Pure Heaven Non-Alcoholic 100% Concentrate White Grape Celebration Drink, 6x750ml, (Pack of 6 Bottles)

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Typical Ingredients: Green tea, Water, Sugar, Cardamom, Cinnamon, Saffron, Cloves, Rose Petals, Sliced Almonds, Dry Fruits If you are travelling on a hot summer day and want to cool off with a filling Yoghurt-based drink, look no further than the Lassi. The Punjab region in India is famous for its rich and creamy Lassi preparations that include sweet yoghurt, dry fruits and spices. One of the busiest 16th-Century Finnish importers was savvy merchant and shipowner Valpuri Erkintytär Innamaa, a strong-willed woman who helped make sima the iconic Finnish Vappu beverage it is today. I’ve been a hesitant adopter of the alcohol-free beverage offerings because I wasn’t yet at a place where I felt like I could drink a non-alcoholic craft stout and not feel the urge to swap for its alcoholic counterpart. Different friends and acquaintances, out of a genuine desire to offer support but not always knowing how, have given me bottles of alcohol-free wine, beer and spirits. They mostly remain untouched in my fridge.

Where To Get It: South India in Tamil Nadu in restaurants and from street vendors. 9- Falooda A colourful popular Indian summer drink called gulab falooda or gulab ka sherbat.The marble is pressed down using your finger to release the pressurised gas and get the iconic pop sound. Jigarthanda is a milk-based summer drink that originated in the state of Tamil Nadu in South India. Over the coming weeks and months, Bristol Live will be delving deep into the eating habits of some of our best-loved chefs in the area, who themselves dish up some of the most delicious food around. We'll be asking them about their own 'go-to' places for food and drink right here in Bristol. Typical Ingredients: Yoghurt, Water, Salt, Cumin, Curry Leaves, Corianer, Ginger, Mint Leaves, Spices

What’s unique about these liqueurs is that they use a secret recipe with ingredients like saffron, dry fruits, herbs, nuts, seeds, roots, and spices mixed with milk and sugar and distilling them into alcohol.According to Tiina Kiiskinen, curator at Helsinki's Hotel and Restaurant Museum, the connection to Vappu came about thanks to the Finnish Temperance Movement, which first gained popularity at the end of the 19th Century and swelled to become an ideological social crusade that resulted in a full ban of alcohol between 1919 and 1932. "Around the turn of the 20th Century, there was a strong will to find a non-alcoholic alternative to drink at the celebrations," Kiiskinen said. "Sima was popular because it was cheap and resembled sparkling wine. Advertising further solidified sima's status as a May Day drink."