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Craft One Mother Nature of a Cocktail

Prickly Pear Liqueur

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Spicy Prickly Pear

1 oz Thatcher’s Organic Prickly Pear Liqueur
1 oz mezcal
4-6 oz ginger beer
2-3 jalapeño rounds without seeds .5 oz agave syrup
1 oz lime juice
Jalapeño slice, garnish

In a cocktail shaker muddle jalapeño rounds in agave syrup and lime juice. Add Thatcher’s Organic Prickly Pear Liqueur and mezcal, shake vigorously. Strain into a rocks glass filled with ice. Top with ginger beer and garnish with a jalapeño slice.

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Hibiscus Prickly Pear

25 oz Thatcher’s Organic Small Batch Vodka
6 oz Thatcher’s Organic Prickly Pear Liqueur
10 large limes, juiced
4 oz agave nectar
20 oz hibiscus tea concentrate Lime wheels, garnish

Hibiscus tea concentrate: Boil water, add dried hibiscus tea and agave nectar to a measuring cup. Steep for 10 minutes, stirring frequently to incorporate the hibiscus. Stir all ingredients together and serve over ice. If desired, garnish with a lime wheel.

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Prickly Hibiscus Sour

2 oz Thatcher’s Organic Prickly Pear Liqueur
2 oz Thatcher’s Organic Small Batch Vodka
.75 oz hibiscus simple syrup
1 oz lemon juice
1 egg white
1 hibiscus flower, garnish

In a shaker tin, dry shake all ingredients until well incorporated. Add ice and wet shake until chilled. Strain into a coupe and garnish with a hibiscus flower.

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Makin’ Me Blush

1.5 oz Thatcher’s Organic Prickly Pear Liqueur
2 oz sake
.5 oz cherry liqueur
.5 oz freshly squeezed lemon juice
Cherry, garnish
Granulated sugar, garnish

Garnish a glass with granulated sugar using lemon juice and set aside. In a cocktail shaker, pour the sake, Thatcher’s Organic Prickly Pear Liqueur, cherry liqueur, and lemon juice. Fill with ice. Shake well. Strain into the prepared glass with fresh ice. Garnish with a cherry.

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Sparkling Cucumber Strawberry Boba

1 oz Thatcher’s Organic Small Batch Vodka
1 oz Thatcher’s Organic Cucumber Liqueur
1 oz lime juice
.5 oz agave syrup
2 oz strawberry boba pearls
2 oz sparkling water

In a mixing glass with ice stir Thatcher’s Organic Small Batch Vodka, Thatcher’s Organic Cucumber Liqueur, lime juice, and agave syrup until chilled. Strain mixture over strawberry boba pearls and top with sparkling water.

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Winter Spice

1 oz Thatcher’s Organic Cucumber Liqueur
2 oz Thatcher’s Organic Small Batch Vodka
1 oz grapefruit juice
2 oz ginger simple syrup Chili lime seasoning, garnish

Shake Thatcher’s Organic Cucumber Liqueur, Thatcher’s Organic Small Batch Vodka, ginger simple syrup, and grapefruit juice over ice. Strain into a rocks glass filled with ice and rimmed with chili lime seasoning.

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Cucumber Green Tea

1 oz Thatcher’s Organic Cucumber Liqueur
.75 oz lime juice
4 oz green tea
.5 oz agave syrup
Splash of club soda
5-7 fresh mint leaves
Cucumber ribbon, garnish

In a glass, muddle mint leaves with lime juice. Add remaining ingredients with ice to the glass and stir until well incorporated. Garnish with cucumber ribbon.

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Tina Fey

.5 oz Thatcher’s Organic Cucumber Liqueur
1.5 oz Coppercraft Citrus Vodka
.75 oz basil syrup
1 oz lemon juice

Combine ingredients in shaker with ice. Shake and strain into Collins glass. Top with raspberry lemonade and garnish with cucumber wheel and basil sprig.

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Cucumber Liqueur

Elderflower Liqueur

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Elderflower Apple Shrub

4 oz Thatcher’s Organic Elderflower Liqueur
12 oz organic apples, shredded
6 oz organic apple cider vinegar
4 oz organic cane sugar
.5 oz organic peppercorns
2 oz sparkling water or organic prosecco
Dried apple, garnish

In a quart jar combine apple cider vinegar, apples, peppercorns, and sugar. Apply a watertight lid and shake jar. Allow the jar to sit in your refrigerator for four days, shaking daily. Strain 3 oz shrub into a clean cocktail shaker, add Thatcher’s Organic Elderflower Liqueur and sparkling water or prosecco. Shake and strain into a chilled coupe.

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Fig Cobbler

8 oz Thatcher’s Organic Elderflower Liqueur
16 oz sherry (fino or manzanilla) 6 oz lemon juice
8 oz soda water
6 oz frozen figs

In a small pitcher, combine Thatcher’s Organic Elderflower Liqueur, sherry, lemon juice, soda water, and figs. Stir to combine and serve over highballs stuffed with plenty of crushed ice.

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Garden Spritz

1.5 oz Thatcher’s Organic Elderflower Liqueur
2 oz dry sparkling wine
2 oz sparkling water
Rosemary sprig, garnish

Combine all ingredients in a glass over ice. Stir gently. Garnish with rosemary sprig.

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Elderflower Cucumber Sparkler

1 oz Thatcher’s Organic Elderflower Liqueur
1 oz Thatcher’s Organic Cucumber Liqueur
.5 oz lemon juice
.5 oz simple syrup
4 oz Champagne
Cucumber ribbon, garnish

In a mixing glass with ice stir Thatcher’s Organic Elderflower Liqueur, Thatcher’s Organic Cucumber Liqueur, and simple syrup until chilled. Strain into champagne flute and top with chilled champagne. Garnish with cucumber ribbon.

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Blood Orange Liqueur

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Winter Pink Blush

8 oz Thatcher’s Organic Blood Orange Liqueur
750 mL gin
33 oz tonic
1 lemon, garnish

Just before serving, combine gin, Thatcher’s Organic Blood Orange Liqueur, and tonic in a large pitcher. Add lemons and stir well. Serve over ice.

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Whiskey Cider

1 oz Thatcher’s Organic Blood
Orange Liqueur
2 oz whiskey
2 oz apple cider
.5 oz lemon juice
2 oz ginger beer
Apple, garnish
Cinnamon stick, garnish

Stir Thatcher’s Organic Blood Orange Liqueur, whiskey, apple cider, and lemon juice over ice, then strain into a rocks glass. Top with ginger beer. Garnish with apple wedge and cinnamon stick.

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Orange Ya Glad I Didn’t Say Mimosas?

2 oz Coppercraft Rum
1 oz Thatcher’s Organic Blood Orange Liqueur
.5 oz lime juice
1 bar spoon of simple syrup
Edible flowers, garnish

In a shaker with ice, add Coppercraft Rum, Thatcher’s Organic Blood Orange Liqueur, lime juice, and simple syrup, and shake until chilled. Strain into a rocks glass with fresh ice. Garnish with edible flowers.

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Beet It!

1.5 oz Thatcher’s Organic Vodka
.75 oz Thatcher’s Organic Blood Orange Liqueur
1 oz beet juice
.5 oz agave syrup
.5 oz lemon juice
2 oz dry sparkling wine
Mint sprig, garnish
Dehydrated orange wheel, garnish

In a cocktail shaker with ice, combine Thatcher’s Organic Vodka, Thatcher’s Blood Orange Liqueur, beet juice, agave syrup, and lemon juice until chilled. Strain into a highball glass with fresh ice. Top with sparkling wine and garnish with mint sprig and dehydrated orange.

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Small Batch Vodka

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White Balsamic Honey Lemonade

4 oz Thatcher’s Organic Small Batch Vodka
1 oz organic lemon juice
1 oz organic honey
2 oz water
.5 oz dried organic lavender
.5 oz organic white balsamic vinegar
Dried lavender, garnish

Combine lemon, honey, water, and lavender in a saucepan and bring to a simmer. Turn off the heat and allow lavender to bloom (10 minutes) and strain. Stir strained mixture, plus Thatcher’s Organic Small Batch Vodka, and organic white balsamic vinegar over ice, then strain into a rocks glass. Garnish with lavender.

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Hazelnut Hot Chocolate

2 oz Thatcher’s Organic Small Batch Vodka
5 oz whole milk
.5 oz unsweetened cocoa powder .5 oz hazelnut syrup
1 oz semi sweet chocolate chips

Heat milk, cocoa powder, and sugar in a small saucepan while stirring frequently until warm. Add chocolate chips and stir vigorously. Turn off the heat and add Thatcher’s Organic Small Batch Vodka and hazelnut syrup. Pour into a mug and serve.

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The Real Boss (Polly Gray)

1 oz Thatcher’s Organic Small Batch Vodka
1 oz Thatcher’s Organic Cucumber Liqueur
.5 oz lime juice
.25 oz agave syrup
5 mint leaves
2 strawberries, chopped
1 mint sprig, garnish
2 oz sparkling wine

In a shaker tin, muddle chopped strawberries, mint leaves, lime juice, and agave. Add Thatcher’s Organic Small Batch Vodka and Thatcher’s Organic Cucumber Liqueur and ice to the muddled mixture and shake. Dump mixture with ice into a Collins glass, top with sparkling wine and garnish with mint sprig.

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Boozy Peppermint Mocha

2 oz Thatcher’s Organic Small Batch Vodka
6 oz whole milk
.5 oz simple syrup
1 T unsweetened cocoa powder
.25 t mint extract
.25 t vanilla extract
1 oz espresso
Whipped cream, garnish
Crushed peppermint stick
Magic shell chocolate, garnish

In a small saucepan heat milk and cocoa powder until simmering. Add espresso, mint extract, vanilla extract, simple syrup, and vodka. Stir until combined. Rim serving mug in magic shell chocolate and crushed peppermint stick. Pour in saucepan mixture and top with whipped cream and more crushed peppermint stick.

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