SPRING BLOOM
INGREDIENTS:
- 1 ½ ozs Vodka
- ¾ oz fresh squeezed lemon juice
- ½ oz honey
- 3 ozs soda water
- 1 sprig rosemary, for garnish
- 1 pinch lavender salt, for garnish
DIRECTIONS:
Add vodka, lemon juice, honey and ice to a cocktail shaker. Shake for 30-40 seconds. Strain into a glass with fresh ice & top off with soda water. Finish with a pinch of lavender salt and rosemary garnish.
MEZCAL MICHELADA
INGREDIENTS:
- 1 ½ oz mezcal
- ½ oz fresh squeezed lime juice
- ½ oz amber agave
- 1 dash Worcestershire sauce
- 1 dash hot sauce
- 2 ozs lager beer
- lime wedge to garnish
DIRECTIONS:
Add the mezcal, lime juice, agave, Worcestershire sauce, and hot sauce to a cocktail shaker, along with 3 cubes of ice. Shake and strain into a rocks glass. Top with beer.
GINGER & MINT ORANGE SODA
INGREDIENTS:
- 2 oranges
- 1 ½ cups demara (raw) sugar
- 1 ½ cups water
- 8-1”pcs ginger
- 1 bunch fresh mint
- 1 liter club soda
- crushed ice
DIRECTIONS:
Use a vegetable peeler to peel rind from oranges in thin pieces, taking care not to get white pith on rind. Cut oranges in half and squeeze juice into a 3-quart saucepan. Add sugar and water to saucepan; place over med-high heat and bring to a boil, stirring constantly until sugar dissolves. Reduce heat to med. Add orange rind, ginger, and mint; simmer for 5 minutes. Remove from heat and allow to cool to room temperature. Strain syrup, discarding solids.
Fill a tall glass halfway with crushed ice. Add ¼ cup of syrup and top off with club soda. If desired, add a splash of orange-flavoured vodka or spiced rum to glass before topping with club soda. Garnish with thin slice of orange and a couple of mint leaves.
LAVENDAR LEMON GIN RICKEY
INGREDIENTS:
- 3 ozs gin
- 4 ozs freshly squeezed lemon juice
- 2 tbsp honey
- 4 ozs seltzer water
- 2 spriggs of lavender
- 2 lemon wedges
DIRECTIONS:
Pour gin, lemon juice, and honey over ice in a cocktail shaker and shake well.
Strain into two glasses filled with ice. Top with seltzer.
Garnish each glass with a sprig of lavender and a slice of lemon.
RHUBARB RAMOS GIN FIZZ
INGREDIENTS:
- 2 ozs dry gin
- ½ oz lemon juice
- ½ oz lime juice
- 2 ozs rhubarb syrup
- 1 oz heavy cream
- 1-2 drops rosewater
- 1 egg white
- ice
- soda water
DIRECTIONS:
Combine all ingredients except ice and soda in a cocktail shaker and shake vigorously for 30 seconds. Add ice to shaker and shake a further 30 seconds. Strain into a tall chilled glass and top up with soda.
To make rhubarb syrup, cut a pound of rhubarb stalks into 1” pieces, wrap them in cheesecloth, and simmer for a half hour in 2 C water and 1 C sugar. Strain into a glass container with a lid and refrigerate.
