Green Gucci Suit
Green Gucci Suit was created by Bar Star Kelsey Ramage of Mount Pleasant Vintage. Make it at home or enjoy it at their location in Vancouver, BC! Featuring El Gobernador Pisco and Bols Melon, this green kiwi cocktail will cool you down in the summer heat.Ingredients
Serves 1
1½ oz (45 ml) El Gobernador Pisco
½ oz (15 ml) Kiwi Syrup*
½ oz (15 ml) Bols Melon Liqueur
½ oz (15 ml) fresh lime juice
2 dashes Saline**
2 dashes Ms. Better’s Lime Leaf Bitters
lime wheel, for garnish
mint sprig, for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake hard and strain into a rocks glass. Add ice and garnish with lime wheel and mint sprig.
- *To make Kiwi Syrup, blend 1 cup (250 ml) kiwi, ¼ oz (7.5 ml) vodka and ½ cup (125 ml) water, then strain through a large mesh strainer. In a saucepan heat mixture with 1 cup (250 ml) sugar and stir until dissolved. Transfer to a clean bottle, allow to cool and refrigerate for up to 1 week. Makes 2 cups (500 ml).
- **To make Saline, add 2 tsp (10 ml) kosher or sea salt to 7 tbsp (100 ml) water; stir to dissolve.
Featuring
Strawberry Vanilla Margarita
Taste the summer with fresh BC strawberries to add a fresh local kick to your summer Margarita! Who can say no to the classic flavour combo of strawberry and vanilla. Use blanco tequila for best results and enjoy on a hot summers day!Ingredients
Serves 1
1 lime wedge, to rim glass
kosher salt, to rim glass
1½ oz (45 ml) Gran Centenario Plata Tequila or Espolón Blanco Tequila
1 oz (30 ml) Licor 43
1 oz (30 ml) fresh lime juice
4 strawberries, save 1 for garnish
Instructions
- Moisten outer rim of a rocks glass with lime wedge and rim glass with kosher salt. In a cocktail shaker, muddle 3 strawberries, combine tequila, Licor 43, lime juice and cubed ice. Shake vigorously and fine strain over new cubed ice into prepared rocks glass. Garnish with a strawberry.
Featuring
Spicy Elderflower Margarita
Take the classic Margarita up a notch with this spicy floral recipe. Add your spice level as desired and enjoy the aromas of Elderflower! Use your favourite blanco tequila or try one of our recommendations below from your local BCL.Ingredients
Serves 1
1 lime wedge, to rim glass
Tajín seasoning, to rim glass
1½ oz (45 ml) Don Julio Blanco Tequila or Sierra Silver Tequila
1 oz (30 ml) St. Germain Elderflower Liqueur
1 oz (30 ml) fresh lime juice
1 jalapeño, for muddling and garnish*
Instructions
- Moisten outer rim of a rocks glass with lime wedge and rim glass with Tajín. In a cocktail shaker, muddle 3 to 4 slices of jalapeño, then combine tequila, Bols Elderflower Liqueur and lime juice. Shake vigorously and fine strain over new ice into prepared rocks glass. Garnish with jalapeño slices.
- *Remove seeds to control spice level.
Featuring
Classic Margarita
Why change what’s already good? This classic Margarita recipe uses 100% agave blanco tequila with just the right proportions to make a tasty Margarita. Use fresh lime as available or substitute as available. Try this recipe out on the patio this summer!Ingredients
Serves 1
1 lime wedge, to rim glass
kosher salt, to rim glass
1½ oz (45 ml) Jose Cuervo Tradicional Silver Tequila or Teremana Tequila Blanco
1 oz (30 ml) Cointreau
1 oz (30 ml) fresh lime juice
lime wheel, for garnish
Instructions
- Moisten outer rim of a rocks glass with lime wedge and rim glass with kosher salt. In a cocktail shaker with some cubed ice, combine tequila, Cointreau and lime juice. Shake vigorously and pour into prepared rocks glass. Garnish with lime wheel.
Featuring
Kingston Carnival Rum Punch
The Kingston Carnival Rum Punch recipe is a perfect mix of light and dark rum, tropical fruit juices and a little bit of grenadine. So refreshing and also a perfect party drink for a crowd.Ingredients
Serves 16
1½ cups (375 ml) Appleton Estate Signature Rum
1½ cups (375 ml) Bacardi Tropical Rum
2 cups (500 ml) pineapple juice
2 cups (500 ml) orange juice
4 oz (125 ml) fresh lime juice
3 oz (90 ml) grenadine
1 orange, sliced
1 lime, sliced
1 pineapple, cubed
Instructions
- In a cocktail dispenser or large bowl, combine rums, pineapple juice, orange juice, lime juice and grenadine. Add fruit and let infuse for 2 to 3 hours.
- To serve, measure 4 oz (120 ml) and pour over cubed ice in a punch glass. Garnish with fruit infused with the cocktail.
Featuring
Mega Michelada
Patio season is now! This Mexican inspired Michelada has been taken to the next level with the addition of either tequila or mezcal (optional). Topped off with a mini-Corona, the Coronita! Try this recipe while hosting friends by having a Mega Michelada cocktail bar where guests can dress drinks with their savoury toppings of choice!Ingredients
Serves 10
10 oz (300 ml) fresh lime juice
10 oz (300 ml) clamato juice
3½ oz (105 ml) hot sauce
1¾ oz (50 ml) Worcestershire sauce
1 lime wedge, to rim glass
Tajín seasoning, to rim glass 1 oz (30 ml) Hornitos Plata Tequila or Montelobos Mezcal Joven, to serve (optional)
Coronitas beer, to serve
selection of garnishes
Instructions
- In a 750 ml bottle, make Mega Michelada mix by combining lime juice, clamato, hot sauce and Worcestershire sauce. Seal bottle, and gently turn upside down a few times to mix thoroughly.
- To serve, moisten outer rim of a tall glass with lime wedge and dip into Tajín to coat. Fill glass a third full with ice cubes. Measure 2.5 oz (75 ml) of Mega Michelada mix and 1 oz (30 ml) of either Tequila or Mezcal. Top with beer* and garnish as desired.
- *For a lower-alcohol option you can opt for no spirits and/or use low-alcohol or de-alcoholized beer.
Featuring
Berry Good Sangria
Sangria season is upon us! Inspired by our seasonal BC berry bounty comes a twist on a classic sangria! Use your favourite frozen or fresh BC berries (perhaps from your local farmer’s market!) and sip the summer away! Easy for creating in a batch format and sharing with friends.Ingredients
Serves 8
1 cup (250 ml) each strawberries (hulled and halved), blackberries and blueberries, washed
1 x 750 ml bottle Bodegas Borsao Campo De Borja Garnacha
½ cup (125 ml) Fundador Solera Reserva Brandy
½ cup (125 ml) L’Héritier-Guyot Crème de Cassis de Dijon
½ cup (125 ml) fresh lemon juice
2 cups (500 ml) apple juice
2 cups (500 ml) soda water, to serve
Instructions
- Place fruit in a three-quart (3 L), non-reactive pitcher. Add all liquids except for soda water. Stir well, cover and refrigerate overnight, at least 6 hours so flavours infuse. To serve, fill large wine glasses about halfway with liquid and fruit. Add ice and top with soda.
Featuring
Daiquirosé
Start shaking your cocktail shaker with this pink twist on a classic cocktail. Not just a daiquiri but a DauquiRosé, get it? For best results, use your favourite white rum and shake with a local BC rosé. This recipe makes 8; so, have it handy for when you have some left over rosé to use!Ingredients
Serves 1
¾ oz (22 ml) Bacardí Superior White Rum
½ oz (15 ml) Simple Syrup**
½ oz (15 ml) fresh lime juice
1 oz (30 ml) ruby grapefruit juice
3 oz (90 ml) Joie Farm Re‑Think Pink Rosé
whole strawberries or pink/ruby grapefruit wedges, for garnish
Instructions
- In a cocktail shaker full of ice, combine rum, Simple Syrup, juices and rosé. Shake vigorously for 10 to 15 seconds, then strain into a chilled coupe glass and garnish with fruit.
- *For a batched blended variation, combine 1 bottle (750 ml) of rosé wine with 2 cups (500 ml) ruby grapefruit juice and 1 oz (30 ml) fresh lime juice and freeze overnight in ice cube trays. To serve, blend cubes with 6 oz (180 ml) rum and 2 tbsp (30 ml) sugar, until slushy. Makes 8 cocktails. **1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Double-Pink Paloma
Mexico is calling with our take on a paloma. This unique rosé cocktail showcases blanco tequila and Prosecco rosé flavoured with agave syrup and watermelon pureé. A must try this summer! This recipe makes 12 servings so it’s a perfect batch for entertaining in the garden.Ingredients
Serves 12
6 limes, juice, plus wedge for rimming glasses
pink salt or half-and-half pink salt-and-sugar mix, for rimming glasses
4 cups (1 L) watermelon purée (about ½ large or 1 medium watermelon)
6 oz (180 ml) agave syrup
9 oz (270 ml) Altos Plata Tequila
1 x 750 ml bottle Ruffino Prosecco Rosé
watermelon wedges, for garnish
Instructions
- Moisten lowball glass rims with lime and dip in pink salt. For each drink, pour 2½ oz (75 ml) of watermelon purée, ½ oz (15 ml) each of agave syrup and lime juice and ¾ oz (22 ml) tequila. Stir gently. Fill glasses with ice cubes and slowly top with 2 oz (60 ml) Prosecco. Garnish with watermelon cubes or wedge.
Featuring
Rose Gin Frosé
Turn rosé on its head with this frozen rosy gin cocktail. This refreshing cocktail is sure to cool you down on a hot summer’s day. Use your favourite gin or one that is pink like the Malfy Con Rosa or anything red berry flavoured. This recipe makes 8 servings, ideal for serving to your guests in the heat of the summer or anytime!Ingredients
Serves 8
1 x 750 ml bottle Cono Sur Bicicleta Pinot Noir Rosé
2 tbsp (30 ml) sugar
4 oz (120 ml) Malfy Con Rosa Gin
2 cups (500 ml) fresh summer berries (such as raspberries and/or sliced strawberries), plus more, for garnish
Instructions
- One day before serving, freeze wine in ice cube trays. To serve, blend wine ice, sugar, gin and berries until smooth and slushy. Pour into wine glasses or tumblers and garnish with fresh berries.