Happy Friday! For this week’s #MKFridayCocktails we’re making a Hot Toddy. What you’ll need
1 oz Morris Kitchen Spiced Apple Syrup
2 oz Rum or Bourbon5-6 oz Boiling Water 1 Clove 1 Cracked Cardamom Pod 1 Slice Fresh Ginger 1 Stick Cinnamon 1 Slice ApplePour Morris Kitchen Spiced Apple Syrup into a saucepan with water and bring to a boil. Add clove, cardamom, and ginger and steep for 5-7 minutes. Strain into a mug, add rum or bourbon and garnish with a slice of apple and a stick of cinnamon. Enjoy!

Photo courtesy of: Nicole Franzen

Happy Friday! For this week’s #MKFridayCocktails we’re making a Hot Toddy. 

What you’ll need

1 oz Morris Kitchen Spiced Apple Syrup
2 oz Rum or Bourbon
5-6 oz Boiling Water 
1 Clove 
1 Cracked Cardamom Pod 
1 Slice Fresh Ginger 
1 Stick Cinnamon 
1 Slice Apple

Pour Morris Kitchen Spiced Apple Syrup into a saucepan with water and bring to a boil. Add clove, cardamom, and ginger and steep for 5-7 minutes. Strain into a mug, add rum or bourbon and garnish with a slice of apple and a stick of cinnamon. Enjoy!
Photo courtesy of: Nicole Franzen
Happy Friday! For this week’s #MKFridayCocktails we’re making Mezcal La Paloma, but with a twist by adding our classic Ginger Syrup. It’s an equal blend of smokey, sweet and tart with a dash of salt. Recipe below 

What you’ll need:
2oz Mezcal
1oz MK Ginger Syrup
1oz Grapefruit
1oz Lime
Dash of salt

Combine all ingredients in a shaker, shake well with ice and pour into a rocks glass. Garnish with lime. Enjoy!

Happy Friday! For this week’s #MKFridayCocktails we’re making Mezcal La Paloma, but with a twist by adding our classic Ginger Syrup. It’s an equal blend of smokey, sweet and tart with a dash of salt. Recipe below 

What you’ll need:
2oz Mezcal
1oz MK Ginger Syrup
1oz Grapefruit
1oz Lime
Dash of salt
Combine all ingredients in a shaker, shake well with ice and pour into a rocks glass. Garnish with lime. Enjoy!
For today’s #MKStaffMeal we made apple and cheddar grilled cheese sandwiches. Sliced fresh apples from our CSA, sharp aged cheddar cheese drenched in apple syrup and pressed between seeded bread with a spoonful of Dijon mustard from @sirkensington for dipping. On the side, mixed greens tossed with apple syrup, cider vinegar and olive oil. 

For today’s #MKStaffMeal we made apple and cheddar grilled cheese sandwiches. Sliced fresh apples from our CSA, sharp aged cheddar cheese drenched in apple syrup and pressed between seeded bread with a spoonful of Dijon mustard from @sirkensington for dipping. On the side, mixed greens tossed with apple syrup, cider vinegar and olive oil. 

Happy Friday! For this week’s #MKFridayCocktails we’re making a Dark & Stormy. We use our classic ginger syrup and fresh lime. We’d love to see your recipes. Take a pic of your version of a Dark & Stormy or another recipe using one of our syrups and post to instagram. Don’t forget to tag the image #MyMorrisKitchen. We’ll be posting our favorites on the blog and our feed. #DarkandStormy
What you’ll need: 
½ oz Morris Kitchen Ginger Syrup2 oz Dark Rum1 oz Lime Juice3 oz SeltzerLime WedgeFill a highball glass with ice. Add seltzer, Ginger Syrup and lime. Stir. Slowly pour rum on top to keep color separate. Garnish with a lime wedge.Photo courtesy of: Nicole Franzen

Happy Friday! For this week’s #MKFridayCocktails we’re making a Dark & Stormy. We use our classic ginger syrup and fresh lime. We’d love to see your recipes. Take a pic of your version of a Dark & Stormy or another recipe using one of our syrups and post to instagram. Don’t forget to tag the image #MyMorrisKitchen. We’ll be posting our favorites on the blog and our feed. #DarkandStormy

What you’ll need: 

½ oz Morris Kitchen Ginger Syrup
2 oz Dark Rum
1 oz Lime Juice
3 oz Seltzer
Lime Wedge

Fill a highball glass with ice. Add seltzer, Ginger Syrup and lime. Stir. Slowly pour rum on top to keep color separate. Garnish with a lime wedge.

Photo courtesy of: Nicole Franzen
Happy Friday! With fall fast approaching, we’re looking forward to enjoying our favorite cocktails inspired by the cooler months leading to winter. September is the beginning of apple season, so applejack is the perfect choice for today’s #MKFridayCocktail. We’re making a Jack Rose, a libation made popular in the 1920s, and combines applejack (a brandy distilled from apples), our very own grenadine syrup and fresh lime juice. Our homemade grenadine syrup is essential in creating this perfect sweet and sour cocktail. Hope you enjoy! #MyMorrisKitchen
What you need:2oz Applejack1/2 oz Grenadine Syrup1oz Fresh Lime Juice
Combine all ingredients in a shaker, shake well with ice and pour into a chilled glass. Garnish with lime. 

Happy Friday! With fall fast approaching, we’re looking forward to enjoying our favorite cocktails inspired by the cooler months leading to winter. September is the beginning of apple season, so applejack is the perfect choice for today’s #MKFridayCocktail. We’re making a Jack Rose, a libation made popular in the 1920s, and combines applejack (a brandy distilled from apples), our very own grenadine syrup and fresh lime juice. Our homemade grenadine syrup is essential in creating this perfect sweet and sour cocktail. Hope you enjoy! #MyMorrisKitchen

What you need:
2oz Applejack
1/2 oz Grenadine Syrup
1oz Fresh Lime Juice

Combine all ingredients in a shaker, shake well with ice and pour into a chilled glass. Garnish with lime. 

Gin Gin Cucumber Popsicles
What you’ll need:
2 oz. Morris Kitchen Ginger Syrup2 oz. craft gin1 large cucumber, peeled with seeds removedJuice of 2 limes6 sprigs of mint1 cup water
In a blender combine cucumber, mint, lime juice, MK Ginger Syrup and gin, blend until mixture is smooth. Add water and blend for 5 seconds to incorporate. Fill the ice pop molds 3/4 full with the cucumber and ginger mixture. Place molds in freezer for 1 hour and then put the ice pop sticks in the mold. Freeze for 12 hours to ensure popsicles have set before serving. 

Gin Gin Cucumber Popsicles

What you’ll need:

2 oz. Morris Kitchen Ginger Syrup
2 oz. craft gin
1 large cucumber, peeled with seeds removed
Juice of 2 limes
6 sprigs of mint
1 cup water

In a blender combine cucumber, mint, lime juice, MK Ginger Syrup and gin, blend until mixture is smooth. Add water and blend for 5 seconds to incorporate. Fill the ice pop molds 3/4 full with the cucumber and ginger mixture. Place molds in freezer for 1 hour and then put the ice pop sticks in the mold. Freeze for 12 hours to ensure popsicles have set before serving. 

Tequila Smash
What you’ll need:
1/2 oz Morris Kitchen Preserved Lemon Syrup2 oz Tequila1/2 Lime, Quartered Lengthwise2 oz. fresh watermelon juice6 Blueberries7 Fresh Mint LeavesCrushed Ice
Using a muddler, lightly smash blueberries, mint and lime with Morris Kitchen Preserved Lemon Syrup and tequila in a cocktail shaker. Add watermelon puree. Strain into a rocks glass or tumblr and top with crushed ice. Spoon berries onto ice and garnish with a mint sprig.

Tequila Smash

What you’ll need:

1/2 oz Morris Kitchen Preserved Lemon Syrup
2 oz Tequila
1/2 Lime, Quartered Lengthwise
2 oz. fresh watermelon juice
6 Blueberries
7 Fresh Mint Leaves
Crushed Ice

Using a muddler, lightly smash blueberries, mint and lime with Morris Kitchen Preserved Lemon Syrup and tequila in a cocktail shaker. Add watermelon puree. Strain into a rocks glass or tumblr and top with crushed ice. Spoon berries onto ice and garnish with a mint sprig.

Ginger Mint Gimlet 
What you’ll need: 
1 oz MK Ginger Syrup 2 oz Craft gin 1 oz fresh lime juice 6 Fresh mint sprigs 
Pour MK Ginger Syrup, gin, lime juice and mint into a cocktail shaker and shake with ice. Strain into a copper mug or highball glass over fresh ice. Garnish with lime and mint. Enjoy!

Ginger Mint Gimlet

What you’ll need:

1 oz MK Ginger Syrup
2 oz Craft gin
1 oz fresh lime juice
6 Fresh mint sprigs

Pour MK Ginger Syrup, gin, lime juice and mint into a cocktail shaker and shake with ice. Strain into a copper mug or highball glass over fresh ice. Garnish with lime and mint. Enjoy!

For today’s studio lunch we prepared a basmati rice bowl with spinach from our garden topped with spicy yogurt #MKStaffMeal
Basmati rice: cooked with cinnamon, cardamom, beef stock
Veggies from the garden: eggplant, peppers, corn, basil, mint, tomatoes, red onion and spinach
Yogurt: spiced with chili powder and sea salt with a splash of olive oil 

For today’s studio lunch we prepared a basmati rice bowl with spinach from our garden topped with spicy yogurt #MKStaffMeal

Basmati rice: 
cooked with cinnamon, cardamom, beef stock

Veggies from the garden: eggplant, peppers, corn, basil, mint, tomatoes, red onion and spinach

Yogurt: spiced with chili powder and sea salt with a splash of olive oil 

Today for our #MKFridayCocktails recipe series we’re mixing up Moscow Mules, a lime and ginger inspired libation, made with our signature MK Ginger Syrup. Want to try something a little different? Substitute the Vodka with a smokey Mezcal for a Oaxacan twist on the classic drink. 
What you’ll need
1 oz Morris Kitchen Ginger Syrup2 oz Vodka1 oz Fresh Lime Juice3 oz SeltzerLime WedgePour Morris Kitchen Ginger Syrup, vodka, and lime juice into a cocktail shaker and shake with ice. Strain into a copper mug (or a highball glass if you don’t have one) over fresh ice. Top with selzter and garnish with a lime wedge.

Photo: @nicole_franzen

Today for our #MKFridayCocktails recipe series we’re mixing up Moscow Mules, a lime and ginger inspired libation, made with our signature MK Ginger Syrup. Want to try something a little different? Substitute the Vodka with a smokey Mezcal for a Oaxacan twist on the classic drink. 

What you’ll need

1 oz Morris Kitchen Ginger Syrup
2 oz Vodka
1 oz Fresh Lime Juice
3 oz Seltzer
Lime Wedge

Pour Morris Kitchen Ginger Syrup, vodka, and lime juice into a cocktail shaker and shake with ice. Strain into a copper mug (or a highball glass if you don’t have one) over fresh ice. Top with selzter and garnish with a lime wedge.
Photo: @nicole_franzen