Mix 1 cup granulated sugar with 1 cup filtered water & 2 Cinnamon Sticks in a medium sauce pan. Heat on medium until sugar is dissolved.
.5 oz cinnamon simple syrup
1.5 oz pear juice
2 oz Big Island Organics Hawaiian Gingerade
2 oz Vodka
Top with sparkling water to taste
Rosewater Strawberry Lemonade
16 oz Big Island Organics Island Lemonade
1 Hibiscus Tea Bag
16 oz Sparkling Water
1 Tablespoon Rosewater
1/2 Cup Hot Water
1 Tablespoon Rosebuds
1/4 Cup Vodka or Lemon Liqueur
1 Lemon Sliced
Mint for Garnish
Bloom the hibiscus tea and half the rose buds in a small cup with the hot water. Steep for 3 minutes.
Cut 4 strawberries in half and cut out hearts with the cutter from each side of the strawberry. Thread 2 hearts in each toothpick and top with a mint sprig.
In a pitcher add in the rest of the strawberries and some mint and use the muddler to crush the strawberries and mint together. Pour in the lemonade, sparkling water and rosewater.
Take out your four glasses and equally divide the hibiscus and rose tea in each glass. Top with lots of ice and pour the spritzer in each glass. Garnish with lemon slices, the leftover rosebuds, strawberry hearts and mint sprigs.
Big Island Margarita
½ oz Grand Marnier
1 oz tequila
4 oz of Big Island Organics Hawaiian Gingerade
2 slices of fresh ginger
Combine ½ cup Ice, Tequila, Grand Marnier, Big Island Organics Gingerade, and shake well garnish with lime and salt.