- ½ cup Coconut Nectar
- 2 parts Wild Roots Cranberry Vodka
- 1 tb 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.
- 1.5 oz Wild Roots Cranberry Vodka
- 1 oz lime juice
- 3 oz Ginger Beer
- Blueberries, Cranberries, Raspberries
In a shaker with ice, gentle muddle 3-6 berries, then add Wild Roots vodka and lime juice. Shake until icy and then pour all into a cocktail glass and top with ginger beer.
- 12 Tejocotes
- 12 Guava – quartered
- 2 Tamarind Pods
- 2 Apples – diced
- 1 cup prunes – quartered
- 1 cup Dried Hibiscus
- 1 Orange – sliced
- 1 Sugar Cane – peeled and cut into 1" pieces
- 3 Cinnamon Sticks
- 3 liters Water
- 2-3 cups Wild Roots Cranberry Infused Vodka
In a large, tall pot bring water to a boil. Add hibiscus and let steep on low heat for 20 minutes. Add the tejocotes, tamarind, guava, apples, prunes and orange into the pot. Cook for 15 mintues and proceed to add the sugar cane and cinnamon. Let simmer on medium heat for another 15-20 minutes. Add sugar to taste. Add Wild Roots Cranberry infused vodka. Serve warm with cooked fruit in each cup.