Thirsty Gardens

Peaches & Green

• 1 1/2 oz orange wine
• 3/4 oz lemongrass vodka
• 1/2 oz fermented peach puree
• 1/2 oz honey syrup
• 1/4 oz water
• 1 bar spoon lemon juice
• 1 dash Green Chartreuse bitters
• 2 drops 20% saline

1. Combine chilled ingredients into a pressure-safe container.
2. Carbonate the ingredients.
3. Pour into highball glass filled with ice.
4. Garnish rim of glass with a peach slice.

1. The recipe was developed using Gulp Hablo orange wine.
2. Lemongrass vodka: For every cup of vodka, infuse 15g of crushed fresh lemongrass.
3. Fermented peach puree: Chop up your peach(es) into small pieces, around half an inch in size, and add them to a large jar. Use the weight of your sliced peach to add in the following ingredients: 15% of peach weight in kombucha, 10% in sugar. Shake to incorporate. Add water to barely cover the mixture. Screw on jar lid but leave slightly open to allow carbonation to escape. Ferment for 72 hours, agitating every so often. Once fermented, add contents to a blender and puree.
4. The drink is intended to be carbonated. A DrinkMate carbonating machine was used when developing this recipe. It is not recommended to use a SodaStream.

Greenhouse Tea

• 2 oz chamomile-cardamom infused sugar cane vodka
• 3/4 oz lemon juice
• 3/4 oz chamomile-cardamom infused simple syrup
• 1 slice English cucumber (1/2”)

1. Roughly muddle cucumber slice with simple syrup in shaker.
2. Add in other ingredients with ice.
3. Shake and double strain into chilled coupe.
4. Garnish with a few dried chamomile flowers.

1. Chamomile-cardamom vodka: For every cup of vodka, infuse 4g each dried chamomile flowers and crushed cardamom pods two hours. Strain through a coffee filter.
2. Chamomile-cardamom simple syrup: Barely boil one cup of water before adding 5g crushed cardamom pods. Steep for five minutes before dissolving in one cup sugar. Remove from heat and infuse for 15 minutes. Add 5g dried chamomile flowers infusing for another 15 minutes; total infusion time should be 35 minutes. Strain through a coffee filter.

Water of Life

• 2 oz cinnamon-cardamom-sichuan infused sugar cane vodka
• 3/4 oz whole leaf aloe juice
• 1/4 oz lemon juice
• 1/2 oz date-sichuan-cinnamon infused simple syrup
• 2 drop orange blossom water
• 3/4 oz whole milk
• 1 pinch blue spirulina

1. Put all ingredients except milk and spirulina into a container, stirring to combine.
2. In another container, put the milk.
3. Into the container with milk, pour the main ingredients.
4. Let sit for a few minutes before straining through a coffee filter. Refrigerate before serving.
5. To serve, tinge the liquid blue with the spirulina before pouring into your chilled drinking vessel.

1. The milk is used for a process called milk clarification. The acidity of the main ingredients causes the milk to curdle, capturing solids in the drink. Left behind is a clear cocktail once filtered. Milk clarified cocktails are fantastic for making a cocktail in large batches. Clarified cocktails will last (almost) indefinitely in the fridge.
2. Cinnamon-cardamom-sichuan vodka: For every cup of vodka, separately toast two 2.5” crushed cinnamon sticks, 2.5g of crushed cardamom pods, and 4g of crushed sichuan pepper. Infuse the vodka with toasted sichuan for one hour before adding cardamom and cinnamon. Infuse another five hours, bringing total infusion time to six hours. Strain through a coffee filter.
3. Date-sichuan-cinnamon simple syrup: Toast 23g of broken cinnamon sticks. Barely boil one cup of water before adding two large medjool dates. Steep for a few minutes before adding one cup of sugar. Once sugar is dissolved, remove from heat and mash the dates in the syrup to give up as much of their contents as possible. Add in the toasted cinnamon and 6g crushed sichuan pepper. Strain through a coffee filter after 15 minutes.
4. The brand of aloe vera juice used is Lily of the Desert Whole Leaf. Any other pure aloe juice would work well as long as it has some sort of acidifier as an ingredient.

Coconut Stand

• 1 1/4 oz Plantation Three Stars white rum
• 1 oz pink coconut water
• 1 oz coconut milk
• 1/4 oz yuzu juice
• 1/4 simple syrup
• 2 drop 20% saline
• 2 drop orange blossom water

1. Shake ingredients with ice.
2. Double strain into chilled coupe glass.
3. Garnish with shredded coconut.

Springtime in Provence

• 1 oz Denver Distillery Gin
• 1/2 oz Yellow Chartreuse
• 1/2 oz lemon juice
• 1/2 oz honey syrup
• 1 egg white

1. Dry shake ingredients.
2. Add ice to shaker and shake again.
3. Double strain into chilled coupe glass.
4. Garnish with dried lavender flowers.

1. I can’t take full credit on this, as it’s a riff on a cocktail from Sarah Rosner of Washington D.C. called “Easy Peasy.”
2. Easy Peasy ingredients: 1 1/2 oz gin, 1/2 oz Yellow Chartreuse, 3/4 oz honey, 3/4 oz fresh lemon juice, lavender sprig & lemon wheel.
3. Easy Peasy instructions: Combine all the ingredients in a shaker with ice and shake until chilled. Fill a tumbler halfway with crushed ice and strain the cocktail into the glass. Stir to incorporate the ingredients and fill the rest of the glass with ice. Garnish with the lavender sprig and lemon wheel.

Fernet Spritz

• 3/4 oz Fernet Branca
• 1/2 oz fresh orange juice
• 1/2 oz maple syrup
• 4 oz Prosecco

1. Shake all but Prosecco with ice.
2. Double strain into champagne flute.
3. Top with Prosecco.

Just the Sauce

• 1 1/2 oz miso-rice infused sake
• 1 oz Fruitful fig liqueur
• 1/2 oz sugar cane vodka
• 1/4 oz lemon juice
• 1/4 oz ginger juice

1. Shake ingredients with ice.
2. Double strain into chilled glass with ice.
3. Garnish with dried fig slice.

1. Miso-rice sake: For every 200g of Tanuki-brand sake, add in 14g of white miso (I used Hikari brand) and 20g cooked rice. Mash or shake to break up the miso. Infuse for one hour before filtering through coffee filter.
2. Ginger juice: Blend roughly chopped ginger with enough water to have a thick “liquid” before straining through a nut milk bag.

Gingerberry

• 2 oz Lillet Blanc
• 1 1/2 oz Prosecco
• 1 oz unsweetened cranberry juice
• 1/2 oz simple syrup
• 1/4 oz ginger juice

1. Shake all but Prosecco with ice.
2. Double strain into chilled coupe.
3. Top with Prosecco.
4. Garnish with a fresh cranberry.

1. Ginger juice: Blend roughly chopped ginger with enough water to have a thick “liquid” before straining through a nut milk bag.
2. Use 100% pure cranberry juice that has not been sweetened.

Lychee Sangria

• 1 1/4 oz Rosé de Provence
• 1 oz lychee juice
• 3/4 oz sugar cane vodka
• 1/2 oz St. Germain Elderflower Liqueur
• 1/2 oz lemon juice
• 1/4 oz grapefruit juice

1. Shake (or stir) ingredients with ice.
2. Double strain into chilled coupe.
3. Garnish with an edible flower.

1. The cocktail developed here used a lychee juice drink called “Mogu Mogu.” Some experimentation may be required with other lychee juices.

Korean Peach

• 2 oz peach soju
• 1 1/2 oz Yakult
• 1 oz Stirrings peach liqueur
• 1/2 oz Hayman’s Old Tom gin
• 1 slice of lemon juice

1. Shake ingredients with ice.
2. Double strain into chilled coupe.
3. Garnish with a peach slice on the rim.

1. Caution: this cocktail is on the sweeter side.

Not Eggnog

• 1 oz heavy whipping cream
• 3/4 oz Bear Creek Distillery spiced rum
• 1/2 oz Hiram Walker cherry brandy
• 1/2 oz Martini Rossi red vermouth
• 1/2 oz pumpkin spice syrup
• 13 drop 20% saline
• 1 heaping bar spoon greek yogurt

1. Shake ingredients with ice.
2. Double strain into chilled glass (or mug).
3. Garnish with freshly grated nutmeg.

1. Pumpkin spice syrup: Combine 1 can pumpkin puree, 29 oz water, 29 oz sugar, 4 tsp ground dried ginger, 2 tsp ground cinnamon, 2 tsp vanilla extract, 8 cloves into a pot and bring to a boil. Shut off and let cool before straining through nut milk bag.

In the Garden

• 1 oz sugar cane vodka
• 1 oz Aperol
• 1 oz sodium-free aquafaba
• 1/2 oz beet juice
• 1/2 oz lemon juice
• 1/4 oz Chareau

1. Dry shake ingredients.
2. Add ice and shake again.
3. Double strain into chilled coupe.
4. Garnish with dehydrated carrot slice.

1. Beet juice: Blend roughly chopped beet root with enough water to have a thick “liquid” before straining through a nut milk bag.

Lemon Stalk

• 1 1/2 oz Hayman’s Old Tom gin
• 1 oz Meyer lemon juice
• 1 oz celery juice
• 1/4 oz simple syrup

1. Shake ingredients with ice.
2. Double strain into chilled coupe.
3. Garnish with thin celery slice.

1. The cocktail that started it all! While not necessarily the exact cocktail that was created in Seattle, the taste is the exact same.
2. Meyer lemons tend to be in season during late fall and winter. Unfortunately Meyer lemon juice does not freeze well, as freezing ruins the flavor of the juice.
3. Celery juice: Blend roughly chopped celery stalk hearts with enough water to have a thick “liquid” before straining through a nut milk bag.