Seaside Spring Collins
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
1½ oz (45 ml) Sheringham Seaside Gin
½ oz (15 ml) Rose Simple Syrup*
½ oz (15 ml) fresh lemon juice
1 pinch sea salt
3 oz (90 ml) sparkling elderflower water
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, Rose Simple Syrup, lemon juice and salt. Stir to chill and dilute. Strain into a collins glass over cubed ice. Top with sparkling elderflower water. Garnish with lemon peel.
- *To make Rose Simple Syrup, combine ½ cup (125 ml) sugar with ½ cup (125 ml) boiling water and 2 tsp (10 ml) dried rose petals. Stir to dissolve then strain and transfer to a sealed container and refrigerate for up to 2 weeks.
Featuring
Lime Leaf Sour
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
5 lime leaves (save 1 for garnish)
2 x 1-in (2.5 cm) coin of ginger, peeled
1 egg white
2 oz (60 ml) Drumshanbo Gunpowder Irish Gin
¾ oz (22 ml) orgeat (almond syrup)
1 oz (30 ml) lime juice
freshly grated cinnamon, for garnish
1 lime leaf, for garnish
Instructions
- In a cocktail shaker, muddle 4 lime leaves and ginger then combine egg white, gin, orgeat and lime juice. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with freshly grated cinnamon and lime leaf.
Featuring
The Southside
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire Gin
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
7 mint leaves
tip of mint sprig, for garnish
Instructions
- In a cocktail shaker with cubed ice, add gin, lemon juice, Simple Syrup and mint leaves. Shake vigorously and fine strain into a chilled Nick & Nora glass. Garnish with tip of a mint sprig.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
50/50 Martini
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
1½ oz (45 ml) Tanqueray London Dry Gin
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
1 dash orange bitters
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, vermouth and bitters. Stir to chill and dilute. Strain into a chilled martini glass. Garnish with a lemon peel expressed over surface of the cocktail.
Featuring
Paddy Cap Collins
This refreshing drink is evenly balanced with the tartness of pink grapefruit juice, enhanced by the subtle sweetness of honey syrup and a hint of fresh lemon juice. Shaken together and strained over ice, this Collins will taste like finding a pot of gold, featuring Paddy Irish WhiskeyIngredients
Serves 1
1½ oz (45 ml) Paddy Irish Whiskey
1 oz (30 ml) pink grapefruit juice
½ oz (15 ml) Honey Syrup
¼ oz (7 ml) fresh lemon juice
2 oz (60 ml) grapefruit soda
grapefruit peel, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine whiskey, pink grapefruit juice, Honey Syrup and lemon juice. Shake gently and strain into a collins glass over cubed ice. Top with grapefruit soda. Garnish with a grapefruit peel expressed over surface of the cocktail.
Featuring
Irish Fiddle
This cocktail will have you doing the Irish Fiddle. It's a great spring cocktail for whisky lovers, with a hit fresh lemon juice. This drink features Amaretto Di Saschira Luxardo and Tullamore Dew.Ingredients
Serves 1
1½ oz (45 ml) Tullamore Dew Irish Whiskey
¾ oz (22 ml) Luxardo Amaretto Di Saschira Liqueur
½ oz (15 ml) fresh lemon juice
2 dashes Angostura Bitters
1 cherry, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine whiskey, amaretto, lemon juice and bitters. Shake vigorously then fine strain into a chilled old-fashioned glass over cubed ice. Garnish with a cherry.
Featuring
Celtic Sour
A perfect St. Patrick’s Day-themed cocktail. Fuse Jameson Irish Whiskey and McGuinness Crème de Menthe, and take this festive drink up a notch with a garnish of fresh mint or a four-leaf clover, if you’re lucky enough to find one!Ingredients
Serves 1
1 egg white
1½ oz (45 ml) Jameson Irish Whiskey
½ oz (15 ml) McGuinness Crème de Menthe Green
½ oz (15 ml) fresh lime juice
1 mint leaf, for garnish
Instructions
- In a cocktail shaker, combine egg white, whiskey, Crème de Menthe and lime juice. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with a mint leaf or a four-leaf clover, if you’re lucky enough to find one!
Featuring
Haiku
Cocktails inspired by the Cherry blossom season.Ingredients
Serves 1
1½ oz (45 ml) Haku Vodka
¾ oz (22 ml) Nakano Obaachan’s Yuzu
½ oz (15 ml) Hibiscus Cordial*
¾ oz (22 ml) fresh lemon juice
2 oz (60 ml) soda water
Instructions
- In a cocktail shaker with cubed ice, combine vodka, yuzu, Hibiscus Cordial and lemon juice. Shake gently and fine strain into a collins glass over cubed ice. Top with soda water and garnish with fresh lemon wheels.
- *For Hibiscus Cordial, steep 2 hibiscus tea bags in 10 oz (300 ml) boiled water for 5 minutes. In a small saucepan, combine 1 cup (250 ml) of steeped tea with 2 cups (500 ml) of sugar and simmer to dissolve. Transfer to a clean bottle, allow to cool, seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Featuring
Jasmine #2
Cocktails inspired by the Cherry blossom season.Ingredients
Serves 1
1½ oz (45 ml) Hendrick’s Gin
¾ oz (22 ml) Hakutsuru Junmai Ginjo Sake
½ oz (15 ml) Jasmine Green Tea Cordial*
¾ oz (22 ml) fresh lemon juice
cucumber, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, sake, Jasmine Green Tea Cordial and lemon juice. Shake vigorously and fine strain over cubed ice in an old-fashioned glass. Garnish with a cucumber ribbon.
Featuring
Sakura
This spring, we are taking cocktail inspiration from a classic symbol of the season: cherry blossoms, known as sakura in Japan. This cocktail features Roku Gin. Roku, translating to “six” in Japanese, is made from a distinctive blend of six different Japanese botanicals, including the flowers and leaves of cherry blossom trees. We also used Nakano Umeshu, made from sour plums, as a nod to the beautiful blooms in Vancouver, which are often sour plum trees, not cherry blossoms!Ingredients
Serves 1
1½ oz (45 ml) Suntory Roku Gin
¾ oz (22 ml) Nakano Umeshu Japanese Plum Wine
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Cinnamon Cordial*
dried sour plum and lemon peel, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, plum wine, lemon juice and Cinnamon Cordial. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with a dried sour plum and lemon peel.
- *For Cinnamon Cordial, in a small saucepan, combine 2 cinnamon sticks with 2 cups (500 ml) water, boil until volume is reduced to 1 cup (250 ml). Remove cinnamon sticks, add 2 cups (500 ml) sugar and simmer to dissolve. Transfer to a clean bottle, allow to cool, seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).