HOLIDAY DRINK IDEAS

                Spring Fever Gin


  INGREDIENTS

  •  2 oz Empress Gin
  • 1 oz Pomegranate Juice
  • 3-4 oz Grapefruit Seltzer
  • Slice of Lime
  • Edible Flower, for garnish


  DIRECTIONS

  1. Fill a lowball glass with ice.
  2. Add the pomegranate juice then the grapefruit seltzer, until the glass is almost full.
  3. Slowly add the gin so it sits on top of the seltzer. The ingredients should be layered.
  4. Add a slice of lime and garnish with an edible flower. Enjoy!
  5. This recipe is for ONE cocktail


The Desert Bird Cocktail


INGREDIENTS


  • 1.5 oz mezcal, or tequila
  • .75 oz pineapple gum (or simple syrup mixed with equal parts pineapple juice)
  • .50 oz Campari
  • .50 oz fresh lime juice
  • 1 pinchsalt
  • 1 sprig
  • mint, for garnish


    DIRECTIONS

  1. Shake all the ingredients together in a cocktail shaker
  2.     2. Strain over ice.
  3.     3. Serve with mint leaf.

  Rhubarb and Rose Ramos Gin Fizz


INGREDIENTS


  • 2 oz London dry gin
  • 1/2 oz lemon juice
  • 1/2 oz lime juice
  • 2 oz rhubarb syrup
  • 1 oz heavy cream
  • 1 or 2 drops rosewater
  • 1 egg white
  • ice
  • soda water


    DIRECTIONS

  1. Combine all ingredients except ice and soda in a cocktail shaker and shake vigorously for 30 seconds.
  2. Add ice to shaker and shake 30 seconds.
  3. Strain into a tall chilled glass and top up with soda.


  • To make rhubarb syrup, cut a pound of rhubarb stalks into one-inch pieces, wrap them in cheesecloth, and simmer for a half hour in 2C water and 1C sugar. Strain into a glass container with a lid and refrigerate.