Cherry Spice Mocktail

We’re kicking off the new year with some really special events and hope you can join us! Read on for details and be sure to check out our January mocktail recipe for some light, restorative refreshment!

Cooks & Soldiers Happy Hour with Q Mixers

Atlanta friends, don’t miss our upcoming Happy Hour with Q Mixers at Cooks & Soldiers this Saturday 1/28 from 5-7pm! Come on down and pair your Common Ground cocktails with delicious Basque pintxos (tapas)!

Join us at Kyndra’s Underground Supper Club

We are very excited to be a part of “Chopped” alum Chef Kyndra’s Underground Supper Club on Sunday, February 18th in Los Angeles! Chef Kyndra and her talented cohorts are creating a 6-course tasting menu paired with some Common Ground cocktail creations, live music, and more! It promises to be a once-in-a-lifetime dinner and we hope to see you there!

Click here to purchase tickets and save your spot before it’s too late!

Whether your January is dry, damp, or fully drenched, you’ll love the gentle, spicy kick in this fruit mocktail. It’s easy to prepare, not too sweet (no added sugar!), and the combination of soothing star anise, punchy peppercorns, and rich tart cherry juice make for a well-balanced, enlivening drink. If you have a hankering for something boozy, you can always toss in an ounce or so of Gin Recipe 02 and call it a cocktail, but this recipe is delicious served as-is, with a big ice cube and a splash of sparkling water.

Cheers!

Cherry Spice Mocktail

Serves 2

Ingredients

6 oz tart cherry juice

1 whole star anise

¼ tsp pink peppercorns

1 inch of fresh ginger (or 1 tsp dried ginger)

Orange peel

Sparkling water

Large cocktail cube (or whatever fresh ice you have on hand)

  1. Pour cherry juice into a small saucepan and heat on med high.
  2. Using a spice grinder or mortar and pestle, grind together the star anise, pink peppercorns, black pepper, and ginger into a rough paste.
  3. Add the spice mixture to the saucepan of cherry juice and bring to a simmer.
  4. Remove the cherry juice from the heat, cover with a lid or plastic wrap, and steep with spices for 10 minutes.
  5. Strain mixture, allow to cool.
  6. Pour 3 ounces of cherry juice over a large cocktail cube, twist one strip of orange peel over the top of the drink top (you want all that good orange oil in your glass), toss in the peel, top with a splash of sparkling water, and serve.

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