Herbal Cocktail Party

by Lexie Donovan July 28, 2016

Here at Urban Moonshine, we’re big believers in work-life balance. We most certainly work hard and we most certainly know how to have a good time. Whether it’s skipping the first hour of work for an occasional guided plant walk with Guido, stopping as a team to share lunch once a week, or taking a run/walk break as a midday refresh, the culture here promotes joy and balance in relationship to work. Last week Jovial, our founder and owner, invited us over for cocktails. So, we clocked out early and headed to her little city slice of heaven overlooking the lake and teaming with herbs and flowers. Of course pretty much everything we do together takes on an herbal spin, and mixed drinks are certainly no exception. Here’s what Lexie, our financial and administrative manager, whipped up for us. Herbal, refreshing and perfect for a summer evening.

Cucumber & Lemon Verbena Gimlet

Serves 1
Ingredients
  • 1.5 oz Vodka (could substitute Gin)
  • 1.5 oz Fresh Cucumber Juice
  • 1 oz Fresh Lime Juice
  • .5oz Simple Syrup
  • 1 oz Fevertree Tonic Water or Soda Water
  • 1 Large Verbena Leaf
  • A few sprigs Lemonbalm (optional) 
  • Ice
Instructions
  • Optional: If you want an extra herbal flavor, muddle lemonbalm with a dash of simple syrup in the bottom of martini shaker as the first step
  • Add ice to martini shaker. Pour vodka, cucumber juice, lime juice, and simple syrup over ice and stir until chilled.
  • Strain into martini glasses. Top with tonic water. Rub lemon verbena leaf between your fingers to release aromatic notes, and garnish glass.
  • Serve immediately and enjoy!

Ginger Mint Mojito

Serves 1
Ingredients:
  • 8 mint leaves
  • 1.5 oz – 2 oz Clear Rum
  • 1 oz Fresh Lime Juice
  • 1.5 oz Fevertree Ginger Beer
  • Ice
Instructions:
  • **Recommended to make a larger batch in a pitcher and serve**
  • Muddle Mint Leaves with dash of rum in bottom of glass (or pitcher if applicable)
  • Add ice
  • Pour rum, lime juice, and ginger beer in glass (or pitcher).
  • Stir thoroughly, and adjust to taste (add more lime juice if sour is preferred, add more ginger beer if sweetness is preferred).
  • Serve in Collin’s glass or other tall glass with a straw and enjoy!
  • **Note: Simple syrup is omitted in this recipe because the ginger beer is sweetened. Simple syrup can be added or substituted for some of the ginger beer if less ginger-y taste is desired, and a splash of club soda can be added for fizz.**

 

Cheers!

 

Lexie Donovan
Lexie Donovan


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