Honey Simple Syrup

½ Cup good local honey

½ Cup water

Combine honey & water in non-stick saucepan, and heat until the honey is melted, stirring constantly. Do not let it boil. Remove from heat & store in a mason jar or other glass container.

Bourbon Cocktail with Honey, Sage, & Orange

2 oz. of honey simple syrup (above)

3 oz good bourbon

10-12 sage leaves, torn into pieces

2 wedges of orange

Add the sage leaves to the honey syrup, and mash the leaves to release the plant oils.

Combine bourbon, sage-honey syrup, and juice from the orange wedges into a cocktail shaker with ice. Shake.

Strain the cocktail into a glass with fresh ice, and garnish with a twist of orange peel & sage leaves.

Tarragon Simple Syrup

1 Cup water

1 Cup sugar

2-4 sprigs of tarragon

 Whisk together sugar & water in a saucepan; set over medium heat. Bring to a boil, then remove from heat. Add tarragon sprigs. Let steep for 15 minutes. Let the syrup cool before using. Store in an airtight container for up to two weeks.

Tarragon Mocktail

2 sprigs of fresh tarragon

1 oz tarragon simple syrup (above)

1 oz each of lime juice & pineapple juice

Angostura bitters

Crushed ice

Place the leaves in a shaker, & add juices; muddle the tarragon. Add simple syrup and stir.

Strain the juice into a glass with crushed ice, then add a dash of bitters. Stir briefly & serve.

Basil Cucumber Cocktail

2 oz gin

1 Tablespoon Rose’s Lime Juice

3 slices of fresh cucumber

2 basil leaves

In a shaker, muddle cucumber, basil leaves, and lime juice. Add ice to shaker & shake well.

Add gin and shake again.

Strain into a glass over fresh ice. Tonic can be added, too.

Lavender Simple Syrup

1 Cup granulated sugar

1 Cup water

¼ Cup dried lavender

Combine sugar, water, and lavender in a saucepan; heat to a boil. Turn down the heat and simmer for 10 minutes. Turn off the heat and let steep for an hour. Strain the syrup to remove the lavender buds, then store in an airtight container. Cool in the fridge.

Lavender Lemonade Mojito

1 Cup lemon juice

1 small bunch of mint

2 Cups of water

1 Cup light rum

¾ Cup of lavender simple syrup

In a pitcher, muddle mint leaves with lemon juice until well combined. Add water, rum, and chilled lavender simple syrup. Stir, then pour into ice-filled glasses.

Cucumber Dill Cocktail

5-7 thin slices of cucumber

6 sprigs of fresh dill

2 oz tequila

1 oz lime juice

¼ teaspoon of agave nectar

4 oz tonic water

Combine sliced cucumbers, dill and fresh lime juice in a shaker, and muddle together. Add ice, agave nectar, and tequila; shake thoroughly. Serve in a glass, add tonic water, and garnish with a lime wedge & sprig of dill.

Elderflower Cocktail

2 ounces elderflower liqueur

3 ounces Champagne, or dry white wine

1 ounce club soda, or soda water

Lemon twist, for garnish (personally I love fresh raspberries for my garnish)

Gather the ingredients.Pour the liqueur and Champagne over ice in a chilled collins glass. Top liquor and champagne with club soda. Stir well.

Garnish with a lemon twist.