This week, we introduced the Rise Gardens Cocktail Herb Garden. It's a special collection of essentials herbs for the ultimate home bar. In honor of the launch, we partnered with Collingwood Spirits & Wines for a special giveaway for our Canadian community (enter on Instagram through 5/9/21). Between spring finally heating up, Cinco de Mayo, and Mother's Day, it's the perfect week for cocktails! Just like cooking, the quality of ingredients matter. From choosing the right spirits and wines to the freshest herbs, you ensure you have the best tasting drinks during happy hour.
Head over to our Instagram to find our video where RG Ambassador Kelsey Steeves makes these three easy cocktail recipes using herbs from your Rise Gardens and our favorite spirits from Collingwood Spirits & Wines.
Cilantro Margarita Recipe
By: Kelsey Steeves
Ingredients
- 1.5 oz tequila blanco*
- 0.5 oz triple sec
- 1 oz cilantro syrup
- 1 oz lime juice (juice from one lime)
- 1/2 tsp sea salt (to rim the glass)
- 1/4 tsp chili powder (to rim the glass)
- Additional limes and cilantro for garnish
Instructions
- For the cilantro syrup: Add 1 cup water and 1 cup of sugar (1:1) to a saucepan and bring it to a boil. Then, turn off the heat. Add1/2 cup of freshly chopped cilantro and steep for 15 minutes. Strain through a fine mesh strainer and discard cilantro. Place any extra syrup into an airtight container and place it in the refrigerator for up to 2-3 weeks.
- For the cocktail: Mix together the salt and chili powder on a plate. Use a lime around the rim of the glass and then set aside. Add all remaining ingredients to a shaker and fill with ice. Shake for 30 seconds and strain into the chili and salted-rimmed rocks glass. Top with ice and a cilantro leaf and lime wedge for garnish.
*We used Aguamiel Tequila Blanco.
Sage Sour Recipe
By: Kelsey Steeves
Ingredients
- 3 sage leaves
- 1.5 oz whiskey*
- 1.5 oz lemon juice
- 1 oz honey syrup
- 1 egg white
Instructions
- For the honey syrup: Add 1 cup water and 1 cup of honey (1:1) to a saucepan and bring it to a simmer. Then, turn off the heat and that's it! Place any extra syrup into an airtight container and place it in the refrigerator for up to 2-3 weeks.
- For the cocktail: Press the sage leaves in your hand and roll them to open up the flavor. Add them to the cocktail shaker then add all remaining ingredients. Add ice and shake for 30 seconds. Strain cocktail into top of shaker and discard ice. Dry shake (no ice) for another 30 seconds. Strain into rocks glass and garnish with a sage leaf.
*We used Caldera Whiskey (available in Canada).
Mint Mule Recipe
By: Kelsey Steeves
Ingredients
- 5-6 mint leaves (muddled)
- 1.5 oz vodka*
- 1 oz lime juice
- Top with ginger beer
- Mint and limes for garnish
Instructions
Muddle the mint leaves in the cocktail glass. Add vodka and lime juice and stir. Add ice and top with ginger beer. Garnish with lime wedge and mint leaves.
*If you are in Canada, try it with Iceberg Vodka, which is what we used for this recipe.
Kelsey Steeves is a Rise Gardens ambassador, food photographer, recipe creator, and food stylist. To see more recipes and her other work, visit: www.kelseyleah.com.
