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.
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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.
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THE PINK DRINK
Ingredients
Serves 1
1½ oz (45 ml) Havana Club 3-Year-Old Añejo Rum
1½ oz (45 ml) pink grapefruit juice
¾ oz (22 ml) Lavender Syrup*
¾ oz (22 ml) fresh lemon juice
2 oz (60 ml) soda water
fresh fig half, for garnish
grapefruit zest, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine rum, pink grapefruit juice, Lavender Syrup and lemon juice. Shake vigorously and fine strain into Collins glass then top with soda water. Fill glass with cubed ice. Garnish with fresh fig and/or grapefruit zest ribbon.
- * For Lavender Syrup, in a saucepan, dissolve 1 cup (125 ml) of sugar in 1 cup (125 ml) boiling water, then add 2 tbsp (30 ml) lavender flowers (fresh or dry) to syrup, cover and steep for 10 minutes. Fine strain Lavender Syrup and allow to cool before using. Store in refrigerator for up to 1 week. Makes 1½ cups (375 ml).
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ORANGE YA GLAD
Ingredients
Serves 1
1½ oz (45 ml) Cîroc Vodka
2 oz (60 ml) fresh orange juice
¾ oz (22 ml) Cinnamon Syrup*
¾ oz (22 ml) fresh lemon juice
5 slices frozen peach
3 drops orange blossom water
orange zest, for garnish
Instructions
- In a blender, combine all ingredients and blend until smooth. Garnish with orange zest.
- * For Cinnamon Syrup, in a small saucepan, combine 1 cinnamon stick with 2 cups (500 ml) water, boil until volume is reduced to 1 cup (250 ml). Remove cinnamon stick, add 1 cup (250 ml) sugar and simmer to dissolve. Transfer to a clean bottle, allow to cool, seal and refrigerate for up to 1 week. Makes 1½ cups (375 ml).
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IT’S ABOUT LIME
Ingredients
Serves 1
½ large lime, cut into 4 wedges
2 tsp (10 ml) superfine (caster/berry) suga
1½ oz (45 ml) Tanqueray Rangpur Gin
3 wheels cucumber
2 sprigs cilantro
cucumber ribbon, for garnish
Instructions
- In a cocktail shaker, muddle lime wedges with sugar then combine with gin, cucumber wheels and cilantro. Add cubed ice, shake vigorously then fine strain into a chilled coupe glass. Garnish with cucumber ribbon.
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RAINBOW WARRIOR
Ingredients
Serves 1
½ oz (15 ml) grenadine
crushed ice
ice cubes
1½ oz (45 ml) Pride-supported vodka (e.g. Crystal Head or Absolut)
2 oz (60 ml) pineapple juice
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Bols Blue Curaçao*
½ oz (15 ml) water
pineapple and other fruit, for garnish
Instructions
- Pour grenadine into bottom of a tall goblet and fill ⅔ full with crushed ice. In a cocktail shaker, combine ice cubes, vodka, pineapple and lemon juice. Shake vigorously and strain into glass. Fill glass completely with crushed ice. In an empty shaker tin, combine blue curaçao with water and slowly pour over crushed ice to create final layer. Garnish with pineapple and assorted fresh fruit, as desired.
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Peach Tea Punch
Ingredients
Serves 16 (3L)
8 peach tea bags
50 oz (1.5 L) boiled water
16 sprigs fresh mint (plus more for garnish)
25 oz (750 ml) Forty Creek Barrel Select Canadian Whisky
12½ oz (375 ml) fresh lemon juice
12½ oz (375 ml) Simple Syrup*
Instructions
- Steep 8 peach tea bags with mint leaves (stems removed) in 50 oz (1.5 L) boiled water for 5 minutes. Remove tea bags and let tea cool. In a large pitcher, combine whisky (if using), prepared peach-mint tea, lemon juice and Simple Syrup. Stir to combine and top with ice cubes. To serve, pour 6 oz (180 ml)** prepared cocktail over cubed ice in a collins glass and garnish with mint and lemon wheels.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** If starting with a non-alcoholic mix, measure 41/2 oz (135 ml) into a glass, add 11/2 oz (45 ml) of whisky then fill glass with ice.
Featuring
Sunshine Punch
Ingredients
Serves 16 (2.7L)
25 oz (750 ml) G&W Distilling Tempo Renovo Dry Gin
32 oz (1 L) pineapple juice
12½ oz (375 ml) Allspice Syrup*
12½ oz (375 ml) fresh lime juice
soda water, to serve
fresh pineapple and/or pineapple fronds, for garnish
lime wheels, for garnish
Instructions
- In a large dispenser or bowl, combine gin (if using), pineapple juice, Allspice Syrup and lime juice, then stir to mix. If using a dispenser, add ice and stir to chill. If using a bowl, transfer to clean resealable bottles, seal and chill. To serve, in an old-fashioned double glass, combine 4.5 oz (135 ml)** of pre-mixed cocktail with 2 oz (60 ml) of soda water. Add cubed ice to glass, then garnish with pineapple and lime wheels, as desired.
- * To make Allspice Syrup, in a small saucepan, combine 2 cups (500 ml) of water with 2 tbsp (30 ml) lightly crushed whole allspice. Boil until liquid is reduced to 1 cup (250 ml). Fine strain allspice water, then transfer back to saucepan and combine with 1 cup (250 ml) sugar and simmer to dissolve. Transfer to a clean container. Once cooled, seal and store in refrigerator for up to 1 week.
- ** If starting with a non-alcoholic mix, measure 31/2 oz (105 ml) into a Collins glass and add 11/2 oz (45 ml) of gin, top with 2 oz (60 ml) soda then fill glass with ice.