Blackberry Sage Agua Fresca Sparkler ( Spiked with Elderflower Liquor and Linoncello)

July 19th, 2013 § 0 comments § permalink

Makes  1 small mason jar of mix


¼  cup blackberry puree
¼ cup blackberry sage syrup*
½ cup lemon juice
¼  cup limoncello
¼ cup elderflower liquor
Sparkling RoseLemony Sage Sugar*
Sage Leaf


Place all the ingredients except sparking rose and sugar in a blender and blend until smooth.  Strain and chill.  Place ½ ounce of the puree in a champagne flute and fill with sparkling rose.  Garnish with a blackberry rolled in the Lemony Sage Sugar in the glass and a floating sage leaf.

*Blackberry Sage Syrup- combine ½ cup sugar. ½ cup water, 3 blackberries smashed, 4 sage leaves, ripped,1 teaspoon  lemon zest.  Bring to a boil and simmer for 5 minutes. Strain and chill.

*Lemony Sage Sugar- combine  1 tablespoon turbinado sugar, 2 teaspoons lemon zest and 2 teaspoons finely chopped fresh sage and moisten with lemon bitters or lemon juice.  Mix well.

Salsify Orange Negroni

January 5th, 2013 § 0 comments § permalink


1 ounce Seneca Drums Gin (Finger Lakes Distilling Co.)
1 ounce Cynar
½ ounce *Salsify Orange Syrup
½ ounce Amberthorn Dry Vermouth (New York Astby Co)
Oven Dried Salsify Stick Garnish

For the Salsify Orange Syrup:
2 salsify roots, chopped
1 cup water
Juice of 1 orange
Zest of 1 orange
½ cup sugar


In an old fashioned glass filled with ice place the gin and the cynar, add the syrup and vermouth and stir, garnish with a dried salsify stick.

*Salsify Orange Syrup- Combine two chopped salsify roots in a medium saucepan with 1 cup of water, the juice of 1 orange, the zest of 1 orange and ½ cup of sugar. Bring to a boil and reduce heat and simmer for about 8-10 minutes. Take off heat and cool. Chill.

El Romero- Italian Celery Root Citrus Coolers

January 5th, 2013 § 0 comments § permalink


1 lemon, halved and sliced thin
1 lime, halved and sliced thin
1 orange, halved and sliced thin
1 mandarin, halved and sliced thin
8 kumquats, halved
1 medium celery root, peeled and cubed small
2-3 kaffir lime leaves
1 bottle Dorothy Parker Gin (New York Distilling Co.)
*Rosemary Sugar Salt
*Rosemary Syrup
Fresh pink grapefruit juice

For the Rosemary Sugar Salt:
1 tablespoon turbinado sugar
2 tablespoons pink Himalayan salt
1 tablespoon fresh rosemary leaves

For the Rosemary Syrup:
1 large handful fresh rosemary leaves
½ cup water
½ cup sugar


In a large mixing bowl mix together the citrus slices, kumquats, celery root, and kaffir lime leaves. Distribute the mixture equally into two large mason jars and fill with gin. Let stand in an ambient temperature dark place for about a week to infuse the flavors.

Rub the rim of a tall glass with a citrus segment and dip into the *Rosemary Sugar-Salt. Place 2 ounces of the infused gin in the glass and add ½ ounce *Rosemary Syrup. Fill with fresh pink grapefruit juice and add a splash of aperol.

*Rosemary Sugar Salt– Mix together 1 tablespoon turbinado sugar with 2 tablespoons pink Himalayan salt. Place the salt and sugar mixture on a cutting board and add 1 tablespoon fresh rosemary leaves. Chop the rosemary together with the salt until a fine, granular mixture comes together.

*Rosemary Syrup-Combine 1 large handful of fresh rosemary leaves together with ½ cup water and ½ cup sugar and bring to a boil. Reduce heat and simmer for about 6-9 minutes. Take off heat, cool and strain. Chill.

Swedish Apple-Rottabagge

January 5th, 2013 § 0 comments § permalink


1 bottle of aquavit
1 rutabaga, cubed (about 2 cups worth max)
Lemon juice
*Caraway Syrup
Fresh Apple Shrub
Soda Water
Apple Slice Garnish

For the Caraway Syrup:
2 tablespoons caraway seeds, toasted
1 piece lemon peel
½ cup water
½ cup sugar


In a large mason jar, combine the aquavit and the rutabaga. Let stand in an ambient temperature dark place for about a week to infuse the flavors.

In a shaker filled with ice, combine 2 ounces of the infused aquavit, ½ ounce of lemon juice, 1 ounce caraway syrup, 1 ounce of apple caraway shrub and 1 ½ ounce of soda water and shake vigorously. Strain into a highball glass filled with ice. Garnish with a slice of apple.

*Caraway Syrup- In a small sauce pan, combine 2 tablespoons toasted caraway seeds, a lemon peel, ½ cup water, and ½ cup sugar and bring to a boil. Reduce heat and simmer for about 6-9 minutes. Take off heat, cool and strain. Chill.

Sweet Potato Mash

January 5th, 2013 § 0 comments § permalink


1 sweet potato, peeled and cubed small
1 vanilla bean
1 cinnamon stick
1 bottle Basil Hayden’s Bourbon Whiskey
*Balsamic Syrup
*Black Pepper Sugared Pecans

For the Balsamic Syrup:
½ cup balsamic vinegar (high quality)

For the Black Pepper Sugared Pecans:
1 tablespoon butter
½ cup pecans
1 tablespoon raw or turbinado sugar
2 teaspoons black pepper, cracked


In a large mason jar, place the sweet potato, vanilla bean and the cinnamon stick, fill with the bourbon. Let stand in an ambient temperature dark place for about a week to infuse the flavors into the bourbon.

In a rocks glass pour 2 ounces of the infused bourbon and a tiny drizzle of the balsamic syrup. Garnish by adding a black pepper sugared pecan.

*Balsamic Syrup-Place the balsamic vinegar in a small sauce pan on medium high heat. Reduce by about half until a thick syrup is created, about 6-8 minutes. Set aside and allow to cool to room temperature.

*Black Pepper Sugared Pecans-In a small sauté pan on medium heat, melt the butter, add the pecans and sauté about a minute. Sprinkle the sugar and black pepper over the buttered pecans and continue to stir and sauté for another minute. Place on a plate and allow the sugar to harden and the pecans to cool completely.

The Dirty Turnip

January 5th, 2013 § 0 comments § permalink


3 ounces gin
½ ounce dry vermouth
½ ounce pickled turnip brine
Pickled Turnip Wheels
Cilantro leaves for garnish


In a glass filled with ice, add the gin and vermouth and stir. Add the turnip brine liquid and strain into a martini glass. Place one pickled turnip wheel to float on the top with a cilantro leaf on top of the wheel.

Coriander-Chocolate Halva Liquor

January 13th, 2012 § 0 comments § permalink

Makes 1 liter

The toffe, praline, vanilla and dried fruit tones in the initial rush of tasting bourbon elixir and charred oak barrels give the Bourbon and spicy firmness that blends in well with this Middle Eastern inspired elixir!


1 tablespoon, coriander seeds, cracked fine
1 teaspoon black pepper, cracked fine
1½ cups bourbon, Makers Mark 46 preferred
½ cup dark chocolate, semi sweet, chopped fine
½ cup honey
2 cups sweetened condensed milk
1 cup heavy cream
½ cup whole milk
½ cup tahini
½ vanilla bean, seeds scraping
½ teaspoon almond extract


Place the coriander and the black pepper in a small mason jar of bourbon (about ½ cup) and let infuse for about 4 days in a dark cool place. In a double broiler place the chocolate, honey, coriander & black pepper bourbon infusion and slowly melt the chocolate, storing until smooth. Set aside to cool. In a blender place the remainder of the bourbon, condensed milk, heavy cream, milk, tahini, vanilla bean and the almond extract and blend until smooth. (The blending part may need to be done in two batches) Bottle and refrigerate!

Holiday Cocktails!

December 11th, 2011 § 0 comments § permalink

The holidays are a time for celebrating and getting all snazzed up while we mix and mingle with family & friends.  As with everything in the Ger-Nis kitchen, we want creativity to soar while keeping our work minimal and flavor maximized.  Here are some of our favorite cocktail recipes, some are indeed a bit weird but all delicious as well as simple to prepare, and of course in true Ger-Nis style fresh herbs abound!  So get out your shaker and bring together friends and family and start celebrating the holidays, its time!


Cranberry Pear Thyme Cocktails

Pomegranate Sage Manhattan

Tarragon Beetini

Whiskey Citrus Basil Smash

Brown sugar Rum Kumquat Mojito

Agua de Valencia

Fume Y Flor

Apple Thyme Side Car

Bell Pepper spicy & Dirty Martini

Blood Orange Margarita

Ger-Nis Herbal Pisco Sour

The Gingy

Honey & Lavender Champagne

Negro Modelo Cocktail

Rosemary Cardamom Plum Coolers

The Sweet Delicate Friday

Sweet Herbal Mimosas

The Bollywood

Mutton Holler Swamp Coolers

August 3rd, 2011 § 0 comments § permalink

Makes one gallon of non alcoholic mixer


Zest of 5 limes
Zest of 4 lemons
Juice of 10 limes
Juice of 10 lemons
2 cups mint simple syrup
1 cup cucumber puree (cucumbers pureed)
1 cup strawberry puree (strawberries pureed)
4 cups water
4 cups seltzer water
Cucumber slices, strawberry sliced, lemon slices and mint leaves
Cucumber infused gin for the alcoholic drinks (cucumber slices infused in gin for 2 days)


In a big jug mix all ingredients and stir well. Pour in ice. For alcoholic drink place 2 ounces of cucumber gin in a glass and fill with mutton holler swamp cooler juice!

Hand Rolled Vegan Truffles

July 11th, 2011 § 0 comments § permalink

Makes 12 truffles


½ pound pitted & chopped dates
1 teaspoon sea salt
2 tablespoon water
1 tablespoon of your favorite Liquor
½ cup cocoa powder
¼ cup cacao nibs
¼ cup finely shredded coconut


In a food processor add dates, water, liquor, and salt. Mix on high till it forms a ruff paste. Add ½ of the cocoa powder and date mix into a bowl and fold together well. Place 2 small plates on the counter one with the rest of the coco, one with coconut, the other with the nibs. Using a soup spoon, potion out date mixture. Hand roll each into a ball shape. Roll some of the truffles in cocoa powder, some in coconut, and the other in the nibs. Find your favorite combination. Place into fridge for 30 minutes to harden.

Ger-Nis’ Herbal Mint Julep

May 4th, 2011 § 0 comments § permalink

Makes 1 drink


Lemon mint brown sugar (recipe follows)
4-5 fresh mint leaves
Crushed or shaved ice
½ ounce lemon mint herbal syrup (recipe follows)
2 ½ ounces bourbon (Makers Mark is our preferred choice)
Crushed or shaved ice


Wet the rim of a old fashioned or low wide mouth glass with a lemon wedge, dip in the lemon mint sugar to create a sugared rim. Place the mint and a pinch of the sugar in the glass and muddle with a muddler, releasing all the oils of the fresh mint. Filled the glass with shaved ice and pour in the bourbon and the lemon mint herbal syrup and stir! Enjoy while watching the races or on any spring day!

Lemon-Mint Brown Sugar

Makes 1 cup


1 tablespoon lemon zest, finely grated
1 tablespoon mint, chopped superfine
¾ cup light brown sugar, fine


Mix the ingredients together and store in an airtight container in the fridge for up to a week!

Lemon-Mint Herbal Syrup

Makes 1 cup


½ lemon sliced
½ cup fresh mint, chopped
½ cup light brown sugar
½ cup water


In a medium saucepan combine all ingredients and bring to a boil, turn down the heat to a simmer and simmer for about 5 minutes. Strain, and store syrup in the refrigerator for up to 3 weeks.

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