TUESDAY NIGHT TEA COCKTAIL FEATURING: G I N G E R The Ginger Toddy IT'S PRETTY SIMPLE...1. Steep GINGER TEA with a generous spoonful of AVOCADO HONEY.2. Add fresh squeezed lemon and a shot of your favorite whiskey- we used 291 Barrel Proof Bourbon Whiskey from DISTILLERY 291.3. Garnish with a lemon wheel and fresh ginger or herbs from your garden. WHY WE LOVE THIS COMBOThe Hot Toddy is the most classic of tea cocktails and this one is extra bright and spicy! The AVOCADO HONEY compliments the combination of GINGER and whiskey perfectly as it rounds out the flavor with sweetness while adding complexity with its earthy and vegetal undertones. Happy Tuesday! We hope you are winding down with the type of conversations that leave you feeling...
FRIDAY NIGHT TEA COCKTAIL FEATURING:
PRICKLY PEAR & LEMONGRASS
Refreshing, citric, and fruit-forward with a bite.
IT'S PRETTY SIMPLE...1. Steep PRICKLY PEAR and LEMONGRASS tea with a generous amount of MESQUITE HONEY.2. Allow to cool before pouring over a large ice cube with a shot of your favorite whiskey and fresh squeezed lemon.3. Garnish with a lemon wheel and your favorite garden herb - we chose lemon thyme for this cocktail!
Happy Friday! We hope you make it into an evening full of good music, vibrant flavors, and inspiring conversation.
THE OBTC ARNOLD PALMERTropical Black Tea with Lavender Sage Lemonade 🍋 TROPICAL BLACKOrganic black tea, pineapple, natural guava, papaya, & pineapple flavor, marigold flowers, blue cornflowers, and safflowerLAVENDER SAGE LEMONADELemon myrtle, lemongrass, lemon peels, sage, lavender, licorice root, and marigold flowersThis blend is bright, citric, herby, and fruit forward.We love this blend served with Mesquite Honey, fresh squeezed lemon, and poured over ice! We also created a tea whiskey cocktail with this blend! Learn how! 👇 WHAT YOU NEED: TROPICAL BLACK TEA LAVENDER SAGE LEMONADE TEA Your preferred whiskey (we're using Bulleit Bourbon) Lemon HONEY (optional) DIRECTIONS Steep TROPICAL BLACK WITH LAVENDER SAGE LEMONADE as you usually would (1 to 2 teaspoons per 8 oz of water, steeped for 5 minutes at about 212 degrees) Stir...
THE FIFTY-THREE HOUR RUM: A TEA COCKTAIL FEATURING BELIZEAN SORREL GUAYUSA AND MALIBU CARIBBEAN RUM WITH COCONUT 🍹 The idea for this cocktail came while sipping cocktails on the tropical coasts of Belize and Mexico - and we think it is the perfect beach drink! The sweetness of the Malibu Caribbean Rum with Coconut helps mellow out the tartness of the hibiscus of the Belizean Sorrel Guayusa! It is so tasty and simple to make! Check it out below!👇 WHAT YOU NEED: Belizean Sorrel Guayusa Tea Malibu Caribbean Rum With Coconut Ice Sweetener (optional) DIRECTIONS: Make a serving of Belizean Sorrel Guayusa tea as you normally would. Add a shot of Malibu Caribbean Rum With Coconut Add sweetener to taste (we recommend raw and unfiltered honey!) Ice down and...
Dehydrated lemon slice
Add ice to the shaker.
Pour 2 oz Diplomatico Rum
Pour 1/2 oz lime juice
Pour 1 oz honey syrup
Shake vigorously then strain ice out.
Pour 1 oz egg whites
Dry shake egg white vigorously without ice.
Pour in lowball glass with ice.
Top with a dehydrated lemon slice and sprinkle on bee pollen.