Cheers, honey!
Ingredients
Cabin Cooler
- 1½ ounces Espolòn Blanco Tequila
- ¼ ounce local honey
- 1 ounce lime juice
- A dash of beet juice
- Lavender sea salt, for rim
- ½ ounce ginger beer
- Beet, for garnish
- Edible flowers, for garnish
Rooftop Lemonade
- 1½ ounces Hat Trick Botanical Gin
- 1 ounce lemon juice
- ½ ounce local honey
- A drop of rose water
- Edible flowers, for garnish
Instructions
For the cabin cooler:
In a shaker tin, add tequila, honey and lime and beet juice, and fill with ice. Shake well.
Salt the rim of a rocks glass; fill with ice and strain cocktail into rocks glass. Top with ginger beer.
Garnish with a beet and flowers.
For the lemonade:
In a shaker tin, add all ingredients, in order, and add ice. Shake well.
Pour mixture into an empty rocks glass; garnish with flowers.
Recipes by Gabriella Carpenter
