Inspired the team at ASW Distillery. Simple, yet cosmic cocktail.
1.5 parts American Spirit Whiskey
4 parts Montane Cucumber Lime
Squeeze of Lime
Stirred and served over rocks
Crafted by our friends at Recess, turmeric tonic is a spritzy combination of lemon and orange juices. It combines anti-inflammatory powers of freshly juiced turmeric and ginger and sweetened with a pepper-spiked honey-agave syrup.
Combine Turmeric Base and Peppercorn Syrup, mixture yields enough for 12 drinks. Pour 1 oz over ice and top with a can of Montane Original.
6 oz fresh ginger juice
6 oz fresh turmeric juice
½ cup lemon juice
¼ cup orange juice
Combine all ingredients in a small saucepot and bring to a boil over medium heat. Reduce to a simmer and cook for 15 minutes, until reduced by 1/3. Strain and let cool.
¼ cup honey
¼ cup light agave syrup
¼ cup water
1 tbsp black peppercorns, roughly crushed
Zest of ½ an orange
2 tbsp pink peppercorns, ground
Crafted by our friends at the National in Athens, GA, the Sensory Portrait is a low calorie, restorative cocktail that contains antioxidants, immune boosting properties, & anti-inflammatory properties, to name a few. Combining a locally made ginger-infused honey, homemade rooibos tea vodka, tart cherry juice, lemon & Grapefruit-Peach Montane sparkling water, the Sensory Portrait will never make you feel guilty about catching a buzz.
2 oz Rooibos tea-infused vodka
1 oz tart cherry juice (can be found at most grocery stores)
.75 Bear Hug ginger honey syrup
.5 oz fresh lemon juice
Build in a tin, add ice, top with Grapefruit-Peach Montane Sparkling Water, and roll into a glass.
Rooibos Tea Vodka
Pour a 750 ml bottle of vodka into an air tight container (doesn’t have to be anything super nice) and add 10 tsp of loose leaf rooibos tea. For easy straining, put the tea into a coffee filter and tie up with twine, making a makeshift tea bag. Let sit for 24 hours and strain.
Bear Hug Ginger-Infused Honey Syrup
Equal parts ginger honey and hot water. Stir until fully dissolved.
A refreshing riff on a mojito created by the coffee roasting masters at East Pole Coffee.
1/2 can of Cucumber Lime Montane
1 oz of homemade cucumber, lime, and mint simple syrup
2 oz of espresso from East Pole
Top glass with ice and stir gently
1/2 lime squeezed
Optional- garnish with cucumber, lime, and mint
Homemade cucumber, lime, mint syrup
1 cup of sugar
1 cup of hot water
1/2 cucumber cut into cubes
10 mint leaves
Juice from 2 limes
Combine sugar and water and stir until sugar dissolves
Add cucumber, mint leaves, and lime juice to the simple syrup and muddle them together and let it sit for 30 minutes in the fridge
Stir and filter into a container to serve