OMA'S APFEL PIE
Ingredients
Serves 1
1 egg white
1 oz (30 ml) Broker’s Premium London Dry gin
1 oz (30 ml) Berentzen Apfel Korn Apple Liquor
½ oz (15 ml) brown sugar simple syrup
1 oz (30 ml) lemon juice
Instructions
- Combine all ingredients into a cocktail shaker and shake without ice. Add ice, shake again, strain into an old-fashioned glass and garnish with freshly grated nutmeg.
- To make SIMPLE SYRUP: Mix equal parts brown sugar and water
Featuring
BEAUTIFUL MUSE
Ingredients
Serves 1
1½ oz (45 ml) Cazadores Reposado tequila
¾ oz (22 ml) Gonzalez Byass Tio Pepe Fino Sherry
½ oz (15 ml) Disaronno Originale Amaretto
2 dashes Bittered Sling Orange & Juniper bitters
Instructions
- Combine all ingredients into a mixing glass with ice and stir for about 15 to 20 seconds. Strain into a martini glass and garnish with an orange twist.
Featuring
FALLEN ANGEL
Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse whisky
¾ oz (22 ml) falernum syrup
1 oz (30 ml) lemon juice
2 dashes Fee Brothers Old Fashion bitters
Instructions
- Combine all ingredients in a shaker and add ice. Shake for 10 to 15 seconds. Strain into a cocktail coupe and garnish with a lemon twist.
Featuring
OSAKE SPRITZ
Ingredients
Serves 1
1 oz (30 ml) Beefeater London Dry gin
2 to 4 oz (60 to 125 ml) Granville Island Osake Junmai Nama sake
1 oz (30 ml) Lemon Grass Syrup
½ oz (15 ml) fresh lime juice
4 oz (125 ml) Cold Brewed Jasmine Green Tea
soda water, to top
Instructions
- Add gin, sake, Lemon Grass Syrup, lime juice and jasmine tea to a shaker. Add ice and shake hard until cold. Strain into a tall glass over ice and top with soda water. Garnish with slivers of lemon grass, heirloom purple carrot and edible flowers, if desired.
- For LEMON GRASS SYRUP: Make a 1:1 ratio of sugar to water, approximately 2 cups (500 ml) sugar to 2 cups (500 ml) water in a heavy-bottom saucepan. Chop 1 lemon grass stalk and add to sugar syrup and boil for a couple of minutes. Strain and set aside to cool. Ready to use once cooled.
- For COLD BREWED JASMINE GREEN TEA: Add 4 to 5 tbsp (60 to 75 ml) of high-quality Jasmine green tea to a clean 2 L (8 cup) container. Fill container with cold water, cover and steep in fridge overnight. After steeping, stir and strain tea into a clean container.
Featuring
ST. ALSACE
Ingredients
Serves 1
1 oz (30 ml) St-Germain Elderflower liqueur
4 oz (125 ml) Pfaffenheim Pfaff Pinot Gris
1 oz (30 ml) fresh lime juice
fresh dill sprigs, for muddling, plus extra for garnish
lemon and orange peel, plus extra zest for garnish
crushed ice
Instructions
- Gently muddle 4 to 6 sprigs of dill in a mixing tin with orange and lemon peel. Add St-Germain liqueur, Pinot Gris and lime juice. Add ice and shake hard until cold. Gently bruise 4 sprigs of dill while making it into a nest and drop into a Collins glass. Fine strain cocktail into a Collins glass over ice. Crown cocktail with crushed ice. Garnish with dill leaves and lemon and orange zest.
Featuring
YEAR OF THE PULSE
Ingredients
Serves 1
1½ oz (45 ml) Alvear Medium Dry sherry
½ oz (15 ml) Averna Amaro Siciliano
1 oz (30 ml) Aquafaba (chickpea brine)
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Simple Syrup
orange wheel, for garnish
Instructions
- Add all ingredients to a shaker. Add ice and shake hard until cold. Fine-strain into a chilled coupe. Garnish with an orange wheel.
- To make SIMPLE SYRUP: Take equal parts sugar and dissolve in water.
Featuring
PEOPLE’S COCKTAIL 2.0
Ingredients
Serves 1
1 small piece fresh ginger
1½ oz (45 ml) Havana Club Añejo Reserva rum
1½ oz (45 ml) fresh carrot juice
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Honey Ginger Syrup
1 dash of Angostura bitters
lemon twist, for garnish
Instructions
- Place ginger in bottom of a cocktail shaker, muddle it briefly. Add remaining ingredients to shaker, add ice, shake and double-strain into a chilled cocktail glass. Garnish with a lemon twist.
- For HONEY GINGER SYRUP: In a saucepan, bring 2 cups (500 ml) each honey and water to a boil. Add about 1 cup (250 ml) of roughly chopped fresh ginger. Let stand for about 10 minutes. Strain off chunks of ginger and store, refrigerated for up to a month.
Featuring
SCOTCH EGG
Ingredients
Serves 1
1½ oz (45 ml) The Glenlivet Founder’s Reserve Scotch
1 oz (30 ml) fresh orange juice
¼ oz (7 ml) fresh lemon juice
½ oz (15 ml) Turmeric Syrup
½ oz (15 ml) egg white
Instructions
- Add all ingredients to a cocktail shaker, shake without ice first, allowing egg white to emulsify, then add ice and vigorously shake a second time. Fine-strain into a chilled cocktail glass, garnish with grated nutmeg.
- For TURMERIC SYRUP: Grate 1 cup (250 ml) of whole, fresh turmeric into a pot. Add to pot, 1 whole nutmeg, ¼ cup (60 ml) cacao nibs, 1 L (4 cups) sugar and 1L (4 cups) water. Bring to a boil, let stand then strain out solids. Should yield enough to make plenty of cocktails. Can store, refrigerated, up to 1 month.
Featuring
THE FORBIDDEN MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Victoria Spirits gin
½ oz (15 ml) St-Germain Elderflower liqueur
1 dash Fee Brother’s Grapefruit bitters
¾ oz (22 ml) Kim Crawford Sauvignon Blanc
twist of grapefruit zest, for garnish
Instructions
- Add cocktail ingredients to a mixing glass. Add ice, stir and strain into a chilled cocktail glass. Garnish with a twist of grapefruit.
Featuring
THE MARY PICKFORD COCKTAIL
This Prohibition-era cocktail was created for the Canadian-American film star known as “America’s Sweetheart” by a bartender at the Hotel Nacional in Cuba during the actress’s visit to Cuba in the 1920s.Ingredients
Serves 1
1½ oz (45 ml) white rum
1½ oz (45 ml) pineapple juice
1 tsp (5 ml) grenadine
½ tsp (2 ml) maraschino liqueur
Instructions
- Place ingredients in a cocktail shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a maraschino cherry, if desired.