Mindful Mixology Recipes

Nourish Cocktail

Ingredients:

• 2 oz Butterfly pea flower infused gin
• 3/4 oz Lemon juice
• 1/2 oz Agave tea
• 1/2 oz Basil hibiscus tea (brew hibiscus tea with hot water and add basil leaves)
• 1/2 oz of Coconut water
• Serve in coupe glass
• Micro flower, dehydrated lemon wheel, and sprig of fresh thyme for garnishing

Directions:

1. Start by removing your julep strainer from the glass and set it aside. Next grab your jigger and hold it parallel above your mixing glass.
2. Using the big side of the jigger, which is the 2 oz side, pour the butterfly pea flower infused gin to the top. Hold the pour spout but don’t block the air hole. Once you’ve poured to the top, we will pour that into our mixing glass.
3. Flip your jigger to the 3/4 oz small side and fill it to the top line with the lemon juice. Add that to your mixing glass and you will notice that the gin changed from purple to pink from the citrus.
4. Next add a ½ oz of agave tea which is actually only 1/4 oz of sugar, to the mixing glass.
5. Then add 1 oz of basil hibiscus tea and coconut water.
6. Once you’ve added your ingredients, add a bit of ice. Using a lot of ice is important in preventing dilution.
7. Now grab your spoon and hold it 3/4 quarters the way up, put your spoon in the mixing glass by keeping it at the wall of the glass to prevent making noise and diluting the cocktail. Everything will circulate together and after 25 stirs we will have the perfect dilution in our cocktail.
8. Next, add your julep strainer into the mixing glass, angling it toward the coupe glass. Holding the julep strainer, you will pour your cocktail into the coupe glass.
9. Finally, garnish your cocktail with edible micro flowers, a dehydrated lemon wheel, and a sprig of fresh thyme.

Spicy Tequila Tincture

Ingredients:

• 250ml Mijenta tequila
• 3 Serrano peppers

Directions:

Most bars will slice, muddle, or shake peppers into each cocktail as they make it, which does not provide consistency with the level of spice and flavor. At CIVANA, we infuse the peppers in large batches.

We use serrano peppers, as this specific pepper provides the most consistent spice level and flavor year- round.

1. To start we cut the pepper in half leaving the seeds and veins in as they contain most of the spice.
2. We pour 1/3 of the bottle of tequila (250ml) over the peppers and let it infuse for 5 days to get to the perfect level of spice. After 5 days, strain the liquid, removing all the peppers and seeds, and we like to make sure to label this portion of the tequila “spicy”.
3. We use a tequila called Mijenta. Mijenta is a sustainable, 100% agave tequila and the first B-corp tequila in the world.
4. For each cocktail that uses this tincture, we will use 1 oz of our non-infused Mijenta and ½ oz of our spiced infused Mijenta and shake it into the cocktail. You may notice a similarity with how the spice doesn’t linger. It’s similar to a wasabi where the spice is there but it’s quickly gone. This is because the tequila is infused and you’re not directly ingesting the peppers.

Natural House-Made Sweetener

Ingredients:

• 4oz Maple syrup
• 5oz Filtered water
• 1oz Vanilla bean paste

Directions:

• For the maple vanilla syrup, whisk the ingredients together, then pour into a bottle.
• Our in-house natural sweetener is made of 50% filtered water, 40% Canadian maple syrup (straight from the source), and 10% vanilla bean paste. We typically only use ¼ of an oz of our maple vanilla blend when making our “Newly Fashioned” at CIVANA, which is half the amount of sugar in a classic Old Fashion. Not only are natural sweeteners better for you, but they also have more flavor.