Spice up your holiday drink recipes with Ghia Apéritif

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Ghia is a Mediterranean inspired, non-alcoholic aperitif made from pure, natural botanical extracts. Founder and CEO of Ghia Mélanie Masarin says “I love bringing people together, hosting dinner parties, and creating safe spaces that spark meaningful conversations. Over the last few years I realized that alcohol wasn’t for me and there weren’t many non-alcoholic alternatives on the market that were easily adaptable to people with varying lifestyles.”

She thought of Ghia after a trip to Milan with friends, “I started thinking about how I could bring more intention to drinking, in the same way there’s intention to enjoying a great meal,” Mélanie told us. “I looked around the table and saw people sipping on Aperol Spritz’s and wanted to bring that same element of togetherness and spirit to drinking. My goal was to create a beverage that feels inclusive and intentional with every sip and brings more connection and clarity to socializing.”⁠ Ghia is not just a substitute, it is an imaginative aperitif with endless recipe possibilities.

Ghia just launched some amazing holiday recipes to help switch up your usual mulled wines, hot toddies, and spiked hot chocolates (without the hangover!). Check out the recipes below from Ghia experts for this holiday season, and explore our feature with Mélanie.


Camille Becerra’s

Not Frosé

Ghia blended with coconut water, cherry juice, frozen blueberries and cranberries, dates

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Ghia Frozen

“Regardless of the season I love a frozen treat… This red fruit blended drink is super charged with antioxidants. I recommend tucking into it with a spoon…” –Camille Becerra

Ingredients

1.5 oz Ghia, on additional 0.5 oz as floater

2 oz liquid of choice: juice, aloe water, coconut water or alternative milk

1 oz elderberry or tart cherry juice

4 oz frozen blueberries

2 oz frozen cranberries

2 dates, pitted

How to make

Buzz all ingredients in a blender until smooth. Add a touch more liquid to encourage blending if need be. Careful not to overblend as it can warm ingredients and you’ll lose the thickness. Pour into a glass and float the additional Ghia on top.

 

Gerardo Gonzalez’s

Ghia Godfather

Ghia with lemon juice, Orgeat, apricot preserves, egg white, lemon twist 

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Ghia Sour

“I secretly love amaretto and I will forever associate it with the holidays because that is the only time I recall seeing any bottles of it. The flavor of bitter almond always reminds me of marzipan-like treats that would decorate the tables. Like a gold old fashioned sour, it’s refreshing enough to drink multiples with the mouth feel to satisfy even after one.” –Gerardo Gonzalez

Ingredients

1.5 oz Ghia

1 oz fresh lemon juice

0.25 oz orgeat

0.25 oz apricot preserves (or any stone fruit jam)

1 egg white

Lemon twist for garnish

How to make

In a shaker glass, add Ghia, lemon juice, orgeat, preserves, and egg white. Dry shake without ice to structure the foam. Add in large ice cubes and shake vigorously. Strain into a chilled coupe and garnish with a lemon twist.

 

Clare de Boer’s

Slow Burn

Ghia warmed with honey, coriander, fresh ginger

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Mulled Ghia

“Because more bitter is better in my book! Here’s what I’d rather drink to a hot-toddy…” –Clare de Boer

Ingredients

2 oz Ghia

8 oz water

1 sp honey

1 tsp coriander and/or fennel seeds, whole

Fresh ginger, peeled and sliced

How to make

Combine water and fresh ginger slices with coriander and/or fennel seeds in a saucepan over low heat and stir until sugar has dissolved. Bring to a simmer and let steep for one hour, then strain. Add a lug of Ghia and honey to taste. Drink from a mug while it’s warm

 
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