DIY: Organic spring cocktails

When seasons change, so do drinks. Come spring time, this usually means light, fruity and sweet, yet full of sugar and syrups. With these DIY organic spring cocktails, channel your inner mixologist and craft a drink that’s both personalized and health-conscious, while avoiding the excess sweeteners and calories.

Camarena Rosemary Lemonade

1 1/2 ounces Camarena Reposado Tequila
4 ounce organic lemonade
3 to 4 organic rosemary Infused Ice Cubes*

Place rosemary ice in highball glass. Add tequila. Top with lemonade. Stir. Garnish with rosemary sprig and lemon wheel.

Silver Breeze

1 1/2 ounces Camarena Silver Tequila
1/2 ounce Barefoot Sauvignon Blanc
4 kumquats
3 basil leaves
3 oz Fever-Tree Soda Water

Muddle kumquats and basil in a bucket glass. Add ice, tequila and Sauvignon Blanc. Top with soda water and stir. Garnish with several leaves of basil and a kumquat.

Skinny Local

2 ounces Camarena Silver Tequila
1/2 of an organic lemon, quartered
8 organic mint leaves
1 tablespoon of sugar free sweetener
3 ounces Fever-Tree Soda Water

Muddle lemon, mint and sweetener in a mixing glass. Add tequila and ice. Shake and pour all contents of shaker into a tall glass. Top with soda water and stir gently. Garnish with a lemon wedge.

Green Bee

2 ounces Blue Ice Organic Wheat Vodka
1 ounce Agave Nectar
Juice of half an organic lemon
5 mint leaves (or enough to cover the palm of your hand)

Muddle or tear mint into a mixing glass. Add ice, vodka, agave nectar and organic lemon juice and shake hard. Strain into a chilled cocktail glass and garnish with an edible flower or lemon zest.

The King Karl

Created by David Celland at Apotheke

2 parts Kanon Organic Vodka
4 chunks fresh organic lime
1 slice organic orange
3/4 part simple syrup
2 dashes angostura bitters

Muddle the limes and orange with simple syrup and angostura, add Kanon, shake with ice and strain into a glass.



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