POPL's Non-Alcoholic Red Spritz x MURI Passing Clouds

We’re lucky to be poured in some incredible places — including POPL, Noma’s burger restaurant, where MURI features in two of their cocktails, both alcoholic and non-alcoholic.

Today, we’re excited to share the details behind one of them: the non-alcoholic Red Spritz they serve. It's a take on a floral, gin based sour topped with the sparkling and refreshing blend of fermented gooseberries, quince kefir, jasmine tea, and woodruff kvass.

See the video tutorial, from POPL's instagram.

To make the non alc gin:

• Juniper berries
• Coriander seeds
• Bay leaves
• Leftover citrus peels
• Cold water

Method:

1. Lightly crush the juniper berries and coriander seeds using a mortar and pestle.
2. Crumble in the bay leaves.
3. Add the citrus peels.
4. Pour over cold water, stir, and cover.
5. Leave to infuse in the fridge for 24 hours.
6. Strain before using.

You can store this in the fridge for 2–3 days — it gets more aromatic over time.

Assembling the Red Spritz:

• Non-alc gin (from above)
• Non-alcoholic bitters (we like something citrusy or floral)
  
• MURI Passing Clouds
• Ice
• Edible/local flowers, to garnish

Method:

1. Combine the base, and bitters to make the floral, gin based sour.
2. Strain into a chilled wine glass with fresh ice.
3. Fill to the top with MURI Passing Clouds.
4. Garnish with edible flowers or whatever’s growing nearby.
   
   

It’s bright, layered, and just sweet enough — like a cooler version of that dinner party buzz, bottled.

See the video tutorial, straight from POPL's instagram!