There is nothing more refreshing than a cool cocktail (or mocktail) after a long day. From fresh berries and gin to caramel marshies and rum, here are 4 of our favorite libations for any occasion.
Strawberry Negroni Slushy
Ingredients:
1/2 lb fresh strawberries, hulled, halved, quartered if large
4 rhubarb stalks, chopped
1/3 cup of sugar
1 oz KOVAL Dry Gin
1 oz Cocchi Vermouth di Torino
1 oz Campari
2 dashes orange bitters
Directions:
Combine rhubarb, strawberries, and sugar in a heavy-bottomed pan. Let sit for about 15 minutes. This will help release the flavors of the fruit. Then, bring the fruit mixture to a strong simmer over medium heat until thickened, about 20 minutes. Pour your fruity jam into a small dish and freeze until slushy.
In a shaker, add a spoonful of jam, KOVAL Dry Gin, Campari, Vermouth, and a couple of dashes of orange bitters. Shake generously and pour into a rocks glass. Serve alongside the Pink Himalayan Crystal Salt Caramel Chocolate Bar.
For those looking for a non-alcoholic option, the Phony Negroni by St. Agrestis is an easy (and delicious) substitute for the gin, vermouth, Campari, and orange bitters.
Dark N' Stormy + Caramel Marshie
Ingredients:
2 oz Appleton Estate Dark Rum
5oz Reed's Ginger Beer
1 lime wedge
Directions:
Pour the rum over ice in a highball glass and fill with ginger beer. Squeeze in the lime wedge and garnish with a chilled Caramel Marshmallow. Choose your favorite parfum from Blood Orange Hibiscus, Alderwood Smoked Salt, or our beloved Roasted Walnut Pecan Caramel Marshmallow.
For a non-alcoholic option, replace the rum with a spiced simple syrup or a zero-proof rum alternative.
Cassis Jam + Gin Cocktail
Ingredients
2 oz gin
1 oz fresh lime juice
1 tablespoon cassis jam
Soda water to top
Preparation
Fill a cocktail shaker with ice then add gin, lime juice and jam and shake vigorously for 20 seconds. Strain into a highball or rocks glass and add plenty of crushed ice. Top with soda water, stir. Garnish with pine branch and serve along side our Dark Chocolate Truffles.
For a non-alcohlic option, omit the gin and opt for extra soda water.
Banana Rum Cocktail
Banana Skin Simple Syrup Ingredients
2-3 whole Banana Skins, ripe
1 cup Simple Syrup
Directions
Prepare by preheating oven to 350° F and slicing banana skins into small rectangles (discarding the stem and bottom). Place skins into a saucepan and cover with simple syrup and bring to a boil.
Once boiling, remove from heat and place an oven-safe saucepan into the oven to roast for 8-10 minutes to create banana skin simple syrup infusion.
Cocktail Ingredients
2 oz. Appleton Estate Dark Rum
4 oz. Banana Skin Simple Syrup
2-3 dashes Angostura Bitters
1 slice of banana round
Directions
Pour rum, banana skin simple syrup, and bitters over ice. Stir quickly. Skewer and garnish with a banana round and serve alongside our Banana Coconut Exotic Chocolate Bar.
