Botivo, a non-alcoholic aperitif brand, has launched an innovative collaboration with renowned chef Yotam Ottolenghi to produce a limited edition botanical aperitivo that captures the vibrant essence of Middle Eastern flavours. This partnership leverages both brands' dedication to high-quality ingredients and flavourful experiences, creating a drink designed for effortless enjoyment during long lunches, dinner parties, or casual gatherings among friends.

The new aperitivo, which embodies Ottolenghi’s culinary signature, was crafted by Botivo co-founder Sam Paget Steavenson alongside the chef and his bar team. The resulting drink harmoniously combines ingredients such as black lime and pomegranate molasses, bringing together a rich tapestry of flavours including warming cardamom and floral rose notes. Each element has been chosen to complement the bittersweet botanicals that Botivo is known for, creating a unique beverage that is poised to satisfy on various occasions.

Imme Ermgassen, co-founder of Botivo, expressed her enthusiasm for the collaboration, stating, “Ottolenghi is the brand every foodie wants to collaborate with, so working with Yotam and his team to bring this to life has been a dream.” This sentiment reflects the synergy between the brands' philosophies, both emphasising a celebration of flavour and special culinary moments.

In his remarks, Yotam Ottolenghi shared his initial experience with Botivo at a children's birthday party, noting the immediate appeal of its “perfect bittersweet union." He has since integrated the aperitivo into his own after-work rituals. Describing the drink, he suggests serving it with ice, soda, and a lime wheel, although he also mentions that it pairs well with vermouth for a low-alcohol refreshment or with gin for those seeking something stronger.

To further elevate the launch, Ottolenghi’s Rovi and Nopi restaurants will feature bespoke cocktails made with the new aperitivo, showcasing its versatility and broad flavour profile.

Botivo’s commitment to quality is evident in their crafting process. Production takes place at Lannock Farm in Hertfordshire, where the drink is made using an ancient technique known as Oxymels. This involves infusing apple cider vinegar with fresh herbs and botanicals—a process that can span several weeks—to create a complex flavour without the use of preservatives or artificial flavourings. Each bottle is hand-blended in small quantities, ensuring a meticulously crafted final product.

Botivo aims not only to cater to a growing market of discerning non-drinkers but also to position non-alcoholic beverages within the wider culinary landscape. With a presence in 26 Michelin-starred venues and over 30 of the UK’s top 100 restaurants, the brand is gaining recognition for its distinctive approach to non-alcoholic drinking.

The Botivo x Ottolenghi Botanical Aperitivo is available for purchase at Ottolenghi delis and online for £32 (approximately US$40) per 500ml bottle, which provides approximately 20 servings. Whether enjoyed straight over ice or mixed creatively into cocktails, this limited edition offering aims to captivate both culinary enthusiasts and casual drinkers alike.

As the non-alcoholic beverage market continues to expand, collaborations like this signal a growing acceptance of sophisticated alternatives to traditional spirits, potentially reshaping how enjoyment and flavour are appreciated in social contexts.