• 2 oz Eva’s spritz, very cold
• 1.5 oz juniper simple syrup
• 1.5 oz fresh lemon juice
• 4 raspberries, fresh or thawed, if frozen
• Cold sparkling water to top

• Muddle raspberries, lemon juice, and juniper syrup in a cocktail shaker or jar.
• Strain into a flute.
• Add Eva’s and sparkling water, and stir gently.
• Garnish with a lemon twist.

• 4.5 oz cinnamon tea*
• 5 oz The Saskatoon
• 2 ¼ t coconut sugar (or cane)

*Boil 9 oz water and briefly steep a cinnamon teabag (we use Pukka) to make a weak tea.

• Heat The Saskatoon to a strong simmer, whisk in sugar.
• Serve in a tea cup with optional cinnamon stick garnish.

Serves 2.

• 2 oz Smoky No. 56
• 2 oz apple cider

• Stir ingredients in a glass.
• Serve with ice and garnish with sliced apple.