The inside view of life in the Drinks Kitchen
We discovered and fell in love with our cinchona extract a few years ago when we were working on new flavours for tonic water. Cinchona, pronounced sing-koh-nuh, is a species of plants, mainly trees, native to the Andes of South America; the bark of some contains quinine.
Cooking has been a passion of mine since secondary school when I took home economics for one of my options and during those early teenage years, I had a few favourites recipes; cheese souffle, lemon meringue pie & donuts. Note the odd one out there? Where did cheese souffle come from? Even at 13, I had highfalutin ideas!
My friend Neil and I are starting a business making non-alcoholic drinks. We both wanted to have something grown up and full of flavour to drink on days when we are being good and not drinking wine. For me, that’s something I am trying to do more and more. As much as I love a massive glass of New Zealand sauvignon, it just doesn’t love me back the same anymore!
Neil and I have worked together creating drinks for other companies on and off, since around 2000. At first, we were just work colleagues. Then one day I had a run in with the Cleats on my new bike pedals and broke my arm. Lucky Neil got allocated the job of picking me up for work each day.
I think we first really bonded over S Club 7’s ‘Reach for the stars’ which we car danced to on the journey home from work.