Country: United States 

ABV:  70 Proof/35% 

Brand: Jim Beam 

Spirits Type: Flavored Whiskey 

Taste: Light honey and floral notes with vanilla and syrupy texture 

Price Category: $ 

Country: United States 

ABV:  90 proof/45% 

Brand: Diageo Company 

Spirits Type: Rye Whiskey 

Taste: Tobacco, Black Cherry, Peach, Spice 

Price Category: $$ 

Bulleit Rye is made with a mash of 95% rye and 5% malted barley distilled, and aged in American White Oak barrels.  The immediate flavor you will get from rye whiskey is it's punchy spice, vanilla extract bitterness and warming sensation.  After you get passed the rye spice,  woody and ceder notes come through and if you search hard enough, you will get freshly baked dough boy crescents. 

Country: Austria 

ABV:  70 proof/35% 

Brand: Zirbenz 

Spirits Type: Liqueur/Cordials/Schnapps 

Taste: Resinous, Woodsy Pine Notes, Subtle floral notes with a dry, minty finish 

Price Category: $$ 

Red pine cones from Arolla Stone Pines from the Austrian Alps are steeped in a grain brandy then filtered and sweeteners and water are added to balance the bitterness and alcohol content.  Tasting lightly sweet and very piney and naturally and amber-red color, like a happy Christmas Tree. 

Marigold Tea Syrup is gently floral, a bit grassy and pleasantly sweet.  Doing a cold infusion allows for all of the delicate flavor to shine through without the brewed tea bitterness.  

To make Marigold Tea Syrup:  

3 bags (4.5 tsp) Dried Marigold Tea Petals 

4 oz (120mL) Purified Water 

4 oz (120mL) Agave Syrup 

In a clean, sealable jar, combine 3 bags of Marigold Petals and 4 oz of Purified Water.  Seal and shake to combine.  Place in a shady place at room temperature for 24 hours.  Strain out Marigold Leaves, pressing to get all of the tea, combine with 4 oz of Agave Syrup.  Store in the refrigerator.

A non-alcoholic, carbonated beverage that is flavored strongly of ginger root with various levels of sweetness, depending on the brand.  Ginger Beer was historically made by natural fermentation.  We love the Ginger-Bug Ginger Beer. 

To Make Ginger Bug: 

3 Tbs (45 g) Fresh Ginger Root with skin (divided) 

3 Tbs (45 g) Organic Cane or Palm Sugar (divided) 

Filtered Water 

Day One: Combine 1 Tbs (15 g) of cut ginger, and 1 Tbs (15 g) sugar in a pint jar or water tight container. Fill with filtered water and cover with lid, shake to stir. Remove lid and cover with a towel on top to allow air flow and leave at room temperature.  

Day Two: Add another 1 Tbs (15 g) of cut ginger, and 1 Tbs (15 g) sugar. Cover with lid, shake to stir, remove lid and replace with towel store at room temperature. 

Day Three: Add another 1 Tbs (15 g) of cut ginger, and 1 Tbs (15 g) sugar. Cover with lid, shake to stir, remove lid and replace with towel store at room temperature. Leave until day 7 when bubbles will be apparent. The Ginger Bug is ready to use! Store in refrigerator and feed at least once a week or when used. 

To Make Ginger Beer:  

.5 lb (227 g) Fresh Ginger 

.5 - 1 cup (100-200 g) Organic Cane Sugar 

Filtered Water 

Juicing Method: Juice fresh ginger to make about 1 cup of liquid. Combine in a flip top glass bottle with .5 - 1 cup (to taste) of sugar and top with filtered water. Shake to combine. Leave at room temperature out of direct sunlight for 3 days making sure to open the bottle at least once a day to relieve built up pressure. Once desired fizziness is achieved, store in the refrigerator and be mindful to cover when opening because of built up pressure.