Green Garden
Makes 2 cocktails
2 ounces gin
2 ounces vodka
2 ounces celery simple syrup
1/2 ounce lime juice
1/2 ounce lemon juice
Peychaud's Bitters
Salt
Combine gin, vodka, simple syrup and citrus juices in a cocktail shaker with ice. Shake and then pour into a coupe glass. Add two dashes of Peychaud's Bitters and a pinch of salt to each glass.
To make simple syrup:
Combine 3 sections of celery stalks with leaves, with 1 cup of sugar and 1 cup of water. Cook over medium heat for 5 minutes and let steep for 10 minutes. Strain the liquid into a jar.
Rhubarb Gimlet
Makes 2 cocktails
2.5 ounces gin
2 ounces rhubarb simple syrup
1/2 ounce lime juice
Combine everything in a cocktail shaker with ice. Shake and then pour over ice.
To make simple syrup:
Combine 3 stalks of rhubarb, diced, with 1 cup of sugar and 1 cup of water. Cook over medium heat for 15 minutes or until the rhubarb is soft. Strain the liquid into a jar. Save the softened rhubarb for jam.
Butterfly Pea Flower Cocktail
Makes 2 cocktails
2 ounces gin
2 ounces butterfly pea flower simple syrup
1/2 ounce lemon juice
splash of club soda
Add gin and butterfly pea flower simple syrup to a glass with ice. Then add lemon juice to change the color and stir. Top with a splash of club soda and fresh flowers.
Purple Lotus (Improvised Water Lily)
3⁄4 oz. Dry Orange Curacao
3⁄4 oz. Lavender/Butterfly Pea Flower Simple Syrup
3⁄4 oz. Fresh Lemon Juice
3⁄4 oz. Gin
Combine all ingredients in a cocktail shaker filled with ice; shake vigorously and strain into a coupe. Garnish with orange zest.
Nick's Flower Fields
Makes 1 cocktail
1/2 ounce lavender butterfly pea flower simple syrup
1/2 ounce elderflower simple syrup
1.5 ounces vodka or gin
1/2 ounce lemon juice
Add vodka and simple syrups to a shaker and shake until tin is frosted. Pour into a glass with ice. Then add lemon juice to change the color and stir. Top with a splash of club soda and fresh flowers.
The Sweet and Sage
Makes 2 cocktails
1 oz. Dry Orange Curacao
2 oz. Sage Simple Syrup
2 oz. Gin
Combine all ingredients in a cocktail shaker filled with ice; shake vigorously and strain into a coupe. Garnish with orange zest.
