Emerald Alchemy Elixir Cocktails

Combining the Emerald Alchemy Elixirs with an evening libation is one of our favorite ways to enjoy the healing process with some jazz.  These cocktails can be mixed with or without alcohol.

• 1/2 of a peach sliced, 3 strawberries
• pink rose bud
• 2 milliliters of Fire Bush Elixir
• If alcohol: 3 oz Brandy and 9 oz Rose Wine
• non-alcohol option: 3 oz maple syrup
•  9 oz Hibiscus Tea
• 1 oz lemon juice
• splash of rose hydrosoil
• small ice cubes

directions for spirited version:  chop the fruit and soak in the Rose Wine over night. Mix the Fire Bush Elixir with the brandy then combine the infused Rose with the inoculated Brandy and lemon juice.  Splash with rose hydrofoil and garnish with a fresh miniature pink rose flower.

directions for non-spirited version: chop the fruit and soak in the Hibiscus tea over night. Mix the Fire Bush Elixir with the maple syrup then combine the infused hibiscus tea with the inoculated maple syrup and lemon juice.  Garnish with a fresh miniature pink rose flower.

• 2 lemon wheels
• 2 cannabis leafs
• 2 milliliters Dusk to Dawn
• If alcohol: 4 oz whisky
• non-alcohol option: 4 oz brewed rooibos tea
• 1 oz lemon juice
• 6 oz water
• 1 oz wild raw honey

directions for spirited version: Combine the lemon juice, honey and water to heat.  Then separately combine the whisky and Dusk to Dawn Elixir together and mix.  Pour the medicated whisky into the hot lemon juice and mix.  Pour out into two glasses and garnish with a cannabis leaf and a lemon wheel.

directions for non-spirited version:  Combine the rooibos tea and lemon juice to heat.  Then separately combine the honey and Dusk to Dawn Elixir together and mix.  Pour the medicated honey into the hot lemon juice and mix.  Pour out into two glasses and garnish with a cannabis leaf and a lemon wheel.

• 2 lime wheels
• 1 cup finally chopped afresh harvested arugula
• 2 milliliters of White Buffalo Elixir
• If alcohol: 4 oz Gin and 1/2 oz violette liqueur
• non-alcohol option: 4 oz coconut water kefir & 1/2 oz Coconut Nectar
• 1 oz fresh lime juice
• small ice cubes

directions for spirited version: Combine gin with, lime juice, and violate liqueur in a cocktail shaker. Fill partway with ice, then top with chopped arugula. Cover and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain through a very fine-mesh sieve into a coupe glass; inoculate cocktails with one milliliter each of White Buffalo Elixir then garnish with lime wheel.

directions for non-spirited version: Combine coconut keifer with, lime juice, and coconut nectar in a cocktail shaker. Fill partway with ice, then top with chopped arugula. Cover and shake vigorously until the outside of shaker is very cold, about 20 seconds. Strain through a very fine-mesh sieve into a coupe glass; inoculate each cocktail with one milliliter each of White Buffalo Elixir then garnish with lime wheel.

• 4 Castelvetrano olives
• 2 fennel sprigs
• 2 milliliters of Beat the Moose Elixir
• if alcohol: 4 oz Mezcal and 1 oz. Mandarine Napoleon liquor
• non-alcohol option: 4 oz Lapsang Su Chong tea and 1 oz maple syrup
• 1 oz of fresh lime juice
• 45 milliliters of Castelvetrano olive brine
• 2 splashes of fennel biters

directions for spirited version: combine 2 milliliters of Beat the Moose Elixir with Mezcal, Mandarine Napoléon, lime juice, olive brine, and bitters to a cocktail shaker and and mix.  pour this mix into 2 glasses then add 3 medium sized ice cubes to each glass. Submerge a young sprig of fennel and garnish each with 2 olives.

directions for non-spirited version: combine 2 milliliters of Beat the Moose Elixir with 4 oz Lapsang Su Chong tea, 1 oz maple syrup, lime juice, olive brine, and bitters to a cocktail shaker and and mix.  pour this mix into 2 glasses then add 3 medium sized ice cubes to each glass. Submerge a young sprig of fennel and garnish each with 2 olives.

• 6 lemon zest ribbons
• 2 rosemary sprigs
• 2 milliliters of Anatomy Relief
• If alcohol: 4 ounces gin
• non-alcohol option: 1 oz maple syrup
• 6 oz bitter lemon bubbly tonic water
• miniature pinch of pink himalayan salt
• 6 medium ice cubes

Directions for spirited version: combine two milliliters of Anatomy Relief Elixir with 4 oz of your favorite gin and mix.  pour this mix into 2 glasses then add 3 medium sized ice cubes to each glass. Top off each with bitter lemon tonic water. Submerge a young rosemary sprout between the ice cubes and garnish each with 3 lemon zest ribbons and christen with a tinny bit of pink himalayan salt.

Directions for non-spirited version: Fill each glass half way with bitter lemon tonic water. In a separate shot glass combine two milliliters of Anatomy Relief Elixir with 1 oz of pure maple syrup and mix.  Drizzle this mix evenly into the 2 glasses then add 3 medium sized ice cubes to each glass. Submerge a young rosemary sprout between the ice cubes and garnish each with 3 lemon zest ribbons each and christen with a tinny bit of pink himalayan salt.

• 3 cognac soaked cherries
• 2 milliliters of Feral Cat Elixir
• if alcohol: 2 oz sweet vermouth
• 2 oz amber cognac  and 1 oz chocolate liquor
• non-alcohol option:  4 oz chocolate puerh tea
•  2 oz coconut nectar
• 6 medium ginger ale ice cubes
• 4 milliliters rose hydrosol
• 22 grains of black salt for garnish
• 6 medium rose champagne ice cubes

directions for spirited version:  Soak the halfed & pitted organic cherries in Cognac over night. The next day separate the cognac from the cherries and prepare each rose champagne ice cub section with a halfed cognac soaked cherry in the center.  Freeze over night.  Mix the  Feral Cat Elixir, vermouth, cherry cognac, chocolate liquor and rose hydrosol together and pour over your champagne cherry ice cubes. garnish with 11 grains of black salt.

directions for non-spirited version:  Soak the halfed & pitted organic cherries in coconut nectar over night. The next day separate the cognac from the cherries and prepare each ginger ale ice cub section with a halfed coconut nectar soaked cherry in the center.  Freeze over night. Mix the  Feral Cat Elixir,chocolate puerh tea, cherry coconut nectar, and rose hydrosol together and pour over your ginger ale cherry ice cubes. garnish with 11 grains of black salt.

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