This classic comes to us from our friends at the Organic Spirits Company in London, makers of the fine gin proudly featured in this recipe. Begin with 2 ounces Juniper Green Organic Gin in a shaker. Squeeze in half an ounce of organic lemon juice, half an ounce of blackberry liqueur. Sweeten with simple syrup…
This summertime treat begins with 1.5 cups of diced ripe watermelon. Shake over ice with 7 freshly-torn basil leaves and 6 ounces of Juniper Green London Dry Gin and an ounce of gomme or simple syrup as a sweetener. Strain into a martini glass and garnish with a skewer of watermelon…
The cocktail begins with an infusion of 12 ounces (half of a 750mL bottle) of Papagayo Platinum Rum with a small white peach, sliced. Place these ingredients in a sealed glass container and allow them to steep at room temperature. After five days, add two leaves of basil, and allow the mixture to steep another two…
The Mai Tai (a bastardization of the Tahitian word for “good”) is said to have originated not in Polynesia, but in California, where South Pacific-themed bars were all the rage in the 1950’s. The exact origins may be lost to history, but thankfully the recipe is not. Here we offer an organic variation: In a…
Sarah at Craftbite.com offers us this outstanding infusion, which uses the classic ingredients of a mulled wine to impart a robust, slightly sweet flavor to Highland Harvest Organic Scotch. Start with 750mL of Highland Harvest in a sealable glass container, such as a Mason jar. Add four clementines, sliced, one cinnamon stick, and six…