MINT GREEN TEA SPARKLE
Sparkling cocktails are great for celebrating the different events and important moments in our lives. This sparkling cocktail can be served to celebrate the holidays, New Year’s, Valentine’s Day, a birthday or any other reason to raise a glass to toast an occasion.Ingredients
Serves
1 oz (30 ml) Beefeater Gin
1½ oz (45 ml) Mint Green Tea*
½ oz (15 ml) simple syrup**
½ oz (15 ml) lemon juice
2 oz (60 ml) Freixenet Cava
fresh mint, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, Mint Green Tea, simple syrup and lemon juice. Stir to chill and dilute. Strain into a chilled cocktail coupe, top with sparkling wine. Garnish with fresh mint.
- * To make Mint Green Tea, add 2 tbsp (30 ml) green tea to 3 cups (750 ml) boiled water, steep for 5 minutes. Add 1 cup (250 ml) fresh mint leaves, steep for 5 more minutes. Fine strain into a glass bottle and chill.
- ** 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.½ oz (15 ml) lemon juice
Featuring
MENTHE DE CAFÉ
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1 oz (30 ml) sweetened condensed milk
1 oz (30 ml) Crown Royal Vanilla
½ oz (15 ml) McGuinness Peppermint Schnapps
2 oz (60 ml) strong coffee
fresh mint, for garnish
Instructions
- For a layering effect, add sweetened condensed milk to an old-fashioned glass, then fill glass with cubed ice. In a mixing glass with cubed ice, combine vanilla whisky, peppermint schnapps and strong coffee. Stir to chill and dilute. Strain over ice in prepared old-fashioned glass. Garnish with fresh mint.
Featuring
MOLE MOCHA
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1½ oz (45 ml) Cazadores Añejo Tequila
½ oz (15 ml) McGuinness Crème de Cacao
1 oz (30 ml) brewed espresso
½ oz (15 ml) simple syrup*
1 dash Habanero Bitters
3 coffee beans, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine tequila, espresso, crème de cacao, simple syrup and bitters. Shake vigorously and fine strain into a chilled Martini glass. Garnish with 3 coffee beans.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
AFFOGATO
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1 scoop vanilla ice cream
1 oz (30 ml) Lemon Hart Blackpool Spiced Rum
¾ oz (22 ml) Tia Maria Cold Brew Coffee Liqueur
1 oz (30 ml) brewed espresso
1 coffee bean, for garnish
Instructions
- Place 1 scoop of vanilla ice cream into a chilled cocktail coupe. In a cocktail shaker with cubed ice, combine spiced rum, coffee liqueur and espresso. Shake vigorously then fine strain into coupe beside scoop of ice cream. Garnish with a coffee bean.
Featuring
Panettone Eggnog
This cocktail recipe can be made hot or cold, depending on your mood.Ingredients
Serves 2
2 large eggs (freshest possible)
3 oz (90 ml) Raisin Syrup*
1½ oz (45 ml) Old Sam Demerara Rum
1½ oz (45 ml) Amaretto Disaronno
1½ oz (45 ml) McGuinness Orange & Brandy
½ cup (125 ml) milk (3.25%)
¼ cup (60 ml) whipping cream
grated cinnamon, cinnamon stick and orange zest, for garnish
Instructions
- Add eggs and Raisin Syrup to a blender. Blend on medium for 30 seconds. Turn blender to low and gradually add rum, amaretto and orange brandy, then milk and cream (about 1 minute). Transfer to an airtight container and refrigerate. Enjoy once chilled. Best if left a day or two for flavours to develop.
- To serve cold, measure 8 oz (250 ml) into an old-fashioned glass.
- To serve hot, measure 8 oz (250 ml) into a heatproof mug and microwave for 1 minute. Garnish both with grated cinnamon, cinnamon stick and orange zest.
- * To make Raisin Syrup, in a small saucepan, combine 1 cup (250 ml) raisins, 2 cups (500 ml) water and 1 cinnamon stick. Bring to a boil then cover and simmer for 15 minutes. Strain raisins, reserving raisin water. Remove cinnamon stick. In a blender, combine raisins, 1 cup (250 ml) raisin water and ¾ cup (175 ml) demerara sugar, blend until smooth. Transfer to a sealed container. Refrigerate up to 3 weeks.
Featuring
Après Apple Cider
This cocktail recipe can be made hot or cold, depending on your mood.Ingredients
Serves 1
1½ oz (45 ml) Maker’s Mark Bourbon
3 to 4 oz (90 to 120 ml) Spiced Apple Cider*
fresh cranberries and orange peel, for garnish
Instructions
- To serve cold, combine bourbon and Spiced Apple Cider in a cocktail shaker with ice. Shake vigorously then fine strain into an old-fashioned glass.
- To serve hot, combine bourbon and Spiced Apple Cider in a heatproof mug or glass and microwave for 1 minute on high. Garnish both with fresh cranberries and orange peel.
- * For the Spiced Apple Cider, in a saucepan, combine 25 oz (750 ml) apple juice, 8 oz (250 ml) cranberry juice, 1½ oz (45 ml) maple syrup, 1 cinnamon stick, 2 star anise pods, peel from 1 orange (pith removed) and peel from 1 lemon (pith removed). Bring to a boil then cover and simmer for 10 minutes. Allow to cool then strain into a sealed container and refrigerate for up to 2 weeks. Makes 1L (4 cups)
Featuring
Canadian Brother
Created by actors Ian Somerhalder and Paul Wesley, this recipe features Brother's Bond Straight Bourbon, a new whiskey and the first for the duo.Ingredients
Serves 1
1½ oz (45ml) Brother's Bond Bourbon
½ oz (15ml) maple syrup
½ oz (15ml) lemon juice
5 blueberries and 1 orange wheel
Instructions
- Add whiskey, maple syrup and lemon juice to a cocktail shaker. Muddle fruit with ingredients. Add ice and shake for 15 seconds. Strain into lowball glass over fresh ice. Garnish with a fresh orange twist and blueberries.
Featuring
Gold Moon Rising
A cocktail by Barry Jackson, bar manager at Acquafarina from their fall menu.Ingredients
Serves 1
1¼ oz (37 ml) Moonlight Premium Shochu infused with toasted sesame seeds*
½ oz (15 ml) Bols Apricot Brandy
¼ oz (7 ml) Martini Bianco Vermouth
2 to 3 dashes Cardamom bitters
sour peach candy, for garnish
Instructions
- *Add 1 heaping tablespoon of toasted sesame seeds to a full 1 x 750 ml bottle of Shochu. Refrigerate overnight, then strain before serving.
- In a mixing glass over ice, stir together sesame-infused Shochu, apricot liqueur and vermouth. Strain into a small coupe or Nic & Nora glass and garnish with a skewered sour peach candy.
Featuring
Frankenstein
Over 200 years ago, Mary Shelley wrote of a creature that had no name and was brought to life by the mad scientist Dr. Frankenstein. Like the monster that Frankenstein created, this green cocktail is pieced together from various parts, and is probably just what a monster needs, a bright and vibrant boost of vitamins.Ingredients
Serves 1
½ long English cucumber, rinsed, seeded
½ Granny smith apple
1 cup (250 ml) packed spinach leaves
½-in piece fresh ginger, peeled
1½ oz (45 ml) Crown Royal Apple Whisky
¾ oz (22 ml) Chartreuse Green
¾ oz (22 ml) lemon juice
½ oz (15 ml) simple syrup*
black sesame seeds, for rim garnish
Instructions
- Press all of the fruit and vegetables through a juicer**, alternating ingredients to maximize extraction (or use a blender for a thicker texture). Fine strain juice into a cocktail shaker with cubed ice and add apple whisky, chartreuse, lemon juice and simple syrup. Shake to chill. Moisten half the outer rim of a Collins glass and dip into black sesame. Strain drink over new ice in rimmed glass.
- * 1:1 ratio of sugar dissolved in boiling water. Let cool before using.
- ** A “slow” juicer is the ideal method and will retain 80 percent more of the nutritional impact of the fruits and vegetables. A “highspeed” juicer will oxidize the juice before it’s even left the juicer, reducing nutrition dramatically and Frankenstein needs all the health benefits available!
Featuring
Fall Spritz
A cocktail by Barry Jackson, bar manager at Acquafarina from their fall menu.Ingredients
Serves 1
3 to 4 blackberries
1½ oz (45 ml) Boodles London Dry Gin
½ oz (15 ml) St-Germain Elderflower Liqueur
¼ oz (7 ml) honey water*
¼ oz (7 ml) Orgeat
1 oz (30 ml) coconut water
soda water, to top
blackberry and mint, for garnish
Instructions
- *1:1 ratio of honey dissolved in boiling water. Allow to cool before using.
- In a cocktail shaker, muddle blackberries, then add gin, elderflower liqueur honey water, Orgeat and coconut water. Shake then double-strain into a double-rocks glass over fresh ice. Top with soda and garnish with fresh blackberries and mint.