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By Sam Swensen

New Years Cocktail Recipes with Suja Juice

These Suja cocktails are the perfect way to ring in a healthy and happy New Year. Whether you’re looking for something unique to serve at your big New Year’s Eve bash or just a way to have fun while staying super hydrated before the big night, you’ve come to the right place! Cheers to an amazing 2014.

Carrot Ginger Mule

Carrot Ginger Mule

Ingredients: Directions:
  1. Mix all ingredients except ginger beer. Shake well.
  2. Top with 2oz Ginger Beer and garnish with a slice of lemon.

Oaxacan OrchataSuja Cocktails

  • 4oz Suja Juice Vanilla Cloud
  • 2 oz Mezcal
  • ½ oz lemon juice
  • ½ oz Orgeat (almond syrup)
  • 2 dashes Angostura Bitters
  • pinch of ground cinnamon
  1. Dry shake all ingredients except Vanilla Cloud without ice.
  2. Pour over ice and add 4oz of Vanilla Cloud. Top with grated nutmeg and a sprig of mint for a holiday touch!

Suja Cocktails

Red Panda

Ingredients: Directions:
  1. Muddle/shake all ingredients together except for club soda.
  2. Top with a splash of club soda and a sprig of mint.

Suja Cocktail Secret Garden

Secret Garden

Ingredients: Directions:
  1. Muddle/shake all ingredients together.
  2. Garnish with a sprig of mint and a slice of lime.
Cocktail recipes created by Erick Castro. Erick Castro initially built his spirits empire at San Francisco's Rickhouse and Bourbon & Branch by searching for obscure recipes, methods and ingredients that originated prior to Prohibition. The bartending behemoth has created unique spirits programs that have earned a place on some of the nation’s most coveted lists, including Esquire's Best Bars in America, Food & Wine’s “World’s Top Bars” and now seven nominations at the prestigious Tales of the Cocktail Spirited Awards in New Orleans, and was recognized by the StarChefs organization as “Rising Star Mixologist” in 2010. Now in 2013, Castro has partnered up with Southern California's powerhouse hospitality collective, CH Projects, to launch his newest establishment, Polite Provisions. Having opened doors in February to tremendous acclaim, Erick's newest concept received incredible pre-launch buzz in Imbibe magazine’s “The Imbibe 75” of 2013, Eater National's “40 Most Anticipated Openings of 2013”, Details magazine's “Where to Drink in 2013” as well as one the “The Bars to Watch in 2013” by The Spirits Business.