Our non-alcoholic cocktails
Discover all our cocktail ideas to sublimate your djins and dazzle your taste buds!
Release your spirit !
- Classical
- Difficulty : Easy
DJIN TONIC
- Glassware : highball
- Technical : Built (mix directly in the glass over ice)
- 4 cl Djin
- 8 cl tonic water
Garnish: Lemon zest
Products :
- DJIN PASSION
30.90€
- DJIN IMMUNITY
33.90€
- Classical
- Difficulty : Medium
TURKISH COLD BREW
- Glassware : cofee cup
- Technical : built
- 2 cl of djin
- 2 cl of lemon juice
- 2 cl of eucalyptus/cardamom/pine bud syrup
- 8 cl of cold brew coffee
Garnish:
Cardamom seed
Cold Brew Coffee:
Infuse 105 grams of coffee in 1 liter of cold water for 24 hours.
Eucalyptus/Cardamom/Pine Bud Syrup:
Infuse 50 cl of water with 15 grams of eucalyptus, 15 grams of pine buds, and 10 grams of green cardamom in the refrigerator for 24 hours. Strain and dissolve 500 grams of sugar in the infused liquid.
Products :
- DJIN PASSION
30.90€
- Creation
- Difficulty : Difficult
MAISON DÂME (BLANCHE)
- Glassware : cup
- Technical : shaker
- 5 cl Djin
- 1 egg white
- 2 cl lemon juice
- 1.5 cl simple sugar syrup
No garnish
Shake the shaker without ice cubes for 30 seconds. Add the ice cubes and shake again for 15 seconds Pour, filtering through a fine sieve
Products :
- DJIN PASSION
30.90€
- DJIN IMMUNITY
33.90€
- Classical
- Difficulty : Medium
VIRDJIN MOJITO
- Glassware : highball
- Technical : shaker
- 4cl Djin
- 2 cl lime juice
- 2 cl simple syrup
- 8 mint leaves
Garnish: Mint sprig
Shake for 8 seconds. Strain over ice using a fine mesh strainer. Top up with sparkling water.
Products :
- DJIN PASSION
30.90€
- Creation
- Difficulty : Difficult
CHARENTES MULE
- Glassware : Highball or copper tumbler
- Technical : built
- 5 cl Djin
- 10 cl ginger kombucha
- 1.5 cl lime cordial
Garnish: lime zest
Lime cordial: Mix until dissolved 20cl of lime and 200g of white sugar. Store in a cool place To go further with the cordial: the day before, take the zests from 8 limes and place them in an airtight jar and cover them with 200g of sugar. The next day, remove the sugar soaked in the essential oils of lemon zests and mix it with the lemon juice.
Products :
- DJIN PASSION
30.90€
- DJIN IMMUNITY
33.90€
- Creation
- Difficulty : Difficult
MANDY SOUR
- Glassware : highball or cup
- Technical : shaker
- 5 cl Djin
- 1 egg white
- 5 cl mandarin juice
- 2 cl lemon juice
- 1.5 cl cane sugar syrup
- 1 barspoon of orange blossom floral water
Garnish : Timut pepper
Shake the shaker without ice for 30 seconds. Add the ice cubes and shake again for 15 seconds. Pour through a fine strainer
Products :
- DJIN PASSION
30.90€
- DJIN IMMUNITY
33.90€
- Classical
- Difficulty : Easy
PALOMA
- Glassware : highball
- Technical : built
- 4 cl Djin
- 2 olive brine barspoon (optional)
- 8 cl grapefruit soda
Garnish: Lemon zest
Products :
- DJIN IMMUNITY
33.90€
- Creation
- Difficulty : Difficult
TCHAIQUIRI
- Glassware : cup
- Technical : shaker
- 3 cl Djin
- 2 cl maple-tonka syrup
- 2 cl red fruits green tea cold brew
- 2 cl lime juice
No garnish
Red fruits green tea cold brew:
Infuse 24 hours 1 tea bag of red fruits green tea in 250ml of cold water
Maple-tonka syrup:
Infuse 50 cl of water in a cool place with 2 Tonka beans cut in 2, added with a tablespoon of maple syrup for 24 hours. Filter and then dissolve 500 grams of sugar in it
Products :
- DJIN IMMUNITY
33.90€
- DJIN PASSION
30.90€
- Creation
- Difficulty : Medium
FOL AMOUR
- Glassware : highball
- Technical : built
- 5 cl Djin
- 2 cl Beet shrub
- 6 cl tonic water
No garnish
Beet shrub :
100g of raw beets
12cl of cider vinegar
2 teaspoon of salt
1 teaspoon of sugar
1 teaspoon black pepper
Wash, peel and dice the beetroot. Sprinkle with salt (1 teaspoon) then mix and then leave to stand for an hour. Rinse the diced beets and then put them in an airtight jar. Put the vinegar with sugar, salt and pepper (1 teaspoon for each) in a saucepan and bring to the boil. Pour the hot liquid over the beets then close the jar and leave to cool. Finally, let stand 24 hours before filtering.
Products :
- DJIN IMMUNITY
33.90€
- Creation
- Difficulty : Medium
DJINLET
- Glassware : cup
- Technical : stirred (prepare the cocktail in a mixing glass filled with ice, stirring with a spoon before straining)
- 5 cl Djin
- 3 cl lemon-green olive oleosaccharum
Garnish : black olive
Lemon-green olive oleosaccharum : In a jar, place the zest of 2 well-washed whole organic lemons with 50g of sugar and a handful of pitted green olives. Leave the mixture to rest for 24 to 48 hours, pressing from time to time, until it becomes oily and syrupy, then strain, making sure to extract as much syrup as possible.
Products :
- DJIN IMMUNITY
33.90€
- Creation
- Difficulty : Medium
PRINCESSE JASMINE
- Glassware : old fashionned
- Technical : built
- 3 cl of djin
- 3 cl blueberry cordial
- 5 cl sage-infused coconut water
- 1.5 cl rice vinegar
Sage-infused coconut water: 60 cl coconut water and 1 bunch of sage, infused for 24 hours in the fridge
Blueberry cordial: Mix until dissolved 200 grams of sugar with 40 cl of organic blueberry juice
Products :
- DJIN PASSION
30.90€
- DJIN IMMUNITY
33.90€
Share your cocktails with us!
Don’t hesitate to share your homemade cocktails and other original creations with us, and we’ll republish them on instagram! @djinspirits
Anna K.
Gaspard D.
Stella B.
Stéphanie M.
Fabien M.
Hervé L.
