Borrago Newsletter #18: Hooray for spring!

It is my favourite time of year again, spring. The days are getting longer, the evenings are getting lighter and there is all the positivity of sunshine and new beginnings.

We are celebrating this with the launch of our new spring and summer cocktail collection, which we will start shipping this week on all bottles of Borrago ordered from here

It is also time to start planting your borage seeds to help bees with their habitat and to make beautiful edible garnishes. Talking about beautiful food, we have not forgotten a delicious recipe. We are heroing beetroot to give some serious colour and plenty of flavour. 

New spring and summer cocktail collection

Click here to order a bottle of Borrago and receive the latest spring and summer cocktail collection. 


Yui's Lemongrass Borrago and Tonic

Yui’s lemongrass and Borrago and tonic is our cover star for our new cocktail book and with good reason. Fresh, light and delicious, it is perfectly refreshing and pretty to boot. It is a perfect mixture of English countryside and Asian flavour, definitely worth a go. Get the recipe here


It is time to get planting your borage seeds.

It is time to get planting your borage seeds. You can put them inside or out, use pots or sow straight in the ground. We are going to plant out in a few different ways and will be showing the results on social media. We have given away over 400,000 seeds so far to help the bees with their natural habitat and are not stopping!

Make sure you follow @BorragoDrinks for the latest borage updates. For more borage seeds email 



Beetroot and ricotta hummus: Serves 4

 A delicious nibble, or a perfect light lunch with flatbreads.


400g tin of chickpeas, drained and rinsed

2 tablespoons tahini

60ml lemon juice (2 lemons)

100g tablespoons ricotta

1 clove of garlic finely grated

1 tablespoon olive oil

1 teaspoon sea salt

12 grinds of pepper

175g cooked beetroot 

Mint leaves, poppy seeds and olive oil to garnish



Put all of the ingredients except the beetroot into a blender and process until you have a smooth paste. Roughly chop the beetroot, add in and blend again until smooth and pink. Test for seasoning and serve in a shallow bowl with a sprinkle of poppy seeds, some fresh mint and a dollop of oil.



We hope you have enjoyed this newsletter and look forward to chatting more next year. Say hello on social media with @BorragoDrinks


Thank you for making it to the end, until next time,

all the best - Tom TH