Quench your thirst this summer with four cocktails inspired by fresh flavors from the garden.

 
Blackberry Lemon Thyme Shrub Cocktail
 
Shrub ingredients:
2 cups sugar
2 cups apple cider
vinegar
2 cups berries
Zest of one lemon
4 sprigs of fresh thyme
 
2 oz. Vixen vodka
1.5 oz. shrub
2 oz. club soda
Fresh thyme sprigs, for
garnish
Blackberries, for garnish
 
To make the shrub: Combine sugar and vinegar in a small saucepan. Heat over medium heat and stir until sugar dissolves. Add berries, lemon zest, and fresh thyme sprigs and let mixture simmer for 15 minutes. Remove from heat and cool to room temperature. Take out the thyme sprigs and pour the rest of the shrub into a clean jar with a lid. Refrigerate for 24 hours or longer, up to a week. Strain the shrub with a fine mesh strainer. Shrubs will mellow in flavor over time.
 
To make one cocktail: Combine shrub and vodka in a rocks glass with ice. Stir well. Top with club soda. Garnish with fresh thyme sprigs and
blackberries.
 
Rosé Sangria
 
2 750 ml. bottle dry rosé wine, chilled
1 750 ml. bottle Lillet Blanc, chilled
48 oz. lime-flavored sparkling water or
seltzer
1 grapefruit, sliced
1 pint raspberries
2 cups strawberries, sliced
½ cup fresh mint leaves
 
Combine fruit and mint in a large pitcher. Pour in rosé and Lillet Blanc. Stir well.
Refrigerate mixture for at least one hour. Right before serving, add in sparkling
water. Stir again. Serve over ice.
 
Cucumber Rosemary Spritzer
 
½ cup water
½ cup sugar
1 sprig of fresh rosemary
2 oz. rosemary simple syrup
Fresh cucumber slices
Club soda
Rosemary sprigs, for garnish
 
To make rosemary simple syrup: Combine ½ cup water and ½ cup sugar in a small saucepan. Bring to a boil and then turn down to a simmer. Stir until sugar is completely dissolved. Remove from heat. Add a sprig of fresh rosemary and stir. Let mixture cool to room temperature. After about an hour, remove rosemary. Strain mixture and pour it into a glass container. Refrigerate until ready to use.
 
To make one mocktail: Combine rosemary simple syrup, a slice of fresh cucumber, and ice. Top with club soda. Garnish with a sprig of fresh rosemary.
 
Citrus Gin Fizz
 
Round 1
1 jar Camp Craft Cocktails
Aromatic Citrus Mix
12 oz. gin
 
Round 2
4 oz. infused Gin
1.5 oz. fresh-squeezed
orange juice
Juice from half a lime
Egg white, optional
Club soda
Rosemary sprigs, for garnish
 
 
Round 1: Three days before serving, remove the lid of the Camp Craft Cocktails jar and fill it with good gin. Put the lid back on and refrigerate. Mixture will infuse the gin with the flavors of oranges, rosemary, thyme, and bitters infused with organic, non-GMO sugar.
 
Round 2: To make two cocktails: Combine gin, orange juice, and juice of half a lime in a cocktail shaker. If using an egg white, add it to the shaker. Fill shaker with ice. Shake vigorously. Strain into chilled coupe glasses without ice, or into highball glasses filled with ice. Garnish with rosemary sprigs.
 
Thanks to
 
Vixen Vodka
Camp Craft Cocktails
Dot & Army