Roasted Peach & Campari Cocktail
Ingredients
Serves 4
2 medium ripe peaches, peeled, halved and pitted
1½ cups (375 ml) Campari
¼ cup (60 ml) sweet white vermouth
¼ cup (60 ml) freshly squeezed lime juice
2 tbsp (30 ml) freshly squeezed orange juice
1 tbsp (15 ml) syrup from Amarena cherries*
soda water and ice, to serve
4 Amarena cherries, for garnish*
Instructions
- Preheat oven to 375 F (190 C). Slice each peach half into 4 pieces, place on a parchment-lined baking sheet, pitted-sides up. Roast until lightly caramelized, about 25 minutes. Remove from oven and let cool.
- In a large glass container, combine Campari and roasted peaches. Cover and let peaches infuse into Campari for 4 to 6 hours at room temperature, or overnight in refrigerator. Strain through a fine mesh sieve into a jug, reserving peaches.
- To infused Campari, add vermouth, lime juice, orange juice and cherry syrup. Stir well to combine. Divide between 4 ice-filled cocktail glasses. Add a peach slice to each glass, top with soda water and garnish with an Amarena cherry. Serve immediately.
- *Available at specialty stores or online.
Featuring
Green Gold
Ingredients
Serves 1
black salt, for garnish (optional)
1½ oz (45 ml) Los Siete Misterios Doba-yej Mezcal
¾ oz (22 ml) lime juice
½ oz (15 ml) Chartreuse Green Liqueur
¼ oz (7 ml) agave nectar
¾ tsp (4 ml) yuzu kosho*
1 dash Bittered Sling Cascade Celery Bitters
shiso leaf, for garnish
Instructions
- Rim a rocks glass with salt, if using: sprinkle a handful of black salt on a small plate. Moisten rim of glass and dip into salt. Combine remaining ingredients in a cocktail shaker over ice and shake. Fine strain through a mesh strainer into prepared glass, fill with ice and garnish with a shiso leaf.
- *A type of citrusy Japanese chili paste. Available at most Asian grocery stores.
Drink Pairings
Que Padre
Ingredients
Serves 1
1 oz (30 ml) cranberry-infused Don Julio Blanco Tequila*
¾ oz (22 ml) Aperol Aperitivo
¾ oz (22 ml) Martini Bianco Vermouth
2 dashes orange blossom water
grapefruit zest, for garnish
Instructions
- Combine all ingredients in a mixing glass, add ice, and stir until chilled and diluted. Strain into a rocks glass over fresh ice. Garnish with an expressed grapefruit zest.
- *Combine 1 cup (250 ml) Don Julio Blanco Tequila and a heaping 1/3 cup (about 75 ml) cranberries in a non-reactive container. Break up cranberries using a muddler or spoon. Cover and let sit at room temperature for 24 hours, then strain out cranberries. Store in refrigerator in a sealed container for up to 1 year.
Featuring
Meadowland Tonic
Ingredients
Serves 1
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
½ oz (15 ml) St-Germain Elderflower Liqueur
¼ oz (7 ml) cherry blossom tea syrup*
2½ oz (75 ml) craft tonic water, such as Fever Tree
rose water and lemon wheel, for garnish
thyme sprigs, for garnish
Instructions
- Combine vermouth, St-Germain and tea syrup in a wine glass, add ice and stir to combine. Add tonic and garnish with a spray or drop of rose water, a lemon wheel and thyme sprigs.
- *In a saucepan, heat 1 cup (250 ml) water almost to a boil and add 1 cherry blossom green tea bag. Keep over heat for 20 minutes, being sure not to let it come to a boil. Add 2 cups (500 ml) sugar and stir well to fully dissolve. Remove tea bag and transfer syrup to a sealed container. Syrup will keep, refrigerated, for up to 6 weeks.
Featuring
Berry Cassis Pops
Ingredients
Serves 10
2½ cups (625 ml) vanilla Greek yogurt
¼ cup (60 ml) honey
1 lemon, zest only
1 cup (250 ml) frozen raspberries, thawed, with their liquid
1 cup (250 ml) frozen blackberries, thawed, with their liquid
½ cup (125 ml) crème de cassis
Instructions
- In a large bowl, mix together yogurt, honey and lemon zest. Transfer to a large zip-top bag and set aside.
- In a large blender, blend berries and crème de cassis for 1 minute, or until smooth. Transfer to another large zip-top bag.
- Cut one of the bottom corners off the berry mixture bag to create a piping bag. Divide berry mixture between popsicle moulds, piping to about ¼ of the way up each mould. Repeat with yogurt mixture, filling each mould to the top.
- Using a wooden skewer, gently stir each popsicle mould 3 to 4 times to swirl the mixtures together; do not mix together completely. Place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
Paloma Pops
Ingredients
Serves 10
½ cup (125 ml) tequila
¼ cup (60 ml) triple sec
3 cups (750 ml) grapefruit juice (no pulp)
½ cup (125 ml) lime juice (about 3 to 4 limes)
2 tbsp (30 ml) chopped fresh mint leaves*
1 to 2 tbsp (15 to 30 ml) sugar dissolved in 1 to 2 tbsp (15 to 30 ml) warm water, as needed
Instructions
- In a large, spouted jug, stir together tequila, triple sec, grapefruit juice, lime juice and mint. Taste for sweetness and stir in dissolved sugar to taste, if desired.
- Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
Sangria Pops
Ingredients
Serves 10
2 cups (500 ml) red wine
1 cup (250 ml) lemon-lime soda
1 cup (250 ml) orange juice (no pulp)
Instructions
- In a large, spouted jug, stir together all ingredients. Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
Bellini Pops
Ingredients
Serves 10
1 cup (250 ml) frozen sliced peaches
1 x 14 oz (398 ml) can peaches, with their syrup
2 tbsp (30 ml) strawberry jam
3 cups (750 ml) Prosecco, divided
Instructions
- In a large blender, combine frozen and canned peaches, strawberry jam and 1 cup (250 ml) Prosecco. Blend on high for 1 minute, or until smooth. Add remaining 2 cups (500 ml) Prosecco and blend for 3 to 5 seconds to combine. Let sit for 10 minutes, stirring occasionally, to allow bubbles to settle.
- Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
Watermelon Daiquiri Pops
Ingredients
Serves 10
2 heaping cups (about 500 ml) seedless watermelon cubes
1 heaping cup (about 250 ml) fresh or frozen sliced strawberries
2 lemons, zest and juice
1 tbsp (15 ml) grated ginger
½ cup (125 ml) white rum
1 to 2 tbsp (15 to 30 ml) sugar dissolved in 1 to 2 tbsp (15 to 30 ml) warm water, as needed
Instructions
- In a large blender, combine watermelon, strawberries, lemon zest and juice, ginger and rum. Blend on high for 1 minute, or until smooth. Taste for sweetness and stir in dissolved sugar to taste, if desired.
- Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
Gin & Tonic Pops
Ingredients
Serves 10
1 cup (250 ml) gin
2 limes, juice and zest
1 cup (250 ml) chopped cucumber
3 large basil leaves
3 cups (750 ml) tonic water
1 tbsp (15 ml) Green Chartreuse (optional)
1 to 2 tbsp (15 to 30 ml) sugar dissolved in 1 to 2 tbsp (15 to 30 ml) warm water, as needed
Instructions
- In a large blender, combine gin, lime juice and zest, cucumber and basil. Blend on high for 1 minute, or until smooth.
- Place a fine mesh sieve over a bowl or container. Pour gin mixture through sieve to strain out any particles. Discard solids.
- In a large spouted jug, stir together gin mixture, tonic water and Chartreuse, if using. Taste for sweetness and stir in dissolved sugar to taste, if desired.
- Pour into popsicle moulds, place sticks in moulds and freeze for at least 8 hours.