Risa Weaver-Enion is a professional photographer based in Sacramento, California. Through her company Risa James Photography, she specializes in food and beverage photography, specifically cocktails. She works with small distilleries, wineries, and purveyors of cocktail accessories to create beautiful imagery for them to use in their marketing efforts. Her book, Cocktails for Everyday Drinking, was published in 2022 and is available at all online booksellers.
When she’s not photographing cocktails, Risa and her husband love to travel, both within the United States and internationally. Many of their trips have been wine-focused, but they’ve visited their fair share of distilleries around the world as well.
Anyone who wants to reach out to Risa to ask questions about photography, cocktails, or anything else, can find her on Instagram @risajamesphotography, on the web at risajamesphoto.com, or over email at risajamesphoto [at] gmail.com. She’s always happy to answer questions and give advice.
a little bit about the recipe
This recipe is a true daiquiri, not the overly sweet frozen version you may be familiar with from tropical resorts. Usually a daiquiri is served up (without ice in a stemmed glass), but to add extra refreshment, this one is served on the rocks.
SPECIAL EQUIPMENT:
Glass jar or bottle with a lid, Funnel, Cheesecloth, Jigger, Cocktail shaker
PREP: 40m
COOK: 10m
TOTAL: 50m
PRINT RECIPE
directions
For the Simple Syrup
Combine 110 g (approximately 1/2 cup) of granulated sugar and 110 g of water in a small saucepan. Heat over medium, stirring until sugar is completely dissolved and syrup is clear. Continue heating just until small bubbles start to form on the bottom of the pan. Do not boil. Remove from heat and stir in 4 g (approximately 1 tablespoon) Summer Spa Day herbal blend. Allow blend to steep while syrup cools, approximately 30 minutes, stirring occasionally. Strain syrup through a cheesecloth-lined funnel into a clean glass jar or bottle. Discard herbs.
For the Cocktail
Combine 2 ounces white rum, 1 ounce fresh lime juice, and 3/4 ounce Summer Spa Simple Syrup in a cocktail shaker. Add ice to the shaker and shake for approximately 10 seconds. Strain into a rocks glass over ice cubes. Garnish with rosemary sprig.
expiry
Once syrup is completely cooled, store it in the refrigerator for up to two weeks.
Drink the cocktail immediately; syrup will keep for up to 2 weeks
tips
You can also make this a “long drink” by serving it over ice in a tall Collins or Highball glass and topping it with 2-3 ounces of club soda.
This blend of hibiscus, lavender, and rosemary brings the flavors of a summer garden right to your pantry. Between the antioxidants in the hibiscus and the calming properties of lavender and rosemary, you’ll feel like you just had a spa day every time you use it.
Here are some suggestions to get you started:
• Steep in hot water to make an herbal tisane
• Steep in a 1:1 sugar:water mixture to make a flavored simple syrup you can use in cocktails, mocktails, or even drizzled over ice cream
• Infuse clear spirits such as gin, vodka, or rum for vibrant color and additional flavor
• Simmer in a saucepan of water on low heat for aromatherapy
Cheers!
