Makk-tails
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Pumpkin Spice MÀKKU Latte Ingredients: 1 oz pumpkin spice syrup (below) MÀKKU Original Pumpkin spice syrup In a pot, toast 1 stick of cinnamon and 4 cloves. Add 1/2 inch knob of ginger grated, 1/2 whole nutmeg ground, 1 cup water, and 1 cup sugar. Bring to a simmer, then remove from heat and cool. Strain through a fine mesh strainer. Directions: Add syrup, bourbon, and lemon juice to a cocktail shaker with ice and shake until chilled. Wet the rim of a rocks glass and dip in cinnamon sugar mixture. Strain into glass over fresh ice, top with Makku. |
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Mint Matcha MÀKKU Ingredients: ¼ cup mint leaves Directions: In a cocktail shaker, muddle mint with agave and lime juice. Add gin, matcha, and ice and shake. Pour MÀKKU (don't forget to shake me!) into a collins glass over fresh ice, and strain mint matcha mixture on top. Serve with a mint garnish. *For a mocktail (non-alcoholic) version, simply use 3/4 cup of sparkling water instead of MÀKKU original and gin ingredients. |
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Kor-Chata Ingredients: 4 oz MÀKKU original 1 oz horchata syrup (below) Horchata syrup In a pot, add 1 cup unsweetened original soy milk, 8 cinnamon sticks, 1/2 cup sugar, and bring to a simmer. Remove from heat and cool.
Directions: Add horchata syrup and MÀKKU to a lowball glass. Add one large ice cube and stir until chilled. Garnish with pine nuts (optional). |