The Compass Rose Tavern
Behind The Bar
✨🍇 Recipes 🍇✨
🍃✨Coffee ✨🍃
Ingredients
Coffee Base
- 2 tbsp - Dark Roast Coffee Grounds
- 1 ½ cups - Water
- ½ tsp - Sea Salt
Sweet Undertones
- 1 tbsp - Caramel Syrup
- 1 tsp - Dark Chocolate Shavings
or Cocoa Powder
Finishing Touch
- Splash of heavy cream
- Dark chocolate square
Spiced Infusion
(Optional)
- 1 small - Cinnamon Stick(for stirring)
- 1 pinch - Nutmeg
- ¼ tsp - Vanilla Extract
Captain’s Bold Brew Coffee
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Instructions
Brew the Coffee
- In a French press or pour-over, brew the dark roast coffee grounds with hot filtered water (just off the boil, around 200°F / 93°C).
- Stir in sea salt before brewing to enhance richness.
Infuse with Flavours
- While the coffee brews, warm the caramel syrup and chocolate shavings in a small saucepan or microwave until smooth.
- Stir in a pinch of nutmeg and vanilla extract.
Combine
- Pour the freshly brewed coffee into a sturdy, heat-retaining mug.
- Mix in the caramel-chocolate blend, stirring well.
- Optionally, stir with a cinnamon stick for added spice.
Final Touch
- Drizzle a splash of heavy cream for a smooth, velvety texture.
- Serve with a dark chocolate square on the side for pairing.
Serving Suggestion
- Best enjoyed hot, near a crackling fire or overlooking the misty sea.
- Serve in a sturdy tavern mug, reflecting the bold and rustic nature of the drink.
Sea Salt Caramel Latte
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Ingredients
- 2 shots - Espresso
(or 1/2 cup of strong brewed coffee)
- 1 cup - Steamed Milk
- 2 tablespoons - Caramel Syrup
- A pinch of - Sea Salt
Finishing Touch
- Whipped Cream
- Caramel Drizzle
- A sprinkle of - Sea Salt
Instructions
Prepare the Espresso
- Brew 2 shots of espresso or 1/2 cup of strong coffee.
Add Caramel Syrup
- Pour the caramel syrup into the bottom of your mug.
Add Espresso
- Pour the hot espresso over the caramel syrup.
- Stir to combine.
Steam the Milk
- Heat and froth the milk until it reaches a smooth, velvety texture.
Combine
- Pour the steamed milk into the mug, leaving room for whipped cream.
Top and Garnish
- Add a dollop of whipped cream.
- Drizzle with additional caramel syrup and sprinkle a pinch of sea salt on top.
Serve
- Enjoy while warm, savouring the balance of sweet, creamy, and salty flavors.
Instructions
Brew the Espresso
-Make a shot of espresso or brew a small amount of strong coffee.
Prepare the Chocolate
-In a large mug, pour the dark chocolate syrup.
Combine Espresso and Chocolate
- Pour the hot espresso into the mug and stir until the chocolate syrup is fully dissolved.
Add Steamed Milk
- Steam the milk until frothy and pour it gently into the mug, mixing it with the espresso-chocolate blend.
Garnish
- Top with whipped cream and sprinkle dark chocolate shavings over the top.
Serve Hot and Enjoy
Serve immediately and savor the rich, comforting flavors.
Midnight Mocha
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Ingredients
- 1 shot (30 ml) of - Espresso (or strong brewed coffee)
- 2 tablespoons of - Dark chocolate Syrup
- 200 ml - Steamed milk
Finishing Touch
- Whipped cream
- Dark chocolate shavings
Spiced Navigator’s Brew
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Instructions
Brew the Coffee
- Brew a cup of strong dark roast coffee.
Infuse the Spices
- Add the cinnamon stick, ground nutmeg, and ground cloves to the hot coffee.
- Stir well and let the spices infuse for 2-3 minutes.
Sweeten
(Optional)
- Add brown sugar or honey if you prefer a sweeter brew. Stir until dissolved.
- Add Cream For a creamy version, add a tablespoon of heavy cream and stir.
Garnish
- Serve in a sturdy mug with a cinnamon stick and a sprinkle of freshly grated nutmeg.
Ingredients
- 1 cup - Dark Roast Coffee, freshly brewed
- 1 - Cinnamon Stick
- 1/4 teaspoon - Ground Nutmeg
- 1/4 teaspoon - Ground Cloves
Optional for Sweetness
- 1 tablespoon - Brown Sugar or Honey
Finishing Touch
- 1 Cinnamon Stick
- Ground Nutmeg
-1 tablespoon - Heavy Cream (optional)
Instructions
Prepare the Cold Brew
- Brew strong coffee and chill it for at least 2 hours, or use a cold-brewed coffee concentrate.
Sweeten the Coffee
- Add 1 teaspoon of vanilla syrup to the chilled coffee and stir well.
Assemble the Drink
- Fill a glass with ice cubes and pour the sweetened coffee over the ice.
Add the Cream
- Drizzle the heavy cream over the top and let it swirl beautifully into the coffee.
Garnish
- Garnish with a vanilla bean and a fresh mint sprig.
Serve
- Stir gently before sipping and enjoy the cool refreshment.
Ingredients:
- 1 cup - Cold-brewed Coffee or Strong Chilled Coffee
- 1 teaspoon - Vanilla Syrup
- 2 tablespoons - Heavy Cream or Milk
- Ice Cubes
Finishing Touch
- Vanilla Bean
- Fresh Mint Sprig
Frostspire Iced Coffee
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🍃✨ Tea ✨🍃
MoonLight Jasmine Tea
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Ingredients
- 1 teaspoon of jasmine green tea (loose leaf)
- 1 teaspoon of - Silver Needle White Tea
- 1 cup of - Hot Water (175°F or 80°C)
- 1 teaspoon of - Honey
- A pinch of - Edible Silver Shimmer
Finishing Touch
- Fresh Jasmine Blossom
Instructions
Prepare the Tea Blend
- Mix the jasmine green tea and Silver Needle white tea together.
Steeping
- In a teapot, pour hot water over the tea blend. Steep for 3-5 minutes.
Add Honey
- Stir in the honey while the tea is warm, ensuring it dissolves fully.
Add Shimmer
- Add a pinch of edible silver shimmer and stir gently to create a swirling, moonlit effect.
Garnish
- Pour into a delicate teacup and place a fresh jasmine blossom on top for a fragrant finish.
Mirnayan Spiced Chai
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Ingredients
- 2 cups - Water
- 2 - Black Tea Bags (or 2 tsp loose black tea)
- 1 - Cinnamon Stick
- 4 - Green Cardamom Pods, crushed
- 4 Whole Cloves
- 1 - Star Anise Pod
- 1 cup - Milk (or milk alternative)
- 1-2 tsp - Honey or Sugar (adjust to taste)
Final Touch
- Freshly grated nutmeg
Instructions
Boil Spices
- In a pot, bring 2 cups of water to a boil.
- Add the cinnamon stick, crushed cardamom pods, cloves, and star anise.
- Simmer for 5 minutes to infuse the flavours.
Add Tea
- Add the black tea bags or loose tea.
- Let it steep for 3-5 minutes, depending on your desired strength.
Add Milk
- Pour in the milk and let the mixture simmer gently for another 3-4 minutes.
- Do not let it boil over.
Strain and Sweeten
-Strain the chai into a cup, discarding the spices.
- Stir in honey or sugar to taste.
Garnish
- Serve hot with a cinnamon stick for stirring and a sprinkle of freshly grated nutmeg on top.
- Enjoy this robust, spiced tea as you relax and imagine the lively exchanges of the Mirnayan markets!
Seafarer’s Green Brew
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Instructions
- In a teapot or infuser, combine the green tea, lemongrass stalk, and fresh ginger slices.
- Pour hot water over the ingredients and let steep for 3-4 minutes.
- Strain into a cup and stir in honey if desired.
Garnish
- Garnish with a sliver of candied ginger and a lemongrass stalk for stirring.
Serving Suggestion
- Best enjoyed hot, while gazing out at the endless horizon, whether from the deck of a ship or the cozy confines of The Compass Rose Tavern.
Ingredients
- 1 teaspoon - Loose-leaf Green Tea
- 1 Lemongrass Stalk (bruised for extra flavor)
3-4 thin slices of - Fresh Ginger
- 1 teaspoon - Honey (optional)
- 1 ½ cups - Hot Water (175°F / 80°C)
Final Touch
- Lemongrass Stalk
- Candied Ginger
Pirate’s Plunder Black Tea
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Ingredients
- 1 tablespoon - Loose-leaf Black Tea
(Assam or Keemun recommended)
- 1 teaspoon - Dark Chocolate Shavings
(bittersweet or 70% cacao)
- Zest of 1 - Orange
(about 1/2 teaspoon)
- 1/2 teaspoon - Vanilla Extract
Optional
- Honey or Sugar to taste
Finishing Touch
- Orange Peel Twist
- Dark Chocolate Shavings
Instructions
Boil Water
- Heat 1 cup (240 ml) of water to around 200°F (93°C).
Steep Tea
- Add the loose-leaf black tea and orange zest to a tea infuser or teapot.
- Pour the hot water over the tea and let it steep for 4-5 minutes.
Add Chocolate
- Add the dark chocolate shavings and stir until fully melted, infusing the tea with a rich chocolate flavour.
Finish with Vanilla
- Add the vanilla extract and stir to blend.
Garnish
- Pour the tea into a cup. Garnish with an orange peel twist and a sprinkle of dark chocolate shavings.
Sweeten if Desired
- Add honey or sugar to taste.
Instructions
Steep the Tea
- Place the Lapsang Souchong leaves in a teapot.
- Pour in boiling water and steep for 3-4 minutes for a deep, smoky flavour.
Add Salt
- Add a pinch of sea salt to the brewed tea and stir gently.
Sweeten
- If desired, add caramel syrup or honey for a hint of sweetness.
Garnish
- Drizzle caramel along the inner rim of the cup and add a final pinch of sea salt.
Serve
- Pour the tea into a cup and serve immediately, savoring the bold aroma and flavours
Stormcaller’s Thunderbrew
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Ingredients
- 2 teaspoons - Lapsang Souchong Tea Leaves
- 1 cup (240 ml) - Boiling Water
- 1/4 teaspoon - Coarse Sea Salt
- 1 teaspoon - Caramel Syrup or a small piece of Soft Caramel
Optional
- Honey for extra sweetness
Finishing Touch
- Caramel Drizzle
- A pinch of Coarse Sea Salt
Tidepool Chamomile Blend
🪼🪼🪼
Ingredients
- 1 tablespoon - Dried Chamomile Flowers
- 1 teaspoon - Dried Blue Pea Flowers
1-2 teaspoons - Raw Honey
- 8 ounces - Hot Water
(about 200°F or 93°C)
Finishing Touch
- A Blue Pea Flower
- Small Piece of Honeycomb
Instructions
Boil water
- Boil water and allow it to cool slightly to 200°F (93°C).
Steep the Tea
- In a teapot or tea infuser, combine the chamomile and blue pea flowers.
- Pour hot water over the flowers and let steep for 5-7 minutes.
Strain
- Strain the tea into a cup and add raw honey to taste
Garnish
- Garnish with a floating blue pea flower and a small piece of honeycomb.
🍃✨ Non - Alcoholic ✨🍃
Instructions
Prepare the Base
- In a large pitcher, mix freshly squeezed lemon juice and sugar or honey until fully dissolved
Add Spirulina
- Stir in the blue spirulina powder, ensuring it's fully dissolved, creating a vibrant blue hue.
Chill and Serve
- Add the cold water and crushed ice to the pitcher. Stir well.
Optional Fizz
If desired, add a splash of soda water for a fizzy finish.
Garnish
Pour into tall glasses and garnish with a lemon wheel and a sprig of fresh mint.
Tidal Wave Lemonade
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Ingredients
- 1 cup - Freshly Squeezed Lemon Juice
(about 4-5 lemons)
- 2 tablespoons - Blue Spirulina Powder (for colour)
- 1/3 cup - Sugar or Honey (adjust to taste)
- 2 cups - Cold Water
- 1 cup - Crushed Ice
Finishing Touch
- Fresh mint leaves
- Lemon wheel
Optional
- A splash of soda water for fizz
The DragonFruit Fizz
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Ingredients
- ½ cup - Fresh Dragonfruit puree (pink flesh)
- 1 tablespoon - Lime Juice (freshly squeezed)
- 1 cup - Soda Water (club soda)
- 1 teaspoon - Grenadine
- Ice cubes
Finishing Touch
- A wedge of dragonfruit
- A maraschino cherry
Instructions
Prepare the Glass
- Fill a tall glass with ice cubes.
Add the Ingredients
- Pour the dragonfruit puree into the glass.
- Add the lime juice and gently stir to combine.
Add Soda Water
- Slowly pour the soda water into the glass to create a fizzy effect.
Finish with Grenadine
- Drizzle the grenadine over the drink and let it sink and swirl to create a beautiful layered effect.
Garnish
- Garnish with a wedge of dragonfruit and a maraschino cherry.
Serve Immediately
- Serve chilled and enjoy the refreshing, lightly sweetened drink.
Coconut - Cream Chiller
🪼🪼🪼
Ingredients
- 1 cup - Coconut Milk (chilled)
- 1 teaspoon - Vanilla Extract
-1 tablespoon - Honey or Simple Syrup (optional for sweetness)
- 1/4 teaspoon - Ground Cinnamon
- 1 cup - Crushed Ice
Finishing Touch
- Shredded Coconut
- Cinnamon Stick
Instructions
- In a blender, combine the chilled coconut milk, vanilla extract, honey or simple syrup (if using), and ground cinnamon
Add Ice
- Add the ice and blend until smooth and frosty
- Pour the mixture into a chilled glass
Garnish
- Garnish with a sprinkle of shredded coconut and a cinnamon stick.
Serve immediately
- Serve immediately and enjoy!
Mystic Mint Refresher
🪼🪼🪼
Ingredients
-1/2 cup - Fresh Mint Leaves
- 1/2 cup - Cucumber Puree (blended cucumber, seeds removed)
- 2 tablespoons - Fresh Lime Juice
- 1 tablespoon - Simple Syrup (optional, for added sweetness)
- 1 cup - Chilled Soda Water
- Ice Cubes
Finishing Touch
- Cucumber Slice
- Fresh Mint Sprig
Instructions
Prepare the Cucumber Puree
- Blend a peeled cucumber until smooth.
- Strain if you prefer a smoother texture.
Muddle the Mint
- In a glass, muddle the mint leaves gently to release their oils.
Combine
- Add the cucumber puree, lime juice, and simple syrup to the glass.
-Stir well.
Add Ice
- Fill the glass with ice cubes.
Top With Soda
- Pour chilled soda water over the mixture and stir gently.
Garnish
- Garnish with a cucumber slice and a fresh mint sprig.
- Serve immediately for a refreshing burst of cool flavours.
Sirens Nectar
🪼🪼🪼
Ingredients
- 1 tablespoon - Lavender Syrup
- 1 tablespoon - Fresh Lemon Juice
- 1 teaspoon - Honey
- 4-6 ounces- Sparkling Water
- Ice Cubes
Finishing Touch
- Fresh Lavender Sprig
- A Lemon Twist
Instructions
Prepare
- In a glass, combine lavender syrup, lemon juice, and honey.
- Stir until the honey is fully dissolved.
- Add a handful of ice cubes to the glass.
Finishing Touches
- Top with sparkling water and gently stir to mix the flavors.
- Garnish with a fresh lavender sprig and a twist of lemon peel.
Serve immediately
- Enjoy the refreshing tranquility
🍃✨ Cocktails ✨🍃
Crimson Horizon Rum Punch
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Ingredients
For a Single Serving:
- 1 1/2 oz (45ml) - Dark Rum
- 1/2 oz (15ml) - Spiced Rum
- 2 oz (60ml) - Pineapple Juice
- 1 oz (30ml) - Orange Juice
- 1 oz (30ml) - Pomegranate
or Cranberry Juice
- 1/2 oz (15ml) - Fresh Lime Juice
- 1/2 oz (15ml) - Simple Syrup
(optional, for added sweetness)
-2-3 dashes - Angostura Bitters
- A splash - Sparkling Water
or Ginger Beer
(optional for fizziness)
Finishing Touch
- Orange or Lime Slices
- Pomegranate Seeds
- Fresh Mint Sprigs
- Maraschino Cherry
Instructions
Chill the Glass
- Fill a highball or large cocktail glass with ice to chill while preparing the punch.
Mix the Ingredients
- In a cocktail shaker, combine the dark rum, spiced rum, pineapple juice, orange juice, pomegranate (or cranberry) juice, and fresh lime juice.
- Add the simple syrup if desired.
Shake Well
- Add ice to the shaker and shake vigorously for about 15 seconds until well-chilled.
\
Serve
- Discard the ice in the chilled glass and fill with fresh ice.
- Strain the punch into the glass.
Add Bitters and Fizz
- Add 2-3 dashes of Angostura bitters.
- If using sparkling water or ginger beer, top off the glass for a fizzy finish.
Garnish
- Garnish with a slice of orange or lime, a few pomegranate seeds, a sprig of fresh mint, and a maraschino cherry.
Siren’s Song Mead
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Instructions
Prepare the Must
(Unfermented Mead)
Sanitize Everything
- Ensure all equipment is sanitized to prevent contamination.
Heat Water
- Warm 1 gallon of water to about 100°F (38°C) (do not boil).
Dissolve Honey
- Stir in the honey until fully dissolved.
- This mixture is now called the “must.”
Add Flavorings
-Add the lavender/chamomile flowers, vanilla bean, lemon zest, berries (if using), and a cinnamon stick or cloves.
Pitch the Yeast
Cool the Must
- Allow the must to cool to about 70-75°F (21-24°C).
Add Yeast
- Sprinkle the yeast over the must and gently stir to combine.
Seal the Vessel
- Attach the airlock and stopper to the fermentation vessel.
Fermentation
Primary Fermentation
- Store the vessel in a dark, cool place (about 65-70°F / 18-21°C).
- Fermentation will begin within 24-48 hours.
Monitor
- Bubbles in the airlock indicate active fermentation.
- This process usually takes 2-4 weeks.
Racking
- After fermentation slows, siphon the mead into a clean, sanitized carboy to remove sediment.
- Attach the airlock again for secondary fermentation.
Optional Sweetening
- If you prefer a sweeter mead, add 1/4 cup of additional honey after fermentation is complete.
Bottling
Bottle the Mead
- Siphon the clear mead into sanitized bottles, leaving 1 inch of headspace.
Seal
- Use swing-top bottles or corks to seal.
Age Further
For best results, let the bottled mead age for at least 1-2 months before drinking.
Ingredients
- 3 lbs (1.4 kg) – Honey
(Wildflower honey or clover honey for a balanced sweetness)
- 1 gallon (3.8 liters) – Water
(Filtered or spring water for purity)
- 1 packet- Yeast
( Champagne yeast or wine yeast (such as Lalvin D-47) for a clean fermentation)
Flavor Additions
- 1 tablespoon- Lavender or Chamomile Flowers
(For a delicate floral note)
- 1 pod, split - Vanilla Bean
( Adds a creamy warmth)
- 1 Lemon - Lemon Zest
( Provides brightness and balance)
Berries
(Optional)
- 1 cup - Blackberries or Raspberries
( For a subtle fruity undertone)
- 1-2 pieces - Cinnamon Stick or Cloves
(For a hint of spice)
Optional Sweetening
- 1/4 cup - Additional Honey
(for backsweetening if a sweeter mead is desired)
Aging Clarify
- Let the mead age for at least 2-3 months to allow flavours to meld and the mead to clarify.
- Longer aging (6 months to 1 year) will enhance complexity.
Instructions
Prepare the Glass
Moisten the rim of a margarita glass with a lime wedge and dip it into salt to create a salted rim.
Blend the Cocktail
In a blender, combine the tequila, blue curaçao, lime juice, and crushed ice. Blend until smooth and slushy.
Serve
- Pour the frozen mixture into the prepared margarita glass.
Garnish
Garnish with a lime wedge on the rim.
Enjoy!
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Frozen Tides Margarita
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Ingredients
- 2 oz (60ml) - Tequila (silver or blanco)
- 1 oz (30ml) - Blue Curaçao
- 1 oz (30ml) - Fresh lime juice
-1 cup Crushed ice
Finishing Touch
- Salt(For the rime)
- Lime wedge (for garnish)
Instructions
Prepare the Glass
- Fill a tall glass with ice cubes.
Mix the Base
- In a cocktail shaker, combine the tequila, pineapple juice, and lime juice.
- Shake well until chilled.
Pour and Layer
- Strain the mixture into the glass over the ice.
Add Grenadine
- Slowly pour the grenadine down the inside of the glass. It will sink to the bottom and gradually rise, creating a stunning sunset effect.
Garnish
- Garnish with a pineapple wedge and a cherry on the rim of the glass.
Serve
- Enjoy immediately to appreciate the beautiful gradient and refreshing flavors.
The Horizons Blaze
🪼🪼🪼
Ingredients
- 2 oz (60ml) - Tequila (silver or blanco)
- 3 oz (90ml) - Pineapple juice
- 1 oz (30ml) - Fresh lime juice
- 1/2 oz (15ml) - Grenadine
Finishing Touch
- Pineapple wedge
- Maraschino cherry
- Ice cubes
Instructions
Warm the Mug
- Pour hot water into a sturdy mug to warm it, then discard the water
Mix the Ingredients
- Add the spiced rum, honey, and lemon juice into the mug.
Add Hot Water
- Pour in the hot water and stir gently until the honey is fully dissolved.
Garnish
- Garnish with a lemon wheel and a cinnamon stick.
Serve
- Let it steep for a moment to infuse the flavors, and serve hot.
Sailors Spiced Toddy
🪼🪼🪼
Ingredients
- 1 ½ oz (45 ml) - Spiced Rum
- 1 tbsp - Honey
- ¾ oz (20 ml) - Fresh Lemon Juice
- 6 oz (180 ml) - Hot Water
Finishing Touch
- 1 Cinnamon Stick
- Lemon Wheel
Kraken's Breath
🪼🪼🪼
Ingredients
- 1½ oz (45 ml) -Navy-Strength Rum
- ½ oz (15 ml) - Absinthe
- ¾ oz (22 ml) - Blackcurrant Syrup
- ½ oz (15 ml) - Fresh Lime Juice
Finishing Touch
- Charred Orange Peel
- A splash of overproof rum (e.g., 151-proof) - For the Flame
Instructions
Prepare the Glass
- Fill an old-fashioned glass with ice.
Mix the Drink
- In a cocktail shaker, combine navy-strength rum, absinthe, blackcurrant syrup, and fresh lime juice.
-Shake well until chilled.
Serve
-Strain the mixture into the glass over the ice.
- Float a small amount of overproof rum on top of the drink.
Ignite the Flame
- Carefully light the overproof rum with a long match or a cocktail lighter.
- Let the flame burn for a few seconds for dramatic effect.
Garnish
- Extinguish the flame before serving.
- Garnish with a charred orange peel for a smoky citrus aroma.
Compass Rose Sangria
🪼🪼🪼
Ingredients
- 1 bottle - Red Wine (preferably a full-bodied variety like a Shiraz)
- 1/4 cup - Brandy
-1/4 cup - Orange Liqueur (such as Triple Sec)
- 2 - Oranges, sliced into wheels
- 1 - lemon, sliced into wheels
- 1 cup - Mixed Berries (strawberries, blueberries, blackberries)
Finishing Touch
- 2 - Cinnamon Sticks
- 2 tablespoons - Sugar (optional)
- 1 cup - Soda Water or Sparkling Water (for a touch of fizz)
-
- Ice cubes
Instructions
Prepare
- In a large pitcher, combine the red wine, brandy, and orange liqueur.
- Add the sliced oranges, lemon, and mixed berries to the pitcher.
Mix the Drink
-Drop in the cinnamon sticks and stir gently.
- If desired, sprinkle in the sugar and stir until dissolved.
Chill
- Let the sangria sit in the refrigerator for at least 2 hours to allow the flavours to meld.
Serve
- When ready to serve, add soda water for a refreshing fizz.
- Pour into glasses filled with ice, garnish with an orange wheel and a cinnamon stick.
Instructions
Prepare
- In a cocktail shaker, combine aged rum, brandy, egg yolk, heavy cream, and simple syrup.
Mix the Drink
- Add ice and shake vigorously until the mixture is well-chilled and frothy.
Strain into a chilled mug or glass.
Garnish
- Garnish with a generous dusting of freshly grated nutmeg and a cinnamon stick.
Serve
Serve immediately and enjoy the rich, spiced warmth.
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The Navigator's Nog
🪼🪼🪼
Ingredients
- 1 oz (30ml) - Aged Rum
- 1 oz (30ml) - Brandy
- 1 large - Egg Yolk
- 2 oz (60ml) - Heavy Cream
- ½ oz (15ml) - Simple Syrup
- Ice
Finishing Touch
- Freshly Grated - Nutmeg
- 1 - Cinnamon Stick
Instructions
Prepare the Glass
- Fill a highball or large stemmed glass with ice.
Mix the Base
- In a cocktail shaker, combine the gin, elderflower liqueur, and butterfly pea flower extract (or tea).
- Shake gently to mix.
Pour and Chill
- Strain the mixture into the glass filled with ice. The drink should appear a deep indigo blue.
Add Magic
- Pour the fresh lemon juice and tonic water over the drink. Stir gently and watch the color shift from indigo to a vibrant purple.
Garnish
Finish with a lemon twist and serve immediately.
The Starboard Elixir
🪼🪼🪼
Ingredients
- 2 oz (60ml) - Gin
- 1 oz (30ml) - Elderflower Liqueur
- ¾ oz (22ml) - Fresh Lemon Juice
- 1 oz (30ml) - Tonic Water
- 3-5 drops - Butterfly Pea Flower Extract
(or steeped butterfly pea flower tea)
- Ice
Finishing Touch
- Lemon Twist
Celestial Cider
🪼🪼🪼
Ingredients
- 1 cup - Hot Apple Cider
- 1.5 oz (45ml) - Brandy
- 1 - Cinnamon Stick
- 3 - Whole Cloves
- 1 - Star Anise Pod
Finishing Touch
- Whipped Cream
- Freshly Grated - Nutmeg
1 - Cinnamon Stick
- 1 - Star Anise Pod
Instructions
P
Prepare and Heating
- In a small pot, heat the apple cider over medium heat until it begins to steam (but not boil).
Simmer
- Add the cinnamon stick, cloves, and star anise pod to the cider.
- Let it simmer for 5 minutes to infuse the flavors.
Remove From Heat
- Remove from heat and strain the cider into a mug.
- Add the brandy and stir gently.
Garnish
- Top with a generous dollop of whipped cream.
- Garnish with a sprinkle of freshly grated nutmeg, a cinnamon stick, and a star anise pod. ( Can use the same Cinnamon and Star Anise from thenheated mixture)
Serve
- Serve warm and enjoy immediately.
Midnight Gale
🪼🪼🪼
Ingredients
-- 2 oz (60ml) - Dark Rum
- 1 oz (30ml) - Blackcurrant Liqueur (such as crème de cassis)
- 1 oz (30ml) - Fresh Lime Juice
- 4 oz - (120ml) - Ginger Beer
- 2 Dashes - Aromatic Bitters
Garnish
- Lime wedge
- Orange Peel twist/ Slice
- Fresh Mint Sprig
Instructions
Prepare the Glass
- Fill a highball glass or a rocks glass with ice.
Mix the Drink
- Pour the dark rum, blackcurrant liqueur, and fresh lime juice over the ice.
- Top with ginger beer and stir gently to combine.
Add the Bitters
- Add 2 dashes of aromatic bitters.
Garnish
- Garnish with a lime wedge, a twist of orange peel, and a sprig of fresh mint for an aromatic finish.
Serve
- Enjoy immediately, letting the complex flavors swirl like a storm-tossed sea.
🍃✨ Shots ✨🍃
