Jackson-Triggs Executive Chef Tim Mackiddie shows you how to create custom-crafted cocktails infused with herbs and flowers.
The Grigio Waltz
Ingredients:
- 4 - 6 oz Jackson-Triggs Pinot Grigio
- 2 slices cucumber
- 1 Tbsp pomelo or grapefruit
- 1 Tbsp simple syrup
- 1/8 tsp pomelo or grapefruit zest
- Sprinkling of cilantro
Directions:
Muddle pomelo, zest and cilantro in a martini shaker. Add simply syrup and Jackson-Triggs Pinot Grigio. Shake and strain liquid into a Mason jar or cocktail glass. Garnish with cucumber slice on glass. Serve chilled.
The Vidal Elixir
Ingredients:
- 4 - 6 oz Jackson-Triggs Vidal
- 2 inches chopped lemongrass
- 3 leaves basil
- 1/2 tsp fresh grated ginger
- 1 Tbsp simple syrup
Directions:
Muddle lemongrass, basil and ginger in a martini shaker. Add simple syrup and Jackson-Triggs Vidal. Shake and strain liquid into a Mason jar or cocktail glass. Garnish with a sprig of lemongrass as a stir stick. Top with soda and serve chilled.
The Springtime Sauvjito
Ingredients:
- 4 - 6 oz Jackson-Triggs Sauvignon Blanc
- 1/2 lime squeezed
- 1/4 tsp lime zest
- 5 leaves mint
- 1 Tbsp simple syrup
Directions:
Muddle lime, zest and mint in a martini shaker. Add simple syrup and Jackson-Triggs Sauvignon Blanc. Shake and strain liquid into a Mason jar or cocktail glass. Garnish with lime wedge or sprinkle with edible flowers. Top with soda and serve chilled.
The Rosé Violette
Ingredients:
- 4 - 6 oz Jackson-Triggs Rosé
- 2 sliced strawberries
- 6 lavender leaves
- 1/2 lime
- 1 Tbsp honey
Directions:
Muddle strawberries (save one slice for garnish), lime, and lavender leaves in a martini shaker. Add honey and Jackson-Triggs Rosé. Shake and strain liquid into a Mason jar or cocktail glass. Garnish with strawberry slice on glass or sprinkle with edible flowers.
