BOTANICAL COCKTAILS WORKSHOP


Presented in partnership with Manifest Distilling and Edible Northeast Florida 
with special thanks to our community sponsors: 


 
 

TRY THE RECIPES


 

OFF THE BEETEN PATH

Created by John Preston Moore of the USBG Jax

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Ingredients

1 oz OTBP Syrup (recipe below)
¾ oz Lemon Juice
2 oz Manifest Gin
Pinch of Salt
Garnish: Orange Twist and Thyme Sprigs

Method

Shake / Fine Strain / Highball / Crushed Ice / Garnish

TO MAKE OTBP SYRUP

½ lb White Sugar
½ lb Orange Beet Puree
1 cup Dollar Weeds

Bring a large pot of water to a boil. While water warms up, fill a plastic ½ pan with ice and water to make an ice bath. Once water is boiling, immerse the dollar weeds in the boiling water for 15 seconds. Submerge blanched dollar weeds in the ice bath for 1 minute. Remove dollar weeds from the ice bath, pat dry and pick the leaves from the stems. Using a blender, blend the blanched leaves, orange beet puree and sugar on high speed. Strain through a fine-mesh strainer. Bottle in a 12 oz glass, label, date and refrigerate until ready to use. Use within 1 week.Makes 12 ounces.


GREEN THUMB

Created by Sarah Johnson from Taverna San Marco

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Ingredients

1 dash Fee Brother's Orange Bitters
.50 oz Lime Juice
.75 oz Green Thumb Syrup (recipe below)
1.5 oz Natalie's Cucumber Jalapeno Juice
1.5 oz Manifest Citrus Vodka
Top with Soda Water

Method

Combine all ingredients into a shaker. Shake briefly, and then double strain into a Collins glass filled with ice and top with soda water. No garnish. 

GREEN THUMB SYRUP

1 qt of white sugar
1 quart of water
1 cup fresh mint (removed from stems)
1 cup Spanish needle (removed from stems)

Bring a large pot of water to boil. While water warms up, fill a plastic pan with ice and water to make an ice bath. Once water is boiling, immerse the mint and Spanish needle in the boiling water for 15 seconds. Submerge blanched herbs in the ice bath for 1 minute. Remove herbs from the ice bath and pat dry to remove excess water. Dump out remaining water left in pan and add the 1 qt water and 1qt sugar and cook on med to low heat until sugar is completely dissolved, and then let cool. Using a blender, blend blanched herbs and simple syrup on high speed. Strain mixture through a cheese cloth and fine mesh strainer. let sit to drain, do not push thru with ladle or spoon. Bottle in a glass container, label, date, and refrigerate until ready to use. Use within 1 week.  Makes 36 ounces. 


FIG-ET ABOUT IT

Created by David Cohen from Manifest Distilling

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Ingredients

1.5 OZ Manifest Vodka
1 OZ Peach-Fig Shrub (recipe below)
3 OZ Natalie's Blood Orange Juice
Garnish: Mint/Juniper Berries
Top with Seltzer Water

Method

Combine first three ingredients into shaker and shake with ice. Strain into highball with large cubes, top with seltzer, add garnish. 

PEACH-FIG SHRUB

1 Ripe Peach (the more ripe, the better)
3 Ripe Figs
½ Cup Sugar
1.5 Cups Bragg Organic-Raw Apple Cider Vinegar

Cube the peaches and figs and put them in a 1 quart, wide mouth, mason jar. Muddle the fruit and add the sugar. Seal the jar and let sit out at room temperature for 48 hours. Fruit and sugar should have liquified by this point. Then add in the vinegar, seal the jar and give it a good shake. Leave the jar for another 2-5 days at room temp shaking each time you walk past it. The longer you leave it the more fruit flavor will come through. Strain mixture through cheese cloth or fine strainer basket. Taste and add sugar to desired sweetness. Will keep refrigerated 3-6 months.