Purveyors of organic herbs, teas, spices and essential oils, Mountain Rose Herbs (MRH) in Eugene, Oregon, first planted its seeds in 1987 in California and, as the homegrown company flourished, it migrated up to rural Oregon. MRH has received organic, Salmon-Safe and fair-trade certifications; enacts a “zero waste” program to reduce, recycle, reuse and compost all waste materials; creates products in an LEED green building and opened a brick-and-mortar shop, Mountain Rose Herbs Mercantile, in downtown Eugene in 2016.
“At the heart of Mountain Rose Herbs is the belief that people, planet and plants should always come before profit,” says Jessicka Nebesni, MRH marketing strategist. “It drives every decision that we make and is why we choose to carry certified organic, fair-trade and sustainably grown and harvested botanicals… We know that any culinary dish or craft beverage can only be as good as the ingredients you put into it, so we want to offer nothing but the best.”
Building upon those ingredients, MRH’s blog regularly features mocktail and cocktail recipes, like the tea-and ginger-based Ginger Palmer.
“The inspiration behind the flavor and the ingredients for this blend were chosen as a pick-me-up beverage to keep energy levels high,” Nebesni says. “The caffeine content of the green tea paired with the invigorating flavors of ginger and lemon really helps to put some pep in your step.”
According to Nebesni, the mixture of spicy ginger, tart lemon and earthy oregano simple syrup set the beverage apart, especially when Dry January is getting old (and nearly over). “The drink is a well-balanced experience where each flavor and herbal action complements each other, creating a beverage that’s not only tasty, but also shows your body some love,” she adds.
With the majority of the Ginger Palmer’s ingredients available on MRH’s online store that ships around the country, you can stock up on the goods to make this mocktail whenever you need a flavored, sugar-free, natural lift. Try pairing with eats that are equally light and zesty — Nebesni suggests doing so with umami-style appetizers (think pot stickers) or broiled fish.
Makes 1 mocktail
1 cup water
2 tablespoons organic green tea of choice
1 teaspoon organic dried ginger root
1 forest-grown ginseng leaf, crumbled (optional)
1/2 ounce oregano leaf-infused simple syrup (recipe here)
2 ounces lemonade
1 ounce ginger beer
1 lemon wedge
Bring the water to boil. Put the next three ingredients into a disposable tea filter.
Once the water has come to a boil, remove from the heat and steep the herb-filled tea filter in the water for 6-8 minutes, or until desired strength. The flavor should be much more concentrated than for a typical cup of sipping tea to ensure the herbal goodness shines through.
Allow the tea to cool to room temperature. Fill a highball glass with crushed ice. Add 3 ounces of the cooled tea, lemonade and simple syrup to the glass and stir to combine. Top with ginger beer and garnish with a lemon wedge.