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HOW TO ENJOY FOR BITTER FOR WORSE

RASPBERRY BERET

INGREDIENTS

  • 2 oz Eva’s spritz, very cold
  • 1.5 oz juniper simple syrup
  • 1.5 oz fresh lemon juice
  • 4 raspberries, fresh or thawed, if frozen
  • Cold sparkling water to top

RECIPE

  • Muddle raspberries, lemon juice, and juniper syrup in a cocktail shaker or jar.
  • Strain into a flute.
  • Add Eva’s and sparkling water, and stir gently.
  • Garnish with a lemon twist.

MULLED SASKATOON

INGREDIENTS

  • 4.5 oz cinnamon tea*
  • 5 oz The Saskatoon
  • 2 ¼ t coconut sugar (or cane)

*Boil 9 oz water and briefly steep a cinnamon teabag (we use Pukka) to make a weak tea.

RECIPE

  • Heat The Saskatoon to a strong simmer, whisk in sugar.
  • Serve in a tea cup with optional cinnamon stick garnish.

Serves 2.

SHOULDER SEASON

INGREDIENTS

  • 2 oz Smoky No. 56
  • 2 oz apple cider

RECIPE

  • Stir ingredients in a glass.
  • Serve with ice and garnish with sliced apple.