08 Jul Cool off this summer with “homemade” infused cocktails!
Bendites are an adventurous bunch! We work hard; we play harder!
Now that Summer’s peaking and the heat is on, there’s no better way to cap the night than with a tall glass of your very own infused concoction. Sounds like a tedious process, doesn’t it? Worry not because we’ve got yo’ back! Newport Avenue Market now carries a variety of rokz Infusion Kits!
How to make infusions, you ask?
All you need is a bottle of your favorite spirit – be it vodka, tequila, wine, or iced tea (for those choosing non-alcoholic beverages). You can go as simple as you want or as mad scientist-y – that’s the beauty of infusing your own drinks… you get to experiment! But just for some base references, here are some infused recipe ideas from rokz.com
GINGER APRICOT JULEP
2 oz Kentucky bourbon whiskey, infused with rokz Ginger Cardamom Infusion
Apricots (fresh or canned)
8 mint leaves, a sprig for garnish
Garnish: mint leaves
Infuse vodka with rokz Ginger Cardamom Infusion Kit (ideal infusing time, 2-4 days). Place the apricots and mint leaves in the bottom of a rocks glass and muddle until the leaves begin to break down. Add the bourbon and pack tightly with ice, stir until the glass is frosted on the outside.
Top with more ice to form a dome. Garnish with a few drops of bitters and a sprig of mint.
Ingredients: (2 servings)
2 oz vodka – infused with rokz Hibiscus Infusion
1 oz lemon juice
1 tsp sugar
Garnish: cocktail sugar rim
Prep: Infuse 16 oz. vodka with rokz Wild Hibiscus Infusion kit for 3-4 days. Combine the vodka, lemon juice, and sugar in a cocktail shaker. Add ice and shake until well chilled, about 20 seconds. Strain into two chilled cocktail glass rimmed with rokz Lemon Drop Cocktail Sugar.
One Incredible Mary
1.5 ounces fiery pepper infused vodka
4 ounces tomato juice
A dash of lemon juice
1/2 tsp worcestershire.
Salt and pepper to taste.
Infuse your favorite vodka with rokz fiery pepper infusion. Rim a glass with salt. Combine ingredients and ice in a glass, stir and enjoy.
Since we know that not *all* Central Oregon days are hot, here’s a shout out to a warmer for those cooler evenings or rainy weekends (boo, rainy weekends).
1 cup freshly brewed hot coffee
1 tablespoon brown sugar
1.5 ounces espresso infused Irish whiskey
Heavy cream, slightly whipped
Infuse your favorite Irish whiskey with rokz espresso infusion. Pour hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until dissolved. Blend in the infused Irish whiskey. Top with whipped heavy cream by pouring gently over back of spoon. Add a sprinkle of rokz caramel vanilla sugar. Serve hot.