Cocktails with Root and Snap

Forrest and I were at Art in the Age in Philadelphia last night for First Friday--my very first First Friday--and we created two different drinks for the occasion.  We served the drinks from punch bowls, which is great for a party.  Just measure the ingredients (to scale up, in both of these recipes, a 1/4 oz. is one part), add some ice and soda water, float apple or lemon slices on top, and add an ounce of Root or Snap to each drink as you serve.  If you're just making a couple of drinks, use the measurements below and shake away.

Ingredient note: all juices should be fresh, but in a pinch you can use canned or bottled apple and pineapple juices--just use less, to taste, as they are sweeter than fresh juice.

ROOT Punch
1 1/2 oz. fresh apple juice
1 oz. Root liqueur
3/4 oz. Hendricks gin
1/2 oz. fresh lemon juice
1/4 oz. Royal Rose Cardamom-Clove Syrup
1/4 oz. Royal Rose Rose Syrup
1 slice apple, for garnish

In a Boston shaker, combine ingredients over ice and shake vigorously.  Strain into a chilled coupe or martini glass and garnish with an apple slice.

SNAP Swizzle
2 oz. fresh pineapple juice
1 oz. Snap liqueur
3/4 oz. Sailor Jerry rum
3/4 oz. fresh lemon juice
1/2 oz. Royal Rose Cardamom-Clove Syrup
1/2 oz. Royal Rose Tamarind Syrup
2 dashes angostura bitters
soda
lemon wedge, for garnish

In a Boston shaker, combine ingredients over ice and shake vigorously.  Strain into an ice-filled highball glass. Top with a scant splash of soda and garnish with a lemon wedge.

ROOT is delicious!

As yet untitled, fresh from the bar:

1 1/2 oz. Root
1/2 oz. Royal Rose Rose Syrup
1/4 oz. fresh lemon juice
soda water

Combine Root, rose syrup, and lemon juice over ice.  Shake.  Serve in a highball glass filled with ice. Top with soda water and garnish with a slice of lemon.