Introducing the Spruce Ginner

- A Cocktail worthy of a Gold Medal -

Try this clean, refreshing summer drink that we created in the vein of classic cocktails like the Moscow Mule, G & T or a handmade Margarita. Don't be afraid of the bit of effort it takes to create - trust us, it's worth it! 

Makes 4 - 6 Cocktails

INGREDIENTS:

Light Infused Simple Syrup (instructions below)
Water - 1 cup
Sugar - 3/4 cup
Ginger Root - 1 cup roughly chopped.  This is the key to this refreshing drink!
Mint Leaves - big handful, approximately 1 cup loose leaves  
Zest of 2 Lemons
Juice of 2 Lemons
1 1/3 Cup Gin -  We like Amalga Juneauper Gin
Alaska Pure Spruce Tip Sea Salt for rim
Ice
Soda Water

DIRECTIONS:

• Make Infused Light Simple Syrup*

  • Combine water and sugar in sauce pan, bring to simmer then cool

  • Pour cool syrup into a blender and add the Ginger, Lemon Zest and Mint Leaves.  Blend thoroughly, then pour through a fine strainer (we save the strained solids for Spruce Ginner Salmon). 

• Mix Cocktail

  • Mix Lemon Juice, Infused Simple Syrup and Gin in pitcher

  • Rub rims of glasses with lemon juice and dredge in Spruce Tip Salt, add ice

  • Pour 3 to 4 ounces of cocktail mix into glass and top off with soda

  • Garnish with a Mint Sprig or Lemon Zest

  • Sip and Enjoy!!!
    *Freeze any extra Infused Simple Syrup. Ginger will lose it’s “punch” if left in fridge.

SPRUCE GINNER SALMON

After creating our Spruce Ginner recipe, we didn’t want to waste all those good quality solids we were left with. On a whim we threw it on a piece of fresh Salmon.  The result is a slightly sweet, citrus flavor with a nice gingery punch.  So good!

INGREDIENTS:

Fillet of Wild Alaska Salmon - preferably with skin and pin bones removed
Olive Oil
Solids from Spruce Ginner Infused Simple Syrup strained and squeezed dry
Salt
Pepper

DIRECTIONS:

• Lightly oil the Salmon Fillet and season with Salt and Pepper

• Mix Dry Ginner Solids with 1TBS Olive Oil

• Place a thin layer or Spruce Ginner Solids on top of salmon

• Roast in 450F oven or grill until rare in the middle and remove from heat

• Let rest for a 3-5 minutes

• Serve and Enjoy!