1.5oz Mimidae’s Blueberry Lavender Shrub

1.5oz Gin

1oz Prosecco or dry sparkling wine

.5oz Fresh squeezed lemon juice

Add gin, lemon juice and shrub to a shaker with ice, shake and strain into flute. Top with sparkling wine and garnish with edible flowers or lemon twist

1.5oz Mimidae’s Berry Thai Basil Shrub or Mimidae’s Blueberry Lavender Shrub

1.5 oz White rum

1 oz Fresh squeezed lime juice

.5oz simple syrup

6-10 Mint leaves

Seltzer Water

Muddle mint leaves with simple syrup and lime juice in a shaker. Add Shrub of your choice and rum and shake. Dump contents into collins glass and top with soda water; stir gently. Garnish with sprig of mint and fresh berries.

2oz Mimidae’s Berry Thai Basil shrub

1.5oz Vodka

.5oz Fresh squeezed lime juice

2oz Ginger beer

Combine all ingredients in a copper mug (a regular glass works just fine) and gently stir. Add ice and garnish with a sprig of basil.

1.5oz Mimidae’s PIneapple Mango Jalapeno Shrub

1.5oz Reposado tequila

.75oz Triple sec (cointreau)

.25oz Fresh squeezed lime juice

Add all ingredients to a shaker or large glass. Add ice and shake/stir rigorously. Serve on the rocks with fresh pineapple and 1/2 salted rim.

1.5oz MImidae’s Strawberry Guava shrub

1.5oz Silver tequila

.75oz Triple sec (cointreau)

.25oz Fresh squeezed lime juice

Add all ingredients to a blender. Add ice and blend until smooth. serve on the rocks with a sugar rim.

2oz Mimidae’s Tamarind Sunset

1.5oz Spiced Rum

.5oz Coco Lopez

.25oz Fresh squeezed orange juice

Combine all ingredients in shaker or glass. Add ice and shake/stir rigorously. Serve on the rocks and garnish with an orange wheel and fresh pineapple. Bonus points for really cool tiki glassware!

1oz Mimidae’s Tamarind Sunset

1oz vodka

.75oz Espresso

.5oz simple syrup

Combine all ingredients in a shaker with ice. Shake and strain into martini glass. Garnish with espresso beans and umbrella.

1.5oz Mimidae’s Peach Ginger Honey Shrub

1.5oz Bourbon

.25oz Cynar (optional)

.5oz simple syrup

.5oz Lemon juice

6 Mint leaves, plus a sprig for garnish

Combine all ingredients in shaker and shake vigorously to break up mint leaves. Double strain into tumbler glass and top with ice. Garnish with mint sprig.

1.5oz Mimidae’s Peach Ginger Honey shrub

3oz Champagne

Add shrub into a flute and top with Champagne. Garnish with a peach slice.

1oz Mimidae’s Peach Ginger Honey shrub

1.5oz London dry gin

.5oz honey syrup

.5oz Fresh squeezed lemon juice

Add all ingredients to a shaker or large glass. Add ice and shake/stir rigorously. Strain into a coupe and garnish with dehydrated lemon wheel.

.5oz Mimidae’s Violet Haze Lavender Syrup

1.5oz vodka or gin

.5oz Fresh squeezed lemon juice

2oz Seltzer water

Combine Violet Haze lemon juice and spirit of choice in shaker, top with ice and shake. Dump into tumbler or stemmed glass and top with seltzer. Garnish with lemon wheel.

1oz Mimidae’s Cherry Orange Vanilla Shrub

.5oz sweet vermouth

2oz American whiskey or scotch whiskey

2 dashes Angostura bitters

Combine all ingredients in an old fashioned glass. Add ice and gently stir; Garnish with an orange twist

2 oz Light Rum

3/4 oz Violet Haze Lavender Syrup

3/4 oz Fresh lime juice

Combine all ingredients in a shaker tin. Shake, strain into a coupe and garnish with dried lime wheel.

2 oz Mimidae’s Strawberry Guava Shrub

1oz Vodka

.5 oz Vanilla syrup (see below)

1.5 oz seltzer water

1 dropper of rose water

Combine all ingredients except seltzer water and stir/shake vigorously. Enjoy on ice and top with seltzer. Garnish with dried fruit and rose petals. Note: you can find rose water in the baking section of most ethnic grocery stores.

*Vanilla syrup: Combine 1 cup water, 1 cup sugar, 3 tbsp pure vanilla extract (the good stuff!) in a pot over medium heat until sugar is melted, let cool and store in fridge.

1.5 oz Mimidae's strawberry guava shrub

1.5 oz coconut rum (for a sweeter version, Malibu)

.5oz lime juice

.25oz simple syrup, Add more if you like a sweeter drink (Simple syrup: 1/2 cup water, 1/2 cup sugar; heat until sugar is dissolved. Store for up to 1 week in fridge)

Top with seltzer water, if desired but not required!