Cabin Mocha
Dessert meets cocktail: rich mocha and buttery sweetness combine for a cozy indulgence. Use Forty Creek Butter Tart to create this cocktail.Ingredients
Serves 1
1½ oz (45 ml) Forty Creek Butter Tart
½ cup (120 ml) hot chocolate
1 oz (30 ml) espresso
whipped cream, for garnish
1 Brûlée Wheel*, for garnish
Instructions
- In a wide-mouthed coffee cup, combine Forty Creek Butter Tart, hot chocolate and espresso. Stir, then top with a layer of whipped cream and garnish with a Brûlée Wheel.
- * To make Brûlée Wheel, on a heatproof surface like parchment, place an even layer of granulated sugar in shape of a circle. Using a kitchen torch, melt sugar until caramelized. Allow to cool before using as garnish.
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Spill the Chai
Leaning into the warm baking spices of winter, this spiced latte will warm you up from the inside out. Use Lamb’s Spiced Rum to make this cocktail.Ingredients
Serves 1
6½ oz (195 ml) milk or dairy alternative
1 spiced chai tea bag
1½ oz (45 ml) Lamb’s Spiced Rum
1 dash vanilla extract
cinnamon sugar, for garnish
Instructions
- Warm milk and froth using a frother, then add tea bag and steep for 2 minutes. In an Irish coffee mug, combine spiced rum and vanilla, then pour steamed chai milk overtop, aiming to create a frothy layer. Garnish with cinnamon sugar.
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Grounds for Celebrations
A fireside hug in a mug, the combination of bittersweet citrus, sweet cream and coffee is a great way to unwind. Baileys Original Irish Cream and Grand Marnier Cordon Rougeare used to craft this cocktail.Ingredients
Serves 1
1 orange wedge or water, for rim
brown sugar, for rim
½ oz (15 ml) Baileys Original Irish Cream
1 oz (30 ml) Grand Marnier Cordon Rouge
4 oz (120 ml) fresh brewed coffee
whipped cream, for garnish
cocoa powder, for garnish
Instructions
- With orange wedge or a bit of water, moisten rim of a heatproof mug, then dip rim in brown sugar. With a kitchen torch, caramelize brown sugar on rim. Pour in Baileys and Grand Marnier and top with fresh hot coffee, leaving space at top of mug. Garnish with whipped cream and cocoa powder.
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Dirty Dill Martini
This recipe brings a savoury edge to the standard dirty martini, with fresh and punchy pickle brine adding crisp, herbal notes. Use Ketel One Vodka to create this cocktail.Ingredients
Serves 1
1 large sprig fresh dill, for garnish
2 oz (60 ml) Ketel One Vodka
1 oz (30 ml) zesty pickle brine
¾ oz (22 ml) Spanish olive brine
Instructions
- Pin dill sprig to side of a coupe glass and set aside. In a cocktail shaker, combine vodka, pickle brine and olive brine, fill with ice and shake for 10 seconds. Fine strain into prepared glass and serve.
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Raspberry Rosemary Lemon Drop
Balancing bright citrus with tart berry and a touch of aromatic rosemary, this twist on the lemon drop is vibrant and clean on the palate. This cocktail features Grey Goose Vodka and Chambord Black Raspberry Liqueur.Ingredients
Serves 1
1 lemon wedge, for rim
granulated sugar, for rim
5 large fresh raspberries, divided
1 small sprig fresh rosemary
1½ oz (45 ml) Grey Goose Vodka
½ oz (15 ml) Chambord Black Raspberry Liqueur
¾ oz (22 ml) Rosemary Syrup*
¾ oz (22 ml) fresh lemon juice
Instructions
- With lemon wedge, moisten half the rim of a coupe glass. Shake off any excess juice, then roll moistened rim in sugar and set coupe aside. Skewer 3 raspberries and set aside. In a cocktail shaker, combine remaining 2 raspberries and rosemary sprig and muddle until raspberries are fully broken apart. Add vodka, Chambord, Rosemary Syrup and lemon juice, fill with ice and shake for 10 seconds. Fine strain into prepared coupe and garnish with raspberry skewer laid on top of glass.
- * To make Rosemary Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add fresh rosemary sprigs, loosely packed in same volume as sugar, then reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a finemesh strainer and let cool in refrigerator before using.
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MatchaTini
The MatchaTini is the newest trend in martinis. An alternative to the popular espresso martini, the MatchaTini is similarly balanced with bold matcha, sweet notes of vanilla and a silky-smooth mouthfeel. A perfect option for those who don’t drink coffee and a fun sip for those who do! Use Absolut Vanilia Vodka and Licor 43 Liqueur to create this cocktail.Ingredients
Serves 1
1½ oz (45 ml) Absolut Vanilia Vodka
½ oz (15 ml) Licor 43 Liqueur
¾ oz (22 ml) Strawberry Syrup*
¼ oz (7.5 ml) fresh lemon juice
½ oz (15 ml) egg whites
1 oz (30 ml) matcha tea**
4 drops green strawberry bitters (optional)
½ tsp (5 ml) matcha tea powder, for garnish
Instructions
- In a cocktail shaker, combine vodka, Licor 43, Strawberry Syrup, lemon juice, egg whites, matcha tea and bitters (if using). Fill with ice and shake for 10 seconds. Fine strain into a coupe glass. To garnish, place a dry fine-mesh strainer over glass, add matcha tea powder and scrape to push fine matcha dust onto surface of drink.
- * To make Strawberry Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add quartered strawberries 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 let cool in refrigerator before using.
- **To make matcha tea, place 2 tsp (10 ml) matcha powder in a fine-mesh strainer and scrape it through into a bowl. Add ½ cup (125 ml) 180 F (82 C) water and whisk back and forth with matcha whisk for 1 minute, then in a circular motion for 1 minute. Let cool for 2 to 3 minutes before using.
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Tuscan Sour
Taking inspiration from Italy, this sour uses amaro and Chianti for an elevated spin on a New York sour. Built around high-quality Canadian rye whisky and featuring a red wine float and Angostura bitter hearts to garnish, this one is full of flavour. We recommend using Lot No. 40 100% Rye Canadian Whisky, Amaro Montenegro and Cecchi Chianti to craft this cocktail.Ingredients
Serves 1
2 oz (60 ml) Lot No. 40 Rye Canadian Whisky
½ oz (15 ml) Amaro Montenegro
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
½ oz (15 ml) egg whites
½ oz (15 ml) Cecchi Chianti
6 to 8 drops Angostura bitters
Instructions
- In a cocktail shaker, combine whisky, amaro, lemon juice, Simple Syrup and egg whites. Fill with ice and shake for 10 seconds. Fine strain into an old-fashioned glass over fresh ice. For red wine float, slowly and carefully pour wine over back of a bar spoon to layer it nicely into drink. Add bitters with a dropper, cut through them with a toothpick to create hearts and serve. * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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Pink Lady
This whisky sour is bright and delicious, with perfectly balanced sweetness, citrus and bold flavours from the spirit and liqueur. Shaken with fresh Pink Lady apple and egg whites, it’s an elegant, smooth sip. Create this cocktail with Crown Royal Apple Canadian Whisky and Campari.Ingredients
Serves 1
1½ oz (45 ml) Crown Royal Apple Canadian Whisky
½ oz (15 ml) Campari
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) egg whites
½ oz (15 ml) Simple Syrup*
2 medium slices Pink Lady apple, diced
3 to 5 thin slices Pink Lady apple, fanned out on a skewer for garnish
Instructions
- In a cocktail shaker, combine apple whisky, Campari, lemon juice, egg whites, Simple Syrup and diced apple slices. Fill with ice and shake for 10 seconds. Fine strain into a coupe glass, sit the apple fan skewer on top and serve. * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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Strawberry Margarita
Licor 43 and fresh strawberry syrup give this margarita a beautiful, round flavour profile. The Tajín rim adds a zesty kick and ties the whole drink together. For best results, make this cocktail with Espolòn Tequila Blanco, Aperol Aperitivo and Licor 43 Liqueur.Ingredients
Serves 1
1 lime wedge, for rim
Tajín seasoning, for rim
1 oz (30 ml) Espolòn Blanco Tequila
½ oz (15 ml) Aperol Aperitivo
½ oz (15 ml) Licor 43 Liqueur
¾ oz (22 ml) fresh lime juice
¾ oz (22 ml) Strawberry Syrup*
½ oz (15 ml) egg whites
4 drops green strawberry bitters (optional)
1 dehydrated lime wheel
Instructions
- With lime wedge, moisten half the rim of an old-fashioned glass. Shake off excess juice, then roll moistened rim in Tajín and set glass aside. In a cocktail shaker, combine tequila, Aperol, Licor 43, lime juice, Strawberry Syrup, egg whites and bitters (if using). Fill with ice and shake for 10 seconds. Fine strain into prepared glass over fresh ice. Add lime wheel on top and serve. * To make Strawberry Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add quartered strawberries 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 let cool in refrigerator before using.
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The Regal Nog
Pulling inspiration from a London fog, this eggnog is lighter than the traditional, with a touch of floral from the Earl Grey and gin. For best results, use Empress 1908 Cocktail Gin.Ingredients
Serves 1
4 oz (120 ml) Earl Grey Dairy Blend*
1½ oz (45 ml) Empress 1908 Cocktail Gin
1 oz (30 ml) Honey Syrup**
1 egg dried edible rose petals
for garnish biscotti, to serve
Instructions
- In a cocktail shaker, combine Earl Grey Dairy Blend, gin, Honey Syrup and egg. Shake without ice to break up egg, then add ice and shake for 7 to 10 seconds. Pour into a teacup, garnish with dried rose petals and serve with biscotti.
- *To make Earl Grey Dairy Blend, in a saucepan, warm ¼ cup (60 ml) milk, 3 tbsp (45 ml) whipping cream and 2 Earl Grey tea bags. Remove from heat and allow tea to steep for 1 to 2 minutes, or until desired strength.
- ** 2:1 ratio of honey and hot water. Stir until combined and cool before using. Store in refrigerator for up to 3 weeks.