Paperback Bev CO creates syrups, sauces, and beverages that are fun, flavorful, and inclusive!
Digging in the Dirt and Jam Session
Garden infusions and fruity preserves!
For these recipes, we are doing some mixing with a few ingredients you may not have used in the past (at least for cocktailing) – Beets and Jam. I come from the Perogy-belt of Canada, so, perogys ARE my jam!
Oookay! Let’s get things shaking with the Jam Session, a simple fizzy delight that makes use of the sweet goodness of preserved fruits. For my recipe, I used Over the Hill Orchards Raspberry Spread, which has a nice balance of tart and sweet.
1oz Saskatoon Berry Vodka from Last Mountain Distillery
.5oz Aperol (my fav to add to cocktails to balance sweetness while remaining fruity)
.5oz Lemon Juice
1tsp Raspberry Jam
Shake ingredients with lots of ice, make sure that jam gets really dissolved in the liquid. Strain over new ice in a LOF (large Old Fashioned Glass) and top with CYBRPUNK Lemonade. This adds the bubbles and punches up the citrus. This cocktail doesn’t need simple syrup, the jam preserves add the needed sweetness to mellow out the liquor and complement the citrus.
Digging in the Dirt
This cocktail requires a bit of forethought – you’ll want to make the gin-fusion the night before, or at least 6 hours before mixing. The earthy flavour of beets is more common in Borscht but with some creative mixing, it makes a delicious cocktail as well!
1-2 medium sized beets, peeled, sliced
12oz Gin, I used Last Mountain Granny’s Gin
1 Lemon, squeezed (this prevents the colour of the beets from browning due to oxidization)
Keep in a sealed jar, shake to combine flavours and let sit in a cool dark area (overnight for best infusion). Strain through a tight mesh strainer into a clean bottle, keep refrigerated. The gin-fusion doesn’t go bad, but the flavour will dull over time, so I recommend using within a few months.
The cocktail recipe…
1oz Lime Juice
.75oz Demerara Syrup
sprig of dill
Shake with ice, double strain (to remove ice chunks and dill) into a chilled martini or coupe. Garnish with a dill sprig and enjoy!
Dig that colour, dig that flavour!