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ROSE SUCHAK GT
O CHRISTMAS G+T
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ROSE SUCHAK LADDER CO. (GIN & TONIC)

1.5 oz AURORA GIN 

1 oz CRANBERRY SYRUP 

1 LIME WEDGE (1/6 LIME)

FEVER-TREE REFRESHINGLY LIGHT TONIC

DASH OF ROSEWATER

add aurora gin and syrup to ice filled 12 oz glass, squeeze in lime, stir in tonic and rosewater, enjoy!

 

GARNISH IDEAS dried lime, fresh lime, fresh or frozen cranberries

CRANBERRY SIMPLE SYRUP

2 cups cranberries (rinsed & sorted)

2 cups water

1.5 cups sugar

Lemon

 

using a vegetable peeler, remove the zest of half of the lemon (if any white pith remains carefully remove with a sharp paring knife) bring water & cranberries to a boil over medium high heat. once the cranberries start to pop, stir in sugar & lemon zest. reduce heat to low, cover and simmer 15-20 minutes. remove from heat, let cool & strain.

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O CHRISTMAS G + T

1.5 oz AURORA GIN 

3 dashes ORANGE BITTERS

1wedge LIME (squeezed in)

1wedge ORANGE(squeezed in)

1 dash EDIBLE GLITTER (WE USED GOLD)

TOP FEVER-TREE AROMATIC TONIC

combine ingredients in an ice filled 12 oz glass, garnish with

fresh rosemary sprig

fresh cranberries

star anise

dried or fresh citrus slices

 

 

AURORA G+T
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AURORA G + T

1.5 oz AURORA GIN

1 LIME WEDGE (1/6 OF A LIME)

5 - 6 oz TONIC*

 

add aurora gin to ice filled 12 oz glass. squeeze in lime, stir in tonic & enjoy!

 

GARNISH IDEAS fresh lime, lime twist

HARVEST SANGRIA
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HARVEST SANGRIA

1 750 ml BOTTLE PINOT GRIGIO

4 c APPLE CIDER

1 c AURORA GIN

2 T STAR ANISE (or about 4 - 8 stars)

¼ c MONIN GOURMET APPLE SYRUP (YOU COULD USE PLAIN SIMPLE SYRUP OR HONEY INSTEAD)

1 T PEYCHAUD'S BARREL AGED BITTERS

1 LIME (SLICED)

1 LEMON (SLICED)

ORANGE

2 APPLES (SLICED)

GINGER BEER

 

using a vegetable peeler, remove the zest of the orange (if any white pith remains carefully remove with a sharp paring knife) combine orange zest & star anise with the aurora gin and infuse 6-12 hours, to taste. strain & add to large serving pitcher along with remining ingredients. serve well chilled or over ice, topping with ginger beer . garnish as desired.

 

EARL GREY
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EARL GREY ALL DAY

1.5 oz AURORA GIN INFUSED WITH EARL GREY TEA

1.5 OZ LEMON SIMPLE SYRUP

.75 OZ LEMON JUICE (we use santa cruz organic lemon juice)

4 DASHES ORANGE BITTERS

2 oz BUTTERFLY PEA PETAL TEA

 

add aurora gin, lemon syrup, lemon juice and orange bitters to an ice filled 12oz glass. stir to combine, float butterfly pea petal tea on top. 

 

EARL GREY INFUSED AURORA GIN  

1 750 ML bottle of aurora gin

4 earl grey tea bags (we used stash double bergamot) 

infuse at room temp up to two hours

 

BUTTERFLY PEA PETAL TEA

add 1 heaping tablespoon dried butterfly pea petals to 1 qt water. infuse in fridge overnight. strain. 

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