Herb-Infused Cocktail Recipes

INGREDIENTS
1 Serving

• 1-2 Apples (or 80 ml Apple Juice)
• 1/2 Lemon (or 10 ml Fresh Lemon Juice)
• 1 tsp Toasted Fennel Seeds
• Lemon Peel (to taste)
• 1 Sprig Wild Fennel (for garnish)
• 30–40 ml Botanical Gin (optional)
• Ice


METHOD
1. Toast fennel seeds in a dry pan for 1–2 minutes.

2. Extract juice from the apples and lemon (or blend and strain).

3. Infuse fennel seeds and lemon peel in 100 ml of the juice in the fridge for at least 30 minutes.

4. Pour over ice and garnish with wild fennel.

5. (Optional) Add gin directly to the glass.


PRODUCTS TO USE
CAST iced tea glass 350ml
CAST water jug 750ml

INGREDIENTS
1 Serving

For the cocktail:
• 20 ml pear, rosemary and cardamom shrub
• 100 ml soda or tonic water
• 30–40 ml dry gin (optional)
• Ice
• Fresh rosemary for garnish

For the shrub (batch):
• 2 ripe pears, diced
• 100 g sugar
• 80 ml apple cider vinegar
• 1 sprig rosemary
• 4 cardamom pods, lightly crushed


SHRUB METHOD
1. Macerate pears, sugar, and rosemary for 24h in the fridge.

2. Add vinegar and cardamom.

3. Let it rest another day, then strain.


TO SERVE
1. Pour the shrub over ice.
2. Add soda or tonic.
3. (Optional) Add gin.
4. Garnish with rosemary.


PRODUCTS TO USE
CAST iced tea glass 350ml
CAST milk pitcher 50ml

INGREDIENTS
1 Serving

For the cold brew (batch):
• 1-2 tsp cacao nibs
• 80 ml water

For the thyme syrup:
• 100 ml water
• 100 g sugar
• 5–6 sprigs fresh thyme

For the cocktail:
• 30–40 ml bourbon (optional)
• Ice
• Fresh thyme for garnish


METHOD
1. To make the cold brew batch, stir the cacao nibs in water, and steep in the fridge for 12–16 hours. Strain.

2. For the thyme syrup, bring the water, sugar, and fresh thyme to a boil, then cool and strain.


TO SERVE
1. Pour the cacao infusion over ice.
2. Add the thyme syrup for sweetness.
3. (Optional) Add bourbon.
4. Garnish with fresh thyme.


PRODUCTS TO USE
CAST water glass 250ml
CAST teapot 450ml
CAST milk pitcher 50ml