Gin & Juice!
This past weekend I had the honor of teaching my first cocktail class at my favorite New Hampshire Distillery, Tamworth Distilling! I think they are one of the finest distillers ever and produce the most amazing quality spirits; while everything they make is incredible, I am most partial to their Chocorua Straight Rye and their Floral Barreled Gin. You can’t even imagine how thrilled I was when they reached out to ask if I’d be interested in being a guest teacher in their new series of cocktail classes.
We partnered with Bayberry Juice Bar located in Wolfeboro New Hampshire, to put together a fun class featuring their incredible line of gins & Bayberry juices! Anyone can mix juice and gin together and call it a day but I, desperate to make Lizzo proud, wanted to design three distinct cocktails that were delicious, unique, and only slightly challenging for the participants to not only learn something new but also break down some cocktail methods that might seem daunting to a new home bartender.
I won’t get into the background behind each of these cocktails (you’ll have to come to my next class if you want to know all the details!) but I will give you the recipes for how you can achieve these delicious cocktails at home!
Hot Head
Ingredients
1.5 oz Green Juice (Kale, Spinach, Celery, Cucumber, Parsley, Mint, Lemon)
1 oz Pineapple Juice
.5 oz Mango Nectar
.75 oz Coconut Cream
Juice from 1/2 a Fresh Lime
Method
Combine all ingredients in a shaker with ice. Shake vigorously for 15 seconds, strain into a tumbler over ice. Garnish with fresh mint and a Tai Chili if you have one!
Notes: If you do not have access to Tai chili gin or cordial, you can infuse 4 dried Tai chilis in vodka or dry gin for a half hour. The longer you leave the chilis, the hotter it gets. Be careful because it gets HOT.
Feel free to use any green juice you prefer, or make your own! I used a more common brand, Green Machine from Naked Juices. If you use Green Machin make sure you skip the mango nectar, it’s already in the juice!
Another Flower Sour
Ingredients
.75 oz Fresh Lemon Juice
3 Ginger Coins
2 Tablespoons of Diced Apples
.75 oz Simple Syrup
Egg White
Floral Bitters
Method
In a tin, muddle apples and ginger in simple syrup until the ginger starts to break down. Add in the remaining ingredients except for the bitters. Dry shake for 15 seconds, then top with ice and shake again for another 10 seconds. Double strain into a chilled coupe and top with 4 drops of floral bitters. Garnish with fresh herbs like rosemary and enjoy!
Purple Finch
Ingredients
2 oz Tamworth Apiary Gin
.75 oz Orgeat
.75 oz Fresh Lemon Juice
.75 oz Fresh Orange Juice
.75 oz Pineapple Juice
4 Ginger Coins
2 Dashes of Peychaud’s Bitters
Method
In a shaker, add orgeat and ginger and muddle until ginger begins to break down. Add in remaining ingredients and top with ice. Shake vigorously for 15 seconds and double strain into a rocks glass over crushed ice. Garnish with fresh mint or flowers and enjoy!
Thank you SO much to Tamworth for having me! If these sound good to you, keep an eye out for tickets to my next class at the Tamworth Lyceum on August 28!