Beet Root Vodka

Blackberry Beet Smash

2 oz AITA Beet Root
1 oz fresh lime juice
1/2 oz simple syrup
5 fresh blackberries
club soda

Muddle blackberries, lime juice, AITA Beet Root, and simple syrup in a cocktail shaker. Shake and pour over ice. Top with club soda and garnish with fresh blackberries and lime.

Beet Spritz

1 ½ oz AITA Beet Root
club soda
wheel of lemon

Pour AITA Beet over ice in a tall glass and top with club soda. Garnish with a lemon wheel.

The Globetrotter

1 oz Von Humboldt’s
1 oz Irish whiskey
1 oz mezcal
½ oz simple syrup
4 dashes Angostura bitters

Build ingredients in a rocks glass with ice and stir until chilled. Garnish with lemon peel.

Black Trumpet Blueberry Cordial

The Garden Tarte

1 oz Black Walnut Damson
.5 oz unsweetened cranberry juice
top with Pear soda

Shake Damson Plum and cranberry juice with ice. Strain and top with pear soda.

Blueberry Sparkler

2 oz AITA Black Trumpet Blueberry
3 oz lemonade
Club soda
Lemon wedge garnish

Build in a tall glass with ice, top with club soda and garnish with a lemon wedge.

Blueberry Bourbon Smash

1 oz AITA Black Trumpet Blueberry
2 oz bourbon
1/2 oz
1 oz
Soda water
Fresh blueberries

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.

Berry Basil Gimlet

2 oz AITA Black Trumpet Blueberry
1 oz gin
½ oz fresh lime juice
½ oz honey
Fresh basil leaves

Muddle honey, basil, and lime juice in cocktail shaker. Add ice, gin and AITA Black Trumpet Blueberry and shake. Strain into a chilled coupe glass, and garnish with a basil leaf.

Black Walnut Damson Cordial

Nonna’s Negroni

2 oz Damson Plum Cordial
1 oz Tamworth Garden Hops Gin
1 sprig of fresh rosemary

Build over ice, stir, & garnish with sprig of rosemary

Chicory Root Vodka

Chicory & Cream

2 oz AITA Chicory Root
Top cream soda
Orange twist

Build in a tall glass and garnish with an orange twist.

Chicory Root Reviver

1 oz AITA Chicory Root
1 oz bourbon
4 dashes orange bitters

Combine chicory and bourbon over ice in a rocks glass. Stir and top with bitters and garnish with a stalk of rosemary.

Irish Chicory

1 ¼ oz AITA Chicory
1 tsp Brown Sugar
Hot coffee
Cream

Fill cup with coffee, chicory and brown sugar. Add cream to taste.

Chicory & Coffee

2 oz AITA Chicory Root
4 oz freshly brewed coffee

Combine in a coffee mug, and add cream or sugar to taste.

Good Reverend's Universal Spirit

Reverend’s Revenge

1 cup RUS
2 cups orange juice
1 cup pomegranate juice
1/3 cup pineapple juice
1/2 cup fresh squeezed lime or lemon juice
1 cup seltzer
30 dashes cardamom bitters

Combine all ingredients in a large punch bowl. Stir well. Garnish with fresh orange slices and pomegranate seeds. Serve up in a chilled cocktail glass.

Satsuma Spiced Vodka

10 oz RUS
10 oz filtered water
4 oz simple syrup
6 satsumas
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.

Reverend’s Remedy

2 tbsp elderberries
2 tbsp dried mullien
2 tbsp yarrow
2 tbsp echinacea
3 sprigs fresh rosemary
3 sprigs fresh sage

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.

Persimmon Cordial

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.

Love Potion #143: Cacao Liqueur

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

Love Potion #09: Rose Elixir

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.

Tamworth Garden Apiary Gin

Negroni Giardino

1 ½ oz Tamworth Garden Apiary Gin
1 ½ oz dry vermouth
5 fresh raspberries
5 slices of beet, cut thin
orange peel

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

Apiary Lemonade

2 parts Apiary Gin
4 parts fresh lemonade

Pour Apiary gin and lemonade over ice, stir, and garnish with fresh lemon and a sprig of rosemary.

Bonnie Prince Billy

1 ½ oz Tamworth Garden Apiary Gin
½ oz Drambuie
½ oz fresh lemon juice
3 dashes of Angostura bitters
Cava

Add all ingredients aside from Cava in cocktail shaker with ice. Shake and strain into a flute glass. Top with Cava. Credit: Resa Mueller

Pear Gin Fizz

1 1/2 oz Apiary Gin
3 oz pear soda
Blueberries

Muddle 5 blueberries and Apiary Gin in a mixing glass. Add ice, stir, and strain in a chilled glass. Top with pear soda and garnish with fresh blueberries.

Beekeeper Buzz

1 ½ oz Tamworth Garden Apiary Gin
1 oz fresh lemon juice
Pale ale
Twist of lemon

Combine Apiary Gin with lemon juice and stir. Pour into glass, top with beer and garnish with a lemon twist.

Tamworth Garden Flora Gin

Flora Gin & Tonic

2 oz Flora Gin
4 oz Tonic Water

Add gin in collins glass with ice and top with tonic water. Garnish with flowers.

Strawberry Fields

2 oz Flora Gin
½ oz Aperol
¾ oz strawberry-ginger shrub
Soda water
Black pepper

Shake and double strain into a Collins glass. Top with club soda and add ice. Credit: Resa Mueller

Von Humboldt's Natur Wasser

Tamarind Spritz

1 oz Von Humboldt's Tamarind Cordial
1 oz Sweet Vermouth
splash club soda
splash sparkling wine

Build in a wineglass with ice. Garnish with seasonal fruit. Chill out.

Taloma

2 oz Von Humboldt’s Tamarind Cordial
squeeze of lime juice
grapefruit soda
jalapeño slices

Add Tamarind Cordial and lime juice to a collins glass with ice. Top with grapefruit soda. Garnish with slices of jalapeño and grapefruit.

Black Manta

¾ oz Von Humboldt's Tamarind Cordial
1½ oz rye whiskey
¾ oz lemon juice .75 sesame syrup
Egg white
Pinch activated charcoal

Add all ingredients to a shaker, adding egg white last. Shake without ice. Add ice, shake to chill. Strain into a tall glass & top with a splash of club soda. Garnish with Goji Berry 'snake eyes’.

Humboldt’s Negroni

1 oz Von Humboldt’s Tamarind
1 oz Dark Rum
1 oz Sweet Vermouth
Orange twist

Stir over ice until well-chilled and pour into a coupe glass. Serve neat and garnish with an orange twist.

Wurzig

1 oz Von Humboldt’s
1 oz apple brandy
½ oz ancho chile liqueur
¼ oz honey syrup
3 dashes Angostura bitters

Build ingredients in a rocks glass with ice and stir until chilled. Credit: Resa Mueller

Old Tamarind

½ oz Von Humboldt’s
2 oz rye whiskey
4 dashes orange bitters
raw sugar cube
drizzle of maple syrup

Muddle maple syrup and raw sugar cube with bitters. Add ice, Von Humboldt’s and rye. Stir until chilled.

Tamarind Margarita

1 oz Von Humboldt’s
1 ½ oz silver tequila
2 tbsp fresh orange juice
Squeeze of fresh lime

Combine ingredients in a cocktail shaker over ice and shake vigorously. Rim a rocks glass with salt and fill with crushed ice. Strain and garnish with a slice of lime.

The Globetrotter

1 oz Von Humboldt’s
1 oz Irish whiskey
1 oz mezcal
½ oz simple syrup
4 dashes Angostura bitters

Build ingredients in a rocks glass with ice and stir until chilled. Garnish with lemon peel.

Von Humboldt's Turmeric Cordial

Turmeric Soda

2 oz Von Humboldt's Turmeric Cordial
1 oz coconut cream
½ oz fresh ginger juice
¾ fresh lime juice
2 dashes Pimento Bitters

Shake with ice, strain into a chilled soda class, & top with club soda. Garnish with some dried flower petals.

Spice Road

1 1/2 oz Von Humboldt's Turmeric Cordial
1/2 oz gin
1/2 oz simple syrup
3/4 oz fresh lim juice
bar spoon of Sriracha hot sauce
3-4 sage leaves
club soda

Add all ingredients to a shaker with ice, shake and pour into a wine of double rocks glass. Top with a splash of club soda and garnish with sage and a lime wheel.

The Expedition

2 oz Von Humboldt's Turmeric Cordial
1 oz fresh lemon
1/2 oz honey syrup
3-4 thin slices of cucumber

Muddle cucumber in bottom of shaker, add all liquid ingredients and shake with ice. Strain into a coupe glass and float a cucumber on top as garnish.

White Mountain Gin

Elderflower Tonic

2 oz Tamworth Garden White Mountain Gin
.75 oz Jack Rudy Elderflower Tonic Syrup
5 oz seltzer water
squeeze of fresh lemon
sprig of rosemary

Add gin to a highball glass filled with ice. Squeeze in lemon to taste. Add tonic water and stir to combine. Spank rosemary to release oils and garnish.

Garden Martini

2 oz Tamworth Garden White Mountain Gin
1 oz Dry Vermouth
Olive or lemon twist

Add gin and vermouth to a shaker filled with ice. Stir for 10 seconds and strain into a chilled cocktail glass. Garnish with an olive or a lemon twist.

White Mountain Negroni

1 oz Tamworth Garden White Mountain Gin
1 oz Blanc Vermouth
1 oz Campari
orange peel

Stir, strain into a rocks glass over ice. Express an orange peel over the glass and garnish.

That Carrot Cocktail

1.5 oz Tamworth Garden White Mountain Gin
1 oz carrot juice
¾ oz lemon juice
½ oz honey

Add all ingredients including carrot greens to a shaker and shake well, strain into a chilled coupe and garnish with shaved carrot.

White Mountain Vodka

Mountain Mojito

2 oz White Mountain Vodka
1 oz fresh lime juice
2 tsp sugar
4-6 oz soda water
mint leaves

Muddle mint, lime juice and sugar in collins glass. Add White Mountain Vodka, ice and soda water. Garnish with mint or lime wedge.

Mountain Mule

2 oz White Mountain Vodka
½ oz fresh lime juice
4-6 oz ginger beer

Pour White Mountain Vodka and lime juice into copper mug with crushed ice. Top with cold ginger beer and stir. Garnish with a lime wedge.

Mountain Mary

3 oz White Mountain Vodka
5 oz tomato juice
1/2 oz fresh lemon juice
1/2 oz worcestershire
Pinch of pepper and celery salt
Dash of hot sauce
Celery

Shake ingredients with ice, then strain into an ice-filled glass and garnish with a celery.

Mountain Martini

2 oz White Mountain Vodka
1/2 oz Dry Vermouth
1/4 oz olive juice
Green olives

Combine all ingredients in a cocktail shaker and shake with ice. Strain into a chilled martini glass and garnish with an olive or two.