Late Summer Cocktail Favorites

Late Summer Cocktail Favorites
September 2, 2019 Susan Tews

Labor Day is over, but there are plenty of balmy late summer evenings ahead! Try light and refreshing mixed drinks made from Tingala and dressed up with edible flower and herb garnishes. Cocktail suggestions:

 

Tingala Vodka Soda

Skip canned choices for this unique take on a drink under 100 calories! A floating layer of liqueur adds an artful accent. Garnish with a fresh flower!

1 oz. vodka
4 oz. peach-pear sparkling water
½ oz. Tingala

Pour vodka and sparkling water into an ice filled cocktail glass. Stir. To create the float, slowly pour Tingala over the back of a bar spoon held just above the drink.

 

Denver Mule

Tingala’s floral-cinnamon flavor adds herbal-spice punch to this warm weather favorite.

1½ oz. Tingala
4 oz. ginger beer
1/6 oz. lime juice

Combine the Tingala and ginger beer in a copper mug or highball glass filled with ice. Add lime juice. Stir gently and serve.

 

Esperanza

Fresh, citrus flavor.

2 oz. Tingala
1 oz. orange juice
1 oz. agave syrup

Combine all in an ice-filled shaker. Shake vigorously until chilled. Strain into a coupe or cocktail glass.

 

Improved Mojito

The tactile flavors of mint, floral liqueur, and soda water bring out the taste of the rum and lime in this reimagined Mojito. It utilizes fresh mint leaves.

1 oz Tingala
1½ oz. white rum
½ oz. simple syrup
¾ oz. lime juice
club soda
fresh mint leaves

Muddle 4-5 mint leaves in a highball glass. Combine the simple syrup, lime juice, and rum. Add ice, stir. Fill nearly to the top with club soda. Gently pour Tingala over the back of bar spoon held just above the drink to create a top layer.

 

Passionala Cosmo
A summery take on a Cosmopolitan.

1 oz. Tingala
1 oz. passion fruit liqueur
1 oz. passion fruit juice
Few drops of saline solution*

Shake with ice, then strain into a coupe.

*To make saline solution for cocktails, combine 1 part salt and 4 parts water in a jar, and shake until clear. Transfer to a dropper dispenser.

 

GARNISHES

Here are some edible drink garnishes which can be found in Colorado. Whether for cocktails, non-alcoholic drinks, or culinary creations, decorative fresh botanicals add aesthetics, aroma, texture, and flavor to beverages!

Blossoming plants and flowers
Cornflower
Dandelions (young blossoms)
Elderflowers
Evening Primrose
Lavender
Nasturtium
Pansies
Queen Anne’s Lace
Rose petals
Spilanthes
Starflower (Borage)
Violets
Yarrow

Herbs:
Basil, thyme, mint, oregano, sage, wormwood, mint, rosemary, and lemon verbena. Use your imagination!

Note: Never eat a plant or flower if you cannot positively identify it. Flowers from florists or grocery stores should not be consumed unless labeled as edible.

 

Late Summer Cocktail Favorites Draft
September 24, 2019 Susan Tews

Labor Day is over, but there are plenty of balmy late summer evenings ahead! Try light and refreshing mixed drinks made from Tingala and dressed up with edible flower and herb garnishes. Cocktail suggestions:

 

Tingala Vodka Soda

Skip canned choices for this unique take on a drink under 100 calories! A floating layer of liqueur adds an artful accent. Garnish with a fresh flower!

1 oz. vodka
4 oz. peach-pear sparkling water
½ oz. Tingala

Pour vodka and sparkling water into an ice filled cocktail glass. Stir. To create the float, slowly pour Tingala over the back of a bar spoon held just above the drink.

 

Denver Mule

Tingala’s floral-cinnamon flavor adds herbal-spice punch to this warm weather favorite.

1½ oz. Tingala
4 oz. ginger beer
1/6 oz. lime juice

Combine the Tingala and ginger beer in a copper mug or highball glass filled with ice. Add lime juice. Stir gently and serve.

 

Esperanza

Fresh, citrus flavor.

2 oz. Tingala
1 oz. orange juice
1 oz. agave syrup

Combine all in an ice-filled shaker. Shake vigorously until chilled. Strain into a coupe or cocktail glass.

 

Improved Mojito

The tactile flavors of mint, floral liqueur, and soda water bring out the taste of the rum and lime in this reimagined Mojito. It utilizes fresh mint leaves.

1 oz Tingala
1½ oz. white rum
½ oz. simple syrup
¾ oz. lime juice
club soda
fresh mint leaves

Muddle 4-5 mint leaves in a highball glass. Combine the simple syrup, lime juice, and rum. Add ice, stir. Fill nearly to the top with club soda. Gently pour Tingala over the back of bar spoon held just above the drink to create a top layer.

 

Passionala Cosmo
A summery take on a Cosmopolitan.

1 oz. Tingala
1 oz. passion fruit liqueur
1 oz. passion fruit juice
Few drops of saline solution*

Shake with ice, then strain into a coupe.

*To make saline solution for cocktails, combine 1 part salt and 4 parts water in a jar, and shake until clear. Transfer to a dropper dispenser.

 

GARNISHES

Here are some edible drink garnishes which can be found in Colorado. Whether for cocktails, non-alcoholic drinks, or culinary creations, decorative fresh botanicals add aesthetics, aroma, texture, and flavor to beverages!

Blossoming plants and flowers
Cornflower
Dandelions (young blossoms)
Elderflowers
Evening Primrose
Lavender
Nasturtium
Pansies
Queen Anne’s Lace
Rose petals
Spilanthes
Starflower (Borage)
Violets
Yarrow

Herbs:
Basil, thyme, mint, oregano, sage, wormwood, mint, rosemary, and lemon verbena. Use your imagination!

Note: Never eat a plant or flower if you cannot positively identify it. Flowers from florists or grocery stores should not be consumed unless labeled as edible.