Invisible Man
This milk punch recipe is inspired by the classic 1933 horror film, where Dr. Jack Griffin, a British scientist discovers the secret of invisibility, but after experimenting on himself, he goes mad and wreaks havoc on a British town. In this cocktail, the flavours are similar to a London Fog, but the milk solids are filtered out, making the cocktail in essence "invisible."Ingredients
Serves 1
15 oz (450 ml) whole milk (3.25%)
¼ cup (60 ml) granulated sugar
peel of 2 lemons, no pith
15 oz (450 ml) Earl Grey tea (steep 1 tea bag, 1 minute)
25 oz (750 ml) Aviation American Gin
7.5 oz (225 ml) Licor 43 Liqueur
7 oz (210 ml) lemon juice
½ oz (15 ml) orange flower water
lemon peel, for garnish
Instructions
- Pour milk into a large container. Set aside. In a second container, combine sugar and lemon peel then gently muddle until lemon oil is released (approximately 45 to 60 seconds). Add hot tea and stir to dissolve sugar. Stir in gin, Licor 43, lemon juice and orange flower water. Pour gin mixture into milk (NEVER pour milk into gin). Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours. Line a fine-mesh strainer with a coffee filter and set over a large container. Gently pour the alcohol-milk mixture into coffee filter and let drain. Discard curds and coffee filter. Transfer clarified punch to a sealed container and refrigerate until ready to serve. To serve, pour 4 oz (120 ml) of chilled punch into a chilled coupe glass and express the oil from a coin-sized lemon peel over the surface, then discard peel.
Featuring
Million Dollar Ridge
A cocktail by Barry Jackson, bar manager at Acquafarina from their fall menu.Ingredients
Serves 1
1½ oz (45 ml) Courvoisier VS Cognac
½ oz (15 ml) Luxardo Amaretto Di Saschira
1 oz (30 ml) fresh orange juice
½ oz (15 ml) fresh lemon juice
3 to 4 fresh mint leaves, slapped
½ oz (15 ml) maple syrup
dried orange wheel, for garnish
Instructions
- In a cocktail shaker with ice, combine all ingredients, then shake and double strain into a Martini glass. Garnish with a dried orange wheel.
Featuring
Jekyll & Hyde
This cocktail takes inspiration from the 1886 classic novel, where the kind and respected scientist Dr. Jekyll experiments with a secret serum and transforms into Mr. Hyde, the evil, self-indulgent and uncaring antithesis. Experience the first sips of bright, sweet and tart pineapple rum, then taste as it transforms into a different cocktail as the smoked tea ice cube melts.Ingredients
Serves 1
2 oz (60 ml) Captain Morgan Pineapple Rum
2 cups (500 ml) Lapsang Souchong (smoked tea)*
¾ oz (22 ml) lemon juice
¾ oz (22 ml) simple syrup**
Instructions
- Pour 2 cups (500 ml) Lapsang Souchong tea into large cube or spherical ice moulds and freeze until solid. In a mixing glass with cubed ice, stir pineapple rum, lemon juice and simple syrup then strain mixture over prepared large cube or sphere of frozen smoked tea in a chilled old-fashioned glass.
- * Steep 2 tea bags or 2 tsp (10 ml) of loose leaf lapsang souchong in 2 cups (500 ml) boiled water for 4 minutes. Allow to cool before using.
- ** 1:1 ration of sugar dissolved in boiling water. Let cool before using.
Featuring
Triple Barrel
The Hornitos Black Barrel tequila spends time in three different casks, starting in ex-bourbon casks that impart some whisky-like notes of vanilla and caramel before moving to brand new, heavily charred American oak casks, adding a strong oak character and deep colour, and then finishing in lightly toasted casks that impart a little spicy character. This is a tequila that will often excite a whisky enthusiast and open up a world of flavour exploration with similar traits of whisky, yet still with the clear presence of agave, leading to a smooth finish. The Triple Barrel cocktail is a great example of letting the spirit shine as the star of the cocktail with few additional ingredients involved.Ingredients
Serves 1
2 oz (60 ml) Hornitos Black Barrel Tequila
1 tsp (5 ml) maple syrup
2 dashes Angostura Bitters
large ice cube, to serve
orange peel, for garnish
Instructions
- In a mixing glass with cubed ice, add tequila, maple syrup and bitters. Stir to combine. Strain into a chilled old-fashioned glass over a large cube of ice. Garnish with an orange peel.
Featuring
Smoked Apple Rickey
The smoky character of peat can be a wonderful contrast or complement to a cocktail. Experience it firsthand with the Smoked Apple Rickey cocktail. This recipe features The Famous Grouse Smoky Black whisky.Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse Smoky Black Blended Scotch Whisky
¾ oz (22 ml) Apple Cinnamon Cordial*
½ oz (15 ml) lemon juice
3 oz (90 ml) sparkling apple juice
oatmeal cookie, for garnish (optional)
Instructions
- In a mixing glass with cubed ice, add peated whisky, apple cordial and lemon juice. Stir to combine. Strain into a chilled Collins glass, add sparkling apple juice then fill glass with cubed ice. Garnish with an oatmeal cookie, if desired.
- *To make Apple Cinnamon Cordial, in a small saucepan over medium heat, combine 2 cups (500 ml) unsweetened apple juice with 2 cinnamon sticks broken into a few pieces. Reduce apple juice by half to yield 1 cup (250 ml), approximately 10 to 15 minutes. Remove larger pieces of cinnamon and strain through a coffee filter to remove all particulates. Rinse saucepan and combine apple-cinnamon mixture with 1 cup (250 ml) sugar. Simmer to dissolve. Store refrigerated, up to 1 month. Makes 1 ¼ cup (310 ml).
Featuring
Honey Bear
The Honey Bear cocktail features the Bearface 7-Year-Old Triple Oak Canadian Whisky. This whisky starts out in used American oak, ex-bourbon casks adding notes of honey, crème brûlée and vanilla, before moving to ex-red wine French oak casks that impart flavours of dried fruit and then finally to air-dried, virgin, toasted Hungarian oak casks that bring a unique spice character and subtle smoky quality. Each of these different casks plays a role in the spirit's complexity.Ingredients
Serves 1
2 oz (60 ml) Bearface Whisky
¾ oz (22 ml) Carolans Irish Mist
2 dashes Angostura Bitters
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine whisky, Irish Mist and bitters. Stir to chill and dilute. Strain into a chilled cocktail coupe. Garnish with a lemon peel expressed over surface of the cocktail.
Featuring
Fruit & Nut
The Fruit and Nut cocktail features The Kraken Black Spiced Rum. This mythical beast of a spiced rum has been infused with a secret blend of 11 spices and a little concentration of molasses, adding to the dark, rich colour and flavour profile. Distinctive notes of caramel, toffee, cinnamon, clove, vanilla, ginger and nutmeg lead to deep and complex flavours.Ingredients
Serves 1
2 oz (60 ml) Raisin-Infused The Kraken Black Spiced Rum*
¾ oz (22 ml) Disaronno Amaretto
2 dashes Walnut Bitters
Instructions
- In a mixing glass with cubed ice, combine the raisin-infused spiced rum, Amaretto and bitters. Stir to chill and dilute. Strain into a chilled old-fashioned glass over cubed ice. Garnish with reserved rum-soaked raisins on a cocktail pick.
- *To infuse rum with raisins, combine 1 x 750 ml bottle of rum with 1 cup (250 ml) of raisins in a 1 L (4-cup) canning jar, and let sit for 12 to 24 hours. Strain rum back into bottle and reserve raisins for garnish and perhaps your favourite dessert recipe.
Featuring
Parsnipety
Raise a glass to the farm-to-glass trend this fall with cocktails made with root vegetables. Prized for their natural sweetness, savoury flavours and vibrant colour, these earthy ingredients taste good not only on the plate but also in the glass.Ingredients
Serves 1
3 oz (90 ml) Parsnip Purée*
1 oz (30 ml) Bacardí Superior White Rum
1 oz (30 ml) Cointreau
¾ oz (22 ml) lemon juice
fresh parsley, for garnish
Instructions
- *To make Parsnip Purée, in a saucepan, place 3 cups (750 ml) of peeled and cubed parsnips and cover with water. Add 1 tsp (5 ml) salt and bring to a boil then cook until tender, about 5 minutes. Drain, reserving 4 oz (120 ml) cooking water. In a blender, add cooked parsnips, reserved water, 4 tbsp (60 ml) sugar and 4 oz (120 ml) lemon juice. Purée and blend until smooth. Refrigerate until chilled, about 45 minutes. Makes 1 L (4 cups).
- In a cocktail shaker with cubed ice, combine Parsnip Purée, rum, Cointreau and lemon juice. Shake vigorously and strain over new ice in a tall glass. Garnish with parsley.
Featuring
Beet-Nyk
Raise a glass to the farm-to-glass trend this fall with cocktails made with root vegetables. Prized for their natural sweetness, savoury flavours and vibrant colour, these earthy ingredients taste good not only on the plate but also in the glass.Ingredients
Serves 1
4 cubes cooked* yellow beets, (4 x 1-in (2.5 cm) cubes)
1½ oz (45 ml) Luksusowa Vodka
1 oz (30 ml) lemon Juice
¾ oz (22 ml) simple syrup
2 oz (60 ml) sparkling apple juice
1 sprig fresh dill, for garnish
Instructions
- In a cocktail shaker, muddle cooked yellow beets. Add vodka, lemon juice, simple syrup and cubed ice, shake vigorously to combine. Fine strain into a chilled short round glass, top with sparkling apple juice then fill glass with cubed ice. Garnish with a sprig of dill.
- *To cook yellow beets, remove stems and leaves of 3 to 4 yellow beets. Clean to remove any dirt or debris. In a small saucepan, place beets and cover with water, add 1 tsp (5 ml) salt and boil covered for 30 to 40 minutes, or until fork-tender.
- **Remove beets from saucepan, place in a bowl and let cool until easy enough to handle. Then use fingers to remove beet skin and cut beets into 1-in (2.5 cm) pieces.
Featuring
Rad-ish
Raise a glass to the farm-to-glass trend this fall with cocktails made with root vegetables. Prized for their natural sweetness, savoury flavours and vibrant colour, these earthy ingredients taste good not only on the plate but also in the glass.Ingredients
Serves 1
1 radish, sliced, plus extra for garnish
1 oz (30 ml) Bombay Sapphire London Dry Gin
1½ oz (45 ml) Barbieri Aperol Aperitivo
¾ oz (22 ml) lemon juice
1 oz (30 ml) grapefruit soda
Instructions
- In a cocktail shaker, muddle sliced radish then add gin, Aperol, lemon juice and cubed ice. Shake vigorously and fine strain into an old-fashioned glass, top with grapefruit soda and either 1 large ice cube or cubed ice. Garnish with radish slices.