Sample Recipes by Natalie Bovis “The Liquid Muse”
OM Panaché: 5 ounces wheat beer, 2 ounces OM Lemon & Ginger liqueur. garnish: lemon wedge. Pour into chilled mug. Garnish with lemon.
OM Kir: 1 ounce OM Cranberry & Blood Orange liqueur, 3 ounces white wine. Pour into a chilled wine glass.
OM Spritz: 2 ounces OM Cranberry Blood Orange, 1 ounce Campari, Club Soda, Garnish: lime wedge. Pour into Collins glass. Garnish with lime wedge.
OM Rosé Slushie: 3 ounces rosé wine, 2 ounces OM Coconut Lychee liqueur, 1 ounce strawberry puree. Garnish: 1 strawberry and mint sprig. Mix all in a blender with ice or put through a slushie machine. Serve in a wine glass with a strawberry and mint sprig garnish.
Zen Sour: 1-ounce OM Wild Cranberry & Blood Orange, 3/4 ounce lemon juice, 1 1/2 ounces pisco, 1 egg white. Garnish: orange bitters. First, dry shake all ingredients, except bitters, to make froth the egg white. Next, add ice to cocktail shaker, then shake ingredients vigorously, again. Strain into a cocktail glass. Top with a few dashes of bitters.
The Showgirl: 1 1/2 ounces OM Coconut Water & Lychee, 1/2 ounce fresh lemon juice, 3/4 ounce gin, 3 ounces sparkling wine. Garnish: a rose petal Shake OM, lemon juice and gin with ice. Strain into a champagne coupe. Top with sparkling wine. Garnish with a rose petal.
OM Colada 1 oz spiced rum, 1 oz OM Coconut Lychee , 1/2 oz lime juice, 1 oz pineapple juice, 1 oz coconut cream or 1.5 oz coconut milk, dash fee’s rhubarb bitters. Shake with ice. Strain over fresh ice in wine or colada glass.