The Golden Beet
Ingredients
- 50 ml Humboldt’s Finest Hemp Vodka
- Pinch of tarragon leaves muddled
(roughly 5 leaves) - 20 ml golden beet & Giffard honey syrup
(requires preparation) - 15 ml fresh squeezed lemon juice
Preparation
Combine muddled tarragon leaves, Humboldt’s Finest Hemp, golden beet and honey syrup with fresh squeezed lemon juice. Shake with ice and pour through a strainer. Garnish with tarragon leaf. Prepare the maceration with shredded beet, honey and sugar for a period of three days. Strain the resulting liquid and use like a syrup.
Green Gardens
Ingredients
- 50 ml Humboldt’s Finest Hemp Vodka
- 10 ml Green Chartreuse
- 20 ml fresh squeezed lime juice
- 15 ml Giffard sugar syrup
- 1/4 of a small yellow bell pepper
- Fresh oregano (3 leaves + 1 stem for garnish)
Preparation
Add 1 heaped tbsp of chopped pepper to shaker, muddle well, add 3 slightly smashed (use fingers, to release oils) oregano leaves, Humboldt’s Finest Hemp Vodka, Green Chartreuse, lime and Giffard sugar syrup. Add ice and shake vigorously, strain into a cocktail coupe. Garnish with oregano sprig and cut pepper wedge.
High Thyme
Ingredients
- 45 ml Humboldt’s Finest Hemp Vodka
- 20 ml freshly squeezed lime juice
- 15 ml Giffard honey syrup
- 2 hearty sprigs of fresh thyme
Preparation
At bottom of cocktail shaker, add 1 sprig thyme, give a quick muddle, add Humboldt’s Finest, lime juice and Giffard honey syrup. Shake vigorously, strain into double old fashioned glass with ice, garnish with a hearty thyme sprig.
Hemp Highball
Ingredients
- 45 ml Humboldt’s Finest Hemp Vodka
- 45 ml Giffard Earl Grey syrup
- 15 ml freshly squeezed lemon juice
- 2 Cucumber slices
- Lemon slice
- Soda water
Preparation
Add Giffard Green Tea syrup to Humboldt’s Finest Hemp Vodka, add a slice of cucumber, lemon juice and add sugar syrup to taste to shaker. Shake and strain into a highball glass filled with ice. Top with soda water and garnish with cucumber slice and lemon slice.
Bohemian
Ingredients
- 30 ml of Humboldt’s Finest Hemp Vodka
- 60 ml Fresh blood orange juice or Giffard blood orange syrup
- 10 ml lemon juice
- 10 ml Giffard sugar syrup
- 10 ml of matcha (ground green tea leaves) in sugar syrup,
- Champagne
- Garnish with Candied blood orange zest
Preparation
Mix Humboldt’s Finest Hemp Vodka, blood orange juice, lemon juice, sugar syrup and pre-prepared matcha syrup in glass. Top with Champagne and garnish with candied blood orange zest.
Blueberry Bong Martini
Ingredients
- 60 ml Humboldt’s Hemp Vodka
- 30 ml Lime Juice
- 8 Blueberries
- Club Soda
- Garnish: Blueberry
- Glass: Rocks Glass
Preparation
Add Humboldt’s hemp vodka and lime juice to a rocks glass full of ice. Top with a generous splash of club soda. Garnish with a handful of blueberries.
Alexander
This cocktail was created around 1915 in United-States. A version substituting gin at cognac was created too in 1930 “Brandy Alexander”, now the most popular.
Ingredients
- 30 ml Gin
- 20 ml Crème de Cacao (white)
- 20 ml Fluid cream
Preparation
Fill the mixing glass with ice cubes. Pour all the ingredients. Stir until well chilled. Strain into a glass and dust of nutmeg.
Adhoc
This cocktail was created by 8 international bartenders during a special workshop led by Fernando Castellon.
Ingredients
- 30 ml Coffee Liqueur
- 20 ml Menthe-Pastille
- 20 ml Rhum VSOP
Preparation
Fill the mixing glass with ice cubes. Pour all the ingredients. Stir until well chilled. Strain into the martini glass. Garnish with mint.
Black Russian
Ingredients
- 50 ml Vodka
- 20 ml Coffee Liqueur
Preparation
Cocktail to be prepared with a mixing glass.
Pro recommendation
Variety : Thin with soda cola to get a “Dirty Black Russian”.
A Clockwork Orange
Ingredients
- 20 ml White Rum
- 10 ml Cocogif
- 10 ml Crème de Banane
- 10 ml Cranberry syrup
- 80 ml Passion fruit juice
Preparation
Shake all the ingredients with ice and fine strain into chilled glass.
Fung Shui
Ingredients
- 30 ml Banane du Brésil
- 20 ml Cocogif
- 20 ml Mangue Tropic
- 20 ml Heavy cream
Preparation
Shake all the ingredients with ice and fine strain into chilled glass. Garnish with strawberries, dragon fruit and star fruit.
After Chocky
Ingredients
- 30 ml Guignolet d’Angers
- 10 ml Menthe-Pastille
- 10 ml Cocogif
- 30 ml cream
- 20 ml chocolate sauce
Preparation
Shake all the ingredients with ice and fine strain into chilled glass. Garnish with chocolate sauce.
Amaretto Sour
Ingredients
- 30 ml Fresh lemon juice
- 20 ml Giffard Egg White Syrup
- 60 ml Amaretto Liqueur
Preparation
- Use the Dry-Shake technique:
- Put all ingredients in shaker and shake
- Then add ice and shake again
- Strain and pour into a glass