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Feel Good Fridays


We know the Feel Good family of fruitful sparkling waters are perfect as they are and we pride ourselves on nothing nasty being added. But what if you added something nice? By nice, we mean a tot of rum or a dash of gin maybe. 

We asked our local expert mixologist Lloyd Brown from Bridport’s Dark Bear cocktail bar in Dorset to create an exciting cocktail recipe for each of our drinks. Here is the sparkling result. It’s the perfect way to end the week with a Feel Good Friday happy hour (or two)…

Feel Good Passion

Inspiration for this cocktail has come from a Tom Collins combined with a Saturn, and an additional nod to Tiki – a tropical style of cocktail. That’s quite a lot to live up to but this drink is nobody’s fool. Don’t be put off by the mention of orgeat, it’s a syrup made from almonds and rosewater or orange flower water and readily available.

Combine in a shaker, 50ml gin, 25ml fresh lemon juice, 12.5ml orgeat, shake hard with ice but briefly so as not to dilute.  Strain into a glass (or tiki mug if you have such a thing) and top with Feel Good peach and passion fruit sparkling water. Garnish with a slice of passion fruit.

Feel Good Sundowner

Based on the Feel Good gang’s favourite, the Moscow Mule, this version is the ideal sundowner. It works brilliantly with the rhubarb and apple and an added kick of feisty ginger. Drinking it with a sea view is optional but highly recommended.

Into a copper mule mug filled with cubed ice, add 35ml of gin, 15ml fresh lime juice, 20ml of Kings Ginger liqueur and top with Feel Good rhubarb and apple. Stir and garnish with a big dash of Peychaud bitters and an apple fan. 

Feel Good Summer

Is it possible to get summer in a glass? We think we may well have achieved that with this cocktail, bursting with raspberry fruitiness and cool minty freshness. You may say mojito, we say can we have a top up?

Add to a tall glass, 50ml Doorly's 3 year old rum, 25ml fresh lime juice and 15ml of mint syrup, add crushed ice and churn, top up again with crushed ice and fill the remainder with raspberry and hibiscus Feel Good. Garnish with a mint sprig.

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