The Spice Way Recipes

Spicing Up Your Summer Cocktails



This week we’re featuring creative ways to incorporate spices, herbs, teas and infusions into refreshing cocktails — spice up your summer and cool down with The Spice Way! Debbie Kornberg, owner of The Spice Way San Diego, loves using the natural flavors and aromas of spices to create twists on classic cocktails. She shared her favorite combinations live on Fox5 Morning News last week — check out the video below for the demo of her Moroccan Nights Cocktail and read on for more recipes!


Moroccan Nights Cocktail
By Debbie Kornberg

6-10 Ice cubes
2 oz St. Petersburg Vodka
1oz Lemon Verbena Simple Syrup*
1 tbsp Orange Blossom Water
A squeeze of half a lemon
6 Mint Leaves
2-3oz of Club Soda

Place ice in shaker. Add vodka, lemon verbena simple syrup, orange blossom water, lemon juice and 4 mint leaves. Shake well together. Pour into martini glass. Add club soda and remaining mint leaves for garnish.

Lemon Verbena Simple Syrup
1 cup sugar
1 cup The Spice Way Dried Lemon Verbena (available in-store)
1 cup hot water
Place sugar and hot water in Mason jar and mix well so sugar is all disintegrated. Add lemon verbena and refrigerate for 2-3 days. Strain out lemon verbena. Ready to be added to your cocktail!


Lavender Lemon Drop
By Debbie Kornberg

2 oz St. Petersburg Vodka
1 oz Lavender Simple Syrup*
Squeeze ½ fresh lemon
1 oz Cointreau
Place ice in shaker. Add vodka, lavender simple syrup, lemon juice and Cointreau. Shake well together. Rim martini glass with lemon juice and sugar. Pour cocktail into martini glass and garnish with a slice of lemon rind.
Lavender Simple Syrup
1 cup Sugar
1 cup hot water
½ cup The Spice Way Lavender
Mix sugar into hot water so sugar disintegrates, add lavender. Let sit on counter to cool and then place in refrigerator for 2-3 days. Strain out lavender. Ready to go!


Indian Chai Spiced Rumbler

1 oz Kahlúa
2 oz Indian Chai Infused White Rum*
1 oz Heavy cream
Fill a glass with ice cubes. Add Kahlúa and Indian Chai Infused White Rum. Finish with the cream. Serve layered or stir with a spoon. Enjoy!
Indian Chai Infused White Rum
1/8 cup The Spice Way Indian Chai Infusion
1 cup white rum
Combine in a sealable container and allow to infuse for 2-3 days on the counter. Strain and use as desired.

 What will you be mixing up this summer? Share with us in the comments!



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