Craft Beverages Recipe

Make rosemary infusion

In a small saucepan combine 1 cup grapefruit juice, 1 tablespoon lemon juice and 4 rosemary sprigs. Heat gently over medium-low until just steaming (do not boil). Remove from heat, cover and steep 10 minutes to infuse. Strain out rosemary and discard sprigs.

Mix citrus base

In a pitcher combine the strained rosemary-infused grapefruit juice with the remaining 2 cups grapefruit juice, 1 cup orange juice, remaining 1 tablespoon lemon juice and 3 tablespoons agave nectar. Whisk until agave is fully dissolved.

Fill 4 serving glasses with 1 cup ice each. Add 2 tablespoons of the citrus mixture to each glass, then top each glass with 1 cup chilled sparkling water. Stir gently to combine.

Garnish each glass with a grapefruit slice and a rosemary sprig. Serve immediately. Keeps refrigerated (without sparkling water) up to 48 hours.

Brew hibiscus tea

Place dried hibiscus flowers (or tea bags) in a heatproof pitcher. Pour 4 cups hot water over them and steep 8–10 minutes until deep ruby. Strain out flowers (or remove tea bags) and let the tea come to room temperature, then chill.

Sweeten and combine

While the tea is warm, stir in 3 tablespoons light cane sugar (or simple syrup) until dissolved. Add 1 cup fresh lime juice and 12 mint leaves, gently muddle the leaves with the back of a spoon in the pitcher to release aroma (do not pulverize). Chill if not already cold.

To serve: divide ice among 4 glasses (about 1 cup each). Add 1/4 of the hibiscus-lime mixture to each glass (about 1/2 cup), top with 1 cup chilled sparkling water, and stir gently to combine.

Garnish each glass with 3 mint leaves and a lime wheel. Store hibiscus-lime concentrate (without soda) refrigerated up to 4 days.

Make cucumber-ginger purée

Roughly chop the peeled cucumber and place it in a blender with the sliced fresh ginger, 1 cup lemon juice and 2 tablespoons honey. Purée until very smooth (about 30–45 seconds). If mixture is too thick, add 2–4 tablespoons cold water to help blend.

Strain and chill

Strain the purée through a fine-mesh sieve into a bowl or pitcher, pressing on solids to extract as much juice as possible. Discard solids. Chill the strained cucumber-ginger base for at least 20 minutes.

To serve: fill 4 glasses with 1 cup ice each. Add 1/4 cup of the chilled cucumber-ginger base to each glass, then top with 1 cup cold club soda. Stir gently to combine.

Garnish each glass with cucumber slices. Keep remaining base refrigerated up to 48 hours; add soda just before serving to maintain fizz.