Sea & Stem
An old-fashioned reimagined with Suntory Toki Blended Japanese Whisky, subtle and savoury tamari and rich demerara sugar— balanced, bold and quietly elegant.Ingredients
Serves 1
2 oz (60 ml) Suntory Toki Blended Japanese Whisky
⅓ oz (10 ml) Tamari Syrup*
2 dashes Angostura bitters
1 piece dried kombu, for garnish
1 cocktail cherry, for garnish
Instructions
- In a mixing glass, combine whisky, Tamari Syrup and bitters. Add ice and stir for 5 to 7 seconds. Strain into an old-fashioned glass over fresh ice and garnish with kombu and a cocktail cherry.
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Midas Sip
This takes the whisky and ginger to the next level! Layers of peat from the whisky, spice from the ginger and umami from the nutritional yeast combine for a pleasantly surprising flavour profile. Create this cocktail with The Famous Grouse Smoky Black Blended Scotch Whisky.Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse Smoky Black Blended Scotch Whisky
½ oz (15 ml) Nutritional Yeast Syrup*
½ oz (15 ml) fresh lemon juice ginger beer, to top
½ lemon wheel, for garnish
1 dried bay leaf, for garnish
nutritional yeast, for garnish
Instructions
- In a Collins glass, combine whisky, Nutritional Yeast Syrup and lemon juice and stir gently to combine. Add ice and top with ginger beer. Garnish with ½ lemon wheel, bay leaf and sprinkle of nutritional yeast.
- * To make Nutritional Yeast Syrup, in a small saucepan, combine 3½ oz (105 ml) water and 2 tbsp (30 ml) nutritional yeast. Bring to a simmer to infuse water. Add 5 tbsp (75 ml) granulated sugar and a pinch of salt. Stir until dissolved. Strain out solids and store in refrigerator for up to 2 weeks.
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Darkest before Dawn
Step through the gateway of savoury cocktails with this easy take on a classic Manhattan. With herby amaro and extra panache from the celery bitters, this cocktail will find its way into your regular rotation. Make this cocktail using Alberta Premium Canadian Rye Whisky, Cinzano Rosso Vermouth and Averna Amaro Siciliano.Ingredients
Serves 1
2 oz (60 ml) Alberta Premium Canadian Rye Whisky
½ oz (15 ml) Cinzano Rosso Vermouth
½ oz (15 ml) Averna Amaro Siciliano
2 dashes celery bitters
1 piece sea salt dark chocolate, for garnish
Instructions
- Place a coupe glass into freezer to chill. In a mixing glass, combine whisky, vermouth, amaro and bitters. Add ice and stir for 7 to 10 seconds. Strain into chilled coupe and garnish with a piece of sea salt dark chocolate.
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Café Latina
Try this approachable postdinner sipper as an alternative to the classic espresso martini. You can make this cocktail with Montenegro Amaro and Licor 43 Liqueur.Ingredients
Serves 1
1 oz (30 ml) Amaro Montenegro
1 oz (30 ml) Licor 43 Original
2 oz (60 ml) espresso*
Instructions
- In a cocktail shaker, combine all ingredients and shake vigorously over ice. Fine strain into a coupette to remove any ice chips, and enjoy with gusto!
- * Fresh espresso is best here, but an intense cold brew will also work. For cold brew, combine 3½ oz (105 g) ground coffee and 2 cups (500 ml) cold water. Let steep in refrigerator overnight, then pass through a coffee strainer to remove solids.
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Queen Bee
This low-ABV, pollinator-friendly drink is a great alternative to a classic Garibaldi. It’s also highly versatile. Experiment with different local honeys to explore the range of your neighbourhood’s ecosystem. Make this cocktail with Campari.Ingredients
Serves 1
2 oz (60 ml) Campari
3 oz (90 ml) fresh grapefruit juice
1 oz (30 ml) Honey Syrup*
1 grapefruit twist, for garnish
Instructions
- In a cocktail shaker, combine Campari, grapefruit juice and Honey Syrup. Fill with ice and shake for 10 to 20 seconds. Strain into a Collins glass over fresh ice, garnish with a grapefruit twist and serve.
- * To make Honey Syrup, combine equal parts (by weight) local honey and boiling water. Stir well to dissolve honey, then transfer to a clean glass bottle and refrigerate for up to 2 weeks.
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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.
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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.
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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.
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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.
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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.