<< Drink Recipes
Rolling River Spirits Simple Syrups & Mixers
Simple Syrup
1 cup water
1 cup sugar
Heat water to boiling. Stir in sugar until dissolved. Cool. Store in air tight glass jar in refrigerator for up to 2 weeks.
Honey Simple Syrup
½ cup hot water
½ cup honey
Mix honey and hot water, stir until dissolved. Cool before using. Store unused honey syrup in refrigerator in airtight glass jar for up to 1 week.
Honey Simple Syrup 2
½ hot cup water
¾ cup Honey
Mix honey and hot water, stir until honey is dissolved. Cool before using. Store unused honey syrup in refrigerator in airtight glass jar for up to 1 week.
Pear Simple Syrup
½ cup water
½ cup sugar
1 ripe pear, peeled, cored and chopped
Heat water to boiling. Stir in sugar until dissolved. Add pear and simmer on low heat for 15 minutes. Strain pear and cool before using. Store unused pear simple syrup in refrigerator in airtight glass jar for up to 2 weeks.
Ginger Puree
2 ½ cups fresh ginger cut up (approximately .6 pounds)
3 ounces fresh squeezed lemon juice (2-3 lemons)
3 ounces simple syrup
Blend in blender or food processor. If needed, add a little water to process. Strain. Store unused ginger puree in refrigerator in air tight jar for up to 2 weeks.
Citrus Syrup
Lemon and Orange peels
1 cup fresh squeezed lemon juice (about 3 to 4 lemons)
1 cup fresh squeezed orange juice (about 2 to 3 oranges)
1 cup super fine sugar
Peel the lemons and oranges, (use only the outer peel, not the bitter white pith). Juice the lemons and oranges. Pour into a jar. Stir in sugar until dissolved. Then add the lemon and orange peels. Seal jar. Let sit at least 6 to 8 hours in refrigerator but up to 2 days is better. It will keep about a week refrigerated. Strain before using.
Mint Simple Syrup
1/2 cup water
1/2 cup sugar
15 torn fresh mint leaves
Heat water and sugar in a small saucepan. Bring to a boil, then remove from heat, stir in about the torn fresh mint leaves and let cool and then strain. Store any unused portion in an airtight container in the refrigerator for up to 2 weeks.
*Hot Mama Mix:
3 sticks butter
16 oz. vanilla ice cream
1 cup powdered sugar
1.5 cups brown sugar
Melt butter and ice cream. Blend all ingredients until smooth.
**Bjørkevoll’s Holiday Aquavit Whipped Cream
2 cups heavy whipping cream
1/4 cup powdered sugar
1-1.5 oz. Holiday aquavit
Whip all ingredients together, add more aquavit if desired.
*ginger simple syrup;
Blend in blender or food processor: 2 ½ cups cut up fresh ginger (approximately .6 pounds), 4 ounces fresh squeezed lemon juice (2-3 lemons) and 4 ounces honey simple syrup. If needed, add a little water to process. Strain. Store unused ginger puree in refrigerator in air tight jar for up to 2 weeks.
*spiced honey simple syrup;
Muddle 12 cloves, 24 cardamom seeds (about 1/16 of a teaspoon) and 1 small cinnamon stick(about 2″). In small saucepan add muddled spices and 4 ounces orange juice, Simmer on low heat for 10 to 15 minutes. Do not boil. Remove from heat and let cool a bit. Stir in 1-2 teaspoons freshly grated or pressed ginger. Let sit for 10 minutes. Strain out spices, then add 3 ounces honey. Makes 6 ounces spiced honey simple, enough for about 6 drinks. Store extra honey simple syrup in a jar in the refrigerator for up to 2 weeks.
Norwegian Wassail
Pour 1 ½ oz. Rolling River Bjørkevoll’s Holiday Aquavit into mug and add 5 oz. hot Norwegian Wassail mix (recipe below).
Garnish with small orange slice with one clove.
Norwegian Wassail Mix – Makes about ¾ gallon
10 cups apple cider
3 cups cranberry juice
½ – 1 cup simple syrup (to taste)
2 oranges chopped in big pieces with peel
4 cloves, 6 cinnamon sticks & ½ teaspoon ground nutmeg
Mix can be made 1-2 days before using, store in refrigerator.
Strain (optional) the Mix into a pan or crock pot and heat to simmering.