Harold's Cabin Cooler and Rooftop Lemonade Cocktails

Cheers, honey!

Photography By Shell Royster | April 06, 2018

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

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

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