Winter Harvest Recipe

Prepare syrup

Split the habanero lengthwise and remove seeds if you prefer milder heat; leave seeds for more spice. In a small saucepan combine 0.25 cups water and 0.25 cups sugar. Add the halved habanero and bring to a gentle simmer over medium-low heat, stirring until sugar dissolves (about 3–4 minutes).

Remove from heat, add mint leaves, and steep for 10 minutes. Taste after 10 minutes — if you need more heat, steep longer but check often. Once the desired heat and mint flavor are achieved, strain through a fine mesh sieve into a small jar, pressing on solids to extract syrup. Discard solids. Cool to room temperature before using. This yields roughly 3–4 tablespoons (use 0.5 oz in the cocktail).

Make quick limeade

In a shaker or small pitcher combine 1 oz fresh lime juice, 2 oz cold water and 0.5 oz simple syrup. Stir or shake briefly to combine and chill. Taste and adjust sweetness or acidity to preference (add up to 0.25 oz more syrup or 0.25 oz more lime juice). Refrigerate if not using immediately.

Measure 2 oz Seedlip Garden 108 into a cocktail shaker or mixing glass. No additional spirit required; Seedlip provides the botanical base for this nonalcoholic cocktail.

Combine and shake

Add the prepared limeade (all), 0.5 oz habanero mint syrup, and the Seedlip Garden 108 to the shaker with a handful of ice. Shake vigorously for 8–10 seconds until well chilled.

Fill a rocks glass with crushed ice (about 1 cup). Strain the cocktail over the crushed ice. For a slightly fizzed option, top with a splash (0.5 oz) of chilled soda water.

Garnish with a sprig of mint and a lime wheel. Optionally, slap the mint between your palms before garnishing to release aromatic oils. Serve immediately.