PIMM’S CUP
Ingredients
Serves 1
2 oz (60 ml) Pimm’s No.1 Cup
4 oz (120 ml) lemon-lime soda or ginger ale
1 wheel cucumber, for garnish
1 wheel lemon, for garnish
1 wheel orange, for garnish
mint sprig, for garnish
Instructions
- Add Pimm’s and soda to a chilled highball glass and fill with ice. Garnish with a slice of cucumber, lemon, orange (or fruit of your choosing) and a sprig of mint. If desired, gently muddle ingredients to release essences.
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BRAMBLE
Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire London Dry gin
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Sugar Syrup
½ oz (15 ml) Cherry Point Cowichan Blackberry liqueur
blackberries and lemon slice, for garnish (optional)
Instructions
- In a cocktail shaker, shake gin, lemon juice and Sugar Syrup with ice, then strain into a rocks glass filled with crushed ice. Drizzle blackberry liqueur over top. If desired, garnish with a lemon slice and fresh blackberries.
- To make SUGAR SYRUP: Bring 1 cup (250 ml) sugar and ½ cup (125 ml) water just to a boil, stirring constantly, until sugar is completely dissolved. Will keep, refrigerated, for a week or two.
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CHAMPAGNE PUNCH
Ingredients
Serves 20
2 cups (500 ml) St-Rémy VSOP brandy
1 cup (250 ml) fresh lemon juice
3/4 cup (180 ml) Sugar Syrup
1 tsp (5 ml) orange bitters
6 cups (1.5 L or 2 bottles)
Veuve Du Vernay brut, chilled
lemon wheels, for garnish
ice, preferable a large block
Instructions
- In a pitcher or large glass jar, combine brandy, lemon juice, Sugar Syrup and bitters. Stir until blended. Chill for a couple of hours or overnight.
- When ready to serve, pour the gin base into a large, non-reactive punch bowl. Add the bubble and stir gently. Add ice, then garnish with lemon wheels. To serve, ladle into punch glasses. Makes 20 servings (10 cups or 2.5 L).
- To make SUGAR SYRUP: Bring 1 cup (250 ml) sugar and ½ cup (125 ml) water just to a boil, stirring constantly, until sugar is completely dissolved. Will keep, refrigerated, for a week or two.
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BANANA COLADA
Ingredients
Serves 1
2 oz (60 ml) Gosling’s Black Seal rum
2 oz (60 ml) cream of coconut
1 oz (30 ml) fresh lemon juice, strained
½ ripe banana, peeled
¼ ripe pineapple, peeled and cubed
½ cup (125 ml) ice cubes
slice of banana and pineapple, for garnish
Instructions
- Combine ingredients in a heavy duty blender and whirl until smooth and creamy. Pour into a chilled glass such as a Hurricane glass. Serve immediately.
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PASSION COCONUT FIZZLE
Ingredients
Serves 1
PINEAPPLE COCONUT FOAM:
6¾ oz (200 ml) full-fat coconut milk
10 oz (300 ml) pineapple juice, strained
½ oz (15 ml) lemon juice, strained
¼ cup (60 ml) granulated sugar
PASSION FIZZLE:
1 oz (30 ml) Bacardí Maestro white rum
1 oz (30 ml) passion fruit purée
½ oz (15 ml) simple syrup
ice cubes
½ cup (125 ml) crushed ice
2 oz (60 ml) plain soda water
Instructions
- To make PINEAPPLE COCONUT FOAM: Combine coconut milk, pineapple and lemon juice and sugar in a bowl. Stir until sugar is completely dissolved. Transfer to a 2 cup (500 ml) whipping cream dispenser and charge with one No. 2 charge. Chill dispenser until very cold, about 15 –30 minutes. Shake well and dispense when needed. When ready to serve, combine rum, purée, syrup and ice cubes in a cocktail shaker. Shake vigorously, strain and pour over crushed ice in a Collins glass. Top with soda and a piping of Pineapple Coconut Foam. Serve immediately.
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LEI ALOHA
Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire gin
½ oz (15 ml) hibiscus syrup
½ oz (15 ml) orgeat or almond syrup
1 oz (30 ml) fresh lime juice
2 drops orange flower water
ice cubes
a tropical flower, for garnish (optional )
Instructions
- Combine all ingredients in a cocktail shaker. Shake vigorously, strain and pour drink into a chilled glass such as a coupe. Garnish with a tropical flower, if desired. Serve immediately.
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ROYAL MANDATE
Ingredients
Serves 1
granulated sugar
1 lemon slice
3 tbsp (45 ml) Havana Club 7 rum
1½ tsp (7 ml) Crème de Cassis
1½ tsp (7 ml) Fernet Branca
4 tsp (20 ml) lemon juice
2 tsp (10 ml) honey syrup
ice cubes
orange zest, for garnish
Instructions
- Run a cut lemon along one half of the rim of a glass. Dip in sugar to coat half the rim. Combine remaining ingredients except for orange zest in a cocktail shaker. Shake vigorously and strain into tall sugar-rimmed glass. Garnish and serve immediately.
- To make HONEY SYRUP: Combine 2⅓ cups (590 ml) honey and 1⅔ cups (400 ml) hot water in a glass container large enough to hold contents. Stir until dissolved. Can be refrigerated for up to 6 weeks.
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FLORIDA WATER
Ingredients
Serves 1
1 egg white
¼ cup (60ml) Lot No. 40 whisky
2 tbsp (30 ml) lemon juice
4 tsp (20 ml) charred orange and clove syrup
1 tsp (5 ml) unpasteurized apple cider vinegar
ice cubes
pinch espresso powder
Instructions
- Place egg white in a cocktail shaker and shake vigorously until foamy. Add remaining ingredients except espresso powder. Shake vigorously and strain into a chilled white wine glass. Top with a pinch of espresso powder and serve immediately.
- To make CHARRED AND CLOVE ORANGE SYRUP: Cut oranges in half and barbecue until golden. Muddle grilled oranges in a large container to release the juices. Strain into a 4 cup (1 L) glass container and add 4 cups (1 L) 60/40 sugar water after straining. Stir in 10 cloves, cover and refrigerate for 24 hours. Strain again and refrigerate. Can be stored in the refrigerator up to 1 month.
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FOOLISH PLEASURE
Ingredients
Serves 1
8 to 10 fresh mint leaves
2 tbsp + 2 tsp (40 ml) Buffalo Trace bourbon
2 tsp (10 ml) pernod
2 tbsp (30 ml) lime juice
4 tsp (20 ml) orgeat or almond syrup
ice cubes
plains soda water
Instructions
- Gently slap mint leaves between your palms to bruise and release the essential mint oils. Place in large glass. Add bourbon, pernod, lime juice and orgeat. Add ice and fill glass with soda. Stir with a swizzle stick and serve immediately.
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FLORES’ DANCE
Ingredients
Serves 1
3 orange slices
2 oz (60 ml) El Jimador Reposado tequila
½ oz (15 ml) Alvear Fino sherry
2 tbsp (30 ml) lime juice, freshly squeezed
4 tsp (20 ml) orgeat or almond syrup
2 dashes Angostura Aromatic Bitters
ice cubes
Merlot, for garnish
Instructions
- In a shaker, muddle 3 orange slices. Add all remaining ingredients except for Merlot. Shake vigorously. Fine strain into a chilled cocktail coupe. Layer a little Merlot on top. Serve immediately.