cranberry COCKTAILS

Dark drink in tall glass with salted and seasoned rim. Cactus.

1.5 oz Wild Roots Cranberry Vodka

4 oz Smith Tea Hibiscus Mango

Tajin, for rim

Rim collins glass with Tajin. Combine ingredients into collins glass over ice. Stir to combine.

SPICED HIBISCUS TEA

Pink drink in mason jar with orange slice held in front of mirror.

CRANBERRY SUNSET

1.5 oz Wild Roots Cranberry Vodka

.5 oz Domaine de Canton Ginger

.75 oz lemon juice

.5 oz orange juice

.5 oz simple syrup

Combine ingredients in a shaker filled with ice. Shake and strain in a mason jar with fresh ice. Garnish with an orange wedge.

2 oz Wild Roots Cranberry Vodka

½ cup coconut nectar

1 tbsp Maple Syrup

5 drops citrus bitters

Juice from ½ an orange

Top with a dash of cinnamon. Best served over crushed ice with a cinnamon stick.

SPICED COCONUT CRAN COOLER

Cranberry drink in tall glass with limes and ice. Vodka bottle in background.

CRANBERRY TONIC

2 oz Wild Roots Cranberry Vodka

Tonic water

Fresh lime slices

Combine ingredients over ice

JAMAICA

Cocktail with flower garnish in pottery cup on table.

JAMAICA TEA CONCENTRATE

3 cups filtered water

3/4 cup dried hibiscus flowers

1/4 - 1/2 cup sweetener of choice

COCKTAIL

2 oz Wild Roots Cranberry Vodka

1/2 cup hibiscus tea concentrate

Juice from 1 lime

1 tbsp agave nectar (optional)

Cinnamon stick

Floral garnish

To make the hibiscus tea concentrate, bring 3 cups water to a boil, add hibiscus tea, stir, remove from heat and let steep for 30 minutes.

Strain into a jar or glass container using a fine mesh strainer and add sweetener to taste. Stir to dissolve and let cool.

Combine ice, cooled hibiscus tea concentrate, lime juice, vodka and agave nectar in a cocktail shaker and shake vigorously to combine. Pour over ice. Garnish with flower and a cinnamon stick.