Just like any typical catalyst increases the rate of a chemical reaction, the Catalyst Elixir offers an interesting twist on a cocktail as it allows a base mixture to adapt to component mixes to change with seasons or occasions. After creating the base, it may be mixed with ginger ale, club soda or other clear sodas with a few seasonal berries (blueberry is sensational in this drink!) for a spring or summer highball, sparkling white wine for a twist on a brunch mimosa or celebratory occasions. The Catalyst Elixir is quite versatile to ever changing moods, occasions and seasons as well as availability of locally sourced ingredients. This is one versatile sipping elixir!
The Catalyst Elixir Base Mix
1 1/4 ounces St. Julian Grey Heron Vodka
3/4 ounce St. Julian A&G Brandy
1 orange (cut 1/2 orange into 4 wedges, fresh press the juice from other half)
1 ounce ginger honey syrup (recipe below)
1/2 ounce fresh pressed lemon juice
2–3 dashes Fee Brothers Orange Bitters
Catalyst Elixir Base Mix
Gently muddle 3 orange wedges with ginger honey syrup, lemon juice, bitters, 1 1/2 ounces fresh pressed orange juice, and 3-4 basil leaves in a sturdy mixing glass. Add vodka and brandy. Shake ingredients with ice for 10 seconds. Strain.
Strain Catalyst Base Mix into an ice filled highball glass. Top with ginger ale, club soda, clear soda (Sprite or 7-up) and stir well. Optional garnish includes fresh basil sprig, fresh seasonal berries, remaining orange wedge,
Sparkling Wine Instructions
Strain 2 ounces of Catalyst Base Mix into a champagne flute and top with a sparkling white wine such as French Champagne, Italian Prosecco, Spanish Cava, or American Sparkling White. Garnish with fresh basil sprig and remaining orange wedge.
The vodka and brandy may be omitted for a non-alcoholic version of the Catalyst Elixir in highball and sparkling non-alcoholic juice wine styles.
Ginger Honey Syrup
Heat 2 cups of water over medium heat. Add 1 cup of skinned chopped ginger. Simmer ginger for 45 minutes on low heat. Remove ginger and add 1 1/2 cups of locally sourced honey. Stir well and remove from heat. Allow to cool and then pour into a bottle and refrigerate. Syrup will last approximately 10 days.