Lavender Ginger Collins

Author: Marnie Rae Print Lavender Ginger Collins ingredients: 2 tsp of Dry Lavender muddled 1 oz Ginger Syrup 1/2 oz Lemon Juice 2 oz White Tea Topped with Club Soda instructions: How to cook Lavender Ginger Collins Muddle 2 tsp of dry lavender in glass. Combine ginger syrup, lemon juice, white tea together in glass. Top with club soda Garnish with Candied Ginger rim and Lavender sprig Created using The Recipes Generator

Lemon Drop

Yield: 8 Author: Marnie Rae Print Lemon Drop ingredients: 3 tsp lemon extract 1 tsp vanilla extract 1 cup sugar 1 cup water fresh mint 6 oz soda water instructions: How to cook Lemon Drop In a medium saucepan combine lemon extract, vanilla extract, sugar, and water. Bring to a boil over medium heat, stirring frequently. At boil, remove from heat and allow to cool. When cool, combine 2-3oz of ‘base’ with 6oz of soda water and a generous sprig of mint with ice in a shaker tin. Muddle well and strain into a martini glass, or over ice. Garnish

Spiced Mulled “Wine”

Yield: 2Author: Marnie RaePrint Recipe Spiced Mulled “Wine” ingredients:   1 cup apple cider   ¾ cup cranberry juice   2 cinnamon sticks   2 orange slices 1 teaspoon whole cloves 3 star anise pods   instructions:   In a medium saucepan over low heat, combine all ingredients and simmer until warm and spices have flavored the juice, about 15 minutes. Strain the mulled “wine” into 2 mugs, reserving the spices and oranges for another use. Serve and enjoy! Optional: Garnish with an orange slice around the rim and a fresh cinnamon stick. Created using The Recipes Generator

The French 50

print recipe The French 50 by November-1-2017 Ingredients 2 dashes lemon or orange bitters 1/3 cup Fresh lemon juice 1 6-8 oz. bottle Premium tonic water (such as Fever Tree) 1 Superfine sugar or rock candy swizzle sticks Instructions Add fresh lemon juice and bitters to cocktail shaker filled with ice. Shake until frosty then pour into a champagne flute or coupe glass. Top off with tonic water until it reaches about ¾ of the way up the glass. Garnish with the swizzle stick and serve immediately. Note:If you don’t have a rock candy swizzle stick add ½ tsp superfine

Mimic Mule

print recipe The Mimic Mule by November-1-2017 Ingredients 1 Bottle of Ginger Beer 1 small squeeze lime juice 3 mint leaves 1 tbs simple syrup Instructions Muddle lime juice (to taste) with 2 mint leaves and simple syrup, shake and strain into glass, top with Ginger beer, garnish with mint sprig. Prep time: 5 mins Cook time: Total time: 5 mins Yield: 1 drink Recipe from Bundaberg Ginger Beer     More Autumn Inspired Soft Cocktails:   Peanut Butter Cup   Spiced Apple   Curried Apricot   Grapefruit Rosemary Sparkler   Spiced Mulled “Wine”   The Pear Tree   Mimic