Rosy Mimosa
Try this gorgeous rosé mimosa. These rose ice moulds make the perfect rose-shaped ice cube. Fill with juice and top with your favourite sparking rosé. Great for entertaining, weddings, engagement parties, ladies’ nights, and enjoying all things pink!Ingredients
Serves 6
1 to 2 cups (250 to 500 ml)* cranberry, cran-raspberry or raspberry juice
1 x 750 ml bottle Steller’s Jay Sparkling Rosé
Instructions
- The day before, pour juice into ice cube trays or rose-shaped moulds (such as silicone moulds for ice, crafts or candy) and freeze overnight. To serve, place ice in each coupe glass and top slowly with 4 oz (120 ml) sparkling wine.
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Aperol Spritz Granita
Need a creative way to use your Aperol? This Aperol spritz granita is a must try and is delectably refreshing for summertime. Use as an aperitif, palate cleaner or a post meal refreshment. Pair alongside Italian-inspired appetizers like our Bruschetta with Zucchini, Asparagus, Ricotta and Lemon.Ingredients
Serves 6 to 8
1 cup (250 ml) water
½ cup (125 ml) granulated sugar
1 cup (250 ml) freshly squeezed orange juice
½ cup (125 ml) Aperol
¼ cup (60 ml) Prosecco
orange slices, for garnish
Instructions
- In a medium saucepan, combine water and sugar. Heat mixture over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and let cool to room temperature.
- Once cooled, stir in orange juice, Aperol and Prosecco. Pour mixture into a shallow baking dish and place in freezer.
- After 30 minutes, use a fork to scrape granita mixture from edges of dish towards center. Repeat this process every 30 minutes until mixture is fully frozen and flaky, 2 to 3 hours.
- To serve, spoon granita into small glasses, garnish with an orange slice and serve immediately.
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Cava Sangria with Blackberries & Peaches
Take sangria to the next level by making it with cava! This white sangria is delighted with blueberries, peaches, and sprigs of aromatic rosemary. Use fresh or frozen fruit for whichever is handy! Pre-make this and have it ready for a backyard barbecue or a picnic!Ingredients
Serves 6 to 8
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) water
1 sprig fresh rosemary, plus more for garnish
3 cups (750 ml) dry or semi-dry Cava
½ cup (125 ml) Cointreau
½ cup (125 ml) freshly squeezed orange juice
¼ cup (60 ml) freshly squeezed lemon juice
2 ripe peaches, each pitted, sliced into 6 to 8 pieces
1 cup (250 ml) fresh blackberries
club soda, to serve
Instructions
- In a small saucepan, combine sugar, water and rosemary sprig. Heat over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and let cool to room temperature.
- In a large pitcher, combine rosemary simple syrup (including the sprig), Cava, Cointreau, orange juice and lemon juice. Stir to combine. Add peaches and blackberries and stir to combine. Refrigerate for 30 minutes.
- To serve, pour sangria into glasses filled with ice. Top with a splash of club soda and garnish with rosemary sprigs. Serve immediately.
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Coastal Collins
Keep it local with the Coastal Collins which highlights the characteristics of the spirit. Complimented with a little sea salted honey cordial, and fresh ginger then finished with soda and a lemon twist. The overall profile will be both savoury and fresh, perfect for seaside sipping!Ingredients
Serves 1
2 coins fresh ginger (about 1-in/ 2.5 cm each), peeled and sliced
1½ oz (45 ml) Shelter Point Single Malt Whisky
½ oz (15 ml) Sea Salt Honey Syrup*
¾ oz (22 ml) lemon juice
2 oz (60 ml) soda water
1 lemon peel, for garnish
Instructions
- In a cocktail shaker, muddle fresh ginger, then combine whisky, Sea Salt Honey Syrup and lemon juice. Add cubed ice, shake gently then strain into a collins glass. Top with soda water before filling the glass with cubed ice. Garnish with a lemon peel expressed over surface of the cocktail.
- *To make Sea Salt Honey Syrup, in a small bowl, combine ⅓ cup (80 ml) boiled water, ⅔ cup (160 ml) honey and ½ tsp (2.5 ml) sea salt. Stir to mix then transfer to a sealed container and store in refrigerator for up to 2 weeks. Makes 1 cup (250 ml).
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Peach Tart
How could one say no to celebrating Canada Day in style with a cocktail like the Peach Tart! Highlighting Canadian whisky with a peachy twist. This sour-style cocktail is sure to delight whisky drinkers and sour connoisseurs alike!Ingredients
Serves 1
lemon wedge, for rimming glass
crumbled ginger cookie, for rimming glass
1 egg white
2 oz (60 ml) Crown Royal Peach Whisky
½ oz (15 ml) Rich Demerara Syrup*
¾ oz (22 ml) lemon juice
Instructions
- Moisten outer rim of a chilled cocktail coupe glass with a lemon wedge and rim glass with crumbled ginger cookie. In a cocktail shaker, combine egg white, whisky, Rich Demerara Syrup and lemon juice. Shake without ice to emulsify ingredients. Fill cocktail shaker with ice and shake vigorously, then fine strain into prepared cocktail coupe glass.
- * To make Rich Demerara Syrup, in a small saucepan, combine 1 cup (250 ml) demerara sugar with ½ cup (125 ml) water. Simmer and stir to dissolve. Do not boil. Transfer to a clean, sealed bottle and store in refrigerator for up to 4 weeks. Makes 6 oz (180 ml).
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Old Orchard
The Old Orchard is a take on an Old Fashioned, a classic spirit-forward cocktail. This variation uses apricot liqueur for a touch of sweetness and is accented by walnut bitters.Ingredients
Serves 1
2 oz (60 ml) Forty Creek Barrel Select Canadian Whisky
¾ oz (22 ml) Bols Apricot Brandy
2 dashes Walnut bitters
dried or fresh apricot, for garnish
Instructions
- In a mixing glass with cubed ice, combine whisky, brandy and bitters. Stir to chill then strain into a chilled old-fashioned glass over cubed ice. Garnish with dried or fresh apricot on a cocktail pick.
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In Bloom
Spirits in Bloom, the cover cocktail is spring in a glass.Ingredients
Serves 1
1½ oz (45 ml) Tanqueray London Dry Gin
¾ oz (22 ml) Bols Elderflower Liqueur
¾ oz (22 ml) lemon juice
2 slices cucumber
spring flowers, for garnish
Instructions
- In a cocktail shaker with cubed ice, add gin, elderflower liqueur, lemon juice and cucumber slices.
- Shake vigorously and fine strain over cubed ice in an old-fashioned glass.
- Garnish with spring flowers.
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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.
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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.
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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.