Evening Stroll
This is a vibrant spring alternative to a classic old-fashioned or rusty nail cocktail. It can easily be batched and kept bottled in the freezer for a quick and easy nightcap. We recommend using Bushmills Black Bush Irish Whiskey and Cointreau to create this cocktail.Ingredients
Serves 1
1½ oz (45 ml) Bushmills Black Bush Irish Whiskey
½ oz (15 ml) Rosemary-Infused Cointreau*
1 dash Angostura bitters (optional)
1 sprig fresh rosemary, for garnish
Instructions
- In a mixing glass, combine Irish whiskey and Rosemary-Infused Cointreau. For added depth, add a dash of Angostura bitters. Add ice and stir, then strain into an old-fashioned glass over fresh ice. Garnish with a rosemary sprig and enjoy.
- * To make Rosemary-Infused Cointreau, rinse 1 bushy sprig fresh rosemary under cold water and drop it into a full bottle of Cointreau. Allow to infuse for at least 3 days for best results. Strain out rosemary after a maximum of 1 week of infusion time.
Featuring
Spicy Paloma
This spicy, effervescent cocktail balances sweetness and citrus with Espolòn Blanco Tequila for a well-rounded sip that’s perfect for a sunny spring day.Ingredients
Serves 1
2 oz (60 ml) Espolòn Blanco Tequila
1 oz (30 ml) fresh grapefruit juice
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Jalapeño Syrup*
2 oz (60 ml) soda water
½ grapefruit wheel and 2 slices jalapeño pepper, for garnish
Instructions
- In a short glass, combine blanco tequila, grapefruit juice, lime juice, Jalapeño Syrup and soda water. Fill with ice and stir to incorporate. Place ½ grapefruit wheel into glass, then place jalapeño slices on top of grapefruit and serve.
- *To make Jalapeño Syrup, in a saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add sliced jalapeño peppers at half the volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and allow to cool in refrigerator before using.
Featuring
Spring Pear
This refreshing splash and soda incorporates fresh spring ingredients, including pear, lemon and rosemary, to elevate the botanical profile of Tanqueray London Dry Gin.Ingredients
Serves 1
1½ oz (45 ml) London dry gin
1 oz (30 ml) pear nectar
½ oz (15 ml) Rosemary Syrup*
½ oz (15 ml) fresh lemon juice
3 oz (90 ml) soda water
1 dehydrated lemon wheel and 1 sprig fresh rosemary, for garnish
Instructions
- In a short glass, combine gin, pear nectar, Rosemary Syrup, lemon juice and soda water. Fill with ice and stir to incorporate. Place dehydrated lemon wheel on top of ice, then clip rosemary sprig to side of glass and serve.
- * To make Rosemary Syrup, in a saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add fresh rosemary stems in same volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and allow to cool in refrigerator before using.
Featuring
Peach Soju Sour
This light and refreshing cocktail has a silky-smooth mouthfeel and candy-like qualities on the palate. The London dry gin adds some character to the drink, while the lemon juice balances out the sweetness. The Peach Soju Sour cocktail is made with Chum Churum Peach Soju and Bombay Sapphire London Dry Gin.Ingredients
Serves 1
2 oz (60 ml) Chum Churum Peach Soju
1 oz (30 ml) Bombay Sapphire London Dry Gin
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) egg whites
½ oz (15 ml) Simple Syrup*
1 dehydrated lemon wheel, for garnish
Instructions
- In a cocktail shaker, combine peach soju, gin, lemon juice, egg whites and Simple Syrup. Fill with ice and shake for 10 seconds. Fine strain into a coupe glass, place dehydrated lemon wheel on top and serve.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Taro Bubble Tea
Pulling inspiration from a bubble tea experience, this taro cocktail uses aged Flor de Caña 5-Year-Old Añejo Clásico Rum and Licor 43 to get classic vanilla notes. Coconut water and just a touch of lemon pull everything into balance.Ingredients
Serves 1
1½ oz (45 ml) Flor de Caña 5-Year-Old Añejo Clásico Rum
½ oz (15 ml) Licor 43 Original
1 oz (30 ml) Taro Tea Concentrate*
1 oz (30 ml) coconut water
¾ oz (22 ml) Simple Syrup**
¼ oz (7.5 ml) fresh lemon juice
cooked tapioca pearls***
Instructions
- In a cocktail shaker, combine rum, Licor 43, Taro Tea Concentrate, coconut water, Simple Syrup and lemon juice. Fill with ice and shake for 10 seconds. Fill a Collins glass with tapioca pearls and fresh ice, then fine strain shaker mixture into glass, insert a large straw and serve.
- * To make Taro Tea Concentrate, add one 0.9 oz (25 g) package taro flavour powder to ¼ cup (60 ml) hot water and stir until fully combined and smooth. Cool in refrigerator before using.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
- *** In a large saucepan, bring 10 cups water to a boil. Add 1 cup (250 ml) black tapioca pearls and cook until water comes back to a boil and tapioca pearls are floating. Reduce heat to medium and simmer for 30 minutes, stirring every 5 minutes, then turn off heat and let rest in saucepan for 30 minutes. Strain pearls and rinse under cold water. Return pearls to saucepan, add 1 cup (250 ml) brown sugar and simmer on low heat for 10 minutes. Allow to cool before using.
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Sushi Smash
This creative take on a whisky smash is inspired by the sushi experience at an omakase restaurant. Pulling elements like ginger, lemon and jalapeño right off the plate, this well-balanced cocktail has just the right amount of sweetness, citrus and spice. For best results, use Nikka Days Blended Whisky and Nakano Kuni Zakari Umeshu to create the Sushi Smash cocktail.Ingredients
Serves 1
1½ oz (45 ml) Nikka Days Blended Whisky
1 oz (30 ml) Nakano Kuni Zakari Umeshu
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Ginger Jalapeño Syrup*
1 slice jalapeño and 1 piece candied ginger on a skewer, for garnish
Instructions
- In a cocktail shaker, combine whisky, plum wine, lemon juice and Ginger Jalapeño Syrup. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with fresh ice, place jalapeño ginger skewer on top and serve.
- * To make Ginger Jalapeño Syrup, in a small saucepan over high heat, bring 1:1 ratio of granulated sugar and water to a boil. Add equal parts sliced ginger and jalapeño so that their total volume matches volume of sugar. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and cool in refrigerator before using.
Featuring
Devil's Margarita
This version of a classic lime margarita incorporates a red wine float for a striking visual element and a unique marriage of aromatics and flavours. Make this cocktail with Henkes Triple Sec, Casamigos Blanco Tequila and Mascota Eccentric Cabernet Sauvignon.Ingredients
Serves 1
1½ oz (45 ml) Casamigos Blanco Tequila
½ oz (15 ml) Henkes Triple Sec
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lime juice
2 oz (60 ml) Eccentric Cabernet Sauvignon
1 large lime wedge, cut into 4 equal pieces and skewered, for garnish
1 Thai (bird’s eye) chili, for garnish
Instructions
- In a cocktail shaker, combine tequila, triple sec, Simple Syrup and lime juice. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with fresh ice. For red wine float, gently rest head of a bar spoon on top of ice, then slowly and carefully pour wine onto bar spoon to layer it nicely into drink. Place lime skewer and chili on glass and serve.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Spring Rosé
This dynamic cocktail combines a dry French rosé, elderflower liqueur, London dry gin, grapefruit and lemon in a fresh bouquet of spring notes. For best results, we recommend using Gordon’s London Dry Gin, Château Barbebelle Rosé Fleuri and St-Germain Elderflower Liqueur.Ingredients
Serves 1
2 oz (60 ml) Château Barbebelle Rosé Fleuri
½ oz (15 ml) St-Germain Elderflower Liqueur
½ oz (15 ml) Gordon’s London Dry Gin
¾ oz (22 ml) fresh grapefruit juice
½ oz (15 ml) fresh lemon juice
¼ oz (7.5ml) Simple Syrup*
½ grapefruit wheel, for garnish
1 sprig fresh thyme, for garnish
Instructions
- In a cocktail shaker, combine rosé, elderflower liqueur, gin, grapefruit juice, lemon juice and Simple Syrup. Fill with ice and shake for 10 seconds. Fine strain into a short glass filled with ice, place grapefruit half wheel and sprig of thyme into glass and serve.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Dirty Chardonnay Martini
This lower-ABV take on a classic dirty martini uses Chardonnay to bring character and depth. Stirred with vodka and olive brine, it’s a balanced, savoury sip. Make this drink with Absolut Vodka and Oyster Bay Marlborough Chardonnay.Ingredients
Serves 1
2 oz (60 ml) Oyster Bay Chardonnay
1 oz (30 ml) Absolut Vodka
¾ oz (22 ml) olive brine
3 olives of choice on a skewer, for garnish
Instructions
- In a mixing glass, combine
- Chardonnay, vodka and olive brine.
- Fill with ice and stir for 10 seconds. Strain into a martini glass, place olive skewer in glass and serve.
Featuring
Gin-Cured Albacore Tuna Smorgasbord
Celebrate Earth Day with cured Pacific albacore lox. Presented with locally grown accompaniments on a sustainable wood like bamboo or reclaimed oak, this board highlights BC’s abundance while minimizing environmental impact. This recipe cures the albacore tuna in Beefeater London Dry Gin.Ingredients
Serves up to 10
Gin-Cured Albacore Tuna Lox, make ahead, recipe follows
Pickled Blackberries, make ahead, recipe follows
Dijon mustard
cornichons or sliced dill pickles
sunflower sprouts
boiled new potatoes, sliced
shaved red onion
thinly sliced pumpernickel or rye bread, toasted
a few sprigs fresh dill, for garnish
Gin-Cured Albacore Tuna Lox
1 hook-and-line-caught Pacific albacore tuna loin (about 2 lbs/900 g)
3 tbsp (45 ml) gin
⅓ cup (80 ml) granulated sugar
¼ cup (60 ml) salt
1 tbsp (15 ml) juniper berries, crushed
2 tsp (10 ml) chopped fresh dill
2 tsp (10 ml) freshly ground
black pepper
Pickled Blackberries
Makes about 1 ½ cups (375 ml)
1½ cups (375 ml) fresh or frozen blackberries
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) salt
½ cup (125 ml) red wine vinegar
½ cup (125 ml) water
1 tbsp (15 ml) juniper berries
1 sprig fresh thyme
Instructions
- Working across grain of tuna, thinly slice 3 to 3½ oz (85 to 105 g) tuna per person and layer on a serving board.
- Place small serving bowls of Pickled Blackberries, Dijon and cornichons on board.
- Fill remaining spaces with small piles of sunflower sprouts, new potatoes, red onion and slices of toasted bread. Garnish with a few small sprigs of dill and serve.
- Instructions for making Gin-Cured Albacore Tuna Lox: 1) Rinse tuna loin and pat dry. Transfer to a baking dish with raised sides. Brush tuna loin with gin on all surfaces. 2) In a small mixing bowl, combine sugar, salt, juniper berries, dill and pepper. Mix well, then spread over tuna and gently press onto flesh. Cover with plastic wrap, loosely tucking it around fish. Place another sheet of plastic wrap over dish and set a slightly smaller dish, cutting board or similar object on top to gently weigh down tuna as it cures. 3) Refrigerate for 18 to 24 hours, flipping tuna after 12 hours. Remove from refrigerator and wipe or rinse with cold water to remove curing mixture. Pat dry with paper towel and wrap tightly in cheesecloth. Refrigerate for another 24 hours before serving. 4) Leftover lox can be wrapped tightly in plastic wrap and stored in refrigerator for up to 1 week or in freezer for up to 1 month, though texture may soften if frozen.
- Instructions for making Pickled Blackberries: 1) In a small mixing bowl, toss blackberries with sugar and salt to coat. Transfer to a clean Mason jar. 2) In a small saucepan over medium heat, combine vinegar, water, juniper berries and thyme. Warm until hot but not simmering, then pour over blackberries. Cool to room temperature, then seal and transfer to refrigerator for at least 4 hours. 3) Store in sealed jar in refrigerator for up to 1 month. Save remaining pickling liquid to use as a shrub for cocktails or as a substitute for vinegar in salad dressings.