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.
1 ½ oz Tamworth Garden Apiary Gin
1 ½ oz dry vermouth
5 fresh raspberries
5 slices of beet, cut thin
Muddle Raspberries, orange peel and thinly sliced beet root in bottom of shaker tin, add Gin and Vermouth, Shake gently until chilled, double strain on the rocks in a rocks glass. Garnish with Raspberry and shaved beetroot