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Summer Cocktails Recipes  

In collaboration with Old Town Spice & Tea Merchants 

Here’s to our makers, shaking things up that will blow your mind. Our talented mixologists have collaborated with the popular Old Town Spice & Tea Merchants shop to create refreshing summer cocktails. You can enjoy these drinks at participating Old Town Temecula restaurants and speakeasies. You can also purchase your favorite cocktail blend packets and become your own mixologist. Watch these fun videos to learn how to make delicious drinks that will impress your friends.  


Silk Road 

  • 1.5 Mrytle Vodka
  • .5 Hendrick's
  • .5 Lavender Honey 
  • 1 oz Simple Syrup 
  • 1 oz Lemon
  • 2 Kaffir Limes

Procedure: 1 egg white, 2 dash orange bitter 
Garnish: Thyme/Ground Pink pepper 4 dots Ango Bitter 


Bee to a Tea

  • 2 oz of tea-infused gin
  • 3/4 oz honey
  • 1 oz lemon juice
  • shake/strain/

A blend of two Teas, that is smoky yet sweet and refreshing using a 50/50 blend of “Smokin’ Sweet”, a black nutty tea complemented with Lapsang Souchong, and “Orange Cranberry Bliss”, a refreshing herbal tea. Infused with gin, lemon juice, and honey this blend gives you the perfect refreshing cocktail for the summer.

Gin tea infusion: Add 2 tablespoons of the tea blend to a 750ml bottle of Fords Gin. Let sit for 1-2 hours. Strain & Enjoy.


Fresh Picked Old Fashioned

  • 2 oz Bourbon
  • .25 oz Raspberry Cane Syrup
  • 3 dashes Peychaud’s or Angostura bitters

Syrup: 2 parts sugar to 1 part water, this will require heat and aggressive stirring to fully incorporate the crystals given the water to sugar ratio and the coarse grains, then cool.

To me, an Old Fashioned is meant to be an easier way to consume higher ABV spirits than a neat pour. The chilled temperature and slight sweetness will help temper the heat of the alcohol, too often Old Fashioned variations can get away from the basic intention of a softer delivery of a heavy pour. This variation will add subtle and bright berry notes that will become a bit more expressive if you let the drink warm. Peychaud’s bitters come across as heavier-handed with baking spice notes and is a little brasher than the more refined Angostura but both will do. 3 dashes is a bit heavy-handed but it gives those spice notes that make the raspberry element evocative of raspberry pie filling.

Raspberry Cane Sugar:


Born to Rum

  •  1.5 oz plantation rum
  • 1 oz lime
  • 1 oz hibiscus tea
  • .5 oz apricot liquor
  • .5 oz simple syrup

Add ingredients to shaker, fill with ice, and strain into a martini glass. Garnish with an edible flower. 


Western Prospector

  • 2 oz Bourbon
  • .75 MarketSpice Cinnamon and Orange Decaf + Honey Syrup
  • .75 Fresh Lemon Juice
  • Fresh grated cinnamon on top

Syrup: Steep and strain a double concentrated portion of the team, add 3 parts honey to 1 part tea, then cool. We make our honey syrup just loose enough so the viscous honey can pour a little easier, in this syrup instead of the typical water, we loosen it with the tea concentrate which adds a great deal of cinnamon and enhances the citrus of the cocktail.

This is a take on the Gold Rush cocktail with the tea addition the differentiator. The intense cinnamon character adds depth and complexity to the cocktail without overwhelming the balance of flavors due to the small dose and the orange component delivers a much more complex citrus profile. It drinks almost like a chilled, summertime variation of what you’d expect out of a hot toddy. Dangerously drinkable!