Mixology Recipes
Summer Tisane
Notes from Chandra Lam Lucariello, Director of Mixology at Southern Wine & Spirits of Hawaii:
“This cocktail was meant to be a refreshing palate cleanser and also a twist on the Mojito. Taking cucumber-infused vodka, elderflower liqueur and instead of muddling mint, using the Peppermint Tea syrup. The ice cubes were also peppermint tea, and were meant to have edible flowers in them. I wanted to incorporate all of the flavors of summer into a glass, harmoniously.”
Summer Tisane
INGREDIENTS
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1 1/2 oz. Cucumber Infused Old Lahaina Silver Rum
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3/4 oz. Fleur Elderflower Liqueur
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3/4 oz Lemon Juice
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3/4 oz Peppermint Syrup (see recipe below)
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1 oz. White Grapefruit Juice
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Club Soda
STEPS
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Add lime, syrup, juice and liquors to mixing glass with ice.
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Shake and strain over Mint Tea Ice Cubes with Edible Flowers frozen into them.
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Garnish: Edible Flower on top.
Peppermint Syrup
INGREDIENTS
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2 cups Sugar
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1 1/2 cup Water
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8 tsp Organic Peppermint Leaves
STEPS
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Steep tea in water until steeped strong.
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Add sugar to dissolve.
