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Irish

Coffee

INGREDIENTS

1 ½ ounces of Irish Whiskey (that’s 3 Tbsp)
1 – 2 tsp maple syrup, to taste
6 ounces hot, freshly brewed coffee (that’s ¾ cup of your favourite roast)
whipping cream for topping

INSTRUCTIONS
Pour the whiskey and 1 teaspoon maple syrup into a heat-safe mug. Pour in a splash of the coffee and stir with a spoon until the maple syrup dissolves into the coffee.

Pour in the rest of the coffee. Taste, and stir in additional maple syrup if you would like a sweeter drink.

Top with whipped cream. If your whipped cream is lightly whipped (soft peaks), you may need to pour it slowly over a spoon so it floats on top. Serve while the drink is still warm!

Source: https://cookieandkate.com/best-irish-coffee-recipe/

Kombucha Grapefruit

Margarita

INGREDIENTS

1.5 ounces agave Tequila
1 ounce Cointreau or Triple Sec
2 ounces fresh grapefruit juice (about 1/4 grapefruit)
1 ounce fresh lime juice (about 1/2 lime)
3 ounces of your favourite Kombucha
sea salt for rim

INSTRUCTIONS

Put salt on a small plate or saucer. Wet the rim of the glass with lime juice and dip in the salt.
Shake all the ingredients except the kombucha with some ice in a cocktail shaker until the exterior frosts.
Strain into a glass over ice.
Top up with the kombucha and give it a stir.
Garnish with grapefruit slices, if desired.

Source: https://loveleafco.com/kombucha-margaritas/

Rosemary Honey

Bourbon Cocktail

INGREDIENTS

Rosemary Honey Syrup

1/2 cup honey
1/2 cup water
2 fresh sprigs of rosemary

Honey Bourbon Cocktail

2 1/4 ounces Bourbon
4 tsp Rosemary Honey Syrup
2-3 dashes Angostura bitters
ice
1 orange peel
1 rosemary sprig

INSTRUCTIONS

Rosemary Honey Syrup

Pour the honey and water into a small saucepan and stir to dissolve the honey. Place the rosemary spring into the honey water. Place the saucepan over high and heat until the liquid comes to a boil. Remove from heat, and set aside to cool for 10 minutes.
Once cooled, remove the rosemary sprig. The syrup will keep in the fridge for about a week.

Cocktail

Using a paring knife or a vegetable peeler, peel a 3″ strip from an orange for garnish.
Fill a cocktail shaker with ice. Pour the bourbon, rosemary honey syrup, and bitters into the cocktail shaker. Stir to combine, and strain the cocktail into the rocks glass over ice.
Twist the orange peel over the cocktail and garnish with a rosemary sprig.

Source: https://oursaltykitchen.com/honey-bourbon-cocktail-rosemary/

Kir

Royale

INGREDIENTS

3tsp Crème de Cassis
4 ounces dry champagne
Raspberries for garnish

INSTRUCTIONS

Add 2 to 3 teaspoons Crème de Cassis to each flute. Drop in 3 to 4 raspberries. Fill each flute with sparkling wine. Serve immediately. For the best results, chill the sparkling wine until very cold. Placing the flute glasses into the freezer a few minutes before making them isn’t a bad idea either.

Source: https://www.inspiredtaste.net/8077/kir-royale/

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74 APERA*

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