Verjuice, or verjus, is an ancient ingredient that’s seeing a revival in modern kitchens. It’s the pressed juice of unripe and unfermented grapes. Verjuice has a sharp, fruity flavour with a gentle acidity that makes it a popular substitute for vinegar or lemon juice in cooking. But verjuice isn’t just amazing with food – it’s fantastic in drinks, too!
The famous Australian cook and restaurateur, Maggie Beer, is the first person to ever produce verjuice commercially. It’s thanks to her that this largely forgotten ingredient is back in the spotlight. These are just a few of the ways she recommends enjoying verjuice as a drink.
Maggie Beer’s verjuice is mildly sweet and fruity with a soft acidity and hints of florals. Maggie herself often enjoys a glass of verjuice poured simply over ice with a little fresh mint. On a hot and humid day, there are few things more refreshing.
For another refreshing drink, dilute Maggie Beer’s verjuice to taste with chilled sparkling water or soda water. Serve in a tumbler over ice with fresh lime and mint, or pour into a champagne flute for some non-alcoholic bubbly at parties. Cheers!
G, T & V
Put a Maggie Beer twist on your gin & tonic by adding a dash of verjuice. It does wonders to lift the flavours in the gin, and can even help to balance out the bitterness in an especially bitter tonic.
Verjuice Vodka Martini
If you’re looking for new ways to enjoy this classic cocktail, replace the vermouth in a Martini with verjuice. Shake 60ml of vodka and 15ml of Maggie Beer’s verjuice in a shaker half–filled with ice. Strain into a martini glass and garnish with a twist and/or bruised green olive. Serve immediately.
For even more information on verjuice and how to use it, read our dedicated verjuice article.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.