Archive | Beverages


Maple Milk with Bourbon



A brunch or after-dinner treat on cool spring days when it feels like winter has returned.

Serves 6

48 ounces whole milk

6 tablespoons maple syrup

3 tablespoons butter

6–12 ounces bourbon, optional

Ground nutmeg or cinnamon

Warm the milk in a small saucepan on the stovetop. When steam begins to rise from the milk, add the maple syrup and butter. Whisk together. Pour 1–2 ounces of bourbon in each mug. Pour in the hot milk mixture. Garnish with nutmeg or cinnamon.

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The Glass Onion Cocktail

Recipe by Angie Jackson


2 ounces Journeyman Distillery’s Road’s End Rum

1½ ounces Glass Onion Shrub

½ ounce fresh lemon juice

Fresh chopped green onion (garnish)


Combine first three ingredients in a mixing glass. Add ice to shaker; shake ingredients for 10 seconds. Strain into a cocktail glass and garnish with fresh chopped green onion. Cheers!


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Glass Onion Shrub

Recipe by Angie Jackson


2 cups peeled, diced pears

3 shallots, peeled and left in cloves

6 (1-inch) pieces fresh ginger root, skinned

1¾ cups sugar

Mild apple cider vinegar*

1 quart Mason jar with lid



*Editor’s note: We recommend a mild cider vinegar like the one from Kress Apiary (see page X in this issue). Otherwise, try champagne vinegar.

Add pears, shallots and ginger to a clean Mason jar.  Fill with apple cider vinegar and tighten lid.  Shake vigorously and allow to sit on the counter at room temperature for 7 days, shaking vigorously once a day. After seven days, strain the mixture through cheesecloth and put back in jar. Add the sugar, tighten the lid and shake vigorously.  Refrigerate for 3 days, shaking the mixture vigorously once a day. 

The Glass Onion Shrub can be enjoyed on its own, mixed with soda water or as a base for cocktails like the Glass Onion. (It also makes an incredible dressing for mixed green salads!)


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Southeast Asian-Style Pawpaw Shake

Recipe by Tara Swartzendruber-Landis
Photo by D. Lucas Landis


Throughout parts of Southeast Asia, avocado shakes are a refreshing way to beat the heat. Like avocados, pawpaws have a smooth creaminess. Bring home a few this fall to use in a simple shake or to eat fresh out of the skin.

½ cup pawpaw flesh (seeds removed)

1½ cups whole milk

2 tablespoons sugar (or to taste)

Whole nutmeg for grating


Place the pawpaw, milk and sugar in a blender and blend for 1 minute. Pour into a chilled glass and grate nutmeg on the top. Serves 1.

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From the Garden to the Glass: Freshen Your Drinks with Homegrown Herbs and Spices Part II

By Jason Bodley Photography by David Johnson


If you’ve got fresh herbs or chilies in your garden, the perfect summer cocktail is just a few steps away. Here are some of my favorites using basil, sage, chocolate mint and jalapeno peppers.  I’ll be pouring these and many more all summer long at Cerulean in Winona Lake. We’d love for you to spend an evening with us this summer.

Note: Each recipe makes one drink.

 Basil: Blueberry Basil Fizz

This drink is fruity, tart, herbal and ultimately refreshing—just right for the season.

6 blueberries

4 basil leaves

1/2 ounce simple syrup (see below)

1 1/2 ounces gin (I recommend Hayman’s Royal Dock Gin)

1/2 ounce fresh lemon juice

Sprite (or club soda)

1 cucumber slice

Muddle blueberries, basil and syrup. Add gin and lemon juice. Shake. Strain into Collins glass over fresh ice. Top with Sprite or club soda. Garnish with cucumber slice.


Chocolate Mint: Mole Mojito

This drink is perfect for parties if you make it by the pitcher. The chocolate mint takes an old standard and makes it interesting again.

10 chocolate mint leaves

2 ounces simple syrup (see recipe this page)

2 ounces white rum (I … Read More

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Meadow Tea

4 cups mint leaves, tightly packed
8 cups water
1⁄2 cup fresh lemon juice
1 cup simple syrup, or to taste

For the simple syrup:
Place 1 cup sugar and 1 cup water in a small saucepan. Heat until sugar is dissolved. Set aside to cool.

For the tea:
Rinse mint and take off of stems. Bring water to a boil. Add mint and turn off burner. Let steep for 30 minutes. Strain tea with a sieve. Stir lemon juice and simple syrup into mint tea. Chill 1 hour and then pour over ice to serve. Garnish with mint leaves or lemon slices.

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Daily Juice

Courtesy of Lydia Karacson, Owner of Backyard Produce


2 apples
1 cucumber
1⁄2 cup kale
1⁄2 cup spinach
3-4 leaves sorrel, optional
1⁄4 bunch celery, optional 1-inch piece ginger, optional 1⁄4 head romaine lettuce

Using electric juice extractor, press all ingredients in the juicer. Whisk to combine. Drink within 15 minutes.

The fiber can be made into chips. Put all fiber into a bowl and sprinkle with fine-grained sea salt, to taste. Mix well with a wooden spoon and press gently into a thin layer on dehydrator trays. Dehy- drate according to instruction manual, or until crispy. Turn out of tray onto solid surface and break into large chips. The chips store well in an airtight container for up to a week. Perfect for dips, soup and salad. Fiber can also be frozen for later use or used to make tasty soup stock. Soup stock can be frozen for up to 6 months.

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Robert Wesseler, who created this cocktail, says it’s perfect for your Thanksgiving premeal party. “It’s 100% local—thanks to our Indiana apple cider producers, Indiana Shagbark Syrup and Harrison Indiana Straight Bourbon Whiskey. I like to serve this cocktail in a Champagne flute because the shape of the glass says ‘festive’ to me.”

1 tablespoon Shagbark Hickory Syrup
1½ to 2 ounces bourbon
4 ounces ice-cold fresh Indiana apple cider

Put the syrup, bourbon and cider in a cocktail shaker with several ice cubes. Shake vigorously and strain into a Champagne glass. Enjoy!

Makes 1 drink.

Note: Try it with Ravenswood Rye Whiskey, available at Journeyman Distillery in Three Oaks, Michigan, starting October 7.

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