Herbal/ Tisane Recipes

27th May 2020


**Rose & Marshmallow Root #654 Marshmallows

(adopted from Learning Herbs)


  • 1/2 cup rose hydrosol (recipe for DIY hydrosols found here as well)
  • 1/2 cup water
  • 1 tablespoon MARSHMALLOW ROOT #654 powder
  • 1 to 2 tablespoons of HIBISCUS #662 (these make the marshmallows pink!)
  • 1 cup honey
  • 1 packet unflavored gelatin
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Hand mixer 8×8″ pan
  • Candy thermometer
  • Saucepan


  • Bring the water and rose hydrosol to a boil in a small saucepan.
  • Add the marshmallow root and hibiscus flower and stir with a whisk. Simmer for five minutes and then place in the fridge until cool.
  • Strain the marshmallow and hibiscus decoction through a fine mesh sieve. Add enough water to equal a full cup.
  • Take half of the marshmallow mixture and place in a medium sized bowl and add gelatin to it. Set aside.
  • Take the other half of the mixture in a small saucepan along with the honey, vanilla extract and the salt. Bring to a simmer.
  • Place the candy thermometer in the mixture until it reaches 240°F (soft ball) then remove from heat.
  • Using a hand mixer begin to mix the marshmallow and gelatin mixture on low. Slowly add the hot marshmallow and honey mixture while continuing to mix.
  • Once the two mixtures have been combined continue to whip on high for another 5 to 10 minutes.
  • Pour the mixture onto an 8×8″ pan lined with natural parchment paper that has been oiled. Let these sit for a few hours until they are set up and firm.
  • Slice with a knife. These were a little sticky. You could roll them in rose petal powder or powdered sugar if you wanted them less sticky. Enjoy these marshmallows any way you would enjoy the store-bought variety.


(we adapted from, with a Tea Lab twist!)


To make the infused rum:

  • 1 liter white rum (preferably Puerto Rican)
  • 1 ounce #753 PASSION GRAPEFRUIT
  • 1 half gallon mason jar (or similar container)

To make the Cocktails:

  • ice cubes
  • 2 ounces #753 PASSION GRAPEFRUIT infused white rum
  • 1 ounce freshly-squeezed lime juice
  • 1 1/2 teaspoons unrefined cane sugar
  • 4 sprigs fresh mint leaves divided
  • 1 large ripe passion fruit or 1 tablespoon passion fruit puree
  • 1 to 2 ounce chilled club soda


For infused rum:

  • Pour rum into a mason jar, reserving the bottle. Add tea, and cover. give it a good shake, and let steep for 4 hours, minimum but overnight if you can.
  • Drain the rum back into the rum bottle, using a fine mesh strainer & funnel. Discard tea.

For making Cocktails:

  • Wrap a few handfuls of ice cubes in a clean towel or ice crusher bag and, using a mallet, rolling pin, or muddler, tap until all the ice is broken up and crushed (you want a mix of ice sizes from pea sized to snow like).
  • Combine the infused rum, lime juice, sugar, all but 1 sprig of mint, and passion fruit in a cocktail shaker and muddle a few times to break up most of the mint and passion fruit seeds. Pour mixture into a tall glass (such as a Tom Collins), add ice to fill 3/4 of the way, stir then top with club soda, more ice (as needed), garnish with mint and serve.

** #515 PEACHES N CREAM Sour Cream Pound Cake

(adapted from



  • 3/4 cup butter softened
  • 2 1/2 cups sugar
  • 4 eggs room temp
  • 2 tsp vanilla extract
  • 3 cups flour sifted
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 cup sour cream
  • 2 oz #515 PEACHES N CREAM (dried)

Vanilla Glaze

  • 1 cup confectioner's sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp milk or as needed


  • Preheat oven to 350°
  • Grease a 10 cup bundt cake pan well and set aside.
  • In a large bowl, beat together the butter and sugar until it is well combined.
  • Add in one egg at a time, then add in the vanilla.
  • Mix in the sour cream.
  • Combine together the flour, salt, and baking powder in a separate bowl.
  • add the PEACHES N CREAM into the flour mixture and stir.
  • Slowly add the flour mixture into the wet ingredients.
  • Spread evenly into the bundt pan and bake for about 35-40 minutes. Use a toothpick to check to see if the cake is done.
  • Remove from the oven and cool for 10 minutes before placing a plate on top of the bundt pan and flipping the cake over to remove it from the mold.
  • To make Vanilla Glaze
  • In a small bowl, mix together the confectioner's sugar and vanilla extract.
  • Add in 1 tbsp of milk and mix well. It should be thick and not too runny. Add more milk if needed.
  • Use a small ladle to drizzle the glaze onto the COMPLETELY COOL cake.


(What goes better with our #561 BLOOD ORANGE than Blood Orange Bars? We found this recipe from, which sounded too good not to share!)

PREP TIME:20 minutes/COOK TIME:45 minutes TOTAL TIME: 1 hour 5 minutes


  • For the Crust
  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 3/4 cup butter, softened

For the Filling

  • 2 Tablespoons blood orange zest (1 orange)
  • 1/2 cup blood orange juice (2 oranges)
  • 1 cup sugar
  • 2 Tablespoons flour
  • 1/4 teaspoon salt
  • 2 eggs
  • burgundy gel food coloring, optional
  • 1/4 cup powdered sugar


  • Preheat the oven to 350 degrees. Line an 8x8 pan with foil and spray with nonstick spray.
  • Mix together the flour, powdered sugar, and butter until a soft dough forms. Press evenly in the bottom of the prepared pan.
  • Bake the crust for 20 minutes.
  • While the crust is baking, add the zest, juice, sugar, flour, salt, and eggs to a food processor or blender. Pulse until light and frothy.
  • If you want your bars to be bright and vibrant, stir in a little bit of burgundy gel food coloring until the color is the same as the inside of a blood orange. This is an optional step.
  • Once the crust is finished baking, pulse the mixture again and pour the filling on top of the hot crust. Bake again for 25 minutes. Remove and cool completely to room temperature.
  • Serve with powdered sugar on top.
  • If you are not serving the bars the same day, cool and then refrigerate the bars. Blot the top of the bars the next day before adding the powdered sugar.


(Adapted from


  • 1 oz blood orange juice
  • 2 cups sugar
  • 2 1/4 oz bourbon
  • 1 oz #561 BLOOD ORANGE simple syrup*
  • 1 oz lemon juice
  • 1/2 oz lime juice
  • 1 maraschino cherry


  • How To Make Simple Syrup:
    • Combine 2 cups of sugar to one cup of water in a small saucepan and heat over medium high heat, whisking frequently until the sugar is dissolved and the solution is clear. Remove from heat and add 1 Tablespoon of #561 BLOOD ORANGE. Let cool then strain. Simple syrup stays fresh in the fridge in a sealed container for at least 2 months.
  • To Make Cocktails:
    • Roll a blood orange back and forth on a cutting board a few times to break up the flesh and release the juices. Cut the orange in half, then juice using a reamer or the tines of fork.
    • Fill a cocktail shaker with ice. Pour 1 oz blood orange juice, bourbon, #561 BLOOD ORANGE simple syrup, lemon juice, and lime juice into the shaker. Stir until the shaker frosts.
    • Place 1 large ice cube into a cocktail glass. Pour the blood orange cocktail into the glass and garnish with a blood orange slice and a maraschino cherry.

**Notes: flavor up with club soda, instead of bourbon for a non-alcoholic beverage!



  • 1 oz #751 CREAMSICLE
  • 16 oz. spring/filtered water
  • 8 oz. whole 2% milk (no skim)
  • 4 oz. orange juice
  • 8 oz vanilla infused vodka
  • Ice
  • Fresh orange rounds for garnish (optional)



  • Bring water to 195-200 degrees. Steep teas for 6-7 minutes, discard leaves and let tea cool.
  • Fill the blender with ice, or fill glasses with ice.
  • Pour in tea concentrate, milk, orange juice, and vanilla infused vodka.
  • Blend (or divide into glasses & stir, if not using a blender).
  • Serve with fresh orange rounds for garnish.
  • Please drink responsibly!

Allergens: Contains Dairy



  • 1 oz. #575 CARIBBEAN SUNRISE
  • 16 oz. spring/filtered water
  • 8 oz. pineapple juice
  • 1 can coconut milk
  • 6-8 oz Bacardi Coconut(or Silver) Rum, optional **
  • 2 qt. pitcher
  • Ice
  • Pineapple wedges, optional


  • Heat water to 195-200 degrees. remove from heat.
  • Steep tea in hot water for 6-7 minutes. Strain out tea and let cool, then refrigerate for at least 2 hours..
  • Combine all the tea concentrate, pineapple juice, coconut milk (fat cap removed) and rum, if using.
  • Blend well and fill the pitcher with ice.
  • Drink responsibly!

**Note: Alcohol can be replaced with sparking water for a refreshing NON-ALCOHOLIC beverage.

Allergens: Coconut


Adapted from a recipe from The Lemon Bowl


  • For Cocktails:
    • 8 ounces tequila
    • 1 tablespoon #553 ORANGE GRAPEFRUIT
    • 8 oz. spring/filtered water
    • 1/4 cup lime juice. approx. one juiced
    • 12 ounces club soda
    • additional lime and grapefruit slices optional garnish
  • For Chili Infused Simple Syrup
    • 1/4 cup sugar
    • 3/4 cup water
    • 1 fresno chili thinly sliced
  • For Sugar Spice Salt Rim
    • 1/4 cup sugar
    • 1 tablespoon chile poblano powder
    • 2 tablespoons Kosher salt


  • Start by preparing the Chili-Infused Simple Syrup. Place the sugar and water in a small sauce pot and bring to a boil. Reduce heat to low and simmer, stirring frequently, until sugar dissolves, about 2 minutes. Add chili slices and remove from heat. Let chilis steep in simple syrup until syrup is cooled. Drain then refrigerate for up to 5 days.

Note: If you need the syrup sooner, place in the freezer too quickly bring down the temp before draining the chilis.

  • Heat the water to 195 degrees and remove from the heat. Steep #553 ORANGE GRAPEFRUIT for 6-8 minutes then remove. Let cool, then put in the fridge to get cold.
  • When you're ready to make the cocktail, place the tequila, #553 ORANGE GRAPEFRUIT concentrate, lime juice and chili-infused simple syrup in a large pitcher and stir well. Place the sugar, chile and salt for the rub on a small plate and mix with a fork to combine. Run a lime wedge along the rim of each glass then carefully dip the glasses into the sugar-salt rub until coated.
  • Fill the cocktail glasses with ice and pour mixture until 3/4 full. Top off each glass with club soda and fruit garnish to serve. Drink responsibly!



  • 1 oz. #755 CARAMEL
  • 32 oz spring/filtered water
  • 1 qt. apple cider (we prefer Trader Joe's Honeycrisp Apple Cider)
  • 4 oz. heavy cream (or half & half)
  • 1 cup Crown Royal Salted Caramel Whiskey


  • Bring water to 195-205 degrees, then remove from heat.
  • Using your favorite infusing method , immediately add #755 CARAMEL to water and steep, covered, for 6-8 minutes.
  • Remove tea, and combine with the remaining ingredients.
  • Evenly divide punch in 8 cups. Serve Warm.
  • Drink responsibly!

NOTE: May be served cold. After brewing tea, let cool, then refrigerate. Then blend with the other ingredients, and pour over ice.

ALLERGENS: Dairy, Nuts

HOLIDAY #725 EGGNOG TEA PUNCH (makes 8 10-ounce servings)


  • 1 ounce #725 EGGNOG
  • 32 ounces spring/filtered water
  • 32 ounces whole milk
  • 1 14 oz. sweetened condensed milk
  • 1/2 cup spiced rum, or to taste
  • Cinnamon Stick(more for garnish)
  • Whipped cream, optional
  • Whole Nutmeg for grating (powdered can be used, but fresh is better)


  • Heat water to 195-205 degrees, then remove from heat.
  • Add #725 EGGNOG, using your favorite straining method. Steep 6-8 minutes, covered.
  • While steeping, blend milk & sweetened condensed milk in a low saucepan and warm.
  • After time, remove the tea leaves and slowly combine with milk mixture.
  • Off heat, add rum and stir to combine.
  • Ladle into 8 10-ounce mugs.
  • Garnish to your pleasure.
  • Drink responsibly!




  • 1 teaspoon #562 CRANBERRY ORANGE
  • 4 ounces spring/filtered water
  • 1 1/2 fluid ounces vodka
  • 1/4 fluid ounce lime juice
  • 1/4 fluid ounce triple sec
  • 1 cup ice
  • 1 lime wedge for garnish


  • Make a tea concentrate by steeping the #562 CRANBERRY ORANGE in hot water for 6-7 minutes. Let cool, then chill.
  • Combine vodka, lime juice, triple sec, and #562 CRANBERRY ORANGE tea concentrate in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass. Garnish with a lime wedge. Drink responsibility.



  • 2 ounces #562 CRANBERRY ORANGE
  • 64 ounces spring/filtered water
  • 1 c. orange juice
  • 2 c. orange vodka
  • 2 c. prosecco
  • orange slices and fresh or frozen cranberries, for garnish
  • Ice block ( *see Note)


  • Heat water to 200 degrees, not boiling. Remove from heat.
  • Add #562 CRANBERRY ORANGE, using your favorite infusing method. Steep for 6-7 minutes.
  • Remove teas from water and let cool. Chill for at least 2 hours.
  • Combine chilled #562 CRANBERRY ORANGE, orange juice and vodka in a punch bowl, then top with prosecco.
  • Garnish with orange and lemon slices and serve chilled.
  • Please drink responsibly.

*NOTE: To make ice block, take a bundt cake mold and fill with water. Add cranberry and a few orange slices and freeze until solid. When the punch is made, remove ice from the mold and add to the punch bowl.


Adapted from a recipe from


  • To make Detox Concentrate
    • 1 ounce #583 DETOX
    • 1 quart spring/filtered water
    • 1/2 cup agave nectar
  • For the cocktail:
    • 1 1/2 ounces tequila
    • 2 ounces lemon juice
    • 1 ounce #583 DETOX concentrate
    • Cayenne pepper
    • Ice
    • Lemon
    • Salt


  • To Make Detox Concentrate
    • Heat water to 195-200 degrees.
    • Remove from heat and add #583 DETOX, using your favorite infusing method.
    • Steep for 6-8 minutes, covered,
    • Remove #583 DETOX solids, and stir in agave nectar until dissolved.
    • Chill in the fridge for at least 2 hours before using in a cocktail.
  • For the Cocktail
    • In a cocktail shaker, combine tequila, lemon juice, water, agave syrup, and a small pinch of cayenne pepper with ice.
    • Shake vigorously until cold.
    • Pour into a rocks glass.
    • Garnish with a lemon wedge dusted with salt and cayenne pepper.



  • 1 teaspoon #754 CHOCOLATE TRUFFLE
  • 4 oz.water
  • 2 ounces milk
  • 2 ounces chocolate liqueur (preferred: Godiva)
  • 1/2-ounce vanilla vodka


  • Heat water to 195-200 degrees. Remove from heat.
  • Add tea to hot water and steep for 6-8 minutes.
  • Strain out tea leaves and let cool.
  • Combine all the ingredients in a mixing glass or shaker and shake vigorously. Pour into a cocktail glass and enjoy.

Hyderabad Tonic (#512 VAYU, #606 TURMERIC, Orange and Thyme, Grapefruit Tonic)

adapted from

Makes: 1 cocktail


  • 2 oz turmeric-infused gin (add 1 tablespoon #606 TURMERIC ROOT to a bottle of gin; allow to sit and infuse for 24 hours
  • .75 oz. orange syrup
  • .75 oz. lime juice
  • 2 oz. prepared & chilled #512 VAYU


  • Combine first three ingredients, shake, and top with #512 VAYU. Serve and enjoy!


Adapted from a recipe by Tyler Florence.


  • For the Ginger simple syrup:
    • 1 Tbl. #554 BLUEBERRY GINGER
    • 2 Tbl. fresh grated ginger
    • 1 cup granulated sugar
    • 1 cup cold water
  • For the Mojito:
    • 1 cup fresh blueberries
    • 1 lime, cut into wedges
    • 20 to 24 fresh mint leaves
    • 4 ounces ginger simple syrup
    • 4 ounces vodka
    • 5 ounces club soda
    • Ice cubes
    • Blueberries, for garnish
    • Mint leaves, for garnish


  • Peel and grate the fresh ginger and add it, together with the sugar and cold water, to a saucepan. Bring it to the boil and stir until the sugar dissolves. Add #554 BLUEBERRY GINGER. Cover and let steep for 15 minutes. Strain and cool in the refrigerator when done.
  • Add the blueberries, lime wedges and fresh mint leaves to the glass (or pitcher). Muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavor. If assembling pitchers you can cover them at this stage and leave in the refrigerator until ready to serve.
  • When ready to serve, add the simple syrup, vodka and top off with club soda. Give it a quick stir and then pour into glasses with ice cubes. Garnish with a handful of fresh blueberries and a sprig of mint.

Note: The recipe outlined below is for 2 tall glasses, but you can use the ratio to make pitchers (depending on how big your pitcher is double or quadruple the recipe).

  • Combine the blueberries, mint leaves and lime wedges in the pitcher and muddle it in there with the back of a wooden spoon. When you are ready to serve add the vodka, ginger simple syrup and club soda. Stir and pour into glasses with a couple of ice cubes. Garnish each glass with some fresh blueberries and a sprig of fresh mint.


We adapted this one from


  • 2 oz peach schnapps
  • 2 oz whipped vodka
  • 6 oz brewed #515 PEACHES N CREAM, chilled
  • splash of grenadine


  • Put the peach schnapps, whipped vodka, and tea in a shaker.
  • Shake shake shake…
  • Pour it in a glass with ice.
  • Add a splash of grenadine.
  • Drink responsibly!


adapted from Genius Kitchen


  • 3 ounces dark rum
  • 4 tablespoons liquid honey
  • 3 tablespoons fresh lemon juice
  • 1⁄2 piece lemon rind
  • 1⁄16 teaspoon freshly grated nutmeg
  • 1-4 inch cinnamon stick (whole)
  • 6 ounces boiling water
  • 2 teaspoons #503 ANTI COLD


  • Bring water to a high simmer & steep #503 ANTI COLD for 6-7 minutes.
  • To a large heavy duty cup or glass, add rum, honey, lemon juice, 1/2 lemon rind, and nutmeg. Stand the cinnamon stick in the cup.
  • Strain out #503 ANTI COLD and pour in the tea infusion and stir well to blend.
  • Adjust honey to suit your sweetness and adjust lemon juice to suit your taste.
  • Sip slowly and enjoy.

**NOTE: Can be made NON-ALCOHOLIC for a soothing cup when sick, a favorite among customers a HOUSE BLEND for pesky colds.



  • 1 ounce #666 REDRUM
  • 16 ounces filtered/spring water
  • 1-750ml bottle of white rum (try Western Reserve Distillers)
  • 1/2 bottle fruity red wine (preferably Spanish)
  • 6 ounces fresh lime juice
  • 6 ounces triple sec liqueur
  • 6 ounces simple syrup (equal parts sugar + water, heated to until dissolved)
  • 2 red oranges sliced in thin wheels


  • Bring water to a high simmer; do not boil. Remove from heat.
  • Steep #666 REDRUM for 7 minutes and strain out. Let cool, then refrigerate for 30 minutes.
  • Add all ingredients into a large punch bowl and place in the refrigerator for at least two hours before serving.
  • OPTIONAL: use creepy edible garnishes, like lychee eyeballs and frozen ice hands (take a powder free glove and with water and freeze.).
  • Serve over ice in a punch glass. Drink responsibly.

The Shining Hot Buttered #666 Redrum Cocktail

we adapted from


  • REDRUM Mix
    • 3/4 cup dark brown sugar, packed
    • 1/2 cup salted butter, room temperature
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon freshly-ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1 teaspoon of vanilla extract
    • Red gel food coloring

Other ingredients

  • Spiced rum (I used Deadhead Dark Chocolate Rum)
  • #666 REDRUM 4oz Brewed hot


  • For the REDRUM MIX
    • Using an electric mixer, mix together the brown sugar, butter, vanilla extract, and spices until blended and smooth. Add in gel food coloring and mix until blended. Transfer the mixture to an airtight container. Refrigerate for up to three weeks, or store in the freezer for up to two months.
  • For each drink
    • add 3 tablespoons of the REDRUM mix to a mug. Top with 4 oz. of #666 REDRUM. Stir to dissolve. Add in 3 oz. of spiced rum (or more, to taste). Stir, and enjoy.



  • 2 teaspoons #551 TOASTED ALMOND
  • 4 ounces spring/filtered water
  • 2 ounces amaretto
  • 2 ounces Kahlua
  • 2 ounces cream

GARNISH: (optional)

  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar


  • Bring water to a high simmer, not boiling
  • Add #551 TOASTED ALMOND; steep 7 minutes.
  • Strain out #551 TOASTED ALMOND and let cool. Refrigerate for at least 2 hours.
  • Fill a cocktail shaker halfway with ice.
  • Pour in all the ingredients, and shake well.
  • Strain the mixture into a highball glass OR
  • Put ice cubes in a highball, pour in the ingredients and stir.
  • (Optional) Combine cinnamon & sugar in a flat dish. Slightly dampen rim of glass and dip in cinnamon sugar mix. Fill with cocktails.
  • Drink responsibly.



  • For the TOASTED ALMOND vodka:
    • 1 oz. #551 TOASTED ALMOND
    • 1 bottle Western Reserve Organic Vodka (Save the bottle)
  • For the Cocktails:
    • 2 ounces #551 TOASTED ALMOND Vodka
    • 1 1/2 ounces RumChata
    • 1 1/2 ounces Half & Half or almond milk creamer
  • For Rimming the glass:
    • 1/4 cup chopped almonds
    • Karo Syrup


  • For TOASTED ALMOND vodka
    • Place #551 TOASTED ALMOND & vodka in a large jar with a lid.
    • Macerate for 12-24 hours.
    • Strain out all the #551 TOASTED ALMOND and place vodka back in the saved bottle.
  • For Rimming the glass
    • Pour a shallow layer of the syrup onto a small plate, wide enough to fit the rim of the glass you are using. Add the chopped almonds to another plate and spread out into an even layer.
    • Dip the rim of your glass into the syrup, let the excess drip off and then dip the rim into the nuts, rolling around until the rim is completely coated.
  • For the Cocktails
    • Add all the ingredients for the cocktail into a shaker with some ice. Shake well and strain into the prepared glass.



  • 1 tablespoon #731 PUMPKIN SPICE
  • 8 ounces spring/filtered water
  • 2/3 cup sweetened condensed coconut milk
  • 1 1/2 cups Irish whiskey
  • 1 cup unsweetened vanilla almond milk
  • 2 tablespoons pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Cinnamon for garnish (optional)


  • Bring water to a high simmer, do not boil.
  • Remove from heat and add tea. Steep 6-7 minutes, strain and cool.
  • Combine all ingredients in a blender until smooth. Store refrigerated in an airtight container for up to 2 weeks.
  • Drink responsibly.

#573 STRAWBERRY WINE PROSECCO (yields 6 Cocktails)

This is a variation of our #571 Pineapple Mimosa Mimosa using #573 STRAWBERRY WINE.


  • 1 oz. #573 STRAWBERRY WINE
  • 8 oz. Spring/filtered water
  • 1 Tablespoon sugar
  • 1 bottle chilled Prosecco


  • Bring water to a high simmer & add sugar, stir to dissolve.
  • Remove from heat, add #573 STRAWBERRY WINE. Let steep for 6-8 minutes.
  • Strain out the liquid, and let chill. Refrigerate for minimum 2 hours, or overnight.
  • Add #573 STRAWBERRY WINE concentrate to the bottle of a chilled champagne glass. Fill with prosecco.


This recipe is adapted from


  • For the Bread:
    • 3/4 cup granulated sugar
    • 1/4 cup #573 STRAWBERRY WINE
    • 1/4 cup milk
    • 1/2 cup oil
    • 1 large egg
    • 1 teaspoon vanilla extract or almond extract
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 2 cups diced strawberries
    • 2 tablespoons all-purpose flour
  • For the Glaze:
    • 2 cups powdered sugar
    • 2 tablespoons melted butter
    • 1/3 cup finely diced strawberries
    • 1/2 teaspoon vanilla extract or almond extract
    • 1-2 tablespoons #573 STRAWBERRY WINE brewed liquid


  • Steep 1 teaspoon of #573 STRAWBERRY WINE in 4 ounces hot, not boiling water for 8 minutes. Strain out solid and let cool to room temp.
  • Preheat the oven to 350 degrees.
  • In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  • In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
  • Pour the bread batter into a greased 9" x 5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean.
  • Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
  • To make the glaze, combine the powdered sugar, melted butter, diced strawberries, tea, and extract in a small bowl. Mix until it is smooth.
  • Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

** #551 Strawberry Wine Basil Vodka Cocktail

Adapted from


  • For Strawberry syrup: (yield = about 1 ½ cups)
    • 1 ounces #573 STRAWBERRY WINE
    • 8 ounces Spring/Filtered water
    • ¼ Cup Agave , or more to taste*
    • 1 ounce Lime Juice
  • For Cocktails:
    • 2 ounces Strawberry Syrup (1/4 cup)
    • 3 Basil Leaves
    • 1 1/2 ounces Vodka
    • 1/2 cup Sprite , chilled (or more to taste)
    • Optional Garnishes: Lime Wedges, Sliced Strawberries, Basil Leaves, Sugar for Rim


  • Make the strawberry syrup:
    • Steep the #573 STRAWBERRY WINE in very hot, not boiling water for 7-8 minutes. Remove solids, and let cool. Refrigerate for at least an hour.
    • Combine the #573 STRAWBERRY WINE concentrate, agave and lime juice.
  • For each cocktail:
    • In a cocktail glass*, gently muddle basil leaves. Fill the glass with ice. Pour in ¼ cup of the strawberry syrup. Add in the vodka, and top with Sprite. Stir. Repeat if making additional cocktails.
    • Garnish the glasses with strawberries, basil leaves and lime wedges. Enjoy!

Recipe Notes

1. You can substitute honey for agave, in equal amounts, if desired.

2. While not required, it's highly recommended garnishing your cocktail glasses with a sugar rim. It enhances the sweetness of the cocktail and also adds a little aesthetic flare. Just make sure you coat the rim in sugar BEFORE you muddle the basil leaves!

3. If you want a more prominent basil flavor, add a large basil leaf when making the syrup.

4. The strawberry syrup can be kept in a sealed container, in the refrigerator, for up to 1 week. You make a triple batch and have the syrup handy all summer long.

** If alcohol isn’t your thing, you can easily make this cocktail into a mocktail! Simply omit the vodka and use more Sprite!



  • For Syrup
    • 1 cup granulated sugar
    • 1 cup water
    • 3 tablespoons #511 AAKASH Ayurvedic Tea
  • For cocktails
    • 1-2 oz bourbon
    • 1-2 oz syrup
    • iced tea unsweetened store bought or homemade (we suggest #112 CLE blend)


  • To make syrup
    • combine all ingredients in a saucepan over medium heat and cook, stirring occasionally, until sugar dissolves. Remove from heat and let stand to infuse for 1 hour. Strain into an airtight jar and refrigerate for up to three months.
  • To make cocktails
    • stir 1 oz each of bourbon and syrup together in a glass. Fill with ice and top up with iced tea. Add more syrup and/or bourbon to taste.



  • 1 1/2 oz. #557 GOJI PEAR MELON Vodka (* see note)
  • 2 Tablespoons Ruby grapefruit juice
  • 1/2 oz. Goji berry liqueur (or Cointreau)
  • 2 Tablespoons Lime juice
  • 2 Tablespoons Sugar syrup (+ see note)


  • Pour all ingredients into a cocktail shaker.
  • Shake and double strain in the cocktail glass.
  • Garnish with a floating candied lime and sugar.

*NOTE: To make the infused alcohol, infuse 1/4 cup of Goji Pear Melon in 1 cup of vodka (or white rum) in an airtight glass jar, and let steep for 1 week in a cool, dry spot. Strain out the fruit, do not discard, place in a clean, glass jar to be used as needed. The fruit may be used as garnish on a toothpick.

+ NOTE: Simple syrup is a 50/50 blend of sugar and water, dissolved at a simmer until clear. Let cool and store in the refrigerator for up to a week..great for sweetening iced teas.

#557 GPM SPRITZER (yields 4 cocktails)

Inspired by our friends at VooDoo Tuna and the Wolfberry cocktail


  • 1 ounce #557 GOJI PEAR MELON
  • 32 ounces spring/filtered water
  • 2 cup sugar
  • 6 ounces white rum
  • Juice of 2 limes (zest prior to juicing)
  • Sparkling water
  • Ice
  • 1/2 inch zested strips from the juiced limes for garnish


  • Add sugar to water in a stockpan. Simmer until the sugar dissolves.
  • Remove from heat, add the #557 GOJI PEAR MELON, and steep for 8 minutes.
  • Strain out solids, add the lime juice, and let syrup cool, then chill in the fridge until ready to use.
  • Fill 4 tall glasses with ice.
  • Put 2 ounces of syrup in each glass, or more to taste.
  • Divide the rum between the glasses.
  • Top off each glass with sparkling water and stir.
  • Garnish with lime zest.
  • Drink responsibly!

#753 Passion Grapefruit Sunrise Cocktail

based on a recipe found on


  • 1 part whipped or regular vodka
  • 2 parts #753 PASSION GRAPEFRUIT concentrate (*see note)
  • 1 part orange liqueur
  • Splash lemon juice
  • Splash grenadine
  • Optional: Ruby red grapefruit slices and/or rosemary sprigs for garnish


  • Mix vodka, ruby red grapefruit juice, orange liqueur, and lemon juice together and pour in a glass over ice. Top with grenadine. Garnish with grapefruit slices and/or rosemary sprigs, if desired.

*NOTE: Take one ounce of #753 PASSION GRAPEFRUIT & steep in 4 cups of hot spring/filtered water for 6-7 minutes. Remove leaves, cool, then refrigerate. Use any leftovers as a flavoring with club soda.



  • For the Cocktails:
    • 1 1/2 ounces #560 APPLE CINNAMON vodka
    • 1 1/2 ounces apple cider
    • 1/2 ounce lime juice (fresh-squeezed)
    • 3 ounces ginger beer (or more to fill) [we prefer the Triple Brewed Ginger Beer from Trader Joe's, which is seasonal]
    • Garnish: apple slice
    • Garnish: cinnamon stick
  • For the Apple Cinnamon Vodka
    • 1 oz. #560 APPLE CINNAMON
    • 1 750 ml vodka


  • To make Apple Cinnamon vodka:
    • Place #560 APPLE CINNAMON in half gallon mason jar
    • Pour vodka over tisane & seal
    • Let sit for a minimum of 4 hours, overnight is best
    • Strain out tea and pour back in original bottle
  • To make the cocktail
    • Gather the ingredients.
    • In a cocktail shaker filled with ice, pour the vodka, apple cider, and lime juice.
    • Shake well.
    • Strain into a copper mug filled with fresh ice.
    • Top with ginger beer.
    • Garnish with an apple slice and cinnamon stick.
    • Serve and enjoy!