3 Summer Cocktails
We have been inspired by three of our best selling soy candle scents: Rubus, Wild Mint & Fresh Fig and have created three mouth-watering cocktails to refresh your garden party. Sit back, perhaps relax in a hammock, bbq with friends and celebrate those summer moments... we think you will love these! Cheers!
12 fresh mint leaves
2 shots Sipsmith gin
1 shot freshly squeezed lemon juice
1/2 shot Monin pure cane 2:1 sugar syrup
Top up with soda
Lightly muddle (just to bruise) mint in base of a shaker. Add the next three ingredients, shake with ice and fine strain into a chilled glass. Top with soda, lightly stir and serve with a sprig of mint.
Raw cane sugar
5 mint leaves
2 oz fig syrup
1 1/2 oz lime juice
1/2 oz Cointreau
2 oz Herradura
Add honey to a plate and a mixture of raw cane sugar and salt to another. Dip the mouth of your cocktail glass into the honey and then the sugar/salt mixture. In a cocktail shaker, muddle the mint leaves with fig syrup, lime juice Cointreau and Herradura. Add a few ice cubes and shake well. Fill your cocktail glass with ice and strain the drink into a chilled glass.
1/2 cup of water
1/2 cup of sugar
3 pints of fresh raspberries, rinsed
2 oranges, juiced
3 to 4 ounces of vodka
1 bottle of champagne (sparkling wine or Prosecco)
1/4 cup of turbinado sugar (raw sugar)
1/4 cup of freshly cracked black pepper
fresh thyme sprigs
Combine water and sugar in a small pan. Place over medium-high heat and bring to a simmer. Cook until the sugar has dissolved, about 5 minutes. Remove from heat and allow to cool completely. It’ll get syrupy as it cools. Throw the raspberries into a blender along with fresh orange juice and blend until completely smooth. Pour the mixture into a fine mesh strainer, placed over a peel, to remove the raspberry seeds. Pour the raspberry mixture into a large pitcher and stir in as much of the simple syrup as you’d like. If you like sweeter drinks, add more syrup, and if you don’t like sweet drinks, add only a splash. Stir in the vodka and sparkling wine.
Combine the black pepper and raw sugar in a shallow dish. Run the lemon wedge along the edge of the glasses to create a glue. Then dip the glass, upside-down into the shallow dish of sugar and pepper. Pour the cocktail into the pepper sugar rimmed glasses and top with a sprig of thyme.