GREENHORN
Ingredients
Serves 1
1½ oz (45 ml) Absolut Vodka
2 oz (60 ml) grapefruit juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
1 dash Celery Bitters
3 oz (90 ml) tonic water
cucumber slices, for garnish
Instructions
- In a cocktail shaker with ice, add first 5 ingredients and give a short, sharp shake. Strain into a Collins glass, top with tonic and ice. Garnish with cucumber slices.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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ESCAPADE
Ingredients
Serves 1
2 oz (60 ml) Nütrl Vodka
1½ tsp (7.5 ml) Fino Sherry
1½ tsp (7.5 ml) White Vermouth
1 pinch salt
pickled caperberry, for garnish
Instructions
- In a mixing glass, stir ingredients together with ice and strain into a chilled cocktail glass. Garnish with pickled caperberry.
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GILDED GRASS
Ingredients
Serves 1
1 oz (30 ml) Żubrówka Bison Grass Vodka
4 oz (120 ml) Turmeric Elixir
1 dash Pimento or Angostura Bitters
freshly grated cinnamon, for garnish
Instructions
- Add ingredients to a teacup or coffee mug, gently stir to combine. Garnish with cinnamon and enjoy.
- To make TURMERIC ELIXIR: In a small saucepan over medium heat, add 2 cups (500 ml) coconut milk, 1 tsp (5 ml) powdered turmeric, 4 dollarsized slices ginger and 2 to 3 tbsp (30 to 45 ml) honey, to taste. Heat to about 212 F (100 C), whisking to combine and create a light froth.
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SILKSHADE
Ingredients
Serves 1
1½ oz (45 ml) Bruichladdich The Botanist Islay Dry Gin
1½ tsp (7.5 ml) Montenegro Amaro
1 tbsp (15 ml) Chamomile & Coriander Syrup
2 tbsp (30 ml) lemon juice
2 orange slices
1 egg white
dried flowers, for garnish
Instructions
- In a cocktail shaker, add ingredients and shake without ice. Add ice and shake again. Fine strain into a chilled cocktail glass and garnish with dried flowers.
- To make CHAMOMILE & CORIANDER SYRUP: Steep 1 tbsp (15 ml) ground coriander and 1 tbsp (15 ml) chamomile flowers in 1¼ cups (310 ml) hot water for about 10 minutes. Strain and add 1¼ cups (310 ml) sugar, stirring to dissolve. Store in an airtight container in refrigerator until ready to use.
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YI YI TODDY
Ingredients
Serves 1
1½ oz (45 ml) Mount Gay XO Reserve Cask Rum
½ cup (125 ml) Job’s Tears Tea
1 to 2 dashes Black Walnut Bitters
1 lemon wheel, for garnish
Instructions
- Add all ingredients to a teacup or mug. Garnish with lemon wheel.
- To make JOB'S TEARS TEA: In a pot, combine ½ cup (125 ml) Job’s Tears (Chinese Pearl Barley), 5 red dates, 1½ tbsp (22 ml) skinned almonds, 1 slice of lemon, 3 to 6 oz (90 to 180 ml) honey and 6 cups (1.5 L) water and bring to boil. Let steep for 5 minutes. Strain and serve.
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HIGHTIME
Ingredients
Serves 1
1½ oz (45 ml) Suntory Whisky Toki
½ oz (15 ml) Alvear Medium Dry Sherry
¾ oz (22 ml) Red Bean & Black Sesame Syrup
¾ oz (22 ml) lemon juice
4 oz (125 ml) soda water
pandan or banana leaves, for garnish (optional)
Instructions
- In a cocktail shaker with ice, add first 4 ingredients and give a short, sharp shake. Strain into Collins glass and top with soda and fresh ice.
- To make RED BEAN & BLACK SESAME SYRUP: In a saucepan, lightly toast 1 tbsp (15 ml) black sesame seeds. Add 2 cups (500 ml) water and 2 tbsp (30 ml) red bean paste, then bring to a boil. Remove from heat. Strain out seeds, add 1¾ cups + 1/8 cup (450 ml) sugar and stir to dissolve. Store in refrigerator for up to 1 week.
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OLD-FASHIONED COFFEE
Ingredients
Serves 1
¼ tsp (1 ml) sugar
1 tsp (5 ml) water
2 dashes Angostura Bitters
2 oz (60 ml) Bulleit Bourbon Frontier Whiskey
2 orange zests, pith removed, divided
1 lemon zest, pith removed
5 Cold Brew Coffee Ice Cubes (unsweetened)
1 brandied cherry, for garnish
Instructions
- In a mixing glass, combine sugar, water and bitters. Add bourbon, 1 orange zest and lemon zest. Stir to dissolve sugar, then add ice and stir again to chill. Strain over prepared Coffee Ice Cubes in a chilled old-fashioned glass. Garnish with orange zest and a brandied cherry. As the Coffee Ice Cubes melt, the infusion of coffee flavour develops and the flavour continues to evolve, making it exciting from start to finish!
- To make COLD BREW COFFEE ICE CUBES: Simply freeze cold brew coffee in large ice moulds.
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SHAKERATO CON PAOLO
Ingredients
Serves 1
1 oz (30 ml) Havana Club 7-Year-Old Rum
½ oz (15 ml) Phillips Butter Ripple Schnapps
½ oz (15 ml) Vanilla Syrup
1 oz (30 ml) espresso
Instructions
- Combine ingredients in a cocktail shaker before adding ice. Shake vigorously with ice and strain into a chilled Champagne flute.
- To make VANILLA SYRUP: In a saucepan, boil 2 cups (500 ml) water with 1 scored vanilla pod until reduced to 1 cup (250 ml). Remove vanilla pod. Add 2 cups (500 ml) sugar. Simmer to dissolve. Store in a sealed bottle in refrigerator for up to 3 months.
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ESPRESSO MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Ketel One Vodka
¾ oz (22 ml) Kahlúa
¾ oz (22 ml) espresso
¼ oz (7 ml) Simple Syrup
oils from lemon zest, for garnish
3 coffee beans, for garnish
Instructions
- Combine all liquid ingredients in a shaker with ice. Shake vigorously and fine strain into a chilled martini glass. Garnish with a twist of lemon zest over top to express oils, discard zest, then float 3 coffee beans on surface.
- To make SIMPLE SYRUP: Measure 2 parts sugar and 1 part water in a saucepan and place over medium heat. Stir occasionally until fully dissolved, but do not boil. Remove from heat and let cool before using. Store in a sealed container in refrigerator.
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HASSELBACK POTATOES
Ingredients
Serves 2
2 small Yukon Gold potatoes, washed and scrubbed
¼ cup (60 ml) butter, melted, divided
2 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
¼ cup (60 ml) cheddar, grated
3 strips thick-cut bacon, cooked, patted dry and coarsely chopped
1 tbsp (15 ml) chives, finely chopped, for garnish
1 tbsp (15 ml) sour cream, for garnish
Instructions
- Preheat oven to 375 F (180 C).
- Cut slits into potatoes ¼-in (0.5 cm) apart, careful not to cut all the way through. Place potatoes on a baking sheet and brush with half the melted butter, making sure to get butter between slices. Season with salt and pepper. Bake in oven for 30 minutes. Remove from oven and slightly pull apart slices if they are sticking together. Brush with remaining butter. Bake for another 30 minutes, until potatoes are golden brown and cooked through.
- Sprinkle cheese and bacon over potatoes then return to oven for another 5 minutes, until cheese has melted. Plate potatoes and garnish with sour cream and chives.