Hibiscus Pomegranate Sparkler

By: Mimi Young

Yield: 1 mocktail

• .75 – 1 oz. hibiscus syrup
• 3 oz. pomegranate juice
• 4 oz. seltzer (Whip It!)
• 1 tangerine slice
• Ice cubes
• fresh mint sprig and cranberries for garnish

1. Combine syrup, juice, and ice cubes in a cocktail shaker and shake vigorously.  
2. Pour into a chilled glass, top off with seltzer, add tangerine slice and garnish with mint and cranberries.

Hibiscus Syrup

• 1 c. sugar
• 1 c. water
• ¼ c. dried hibiscus flowers

1. Combine the sugar and water in a saucepan and bring to a boil.  Stir in the hibiscus, cover and simmer on low for about 2-3 mins.  Turn off the heat and let the mixture cool to room temperature.  
2. Strain out the hibiscus and transfer the syrup into a clean, dry mason jar and refrigerate.   

Nitro Bourbon Old-Fashioned

By: Mimi Young

Yield: 2 cocktails

• 1/2 c. cold brew concentrate
• 1/2 c. cold water
• 2 oz. bourbon whiskey
• 4-5 dashes Angostura bitters
• 3-4 dashes orange bitters
• 3-4 dashes spiced cherry bitters
• 1/2 oz. cherry syrup
• 1 ea Whip-It! Nitro Coffee charger
• Ice
• 2 ea orange peel
• 2 ea cocktail cherry

1. Place the cold brew concentrate, water, bourbon, bitters, and syrup in a .5 ltr Whip-It! stainless steel dispenser. Swirl the bottle around to combine the ingredients.
2. Secure the head, fitted with a plain decorator tip, and screw on nitrogen charger
3. Invert the dispenser and shake well for about 10 seconds.
4. Dispense the mixture over two iced rocks glasses. Garnish with each with a cocktail cherry and twist of orange peel.

Chocolate Cherry Cloud

By: Mimi Young

Yields: 2 cocktails

Cherry Foam:

• 4 oz. pasteurized egg whites
• 3 oz. lemon juice
• 3 oz. simple syrup 
• 5 oz. tart red cherry juice
• 1 oz. cherry brandy (e.g. Kirsch or Cherry Heering Liqueur)
• 2 ea Whip-It! N2O cream charger

1. Pour the liquids into a .5 liter capacity Whip-It! brand stainless steel cream dispenser bottle.
2. Secure the head fitted with your choice of decorator tip.
3. Screw on one N2O charger, shake 4-5 times to disperse gas, then repeat the process with the second charger. 
4. Chill the dispenser for at least 2 hours before dispensing foam.

Cocktail:

• 2 oz Cocoa Nib-Infused Vodka
• 4 oz. tart red cherry juice
• 1 oz. amaretto liqueur
• 1 oz. creme de cacao
• 3-4 dashes spiced cherry bitters
• ice
• 3 oz. seltzer (Whip-It! soda siphon)
• 2 ea cocktail cherry
• 2 strips lemon peel 
• 2 skewers

1. In a cocktail shaker combine the infused vodka, juice, amaretto, creme de cacao, and bitters with a generous handful of ice cubes, then cover and shake vigorously for 5 seconds. 
2. Strain liquid into chilled glasses and top with seltzer.
3. Dispense a thick layer of Cherry Foam over the surface.
4. Using a Whip-It! Flex Torch, pass a flame back and forth a few times over the lemon peel to release the essential oils, then twist the peel and skewer with a cocktail cherry for garnish.  

Cocoa Nib-Infused Vodka:

• 2 c. vodka, slightly warmed
• 2 1/2 oz. high quality cocoa nibs
• 2 ea Whip-It! N2O cream charger

1. Place the cocoa nibs inside a .5 ltr capacity Whip-It! stainless steel cream dispenser, then pour in the vodka. 
2. Secure the head fitted with a straight decorator tip. Swirl the dispenser around to combine the ingredients, then screw on one charger. 
3. Shake dispenser vigorously about 4-5 times to disperse the gas, then screw on the second charger and shake another 7-8 times.
4. Let the contents settle for about 90 secs. before venting the gas by placing a cup over the tip to catch any expelling liquid while carefully squeezing the handle.  Make sure all the gas is vented before unscrewing the top.
5. Allow the gas bubbles to settle in the bottle for another minute before straining out the nibs with a fine mesh strainer into a clean glass bottle or mason bar. Refrigerate vodka for up to 1 week.

Pink Slipper

By: Mimi Young

Yields: 2 cocktails

Grapefruit Foam:

• 4 oz. pasteurized egg whites
• 5 oz. fresh pink grapefruit juice
• 1 oz. elderflower liqueur
• 2 oz. lemon juice
• 3 oz. simple syrup
• 2 ea Whip-It! N2O cream charger

1. Pour the liquids into a .5 liter capacity Whip-It! stainless steel cream dispenser bottle 
2. Secure the head fitted with your choice of decorator tip.
3. Screw on one N2O charger, shake 4-5 times to disperse gas, then repeat the process with the second charger.
4. Chill the dispenser for at least 2 hours before dispensing foam.

Grapefruit Lavender Infused Gin:

• ½ c. pink grapefruit peel
• 2 sprigs fresh lavender
• 2 c. gin
• 2 ea Whip-It! N2O cream charger

1. Place the grapefruit peel and lavender into the bottle of a .5 ltr capacity Whip-It! stainless steel cream dispenser, then pour in the gin. 
2. Secure the head fitted with a straight decorator tip. Swirl the dispenser around to combine the ingredients, then screw on one charger.
3. Shake the dispenser vigorously about 4-5 times to disperse the gas, then screw on the second charger and shake another 7-8 times. 
4. Let the contents settle for about 2 mins. before venting the gas by placing a cup over the tip to catch any expelling liquid while carefully squeezing the handle. Make sure all the gas is vented before unscrewing the top.
5. Let the gas bubbles settle in the bottle for 5 mins. before straining out the contents with a fine mesh strainer into a clean glass bottle or mason bar.  Refrigerate gin for up to 1 week.

Cocktail:

• 3 oz. Grapefruit Lavender Infused Gin
• 2 oz. pomegranate juice
• 3 oz. fresh pink grapefruit juice
• 1 oz. simple syrup
• ice
• 3 oz. seltzer (Whip-It! soda siphon)
• 2 strips pink grapefruit peel
• 2 sprigs fresh mint

1. In a cocktail shaker combine infused gin, juice, and simple syrup with a generous handful of ice cubes, then cover and shake vigorously for 5 seconds. 
2. Strain liquid into a chilled glass and top with seltzer.
3. Dispense a thick layer of Grapefruit Foam over the surface.
4. Using a Whip-It! Flex Torch, pass a flame back and forth a few times over the grapefruit peel to release the essential oils, then twist the peel and garnish the cocktail along with mint sprig.  

Blushing Margarita

By: Mimi Young

Yield: 2 cocktails

• 4 oz. Hibiscus Chili-Infused Tequila Blanco
• 2 oz. lime Juice
• 1 oz. orange Juice
• 1.5 oz. triple sec or cointreau
• 3/4 oz. agave syrup
• ice
• kosher salt (optional)
• 2 ea orange wheel
• 2 ea jalapeno slice 

1. In a cocktail shaker combine the infused tequila, juices, tripe sec, and agave with a generous handful of ice.
2. Cover and shake vigorously for about 5 secs, then strain the mixture into two salt-rimmed (optional) glasses over ice.
3. Garnish with each with an orange wheel and a slice of fresh jalapeno.

Hibiscus Chili-Infused Tequila Blanco:

• 2/3 c. dried hibiscus flowers
• 2 ea jalapeno pepper, sliced
• 2 c. tequila blanco 
• 2 ea Whip-It! N2O cream charger

1. Place the hibiscus and jalapeno into the bottle of a .5 ltr capacity Whip-It! stainless steel cream dispenser, then pour in the tequila. 
2. Secure the head fitted with a straight decorator tip. Swirl the dispenser around to combine the ingredients, then screw on one charger.
3. Shake the dispenser vigorously about 4-5 times to disperse the gas, then screw on the second charger and shake another 7-8 times. 
4. Let the contents settle for about 2 mins. before venting the gas by placing a cup over the tip to catch any expelling liquid while carefully squeezing the handle. Make sure all the gas is vented before unscrewing the top.
5. Let the gas bubbles settle in the bottle for 5 mins. before straining out the contents with a fine mesh strainer into a clean glass bottle or mason bar.  Refrigerate tequila for up to 1 week.

Come Hither

By: Mimi Young

Yield: 2 cocktails

• 4 oz. Cinnamon-Infused Bourbon
• 10 blackberries
• 1 oz. maple syrup
• 1 oz. lemon juice
• 3-4 drops cardamom bitters
• ice
• 3 oz. hard apple cider
• Blackberries and mint for garnish

1. Muddle the blackberries, maple syrup and lemon juice in a cocktail shaker, then add the infused bourbon, bitters, and a generous handful of ice, cover and shake vigorously for about 5 seconds.
2. Strain the mixture into chilled glasses, top with cider, and garnish with fresh blackberries and mint.

Cinnamon-Infused Bourbon:

• 2 large cinnamon sticks, crushed up
• 2 c. bourbon whiskey
• 2 ea Whip-It! cream charger

1. Place the cinnamon sticks into the bottle of a .5 ltr capacity Whip-It! stainless steel cream dispenser, then pour in the bourbon. 
2. Secure the head fitted with a straight decorator tip. Swirl the dispenser around to combine the ingredients, then screw on one charger.
3. Shake the dispenser vigorously about 4-5 times to disperse the gas, then screw on the second charger and shake another 7-8 times. 
4. Let the contents settle for about 2 mins. before venting the gas by placing a cup over the tip to catch any expelling liquid while carefully squeezing the handle. Make sure all the gas is vented before unscrewing the top.
5. Let the gas bubbles settle in the bottle for 5 mins. before straining out the contents with a fine mesh strainer into a clean glass bottle or mason bar.  Refrigerate bourbon for up to 1 week.

Purple Prince Mocktail

By: Mimi Young

Yield: 2 mocktails

• 1/2 c. fresh or thawed frozen blueberries
• 1/4 c. fresh mint
• 2 oz. Butterfly Pea Syrup
• 2 oz. lime juice
• ice
• Seltzer (Whip-It! soda siphon)
• Blueberries & mint for garnish

1. Muddle the blueberries and mint in a cocktail glass, then add syrup, lime juice, and a generous handful of ice cubes.
2. Cover and shake vigorously for about 5 seconds.
3. Strain the mixture into glasses over ice and top off with seltzer. Garnish with blueberries and mint.

Butterfly Pea Syrup:

• 1 c. water
• 1 c. sugar
• 2 T. butterfly pea flowers

1. Combine water and sugar in a saucepan. Stir to dissolve the sugar, then bring the mixture to a boil.
2. Turn off the heat and stir in butterfly pea flowers. Cover the pan and let it steep for 20 mins. Transfer the mixture into a clean, dry mason jar.
3. Screw on the lid and refrigerate for at least 2 hours. The longer the flowers sit in the syrup, the darker blue it becomes. Strain out the flowers before using.

Indigo Girl Gin & Tonic

By: Mimi Young

Yield: 1 cocktail

• 2 oz. Blue Lavender Vanilla Gin
• 4 oz. Tonic Water
• Ice
• Fresh rosemary for garnish

1. Pour gin and tonic water into a tumbler over ice.
2. Stir to combine, then strain into a chilled martini glass.
3. Garnish with a sprig of fresh rosemary.

Blue Lavender Vanilla Infused Gin

• 2 c. gin
• 1/4 c. butterfly pea flowers
• 2 sprigs fresh lavender
• 1 vanilla bean, split & scraped
• 2 ea N2O charger

1. Place the butterfly pea flowers, lavender, and vanilla bean into the bottle of a .5 ltr capacity Whip-It! stainless steel cream dispenser, then pour in the gin. 
2. Secure the head fitted with a straight decorator tip. Swirl the dispenser around to combine the ingredients, then screw on one charger.
3. Shake the dispenser vigorously about 4-5 times to disperse the gas, then screw on the second charger and shake another 7-8 times. 
4. Let the contents settle for about 2 mins. before venting the gas by placing a cup over the tip to catch any expelling liquid while carefully squeezing the handle. Make sure all the gas is vented before unscrewing the top.
5. Let the gas bubbles settle in the bottle for 5 mins., then transfer the contents into a clean dry mason jar. Cover and refrigerate overnight, then strain gin before using. The strained gin can be kept in the refrigerator for up to one week.