Move That to Tomorrow
With all the hustle and bustle of the holiday season, sometimes it is important to take a moment to reflect and move the to-do list to tomorrow. Savour the moment with this festive spin on a classic mimosa, elevated with grenadine and rosemary.Ingredients
Serves 1
1½ oz (45 ml) fresh orange juice
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) grenadine
2 dashes Angostura bitters
4 oz (120 ml) Ruffino Lumina Prosecco
orange wheel and fresh rosemary sprig, for garnish
Instructions
- In a Collins glass, stir orange juice, lemon juice, grenadine and Angostura bitters to combine. Add ice and top with Prosecco. Garnish with orange wheel and rosemary sprig.
Featuring
Snowy Nights
A French 75 is a classic and elegant cocktail, perfect for holiday entertaining. This rendition is elevated by substituting the traditional Simple Syrup with a homemade Cinnamon Lemongrass Syrup to add a unique and aromatic flavour profile, sure to impress at any festive gathering.Ingredients
Serves 1
1 oz (30 ml) Beefeater London Dry Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Cinnamon Lemongrass Syrup*
Cinzano Prosecco, to top
lemon twist, for garnish
Instructions
- In a cocktail shaker, combine gin, lemon juice and Cinnamon Lemongrass Syrup. Add ice and shake for 5 to 7 seconds. Pour into a flute glass, top with Prosecco and garnish with a lemon twist.
- *To make Cinnamon Lemongrass Syrup, in a saucepan, combine 1 cup (250 ml) water and 1 stick cinnamon (and ½ tsp/2.5 ml red pepper chili flakes, if you dare). Bring to a boil and continue boiling until volume is reduced by half. Remove from heat and add ½ cup (125 ml) granulated sugar and 2-in (5 cm) piece lemongrass, chopped. Stir to dissolve sugar. Cool to room temperature, then remove solids and store in refrigerator for up to 2 weeks. Makes enough for 10 to 12 cocktails.
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Monte Carlo
A lesser-known classic is the Monte Carlo, which uses liqueur as the sweetener instead of sugar. The 27 botanicals in Bénédictine B&B subtly enhance and elevate the core spirit Crown Royal Northern Harvest Rye Canadian Whisky.Ingredients
Serves 1
2 oz (60 ml) Crown Royal Northern Harvest Rye Canadian Whisky
½ oz (15 ml) Bénédictine B&B
2 dashes aromatic bitters
1 lemon peel, for garnish
Instructions
- Place an old-fashioned glass in the freezer for 5 minutes. In a mixing glass with cubed ice, combine rye, Bénédictine B&B and aromatic bitters. Stir to chill and dilute; then strain over cubed ice into chilled glass. Express lemon oils over the surface and garnish with peel.
Featuring
Martinez
The Martinez showcases intricate botanical notes of Tanqueray London Dry Gin complemented by the delicate essence of maraschino and the vibrant aroma of lemon peel.Ingredients
Serves 1
1½ oz (45 ml) Tanqueray London Dry Gin
1½ oz (45 ml) Martini Rosso Vermouth
¼ oz (7.5 ml) Luxardo Maraschino
2 dashes orange bitters
1 lemon peel, for garnish
Instructions
- Place a cocktail coupe in the freezer for 5 minutes. In a mixing glass with cubed ice, combine gin, vermouth, maraschino liqueur and orange bitters. Stir to chill and dilute; then strain into a chilled coupe. Express lemon oils over the surface and garnish with peel.
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Whisky Highball
The Whisky Highball in particular celebrates the featured spirit alongside premium sparkling water, highlighting its essence in a refreshing combination. For this cocktail, we recommend using Johnnie Walker 12-Year-Old Black Label Blended Scotch WhiskyIngredients
Serves 1
2 oz (60 ml) Johnnie Walker 12-Year-Old Black Label Blended Scotch Whisky
4 oz (120 ml) cold seltzer
1 lemon slice, for garnish
Instructions
- Place a highball glass in the freezer for 5 minutes. Pour whisky into glass, add 3 cubes of ice and top with premium sparkling water poured beside the ice. Garnish with lemon slice.
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Vampire Nectar
Driven by a profound and insatiable desire for blood, vampires savour this Halloween punch with bright raspberry and the rich complexity of Bacardi Spiced Rum.Ingredients
Serves 10
10 oz (300 ml) Bacardí Spiced Rum
8 oz (250 ml) Sour Puss Raspberry Liqueur
20 oz (600 ml) cranberry juice
2 oz (60 ml) grenadine
Instructions
- In a large container, stir all ingredients. Refrigerate to chill for 3 to 5 hours. When ready to serve, chill coupe glasses in freezer for 5 minutes. Transfer punch to a pitcher. For each serving, pour 4 oz (120 ml) neat into chilled coupe.
Featuring
Swamp Water Punch
Not all swamp water is created equal. Try this botanically spiced, bright and tropical combination of Bombay Sapphire London Dry Gin, citrus, lychee and ginger.Ingredients
Serves 10
15 oz (450 ml) Bombay Sapphire London Dry Gin
2½ oz (75 ml) Bols Blue Curaçao Liqueur
2½ oz (75 ml) fresh lemon juice
10 oz (300 ml) fresh orange juice
10 oz (300 ml) lychee nectar (from can)
10 oz (300 ml) ginger beer
lychees stuffed with blueberries, for garnish
Instructions
- In a large container, gently stir gin, blue curaçao, lemon juice, orange juice and lychee nectar. Refrigerate to chill for 3 to 5 hours. When ready to serve, transfer to a beverage dispenser, top with ginger beer, add cubed ice and garnish with lychee eyeballs. For each serving, dispense 5 oz (150 ml) into a small glass and garnish with a few lychee eyeballs.
- **Dry ice was used for visual purposes. Always use safe-handling practices when working with dry ice. Never handle dry ice with bare hands and do not add dry ice to a glass you are directly consuming from.
Featuring
Savoury Sensation
The name says it all. Exciting various palate sensations while focused on umami, this cocktail combines miso, ginger, smoky Scotch and a little demerara sugar, brightened with fresh lemon.Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse Smoky Black Blended Scotch Whisky
½ tsp (2.5 ml) white miso paste
½ tsp (2.5 ml) demerara sugar
¾ oz (22 ml) fresh lemon juice
3 oz (90 ml) ginger beer
lemon peel, for garnish
Instructions
- In a cocktail shaker, combine whisky, miso paste, sugar and lemon juice. Stir to dissolve sugar and miso paste, then add cubed ice and shake gently to chill. Strain over cubed ice in a Collins glass and top with ginger beer. Garnish with lemon peel.
Featuring
Fungi Old Fashioned
The Fungi Old-Fashioned combines a savoury porcini mushroom-infused Buffalo Trace Kentucky Straight Bourbon with bitters and demerara sugar, creating a rich, earthy twist on the classic cocktail.Ingredients
Serves 1
½ tsp (2.5 ml) demerara sugar
½ oz (15 ml) water
2 oz (60 ml) Porcini-Infused Buffalo Trace Kentucky Straight Bourbon*
2 dashes aromatic bitters
orange peel
brown shimeji mushrooms, for garnish
Instructions
- Place an old-fashioned glass in freezer for 5 minutes. In a mixing glass, combine sugar and water and stir to dissolve. Add porcini-infused bourbon, bitters and cubed ice. Stir to chill and dilute, then strain over a king cube in chilled old-fashioned glass. Express orange peel over surface of drink, then discard peel and garnish with brown shimeji mushrooms.
- *To make porcini-infused bourbon, in a large canning jar, combine a 750 ml bottle of bourbon with ½ oz (14 g) package dried porcini mushrooms. Seal jar and infuse for 12 hours. Strain out mushrooms and transfer infused bourbon to a clean bottle. Store in refrigerator for up to 3 months.
Featuring
Sesame Avenue
Seaweed-based kombu dashi, toasted sesame seeds, rice vodka, pressed apple and lemon combine for a savoury and tart sensation in this refreshing cocktail featuring Suntory Haku Vodka.Ingredients
Serves 1
white and black sesame seeds, for rim
lemon wedge, for rim
1½ oz (45 ml) Suntory Haku Vodka
1½ oz (45 ml) organic, pressed, cloudy apple juice
¾ oz (22 ml) Kombu Dashi Toasted Sesame Syrup*
½ oz (15 ml) fresh lemon juice
Instructions
- Place a Nick & Nora glass in freezer for 5 minutes. Place sesame seeds on a small plate. Remove glass from freezer, moisten half the rim with lemon wedge and dip in sesame seeds. In a cocktail shaker, combine vodka, apple juice, Kombu Dashi Toasted Sesame Syrup and lemon juice. Add cubed ice and shake vigorously, then fine strain into chilled glass.
- *To make Kombu Dashi Toasted Sesame Syrup, start by toasting sesame seeds. In a dry skillet or frying pan over medium heat, heat ½ cup (125 ml) sesame seeds until golden brown and fragrant, stirring frequently with a wooden spoon, 3 to 5 minutes. Remove from heat and immediately transfer to a plate to cool completely. In a small saucepan over medium heat, combine 1 cup (250 ml) sugar, 1 cup (250 ml) water, 2 tsp (10 ml) kombu dashi powder and the toasted sesame seeds. Stir until sugar is dissolved, then remove from heat, cover and steep for 5 minutes. Strain out sesame seeds. Once cooled, store in a sealed container in refrigerator for up to 2 weeks.