Cucumber Rosemary Smash

• In a strainer, muddle 5 pieces of cucumber.
• Add ice and rosemary syrup .
• Add fresh lemon juice to the mixture.
• Shake well and strain over ice in a glass. Top with tonic (recommend a natural, smaller batch tonic like Fever Tree).
• Add 2 turns fresh black pepper on top.
• Garnish with a torched rosemary sprig (light a small rosemary sprig on fire then immediately blow out so it smolders) and a lemon wheel/wedge.

Rosemary Syrup

• For rosemary syrup, in a small sauce pan over medium heat, stir water and sugar until sugar is dissolved.
• Remove from heat. Add sprigs of rosemary and let steep until it reaches room temperature.
• Leave rosemary in the mixture and refrigerate overnight, then strain.
• Store in the refrigerator for up to 1 week.

• Gently rub an orange slice around the rim of the glass.
• Dump coconut flakes onto the plate. Place the glass upside down into the flakes and turn the glass so some of the flakes stick to the rim.
• To the glass, add ice, orange juice, coconut water, and a dash (or dropperful) of alcohol-free orange bitters.
• Gently stir together until the orange bitters are combined. Top it off with club soda.
• Garnish with mint leaves and an orange slice.

• Combine the lime juice, simple syrup (or honey), half of the lime slices, and mint leaves in the serving glass.
• Use a muddler or the back of a large wooden spoon to gently muddle or crush the ingredients, allowing the mint to release its essential oils. Note: Muddle only for 10 seconds to avoid making the mint taste bitter.
• Fill the glass with ice cubes.
• Top the mixture with club soda or sparkling water
• Garnish the drink with additional lime slices and mint leaves.

• Make lavender syrup, if preparing homemade. Combine the water, honey, and lavender in a sauce pot. Bring to boil over medium-high heat, stirring until the honey is dissolved. Turn off heat once honey is dissolved and allow the lavender to steep for 10-15 minutes. Strain the lavender out and let the syrup come to room temperature, then refrigerate.
• Combine all cocktail ingredients in a tumbler and stir. Pour into a mule mug filled with ice. Serve & enjoy!

• Rim a glass with agave syrup by dipping the rim into the syrup, ensuring it's evenly coated.
• Then, dip the agave-coated rim into shredded coconut to create a sweet and coconutty rim.
• Fill the glass with ice.
• In a shaker, combine the pineapple juice, lime juice, agave syrup, and coconut cream.
• Shake well.
• Strain the mixture into the prepared glass.
• Garnish with a lime wedge.
• Serve and enjoy your refreshing Coconut Margarita mocktail!

• Gently muddle mint leaves in bottom of the shaker.
• Add cucumber juice, lime juice, and syrup.
• Add ice to shaker and stir until chilled.
• Add ice to pilsner/pint glass.
• Strain shaker into serving glass.
• Top with club soda and garnish with mint leaves.

• In a blender, combine the frozen strawberries, pineapple juice, coconut cream, coconut milk, lime juice, and agave syrup.
• Blend until smooth.
• Add ice cubes gradually and blend until you reach your desired slushy consistency.
• Pour the frozen mixture into a glass.
• Garnish with a slice of lime and a strawberry.
• Serve immediately and enjoy your Frozen Strawberry Coconut Lime Mocktail!

• Bring 2 cups of water to a boil and allow it to cool for a minute. Steep the Earl Grey tea for 3-5 minutes. If using loose-leaf tea, strain out the leaves. Let cool and refrigerate until you’re ready to assemble the drink.
• Add bitters and sugar to a rocks glass. Cut a slice of orange and squeeze in about 1 teaspoon of its juice – just enough to saturate the sugar.
• Stir the mixture until the sugar is mostly dissolved.
• Fill the glass with ice. Add a 1/3 cup of the brewed Earl Grey tea. Stir a few times until the drink is chilled.
• Remove a strip of the orange rind using a vegetable peeler. Twist the rind to release its oils over the drink, glide it over the rim of the glass, and drop it in.
• Repeat steps 2-5 with the rest of the tea to make more servings.

• Mix orange juice, pineapple juice, lime juice, and orgeat syrup in a shaker with ice.
• Fill tiki glasses with ice. Strain mixture evenly into 2 glasses. Top with lime seltzer if using.
• Garnish with pineapple wedges, maraschino cherries, and paper umbrellas. Serve & enjoy!