Last Elixir

Combine all ingredients in a cocktail shaker with ice and shake vigorously until properly chilled. Strain into a coupe glass, garnish with a dehydrated orange wheel, and enjoy.

*Cinnamon Apple Shrub

• 1 lb chopped apples
• 1 cup sugar
• 1 cup water
• 1 cup vinegar
• 4-6 cinnamon sticks

Combine sugar and water in a medium saucepan over low heat, stirring until the sugar is completely dissolved. Add chopped apples and simmer for 5-10 minutes. Stir in the vinegar and return the mixture to a simmer, then remove from the heart and strain and discard the fruit. Store in the refrigerator for up to 3 months.

**Ginger Jalapeño Syrup

• 1.5 cups sugar
• 1.5 cups water
• One 8-inch piece of fresh ginger
• peeled and thinly sliced
• 2 large jalapeños, seeded and diced

Combine sugar and water in a saucepan and bring to a simmer over medium high heat, stirring to dissolve the sugar. When the sugar is dissolved, add ginger and jalapeño and simmer for 2-3 minutes. Remove from the heat and let steep for another 30 minutes, then fine strain the syrup to remove the solids and store in a sealed container in the refrigerator. Use within 2 weeks.