1 oz AITA Black Trumpet Blueberry
2 oz bourbon
Muddle blueberries, lemon juice and simple syrup in cocktail shaker. Add ice, bourbon, and AITA Black Trumpet Blueberry, then shake
until chilled. Strain into ice-filled collins, top with soda water and garnish with blueberries.
10 oz RUS
10 oz filtered water
4 oz simple syrup
1 tsp cloves
4 cardamom pods
1 vanilla bean
Remove all zests from satsumas and dice into cubes. Combine zest, vanilla bean, cardamom pods, cloves, cinnamon stick and RUS in a large, sealable jar. Allow mixture to steep in a cool, dark place for 24 hours. Filter mixture with a cheese cloth and again with a coffee filter to make sure that all impurities and solids have been removed. Funnel vodka into a glass bottle with water and sweeten with syrup.
Combine all ingredients in a jar. Cover herbs in equal parts of RUS and water. Make sure all ingredients are submerged in liquid. Store in a cool, dark location for 4 weeks, shaking it lightly every day. Strain infusion with a coffee filter until all impurities and solids are removed. Funnel infusion into a small glass dropper bottle.
1/2 c RUS
3 ripened persimmons
1 whole cinnamon stick
1 cup filtered water
1 cup maple syrup
Skin and dice persimmons. Combine persimmons, RUS, and cinnamon into a 1 quart mason jar. Make sure all ingredients are submerged in liquid. Store in a cool, dark location for 1 week, shaking it lightly every day. After 1 week has passed, filter out all the solid ingredients with a fine mesh strainer. In a small saucepan, combine maple syrup and 1 c of water to make a maple simple syrup. Allow syrup to cool and slowly whisk the maple simple syrup and persimmon infusion together. Funnel the cordial into a glass bottle and refrigerate to store.
1 cup RUS
4 cups filtered water
4 cups cacao nibs
1 vanilla bean
3 cups brown sugar
Combine RUS, 1 cup water, cacao nubs, & split vanilla bean in a sterile jar.
Steep in a dark place for 7 days.
Filter infusion until all impurities have been removed.
Bring brown sugar and 3 cups water to a boil in a saucepan. Simmer until solids have dissolved.
Combine syrup & chocolate infusion in a glass bottle.
Enjoy with dark spirits or drizzled over ice cream
1/2 cup RUS
1 1/2 cup filtered water
1 cup packed rose petals
2 cup raw sugar
1/4 cup lime juice
Place fresh rose petals into a sterile jar.
Cover petals with RUS and water.
Steep in a cool, dark place for 24 hours.
Use a strainer to filter rose petals from the infusion.
Bring remaining water and sugar to a boil in a saucepan. Simmer until solids have dissolved.
Remove from heat and add lime juice and rose water.
Allow syrup to cool and pour into a glass bottle.
Cork tightly and enjoy with clear spirits or seltzer.