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
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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
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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
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combine ingredients in an ice filled 12 oz glass, garnish with
fresh rosemary sprig
fresh cranberries
star anise
dried or fresh citrus slices
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AURORA G + T
1.5 oz AURORA GIN (OPTIONAL: INFUSED WITH BUTTEFLY PEA PETALS FOR COLOR)
.25 oz FRESH LEMON
.25 oz FRESH LIME
Fill QUALITY TONIC WATER (we use fever-tree mediterranean tonic)
add aurora gin & fresh citrus to ice filled 12-13 oz glass. stir to chill, stir in tonic to fill.
GARNISH IDEAS orange twist
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BUTTERFLY PEA PETAL INFUSED GIN
to a clean 1 quart jar, add 2 tablespoons butterfly pea petals and 1 750ml bottle of aurora gin. infuse for 1-2 hours, until desired color is achieved
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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)
1 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.
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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
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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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