FRENCH 75
Reportedly created by legendary barman Harry McElhone at Harry’s New York Bar in Paris. The way the story goes, it had such a kick, it felt like being shelled by the famous French 75 mm field gun. Note that some versions replace the gin with cognac.Ingredients
Serves 1
1 oz (30 ml) London dry gin or cognac
½ oz (15 ml) lemon juice
¼ oz (7 ml) 2:1 simple syrup
3 oz (90 ml) sparkling wine
lemon zest, for garnish, optional
Instructions
- Combine gin or cognac, lemon juice and simple syrup in a mixing glass with ice. Stir until chilled and strain into a champagne flute. Top with sparkling wine and garnish with lemon zest, if desired.
- To make a 2:1 SIMPLE SYRUP: Place 2 cups (500 ml) sugar and 1 cup (250 ml) water in a saucepan over mediumhigh heat. Cook, stirring frequently, until sugar is fully dissolved. Remove from heat. Place in a sterilized jar and chill. Will keep indefinitely in the refrigerator
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WHISKY SOUR
This classic cocktail dates back to at least the 1870s, and is among the greatest of the family of so-called “sours,” which are not actually sour, but a balance of sweet, strong and citrus. Can be made with or without the egg white, which adds a luscious texture to the drink as well as an appealing foaminess.Ingredients
Serves 1
2 oz (60 ml) bourbon
¾ oz (22 ml) lemon juice
½ oz (15 ml) 2:1 simple syrup
1 small egg white (optional)
Instructions
- Place all ingredients in a cocktail shaker with ice and shake vigorously. (If you’re using the egg white and you like it extra foamy, shake first without ice to whip up the airiness – this is known as a dry shake – then shake again with ice for chill and dilution.) If you prefer your drink “straight up,” strain into a chilled cocktail glass, or, if preferred, strain over ice into a rock glass.
- To make a 2:1 SIMPLE SYRUP: Place 2 cups (500 ml) sugar and 1 cup (250 ml) water in a saucepan over mediumhigh heat. Cook, stirring frequently, until sugar is fully dissolved. Remove from heat. Place in a sterilized jar and chill. Will keep indefinitely in the refrigerator
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WHITE SANGRIA
Ingredients
Serves 8
1 green apple, cored
1 small pineapple, peeled and cored
1 mango, peeled and pitted
1 bottle (750 ml) slightly off-dry Riesling
½ cup (125 ml) pisco
1½ cup (375 ml) orange-flavoured liqueur
2 cups (500 ml) apple juice
½ cup (125 ml) lemon juice, strained
ice cubes
2 cups (500 ml) plain soda water
Instructions
- Chop fruit into bite-sized pieces and place in a three-quart (3 L), non-reactive pitcher. Add all the liquid except for soda water. Sir well, cover and refrigerate overnight so the flavours have a chance to marry*. When ready to serve, pour into large wine glasses, filling each about halfway with liquid and fruit. Add ice and top with soda. S
- Sangria should sit overnight or for at least six hours to infuse flavours.
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RED SANGRIA
Ingredients
Serves 8
1 red apple, cored
1 pear, cored
1 orange, peeled and seeds removed
1 bottle (750 ml) Rioja wine
½ cup (125 ml) brandy
½ cup (125 ml) orange liqueur
2 cups (500 ml) orange juice, freshly squeezed and strained
½ cup (125 ml) fresh lemon juice, strained
ice cubes
2 cups (500 ml) plain soda water
Instructions
- Chop fruit into bite-sized pieces and place in a three-quart (3 L), non-reactive pitcher. Add all the liquid except for soda water. Stir well, cover and refrigerate overnight so the flavours have a chance to marry*. When ready to serve, pour into large wine glasses, filling each about halfway with liquid and fruit. Then add ice and top with soda.
- Sangria should sit overnight or for at least six hours to infuse flavours.
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ROSÉ SANGRIA
Ingredients
Serves 8
2 peaches, peeled and pit removed
2 nectarines, pits removed
8 strawberries, hulled
1 bottle (750 ml) fragrant rosé wine
½ cup (125 ml) gin
½ cup (125 ml) peach schnapps
2 cups (500 ml) cran-strawberry cocktail
½ cup (125 ml) fresh lemon juice, strained
ice cubes
2 cups (500 ml) plain soda water
Instructions
- Chop fruit into bite-sized pieces and place in a three-quart (3 L), non-reactive pitcher. Add all the liquid except for soda water. Stir well, cover and refrigerate overnight* so the flavours have a chance to marry. When ready to serve, pour into large wine glasses, filling each about halfway with liquid and fruit. Then add ice and top with soda.
- Sangria should sit overnight or for at least six hours to infuse flavours.
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WALKING ON THE MOON
Ingredients
Serves 1
1½ oz (45 ml) Cîroc
½ oz (15 ml) Lillet
½ oz (15 ml) Tio Pepe Fino sherry
¼ oz (7 ml) Honey Ginger Syrup
1 dash of orange bitters
4 fresh sage leaves
lemon peel, to zest
Instructions
- Add all ingredients to a mixing glass. Add ice, stir and strain into a chilled cocktail glass, zest a lemon peel over the drink to express oils. Discard lemon peel, no garnish.
- 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.
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BISON GRASS FIZZ
Ingredients
Serves 1
1 oz (30 ml) Żubrówka Bison Grass vodka
1 oz (30 ml) Spiced Hibiscus Syrup
¾ oz (22 ml) fresh lemon juice
Villa Teresa Organic Veneto Rosé Frizzante, to top
lemon twist, for garnish
Instructions
- Add all ingredients except for sparkling to a cocktail shaker. Add ice, shake, strain into a champagne flute. Top with Villa Teresa. Garnish with a twist of lemon.
- For SPICED HIBISCUS SYRUP: In a large pot, add 2 cups (500 ml) water, 2 cups (500 ml) white sugar, 3 whole star anise, 3 whole cloves, 3 cinnamon sticks and 1 cup (250 ml) dried hibiscus flowers. Bring ingredients to a boil, remove from heat and let stand until cool. Strain out remaining particles of spices. Store covered in refrigerator up to a month.
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CUCUMBER MINT COBBLER
Ingredients
Serves 1
¾ oz (22 ml) Absolut vodka
¾ oz (22 ml) Hendrick’s gin
½ oz (15 ml) Simple Syrup
½ oz (15 ml) lime juice
4 mint leaves, plus extra sprig for garnish
4 slices of cucumber, plus extra slices for garnish
Instructions
- Put cucumber in bottom of a cocktail shaker and muddle until pulpy. Add remaining ingredients including mint (no need to muddle mint leaves), add ice and shake. Strain into an old-fashioned cocktail glass, top with crushed ice. Garnish with a mint sprig and a thin slice of cucumber.
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WHITE LADY
Ingredients
Serves 1
1½ oz (45 ml) Broker’s Premium London Dry gin
¾ oz (22 ml) Cointreau
¾ oz (22 ml) fresh lemon juice
Instructions
- Combine all ingredients in a cocktail shaker with ice; shake well and fine-strain into a chilled cocktail glass.
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HANKY PANKY
Ingredients
Serves 1
1½ oz (45 ml) Beefeater London Dry gin
1½ oz (45 ml) Cinzano Rosso
2 dashes Fernet-Branca bitters
orange peel, for garnish
Instructions
- Place gin, vermouth and Fernet-Branca in a mixing glass with ice and stir well. Strain into a chilled cocktail glass. Twist a slice of orange peel over the surface of the drink, then pop the peel in to garnish.