime wedges and mint leaves

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