The Relish Caterers + Event Planning , Summer Entertaining series –Labor Day, Specialty Cocktail Concuctions. August 29th, 2012
Mix up these fantastic cocktail this holiday weekend and let us know which was your favorite.
Camarena Rosemary Lemonade
1 1/2 ounces Camarena Reposado Tequila
4 ounce organic lemonade
3 to 4 organic rosemary Infused Ice Cubes*
Place rosemary ice in highball glass. Add tequila. Top with lemonade. Stir. Garnish with rosemary sprig and lemon wheel.
1 1/2 ounces Camarena Silver Tequila
1/2 ounce Barefoot Sauvignon Blanc
3 basil leaves
3 oz Fever-Tree Soda Water
Muddle kumquats and basil in a bucket glass. Add ice, tequila and Sauvignon Blanc. Top with soda water and stir. Garnish with several leaves of basil and a kumquat.
2 ounces Camarena Silver Tequila
1/2 of an organic lemon, quartered
8 organic mint leaves
1 tablespoon of sugar free sweetener
3 ounces Fever-Tree Soda Water
Muddle lemon, mint and sweetener in a mixing glass. Add tequila and ice. Shake and pour all contents of shaker into a tall glass. Top with soda water and stir gently. Garnish with a lemon wedge
2 ounces Blue Ice Organic Wheat Vodka
1 ounce Agave Nectar
Juice of half an organic lemon
5 mint leaves (or enough to cover the palm of your hand)
Muddle or tear mint into a mixing glass. Add ice, vodka, agave nectar and organic lemon juice and shake hard. Strain into a chilled cocktail glass and garnish with an edible flower or lemon zest.
The King Karl
Created by David Celland at Apotheke
2 parts Kanon Organic Vodka
4 chunks fresh organic lime
1 slice organic orange
3/4 part simple syrup
2 dashes angostura bitters
Muddle the limes and orange with simple syrup and angostura, add Kanon, shake with ice and strain into a glass.