‘No Gin’, Pear, Parsnip and Hibiscus Cocktail

'No gin', pear, parsnip and hibiscus cocktail in a crystal glass with ice and a slice of parsnip to decorate.

As part of our trilogy of mocktails for Dry January – our second contender is the ‘No Gin’, Pear, Parsnip and Hibiscus Cocktail – YUMMY!


Juniper Syrup

  • 2 tbsp juniper berries ground
  • 1 cup water
  • 1/2 cup agave nectar

Hibiscus Solution

  • 1 cup hibiscus flowers
  • 1.5 cups water


  • 50ml parsnip juice
  • 75ml granny smith apple juice
  • 75ml conference pear juice
  • 25ml juniper syrup
  • Squeeze lemon
  • Parsnip stick to garnish


  • Grind the juniper. 
  • Put in a pan with water and simmer until reduced by half.
  • Then add the agave nectar and set aside, strain when cool.
  • For the hibiscus solution, steep the flowers in hot water. Overnight were possible to intensify the flavour.
  • Cut the parsnip, apple, and pear for juicing.
  • Drizzle some lemon to prevent discolouration.
  • Juice the fruit and veg and set aside in separate containers.
  • Add ice to a cocktail shaker.
  • Then add the parsnip, apple, pear and lemon juice, hibiscus, and juniper syrup.
  • Shake.
  • Add ice to your glass and pile high.
  • Then add the parsnip stick for garnish and pour. 
  • Using a squeezy bottle finish the cocktail off with a squeeze of hibiscus.

    As Nan would say, “BOB’S YER UNCLE, FANNY’S YER AUNT!” 

    Apply Now

    (Opens email - please tell us a bit about yourself and include your CV + 2 references :-))

    Leave a Reply

    Your email address will not be published. Required fields are marked *