Hibiscus Basil Lemonade
2 oz. | 50 ml Crystal Head Aurora
1 oz. | 30 ml Fresh Lemon Juice
1 oz. | 30 ml Hibiscus Syrup
3-4 Basil Leaves
Club Soda
Add Crystal Head Aurora, fresh lemon juice, hibiscus syrup and basil leaves to a cocktail shaker and gently muddle. Add ice and shake vigorously. Strain into a Collins glass with ice and top with soda. Garnish with a dehydrated lemon wheel and basil leaves.
Lychee Hibiscus Sour
1 oz. | 45 ml Crystal Head Vodka
1 oz. | 30 ml Fresh Lemon Juice
. oz. | 8 ml Giffard Lychee Liqueur
. oz. | 8 ml Hibiscus Syrup
1 Egg White
Combine all ingredients into a cocktail shaker with ice and shake for 15 seconds. Remove the ice and shake again. Double strain into a chilled coupe glass. Garnish with a lemon peel.
Cucumber Jalapeño Marg
1 . oz. | 45 ml Crystal Head Onyx
. oz. | 15 ml Mezcal
. oz. | 15 ml Fresh Lime Juice
. oz. | 15 ml Agave Syrup
2 Jalape.o Rings
2 Cucumber Wheels
Combine all ingredients into a cocktail shaker and muddle the jalape.o and cucumber. Add ice and shake vigorously. Double strain into a rocks glass with a Tajin rim and ice. Garnish with a cucumber skewer
The post Cheers to Spring with Vibrant, Refreshing Cocktails from Crystal Head Vodka! appeared first on Bar Magazine.
