Clarified Milk Punch

Mixolology is much more than a hobby to me, and the chef in me loves this drink because of all the science involved. The key to the punch's clarity is the milk proteins, which cling to all of the impurities in the mixture. Once strained, the result is a flavorful elixir that will impress any foodie or bartender. Although it's plenty boozy, it's smooth and evolves with every sip. If you love cocktails, this is a must try!The base of the punch is rum, apple brandy, and whiskey. We spiced the base with Keemun black tea, allspice, star anise, cinnamon, and cardamom, then we juiced a couple lemons and combined. With the alcohol and acid, the milk will start to curdle. Let the mixture set over night, then strain and run through a coffee filter. This drink packs a lot of hidden flavor, so we find it's best served simply on ice with a lemon peel.

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Rose 75 Cocktail

Blending the tart flavor of Sumac and the heady sweetness of Roses, this cocktail tickles the palate with a full spectrum of flavors. As is so often the case, we perfected the recipe by happy accident and now consider it essential for any festive gathering. Pretty, pink and refreshing, Rose 75 is perfect for special occasions or as the perfect sip to enjoy the last days of summer.

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Floral Sonnets Martini

Enjoy an ice cold sip of summer! This tantalizing martini is made with a splash of our Floral Sonnets tea, which gives it amazing color and taste. This tea blend features chamomile, honeybush, ginger, cinnamon, lavender, and damiana. Together, the flowers and herbs accentuate the botanical flavors in the gin, and the result is to die for.To pair with the gin and tea, we used Lillet rosé in place of the usual dry vermouth. For a finishing touch, we also added a bit of limoncello to add a bit of citrus-y sweetness. This martini is refreshing and tastes as lovely as it sounds.

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Levio-Soooooda!

Tart and tangy rhubarb has a fruity aftertaste that you would expect from candy, so we combined it with ambrosial Grains of Paradise. The spice is peppery and spicy like ginger, although it has a floral quality that keeps evolving. The smell of Grains of Paradise will remind you of cardamom. The flavors combined make for an uplifting and tasty summer beverage.If you grow rhubarb, you know how enormous it gets. You get to the point where you don't know what to do with it! The red rhubarb stems are most desirable for baking, mostly because the color. However infusing the green stems and adding a couple raspberries will result in a beautiful rosy gin. Mix this gin with soda water for an easy summer cocktail that will have people asking what the secret ingredient is. Tastes like magic!

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Pepper and Spruce Tip Dirty Martini

The dirty martini, made by adding olive brine to the traditional recipe, is a well-loved twist on a classic cocktail. For a twist on a twist, we created this concoction which uses pickled spruce tips in addition to the usual garnish.To pickle the spruce tips, we used an infusion of Green Peppercorn, Black Vietnamese Peppercorn, and Long Pepper. The combination adds a spicy and savory punch to the natural flavor of the spruce tips. With so many strong flavors at play, it made sense to opt for a vodka martini over gin, to avoid adding the intensity of juniper to the mix.The final result is a bold martini that combines woody aromatics with rich briny notes and a slight peppery bite. Give it a try!

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Smoky Sunset

This bold cocktail dances in the grey area between sweet and savory. Starting from tequila as the base, we spiced this drink up with chipotle to complement the spirit's slightly earthy sweetness. Next, we added lime and grapefruit as an acidic counterpoint to the smoky heat. As a last touch, we finished the drink in style with a salty rim made of chipotle flake and alderwood smoked salt.All that's missing is a name. Perfect for a slow sip at dusk after a hot summer day, the cocktail tastes exactly like what we decided to call it: a smoky sunset.

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Portuguese Ginjinha

Ginjinha, or Ginja for short, is a liqueur made from an infusion of sour cherries, also called ginja berries. After a friend from Lisbon introduced us to this delicious concoction, we waited almost a year Pacific Northwest cherries to be in season so we could try to make our own. Our recipe for this liqueur is spiced with Cassia Stick Cinnamon and Cloves to add a spicy, aromatic bite.Traditionally served in shot glasses for a slow sip with a tart cherry garnish, Ginjinha is also a great ingredient in other cocktails. Try using some in a batch of sangria, or add a bit to your Manhattan for a sweet and spicy twist. As soon as we tried it, Ginjinha quickly became a bar cart staple for its versatility and unique flavor.

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Mystic Mule

Perfect for a hot summer evening, or anytime, really. The classic Moscow Mule needs no introduction. Fizzy and softly spicy, this delicious cocktail is typically served in a copper mug for instant ice-cold refreshment. For this variation on the drink, we used our Mystic Licorice Tea to complement the traditional flavors. Full of warm spices like licorice, cinnamon, cardamom, orange, coriander, and cloves, this tea blend adds complexity to gentle bite of ginger beer, while including a sweet finish that pairs well with the sour flavor of the lime. We suggest you make a pitcher, because these go down easy. We also used local ginger beer from Timber City, which has a strong ginger kick without too much sweetness to make this cocktail. When making the tea, we recommend brewing a strong batch to stand up to the other flavors. Approximately four teaspoons per cup of water should do the trick.

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Emerald Mojito

We've mixed some Mojito magic here using a simple syrup made with our Emerald Mist tea! Peppermint and spearmint are the main flavors in the syrup, along with with licorice, cloves, and ginger. Combined with fresh lime to make it a Mojito, this drink is delicious virgin or classically spiked with rum. Kick back and enjoy it on a hot summer day. Don't feel up for that much mixology? Emerald Mist makes a fantastic iced tea for summer all on it's own.

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