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Infused Cocktails

August 21, 2015 No comments

We're retro in a modern way, and are always looking to put a new spin on classic cocktails. Now that late summer is here, we want to take every remaining chance to indulge in what flavor remains.

In other words, get down to your local farmer's market, or into your garden, and make some happy combinations of herb-infused delights, like this time-honored traditional summer love:

The Rosemary Lavender

  • 2 ounces rosemary-infused gin (Muddle two stalks of rosemary to release the oils and insert them into a bottle of gin. Infuse for a minimum of 5 hours, up to 3 days)
  • ½ ounce lemon juice
  • ½ ounce lavender syrup
  • Rosemary stalk (garnish)
  • Club Soda
  • Shake gin, lemon juice and lavender syrup with ice, strain, and garnish with rosemary stalk. Top off with club soda.


Learn more at Serious Eats

You can also infuse veggies, fruit, flowers, whatever is in season. Speaking of in season, stay tuned for more fall recipes from your friends at Rabbit.

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Related shameless product plug: Check out the Rabbit Push Muddler – the specially-designed head crushes rather than cuts bringing out the best flavors in your infused spirits! It is spring loaded, making muddling a breeze.