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The Season of Spirits

       

We see the holidays and our inevitable uptick in eating and drinking as just another chance to infuse our favorite foods with high vibrational ingredients to energize, ignite the immune system and flood our bodies with nutrition. And so we challenged our favorite bartender to mix up some magic with the powders and potions that line our shelves. So here's to you, our CAP family. May your holidays be filled with health, with happiness, with love and with light. Santé.

Recipes by Laurent Morisse

The Royal Bee

1 OUNCE OF DRY GIN

1 TEASPOON ROSEMARY SYRUP (RECIPE BELOW)

1 TEASPOON LEMON JUICE 

1/2 TEASPOON BEE MANA

CHAMPAGNE TO TOP OFF

    Add all ingredients except the Champagne to a cocktail shaker with a few cubes of ice. Shake vigorously and strain into a cocktail glass. Top with champagne and serve.

    Serves 1

    Rosemary Syrup

    A FEW SPRIGS FRESH ROSEMARY 

    2/3 CUP FILTERED WATER 

    1/3 CUP HONEY

    Place all ingredients in a small sauce pan and bring to a simmer. Stir to dissolve the honey and remove from heat. Strain and chill.

    Matchacolada

    1/2 TEASPOON THE MATCHA

    3 OUNCES HOT BUT NOT BOILING FILTERED WATER

    1 TABLESPOON THE COCONUT BUTTER

    1 TEASPOON RAW HONEY

    1 OUNCE RHUM AGRICOLE

      Place matcha and hot water in a small bowl and whisk until foamy and well combined. It's ideal at this point (but not imperative) to let cool to room temperature. Add to a blender with the remaining ingredients and blend until well combined. Serve over ice.

      Serves 1

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