Receive our Newsletter

The hush lifestyle delivered straight to your inbox with news, promotions and favourite content from our blog

  • Five Drinks for Surviving Dry January

    If you're attempting to partake in dry January this year or just need a bit of an alcohol detox after the Christmas merrymaking, we've got your Friday night beverage in hand. Try one of these delicious alcohol free drinks to fill the cocktail shaped hole in your heart...

    Rhubarb Rose Fizz

    Serves 2

    I N G R E D I E N T S 

    5 cups of fresh or frozen rhubarb (cut into ½ inch pieces)
    1 cup sugar
    3 cups water
    2 tbsp dried rose petals
    1 cup lemon juice
    1 egg white per drink (or a splash of club soda can be substituted)
    crushed dried rose petals and fresh rhubarb for garnish

    M E T H O D 

    In a pot, combine the rhubarb, sugar, water and dried rose petals. Bring to a boil and then reduce the temperature and simmer for 20 mins of low heat. Pour through a fine metal sieve to remove the rhubarb pulp. Add the lemon juice and stir to combine. Store the rhubarb rose syrup in an airtight container in the fridge for up to 2 weeks.

    When you are ready to mix and serve a drink, place ice, one egg white and ½ cup of the syrup in a shaker or large glass jar with a lid. Shake vigorously till it is frothy with foam. 

    Pour through a small fine metal sieve to keep the ice cubes out of the drink. Top each drink with a sprinkling of dried rose petals and a knot of rhubarb. To make the knot, use a vegetable peeler, and peel off a 6 inch length of the rhubarb, then simply tie it in a knot in the centre.

    Recipe from Oleander & Palm

    Vanilla Grapefruit Mocktail

    Serves 1

    I N G R E D I E N T S

    ½ of a fresh ruby red grapefruit
    ¼ tsp real vanilla extract
    fizzy water to top
    mint (optional)

    M E T H O D

    Squeeze the grapefruit into a 12 ounce glass

    Add vanilla (and a sprig of mint if so inclined). Top with ice and fizzy water

    Recipe from Recipe Fiction

    Honey Berry Kombucha Smash

    Serves 2

    I N G R E D I E N T S

    1 cup fresh blueberries
    2 tbsp honey
    ½ cup fresh raspberries
    1 (12 ounce) bottle of kombucha (we recommend ginger or strawberry)
    4 ounces ginger beer
    fresh mint or basil to garnish 

    M E T H O D

    Place the blueberries and the honey in a saucepan and heat over medium-low heat. Cook for 4 to 5 minutes, until the berries are bursting and juicy. Turn off the heat and add the blueberries to a jar or bowl. Top with the raspberries and add about 1/2 cup of kombucha. Muddle the berries with the kombucha until they are somewhat smashed.

    Fill two glasses glasses with crushed ice. Add some of the smashed berry + kombucha mixture to each. Top with more kombucha, leaving a bit of room for the ginger beer. Top with the ginger beer. Add a bit more of the smashed berries on top and garnish with fresh mint or basil if desired.

    Recipe from How Sweet Eats

    Refreshing Blackberry Mocktail

    Serves 6

    I N G R E D I E N T S

    16 Ounces frozen or fresh blackberries
    crushed ice
    7-Up
    rosemary for garnish

    M E T H O D

    Muddle thawed blackberries at the bottom of each glass, until broken up and they release their juice.

    Fill ¾ of the glasses with crushed ice. 

    Pour 7-Up over the ice. 

    Garnish with a few blackberries and a sprig of rosemary. 

    Recipe from Your Marketing BFF

    Honey Roasted Pear Sparkling Mocktail

    Serves 5-6

    I N G R E D I E N T S

    6 steckler pears or 1lb pears sliced in half
    ¼ to ⅓ cup honey (divided)
    1 tbsp balsamic vinegar
    ¼ tsp cinnamon (divided)
    pinch of ground nutmeg
    2 tbsp apple juice or water
    pinch of ground clove
    1 tsp vanilla
    24-28 ounces sparking white grape juice
    brown sugar or coconut palm sugar to coat rims of glasses (optional)
    fresh thyme, sage, or rosemary to garnish

    M E T H O D

    Preheat oven to 400F and line a baking sheet or grease it well. Slice your pears in halves or quarters. Remove the stems.

    In a small bowl, whisk together 2 tbsp honey, 1 tbsp balsamic vinegar, 1/8 tsp cinnamon, and pinch of ground nutmeg. Brush this over the pears, evenly.

    Place pears in oven for about 20 to 25 minutes, until soft and pears are browned on bottom. If you are using larger pears, they will take longer to roast. Steckler Pears take closer to 22 minutes.Remove from oven. Once cooled, scoop out the seeds from the pears.

    Place your honey roasted pears in a blender or food processor with vanilla and 2 tbsp juice or water. Blend until puréed. Add puréed pears to large glass pitcher or glass serving bowl. Let it chill before serving.

    Once ready to serve, add a pinch of ground clove, 3 to 4 more tablespoons of honey, 24-28 ounces sparking white grape juice to the pitcher or bowl. Stir together. 

    Coat wine classes or cocktail classes in brown sugar or coconut sugar. Then pour 5- 6 ounces of the sparkling cocktail mix into each class.

    Garnish with a sprig of thyme, sage, or rosemary (optional)

    Recipe from Cotter Crunch