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.
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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.
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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.
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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.
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Brown Butter Irish Coffee
In this elevated version of a classic Irish coffee, Brown Butter Syrup adds a sweet and savoury character, while torched whipped cream topped with sugar creates a glaze reminiscent of crème brûlée. Make this cocktail with Paddy Irish Whiskey.Ingredients
Serves 1
1½ oz (45 ml) Paddy Irish Whiskey
¾ oz (22 ml) Brown Butter Syrup*
4 oz (120 ml) hot coffee
whipped cream and fine sugar, for garnish
Instructions
- In a tempered glass, combine whiskey, Brown Butter Syrup and hot coffee and stir for 5 seconds. Add whipped cream to fill glass and add a layer of fine sugar to cover whipped cream. Use a kitchen torch to caramelize sugar until golden brown, and serve.
- * To make Brown Butter Syrup, in a saucepan over medium heat, heat 1 cup (250 ml) butter until brown. Add 1 cup (250 ml) brown sugar and stir until dissolved. Add 1 cup (250 ml) water and stir until fully combined. Allow to cool, then stir or shake syrup before using.
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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 Martini
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 to create this martini.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 your martini 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.