Cocktail Recipes

Elderberry Ginger Sour

Posted by Shelly Walsh on

1 - 1.5 oz fresh lemon or lime juice 2 oz Elderberry Elixir 3 slices of fresh ginger 4 oz bourbon, rye, or brandy 4 dashes bitters Ice Garnishes: A small piece of candied ginger on a cocktail pick, a twist of lemon or orange peel, or a sprinkle of turmeric powder Add the citrus juice, Elderberry Elixir, and ginger to a cocktail shaker. Muddle the ginger pieces in the liquid. Add the remaining ingredients and shake well. Strain into ice filled rocks glasses. Garnish as desired. Sip slow.

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Red Currant Lemon Spritzer

Posted by Shelly Walsh on

Juice of 1/2 lemon Sparkling water White rum, to taste Red Currant Elixir Slices of lemon for garnish Red currants for garnish A few sprigs of rosemary for garnish Ice cubes In a glass or jar pour the sparkling water halfway up, then the Red Currant Elixir, white rum and lime juice. Add ice cubes, the sprig of rosemary, a few slices of lemon and red currants. Mix.

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Swedish Mulled Wine (Glögg)

Posted by Shelly Walsh on

Ingredients: 2.5 cups full-bodied red wine 1.5 cups ruby port 1 cup cognac 1 cup Red Currant Elixir Two 1-inch-wide orange peel strips 8 cinnamon sticks, divided 8 whole cloves 4 whole black peppercorns 1 whole star anise In a large saucepan set over medium heat, combine the wine, port, cognac, Red Currant Elixir, orange peel, 2 of the cinnamon sticks, cloves, black peppercorns and star anise. Bring to a simmer, then remove from the heat. Cover the saucepan and set aside for 2 hours. Strain the glögg through a fine-mesh sieve set over a medium bowl. Discard the spices and...

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Monarda Gin Lemonade

Posted by Shelly Walsh on

Ingredients: 2 cups freshly squeezed lemon juice 4 Tbsp Monarda Elixir gin (start with 1 oz per highball glass, fill with ice and lemonade, stir) Lemon wheels to garnish glasses. Ice as desired In a large pitcher, combine lemon juice and Monarda Elixir. Add lemon wheels to the pitcher, along with ice, or use to garnish individual drinks. For the boozy version, add a shot of gin to individual highball glasses and top up with lemonade.

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Lemon Lavender Margherita

Posted by Shelly Walsh on

ground pistachios + salt for the glass 2 oz tequila (100% agave) 1 oz Cointreau 1 oz lime juice 2 oz Lemon Lavender Elixir Find your favourite rocks glass or any kind of small tumbler. Pulse a handful of roasted pistachios in a food processor until finely ground. Make sure to pulse, not grind, so that it doesn't turn into butter. Mix in equal parts salt and transfer to a small bowl that is wider than the glass you're using. Wet the rim of your glass with water (or citrus juice) then salt the rim by dipping it into the...

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