The Eastover Home and Garden Club held its October meeting at the home of Denise Furr. Katy Patrick, whose husband Richard co-founded Cathead Distillery, led a cocktail presentation where she presented cocktails paired with fresh herbs from the garden. Cocktails included Cathead Honeysuckle Lemonade paired with basil simple syrup, Berry Smash paired with fresh mint leaves, and Honey and Sage Gin Fizz paired with fresh sage leaves. A rosemary grapefruit mocktail was also served. 

4 cups of CATHEAD HONEYSUCKLE VODKA 

1 cup freshly squeezed lemon juice (5 to 6 lemons) 

1 cup basil simple syrup 

4 cups water 

Serve in a mason jar filled with crushed or cracked ice. Pour 5 ounces of combined ingredients over ice, then garnish with a mint sprig and fine to thinly sliced lemon wheel and place together inside the cocktail.

1.5 oz CATHEAD RASPBERRY VODKA 

0.5 oz maple syrup 

6-8 raspberries 

3 mint leaves 

2 lime wedges 

soda water 

Combine limes, mint leaves, and fresh berries in a shaker. Muddle 4-5 times. Add vodka, maple syrup, and several ice cubes. Shake and double strain into a rock glass over fresh crushed ice. Top with soda water. Garnish with lime wedge, mint sprig, and a raspberry.

1.5oz BRISTOW GIN 

.75oz honey sage syrup 

.25oz lime 

soda water 

Combine the first 3 ingredients and fill the glass halfway with ice. Top with soda (about half of the cocktail). 

Honey Sage syrup: 1 cup dark honey, 1 cup water, 5 sage leaves. Heat honey and water until honey is incorporated. Remove from heat add sage and let sit until flavor is absorbed. Yields 1.5 cups syrup.