Refreshing and citrusy, this cocktail is a perfect blend of tart and sweet. The pansy simple syrup adds an herby sweetness that tames the zing of the fresh orange juice & yuzu juice for a balanced flavor.

Don’t have any oranges around? You can substitute pulp-free bottled orange juice.

Ingredients:   Makes 1 Drink
2 oz Vodka
1 oz Cointreau
1/2 oz Yuzu Juice
1/4 oz Pansy Simple Syrup
2 1/4 oz Fresh Squeezed Orange Juice (could substitute bottled)
Edible Pansy and/or orange slice to garnish

Directions:
1. If you’re using fresh oranges, cut an orange in half and cut 1 orange slice to reserve as a garnish.

2. Squeeze juice from remaining orange halves into a measuring cup/jigger until you get 2 1/4 ounces worth of juice.

3. Fill a mixing glass with ice and pour orange juice into the glass.

4. Add vodka, cointreau, yuzu juice and pansy simple syrup and shake with a cocktail shaker.

5. Strain into a martini glass.

6. Garnish with an orange slice and/or an edible pansy.

Mixologist: Katie Wallace

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The lemon and lime slices, basil leaves, and dulce leaves & buttons create a bright, refreshing citrus flavor with an intriguing herbaceous quality. The addition of club soda at the end of this cocktail adds an extra effervescent tingle. We recommend not salting the rim for this margarita so that the flavors really shine.

Ingredients:   Makes 1 Drink
2 oz Tequila
3/4 oz Triple Sec
2 Lime Slices
2 Lemon Slices
3 Basil Leaves
3 Dulce Leaves
2 Dulce Buttons
Club Soda

 Directions:
1. Combine lime and lemon slices, basil leaves and dulce leaves & buttons in a mixing glass.

2. Muddle thoroughly.

3. Add ice, tequila and triple sec and shake to mix.

4. Strain into a rocks glass, or serve straight up.

5. Top with a bit of club soda.

6. Float a dulce leaf on top (optional. Applicable only if serving this margarita straight up.)

Mixologist: Katie Wallace

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Flower simple syrups add color and flavor to cocktails, sorbets, and other applications.

Though the recipes below call for edible pansies, lavender buds, or edible roses/edible rose petals, you could likely use the same technique with other edible flowers if you experiment with making sugar pastes from them and the results are good.

Fresh Rose or Pansy Simple Syrup Recipe
1 cup Rose Paste or Pansy Paste (see How to Make Edible Flower Pastes for recipes)
1 cup Water

Directions:
1. Combine the flower paste and water in a pot on the stove.

2. Heat gently, stirring, until all the sugar has dissolved.

3. Strain out any flower pieces.

4. Let the simple syrup cool, and store in the refrigerator (we recommend storing in squeeze bottles for mixology use) until you’re ready to use it.

Note About Pansy Syrups:
Pansy syrups have a thicker consistency than rose syrup…we think there’s some mucilage or something like that in the stem base of the flowers.  Assuming that’s the case, you might be able to get a more traditional syrup thickness by omitting the stem bases when you make the paste…but they’re where a lot of pansies’ wintergreen-mint flavor is.

Lavender Bud Simple Syrup Recipe
1 cup Sugar
1 cup Water
3 tbsp. Dried Lavender Buds

Directions:
1. Combine the sugar, water and lavender buds in a pot on the stove.

2. Heat gently, stirring, until all the sugar has dissolved.

3. Transfer into a separate container and strain out the lavender buds.

4. Let the simple syrup cool, and store in the refrigerator (we recommend storing in squeeze bottles for mixology use) until you’re ready to use it.

Tip: If you’re making a cocktail, sorbet base, etc with your simple syrup and aren’t getting a strong enough floral flavor, consider adding a dash of rosewater or orange blossom water.

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This refreshing blended daiquiri combines fresh basil and dulce leaves & buttons for an herby cocktail that isn’t overly sweet. If you want to amp up the sweet factor, throw in a few extra dulce leaves, or an extra splash of simple syrup.

Ingredients:   Makes 1 Drink

2 oz White Rum
1 tbsp Lemon Juice
1/4 oz Simple Syrup
10 Fresh Basil Leaves
6 Dulce Leaves
4 Dulce Buttons
Granulated Sugar

Directions:

1. Pick basil leaves from stems.

2. Blend all ingredients (leaving out one dulce button) in a blender with 4-6 ice cubes.

3. Finely chop remaining dulce button and mix with sugar to create dulce sugar.

4. Wet the rim of the martini glass with lemon juice and rim with dulce sugar.

5. Pour in daiquiri and enjoy!

Mixologist: Katie Wallace

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A mint julep is a classic, straightforward cocktail, so this recipe keeps it simple by substituting dulce buttons & leaves for some of the sugar to give it an extra herby flavor. This cocktail is perfect for sipping on the back porch with friends.

Ingredients:   Makes 1 Drink

6 Fresh Mint Sprigs
2 1/2 oz Bourbon Whiskey
1/2 oz Simple Syrup
2 tsp Water
5 Dulce Buttons
3 Dulce Leaves

Directions:

1. Muddle mint, dulce leaves & buttons and water in a glass.

2. Fill glass with crushed ice and add bourbon and simple syrup.

3. Top with more ice and stir to mix.

4. Garnish with a mint sprig and/or dulce leaf.

Mixologist: Katie Wallace

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Ingredients:        Makes 1 Drink
1 1/2oz Infused Huckleberry Vodka (see how to flash-infuse alcohol for recipe & technique)
1/2oz Cointreau
1oz Huckleberry Puree (we made ours with 2 cups frozen huckleberries, 2 tbsp sugar, and water to cover, simmered on the stove & pureed)
1/4oz Mango Nectar

Directions:
1. Combine ingredients with ice in a shaker.

2. Shake to chill & combine.

3. Strain through a fine mesh sieve & serve over ice.

Mixologist: Jonny Spielsinger

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Ingredients:       (Makes 1 Drink)
1 oz Elderflower Syrup
Dry Sparkling White Wine
Orange Twist

Directions:

1. Add elderflower syrup to champagne flute.

2. Fill the flute with sparkling wine.

3. Garnish with an orange twist

Ingredients:      Makes 1 Drink
3/4oz Huckleberry Simple Syrup
2oz White Rum (we used Bacardi)
1/2oz Lime Juice
Fresh or thawed Huckleberries for garnish

Directions:
1. Fill a shaker with ice and add the simple syrup, rum and lime juice.

2. Shake & strain into a martini glass.

3. Garnish with a few floated huckleberries & serve.

Mixologist: Jonny Spielsinger

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Ingredients:       (Makes 1 Drink)
2oz Flash-Infused Lime Vodka (Recipe & Technique at How to Flash Infuse Alcohols)
.75 oz Elderflower Syrup
.5oz Dry Vermouth
Lime Disk

Directions:
1. Shake together all ingredients with ice.

2. Pour off ice into a martini glass.

3. Garnish with a lime disk & serve.

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Ingredients:       (Makes 1 Drink)
1 thin slice of Ginger
3/4oz Yuzu Juice
1/2oz Simple Syrup (How to Make Simple Syrup)
2oz Vodka (we used Smirnoff)
Vanilla Scented Sugar for the Rim (How to Make Vanilla Sugar)
Lemon or Yuzu Fruit slice for garnish

Directions:
1. Wet the rim of a martini glass or cocktail glass (ideally with a lemon slice).

2. Rim the glass with the vanilla sugar.

3. Put the ginger slice, a few ice cubes, and the simple syrup in a heavy glass.  Muddle vigorously.

4. Combine the ginger mixture with the yuzu juice and vodka in a shaker with ice.

5. Shake to blend & chill.

6. Strain the drink into the rimmed glass. Garnish with the fruit slice. Serve.

Mixologist: Jonny Spielsinger

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