u had me at AIM
Flirt with your tastebuds
Every summer has a vibe. This year our summer is kissed with fruit, poured over ice and sweats in a glass. This is our ode to the crushes that give you butterflies, the late nights and the sweet little moments that turn into life.
Inspired by soda fountains and heart races, sometimes a drink isn’t just a drink - it’s love in a red cup.
Blueberry Lavender Lemonade
Karkade
rooted
Cherry Vanilla Crush
On top of Strawberry Hill
Agua Jamaica
blueberry bling
Like a bubble bath for your insides. A love potion perfect for a dewy summer morning.
Brew a handful of fresh or dried lavender buds with 1/2 cup sugar and 1 cup water. Once sugar is dissolved put in a heat safe container and chill (this syrup makes enough for a full pitcher or about 2 quarts)
In a glass or cocktail shaker muddle 2 Tbsp syrup with a handful of blueberries.
Strain over ice.
Squeeze 1 lemon juice into glass.
Top with soda water.
On Top of Strawberry Hill
Don’t toss your strawberry tops next time you’re at the strawberry festival. Did you know they’re completely edible? Packed with Vitamin C and anti-inflammatory properties just like their fruity counterparts, they give a little hint of earthy when steeped, like a green tea.
Make them into limeade, lemonade or even just strawberry soda.
Cover 2 cups strawberry tops with 1/2 cup honey and 4 limes (or lemons) juiced
Add mint, basil, tarragon, other fruits or even a jalapeno or black pepper for an extra element.
Let it steep overnight (at least)
strain it over ice and top with some fizz if you’re feeling fizzy.
Cherry Rules Everything Around Me
In a cocktail shaker smash up about 10-15 bing cherries with a splash of vanilla extract and 2 Tbsp agave syrup.
Shake with 1/2 cup coconut milk (or whatever milk you like)
Strain over ice
Top it off with soda water
summer obsession
Hibiscus provides the perfect backdrop for your summer. Let’s just take it to the next level. In Mexico, brewing Jamaica flowers with lime and a cinnamon stick adds a tart vitamin-C packed punch to this hydration. In Egypt, karmake enhances the floral notes with citrus and mint for a super refreshing summer drink.
Brew 1 cup of hibiscus flowers with your added cultural preferences and the sweetener of your choice with 2 quarts water. I like to use about 1/4 cup agave nectar but however sweet you want it is up to you.
If you’re headed down south of the border, brew the flowers with a cinnamon stick then finish it off with a couple limes juiced. If you’re looking for an Arabian night brew your flowers with a handful of mint, an orange peel and finish it off with a splash of OJ.
Let the flavors meld as it cools, at least thirty minutes, then top the tea off with another quart or two of water, depending on how strong you like it.
You can keep this tea in the fridge for even a week or 10 days, try it with other flavors, drink it plain, or finish it off with a dash of salt & coconut water for extra electrolytes.
rooted.
In a saucepan, brew:
2 cups water
1 cup coconut sugar (or brown sugar)
2 Tbsp sarsaparilla root
2 Tbsp sassafras tea concentrate
1 Tbsp burdock root
4-6 whole cloves
4-5 whole star anise
1” piece ginger, chopped roughly
1/2 cup molasses
dash salt & pepper
Bring to a simmer and dissolve sugar. Steep at least 30 minutes. Strain and chill.
Add about 1/4 cup concentrate to a glass, top with soda water (and ice cream if you’re extra flirty)