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MOCKTAIL RECIPES

by Muna Elixir

BERRY AURORA

 

INGREDIENTS

1/2 oz Strawberry Shrub*

3/4 oz Mint Iced Tea

2 oz Muna Elixir

optional mint garnish

INSTRUCTIONS

Steep 5-6 mint leaves in a cup of boiling water. Strain, and allow to cool. Add 1/2 oz Strawberry Shrub, 3/4 oz Mint Iced Tea, & 2 oz Muna Elixir to a cocktail shaker. Fill the cocktail shaker with ice. Shake until the container is frosted, and strain into a coupe glass. Garnish with mint leaf.

*STRAWBERRY SHRUB RECIPE

1/4 cup Vinegar

1/4 cup Sugar

5 Strawberries

Heat equal parts sugar and vinegar until dissolved. Add the fruit and simmer for about 5 minutes. Remove from heat and allow to cool. Strain out solids. Bottle and refrigerate. Makes about 4 oz.

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GINGER MUNARITA

 

INGREDIENTS

1 oz Lime Juice

1/2 oz Ginger Syrup*

1/2 oz Agave

2 oz Muna Elixir

optional sugar rim

INSTRUCTIONS

Add 1 oz Lime Juice, 1/2 oz Ginger Syrup, 1/2 oz Agave & 2 oz Muna Elixir to a cocktail shaker. Prepare a rocks glass with a sugar rim, if desired. Fill the cocktail shaker and the glass with ice. Shake until the container is frosted, and strain into the glass.

*GINGER SYRUP RECIPE

1 Peeled Ginger Root

1 Teaspoon Sugar

2-3 Tablespoons Water

Blend until smooth & pass 3 times through a fine mesh strainer.

DAZE & NIGHT

INGREDIENTS

1/2 oz Lemon Juice

1/2 oz Simple Syrup

6-8 Raspberries

2 oz Muna Elixir

*optional Basil Leaf

INSTRUCTIONS

Muddle 6-8 raspberries with 1/2 oz lemon juice in a cocktail shaker. Add 1/2 oz simple syrup and 2 oz Muna Elixir. Fill the shaker with ice and shake until the container is frosted. Strain into a glass over fresh ice. Garnish with a basil leaf or lemon peel.

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CHERRY MOON

INGREDIENTS

3/4 oz Lemon Juice

1 tsp Maraschino Cherry Syrup

*like Luxardo or Fabbri 1905

2 oz Muna Elixir

Sprinkle of Ground Black Peppercorns

Cherry Garnish

INSTRUCTIONS

Fill cocktail shaker with ice. Add 3/4 oz lemon juice, 1/2 oz syrup from a jar of Maraschino Cherries, and 2 oz Muna Elixir. Shake and strain. Top with a grind of black peppercorns. Garnish with a cherry.

CINNAMON APPLE SPRITZ

INGREDIENTS

1/2 oz Apple Cider Vinegar

1/2 oz Cinnamon Simple Syrup*

2 oz Muna Elixir

Seltzer

1 Cinnamon Stick

INSTRUCTIONS

Fill a wine glass with ice. Add 1/2 oz apple cider vinegar, 1/2 oz cinnamon simple syrup, and 2 oz Muna Elixir. Top with seltzer water and garnish with a cinnamon stick. 

*CINNAMON SIMPLE SYRUP RECIPE

2 Cinnamon Sticks

1 1/2 oz Boiling Water

1 1/2 oz Sugar

Stir the water & sugar together over heat until the sugar dissolves. Pour over the cinnamon sticks in a heat proof jar & seal. Infuse for at least 6 hours.

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HOT HIBISCUS TODDY

 

INGREDIENTS

1/2 oz Lemon Juice

2 oz Muna Elixir

6 oz Brewed Hibiscus Tea

1 Cinnamon Stick

1 Orange Slice

1 Lemon Slice

4 Mint Leaves

1 Inch Slice Fresh Ginger

*Splash Agave

INSTRUCTIONS

Brew herbal tea using dried hibiscus flowers, steep for 5-10 minutes, and strain. Measure 1/2 oz lemon juice and 2 oz Muna Elixir into a mug. Top with 6 oz of hot hibiscus tea. Garnish with cinnamon stick, mint, orange, lemon & ginger slices. If desired, add a few drops of agave or honey for sweetness.

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MUNA MULE

INGREDIENTS

3 Lime Slices

2 oz Muna Elixir

Ginger Beer

Splash of Lime Juice

*optional mint sprig

INSTRUCTIONS

Muddle the lime slices wtih a splash of lime juice in a copper mug or collins glass. Fill the glass with ice. Add 2 oz of Muna Elixir. Top w/ ginger beer. If desired, garnish with mint sprig.

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MUNA SPRITZ

INGREDIENTS

1/2 oz Lime Juice

2 oz Muna Elixir

Seltzer Water

INSTRUCTIONS

Fill wine glass with 3-4 ice cubes. Add 1/2 oz lime juice. Add 2 oz Muna Elixir. Top with soda water. Garnish with a slice of lime if desired.

VITAL SIGN

INGREDIENTS

1/2 oz Lime Juice

1/2 oz Simple Syrup

2 Ginger Slices, 1/2 inch long

5 Mint Leaves

2 oz Coconut Water

INSTRUCTIONS

Muddle the ginger and mint with 1/2 oz lime juice in a cocktail shaker. Add 1/2 oz simple syrup and 2 oz Muna Elixir. Fill the cocktail shaker with ice and shake until the container is frosted. Strain into a glass over fresh ice. Top with 2 oz coconut water. Garnish with mint.

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