BUCK STOP
Ingredients
Serves 1
1½ oz (45 ml) cinnamon-infused Jim Beam
1 oz (30 ml) lemon juice
1 oz (30 ml) cranberry-orange simple syrup
1 egg white
2 dashes orange bitters
cinnamon and sugar, to dust top
cinnamon sticks and cranberries, for garnish
Instructions
- Place 2 cinnamon sticks into Jim Beam bottle. Let infuse overnight.
- Combine all ingredients in a mixing glass (except cinnamon and sugar) and shake without ice. Add ice and shake again after egg white has been emulsified. Fine strain into a coupe glass. Dust top with cinnamon- sugar mixture and, using a kitchen torch, carefully brûlée top of drink. Garnish with cinnamon sticks and cranberries, if desired.
- To make SIMPLE SYRUP: In a saucepan over low heat, mix together equal parts sugar to water to cranberry juice and add zest of 1 orange. Remove zest and allow mixture to cool before using.
Featuring
BUFFALO STANCE
Ingredients
Serves 1
1½ oz (45 ml) Zubrówka vodka
½ oz (15 ml) Alvear Medium Dry sherry
½ oz (15 ml) lemon juice
½ oz (15 ml) allspice syrup
2 dashes Mystic Caravan Smokey Pear bitters
fresh slices of pear, for garnish
Instructions
- Combine all ingredients into a mixing glass and stir. Strain into a chilled coupe. Garnish with fresh slices of pear.
- To make ALLSPICE SYRUP: In a saucepan, combine 2 cups (500 ml) sugar to 2 cups (500 ml) water to 1 tbsp (15 ml) ground allspice. Bring to a boil and let cool.
Featuring
KOHANA (LITTLE FLOWER)
Ingredients
Serves 1
1 oz (30 ml) Bulleit rye
1 oz (30 ml) Takara Plum wine
¼ oz (7 ml) Ardbeg 10-year-old Scotch
½ oz (15 ml) lemon juice
½ oz (15 ml) hibiscus syrup
1 egg white
2 dashes Bittered Sling Plum and Root Beer bitters
hibiscus flower, for garnish
Instructions
- Combine all ingredients in a shaker. Shake without ice. Add ice and shake again after egg white has been emulsified. Fine strain into a rocks glass over ice. Garnish with a hibiscus flower.
- To make HIBISCUS SYRUP: In a saucepan over low heat, mix 2 cups (500 ml) sugar to 2 cups (500 ml) water and bring to a boil. Add 1 cup (250 ml) of dried hibiscus flowers. Allow to steep for 20 minutes. Strain out flowers and allow mixture to cool before using.
Featuring
PLANTATION TRADITIONNELLE
Ingredients
Serves 1Instructions
- Place sugar cube and bitters into a mixing glass and muddle. Then squeeze orange peel to release oils into the mixing glass. Slowly add rum, while stirring, gradually adding ice. Stir until sugar is dissolved. Strain into rocks glass over ice. Garnish with an orange wheel and a maraschino cherry.
Featuring
HOT TO TROT HOLIDAY PUNCH
Ingredients
Serves 4 to 6
16 oz (500 ml) Brugal Ron Añejo rum
2 oz (60 ml) Père Magloire Fine Calvados
10 oz (300 ml) organic apple cider
2 cinnamon sticks
6 whole cloves
3 star anise
half an apple, sliced
dried apple crisps and cinnamon sticks, for garnish
Instructions
- In a medium saucepan, combine all ingredients and bring to a low simmer. Serve warm in punch or cocktail glasses. Garnish with dried apple crisps and cinnamon sticks, if desired.
Featuring
LOW TIDE
Ingredients
Serves 1
1½ oz (45 ml) Sailor Jerry Spiced Navy Rum
½ oz (15 ml) Giffard Ginger of the Indies
¼ oz (7 ml) Okanagan Spirits Poire Williams
½ oz (15 ml) lemon juice
2 dashes Angostura bitters, to top
ginger beer, to top
Instructions
- Combine all ingredients into a shaker (except for ginger beer and bitters). Strain into a mason jar over fresh ice and top with ginger beer and bitters.
Featuring
SWANN SONG
Ingredients
Serves 1Instructions
- In a mixing glass, stir Goldschläger with ice to chill. Strain into a champagne flute. Top with Piper-Heidsieck Brut. Soak sugar cube with 3 dashes of Plum & Rootbeer bitters and slowly lower into the champagne flute with a long spoon.
Featuring
KYLO
Ingredients
Serves 1
½ oz (15 ml) Luxardo Sambuca Passione Nera
2 oz (60 ml) Barbieri Aperol Aperitivo
¾ oz (22 ml) Cointreau
1 oz (30 ml) lemon juice
black Twizzler straw, cut on each end, for garnish
Instructions
- Pour Sambuca into a Collins glass. Fill glass with ice. In a mixing glass, shake Aperol, Cointreau and lemon juice with ice and strain over ice in the Collins glass. Garnish with a black Twizzler.
Featuring
FIELD CIDER
Ingredients
Serves 1
¾ oz (22 ml) Hennessy VS cognac
1 oz (30 ml) Giffard Ginger of the Indies
¼ oz (7 ml) lemon juice
1 oz (30 ml) Angry Orchard Crisp Apple Cider, to top
1 cinnamon stick and slices of lemon, for garnish
Instructions
- In a mixing glass, stir Hennessy, Giffard Ginger liqueur and lemon juice with ice to chill. Strain into a large beer glass and top with the Angry Orchard Crisp Apple Cider. Garnish with a cinnamon stick.
Featuring
MONT BLANC
Ingredients
Serves 10
MONT BLANC:
Poached Apples (recipe follows)
Meringue (recipe follows)
1/2 cup whipping cream
Candied Chestnut (recipe follows)
Chestnut Cream (recipe follows)
Ice cream (vanilla or caramel)
POACHED APPLE:
3 apples
3 cups (750 ml) apple juice
1½ cups (350 ml) granulated sugar
½ cinnamon stick
2 lemons, juice only
MERINGUE:
3 egg whites
½ cup (125 ml) granulated sugar, divided into 3 portions
CANDIED CHESTNUTS:
1 lb (500 g) chestnuts, shelled (roughly 1.25 lb or 575 g with shell)
⅓ cup (750 ml) granulated sugar
1½ cups (350 ml) water
Chestnut Paste (recipe follows)
CHESTNUT CREAM:
1 lb (500 g) chestnut paste (recipe follows)
½ cup (125 ml) unsalted butter, at room temperature
⅓ cup (75 ml) honey
2 tbsp (30 ml) whipping cream
2 tsp (10 ml) cognac
pinch cinnamon
CHESTNUT PASTE (Makes 1 lb (500 g) of chestnut paste):
⅓ lb (175 g) chestnuts, shelled
⅓ cup (75 ml) granulated sugar
1 cup (250 ml) water
2 tsp (10 ml) maple syrup
Instructions
- To make MONT BLANC: Cut poached apples into approximately ½-in (1.25 cm) slices.
- Using a piping bag, pipe the Chestnut Cream in even rows on one side of your desired serving plate to form an approximately 3-in (8 cm) solid square. Pipe a second layer of Chestnut Cream on top of the original layer (refer to picture).
- Fill a meringue half-sphere about 1/4 full with whipping cream. Place a few slices of poached apple on top of the whipping cream.
- Place a scoop of ice cream (vanilla or caramel) inside the meringue, and cover with a final layer of whipping cream.
- Close the meringue “ball” with a second meringue half-sphere. Take the entire meringue ball and place on top of Chestnut Cream square.
- Place a scoop of ice cream on the opposite side of the plate (refer to picture), and arrange Candied Chestnuts and remaining poached apples attractively on the plate.
- To make POACHED APPELE: Peel and core apples. Set aside.
- In a large saucepan over medium-high heat, combine apple juice, sugar and cinnamon stick and bring to a boil. Turn heat down to low and carefully place apples into poaching liquid. Poach apples for 30 minutes, then add lemon juice.
- Refrigerate apples along with poaching liquid overnight.
- To make MERINGUE: Preheat oven to 200 F (94 C).
- In a large bowl, whisk one third of the sugar into egg whites until soft peaks form. Add another third of the sugar to mixture and continue whisking. Add remainder of sugar and whisk until stiff peaks form and mixture is shiny.
- Transfer meringue mixture into a pastry bag with a rounded tip (alternatively, transfer mixture to Ziploc bag with a corner cut off for piping). Pipe meringue into a half-sphere silicone mold. Bake meringue for 45 minutes.
- To make CANDIED CHESTNUTS: In a large pot, bring water and sugar and to a boil. Add chestnuts and boil on low heat for 30 minutes. Refrigerate chestnuts with cooking liquid overnight.
- To make CHESTNUT CREAM: With a spatula, mix together chestnut paste and butter. Add honey, cream, cognac and cinnamon. Mix well to combine.
- To make CHESTNUT PASTE: In a saucepan, bring water to a boil. Add chestnuts and cook for 30 minutes, until they become soft. Add sugar and maple syrup and continue to boil for one more minute. Strain chestnuts and blend in food processor or blender until smooth.