Recipe: Minty Paloma

Ingredients

1.5 ounces of tequila

½ ounce of mint simple syrup (*recipe below)

top off with grapefruit soda

1 cup ice

Garnish: Mint leaves

Instructions:

In a cocktail shaker place tequila, mint simple syrup, and ice

Shake mixture until it is chilled

Pour mixture into serving glass and top off with grapefruit soda

Garnish with mint and serve

Yields: 1 servings

Mint Syrup

INGREDIENTS:

½ cup Turbinado sugar

½ cup Boiling water

¾ cup Packed fresh mint leavesPREPARATION:

Combine the sugar and mint in a bowl. Add water and stir until sugar is dissolved. Steep the mint leaves for 15 minutes. Strain into a jar, cover and refrigerate up to two weeks.

Recipe: Smoky Elk Rider

Ingredients

1 ounce of Heritage Distilling Elk Rider Bourbon Whiskey

1 ounce of Heritage Distilling Elk Rider Blended Whiskey

¼ ounce of tarragon simple syrup (*recipe below)

1 bar spoon of Grand Mariner

1 dash of Smoked Tea Vanilla Raft Soda Syrup

1/2 cup iceor big ice cube

Garnish: Tarragon leaves

Instructions:

In a rocks glass place all ingredients

Stir mixture until it is chilled

Pour mixture into serving glass

Garnish with tarragon leaves

Yields: 1 servings

Tarragon Syrup

INGREDIENTS:

½ cup Turbinado sugar

½ cup Boiling water

6 Large, fresh tarragon leaves

PREPARATION:

Combine the sugar and boiling water. Stir until the sugar is dissolved. Add the tarragon leaves and steep in hot simple syrup for 20 minutes. Strain into a clean jar, cover and refrigerate for up to two weeks.

Recipe: Asian Rum Moscow Mule

Ingredients

2 ounces of rum

½ teaspoon of chili oil

¼ ounce of basil simple syrup (*recipe below)

1 cup ice

top with ginger beer

Garnish: basil leaves

Instructions:

Place rum, chili oil, basil simple syrup, and ice in a cocktail shaker

Shake mixture until it is chilled

Pour mixture into serving glass

Garnish with basil leaves

Yields: 1 servings

Basil Syrup

INGREDIENTS:

½ cup Turbinado sugar

½ cup Boiling water

½ cup Packed fresh basil leaves

PREPARATION:

Combine the sugar and boiling water. Stir until the sugar is dissolved. Add the basil leaves and steep in hot simple syrup for 15 minutes. Strain into a clean jar, cover and refrigerate for up to two weeks.