GINGER OLD-FASHIONED
Spiced cocktails are truly having a moment this winter. It’s the ideal time to refresh seasonal flavours and festive favourites with a spike of heat from various dried, fresh and preserved ingredients, many of which might already be in your pantry!Ingredients
Serves 1
1-in (2.5 cm) piece fresh ginger root, peeled and sliced into ¼-in (0.5 cm) coins
1 tsp (5 ml) maple syrup
2 oz (30 ml) Angel’s Envy Bourbon
2 to 3 dashes ginger bitters
candied ginger or ginger candy (such as Gin-Gins or Chimes), for garnish
Instructions
- In the bottom of a cocktail shaker, use a muddler to crush fresh ginger until its fibers break down and it releases fresh juice. Add syrup, bourbon and bitters, then fill shaker with ice. Shake vigorously until thoroughly mixed and chilled, up to 30 seconds. Taste and, if desired, add more ginger bitters, shaking to incorporate. Strain through a fine cocktail sieve into an old-fashioned glass over a large cube of ice. Garnish with a piece of candied ginger or ginger candy.
Featuring
BLOOD ORANGE SPICY DAIQUIRI
Spiced cocktails are truly having a moment this winter. It’s the ideal time to refresh seasonal flavours and festive favourites with a spike of heat from various dried, fresh and preserved ingredients, many of which might already be in your pantry!Ingredients
Serves 1
1½ oz (45 ml) Havana Club 3-Year-Old Rum
1½ oz (45 ml) freshly squeezed blood orange juice
½ oz (15 ml) freshly squeezed lime juice
½ oz (15 ml) simple syrup*
2 to 3 dashes Angostura bitters
2 to 3 dashes hot sauce (such as Tabasco)
orange zest or a fresh or dried red chili pepper, for garnish
Instructions
- In a cocktail shaker filled with ice, add rum, citrus juices, syrup, bitters and hot sauce. Shake vigorously for 30 seconds, or until thoroughly chilled. Add additional bitters or hot sauce, to taste, then shake to combine. Strain through a fine cocktail sieve into a wine or cocktail glass, then top with cubed ice. Garnish and serve.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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SPICE & EVERYTHING NICE
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) Woodford Reserve Bourbon
½ oz (15 ml) simple syrup*
1 barspoon (5 ml) cherry brine (liquid from cocktail cherries)
5 dashes Agnostura bitters
2 strips orange peel, pith removed, save 1 for garnish
2 oz (60 ml) Segura Viudas Cava Brut
cherry and orange peel, for garnish
Instructions
- In a mixing glass with cubed ice, express oils from 1 orange peel, then combine bourbon, simple syrup, cherry brine and aromatic bitters. Stir to chill and dilute. Strain into a flute and top with sparkling wine. Garnish with a cherry and orange peel.
- * 1:1 ration of sugar dissolved in boiling water. Allow to cool before using.
Featuring
CITRUS & CRANBERRY 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
1 oz (30 ml) Tanqueray Flor de Sevilla Gin
1 oz (30 ml) cranberry juice
½ oz (15 ml) simple syrup*
½ oz (15 ml) lemon juice
3 oz (90 ml) Segura Viudas - Cava Brut Reserva
fresh cranberries and orange peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, cranberry juice, simple syrup and lemon juice. Stir to chill and dilute. Strain into a flute and top with sparkling wine. Garnish with fresh cranberries and an orange peel.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
BEER & CHEESE FONDUE SERVED WITH MUSTARD PRETZEL BITES
The perfect après treat: beer and cheese fondue with pretzel bites. The pretzel bites recipe can be found on our recipes page.Ingredients
Serves Serves 4 to 6
½ lb (250 g) Brussels sprouts, halved
2 tbsp (30 ml) extra-virgin olive oil
salt and pepper, to taste
1 garlic clove, minced
1 cup (250 ml) pilsner beer
½ lb (250 g) Gruyère cheese, grated
½ lb (250 g) raclette cheese, grated
¼ lb (125 g) fontina cheese, grated
¼ lb (125 g) smoked Gouda cheese, grated
1½ tbsp (22 ml) cornstarch
1 tbsp (15 ml) whipping cream
4 chives, thinly sliced
Mustard Pretzel Bites, make ahead, recipe follows, to serve
1 large garlic sausage, sliced 1-in (2.5 cm) thick, to serve
2 radicchios, cut into 8 pieces, to serve
1 apple, cored and sliced, to serve
6 radishes, halved, to serve
1 small jar cornichons, to serve
16 cherry tomatoes, to serve
3 endives, quartered, to serve
Instructions
- Preheat oven to 375 F (190 C). Toss Brussels sprouts with olive oil and season to taste with salt and pepper. Transfer to a baking sheet and roast until golden brown and cooked through, about 20 to 25 minutes. Set aside.
- In a medium, heavy-bottomed saucepan, bring garlic and beer to a simmer over medium heat. In a bowl, toss grated cheeses with cornstarch. Once beer starts to simmer, reduce heat to low and add in a handful of cheese at time, stirring well after each addition and only adding more once cheese has melted. When all cheese has been incorporated, add cream and mix well. Transfer to a pre-warmed fondue bowl, garnish with chives, and serve with Mustard Pretzel Bites and remaining ingredients.
Featuring
HONEY HEATHER
Discover the diversity of liqueurs with cocktails.Ingredients
Serves
1½ oz (45 ml) Drambuie
1 oz (30 ml) lemon juice
3 oz (90 ml) grapefruit soda
2 sprigs mint, plus extra for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Drambuie, lemon juice and 1 mint sprig. Shake vigorously and fine strain into a Collins glass. Top with grapefruit soda and fill glass with ice cubes. Garnish with a mint sprig.
Featuring
THE NUTCRACKER
Discover the diversity of liqueurs with cocktails.Ingredients
Serves
1 oz (30 ml) Frangelico
½ oz (15 ml) Baileys Original Irish Cream
4 oz (120 ml) hot chocolate
whipped cream, chocolate shavings and a cherry for garnish
Instructions
- Prepare your favourite hot chocolate recipe then pour into a heated coffee glass and combine with Frangelico. Top with whipped cream then drizzle Baileys over surface, sprinkle chocolate shavings and top with a cherry.
Featuring
CHAMBORD BRAMBLE
Discover the diversity of liqueurs with cocktails.Ingredients
Serves
2 oz (60 ml) Chambord Liqueur
1 oz (30 ml) lemon juice
½ oz (15 ml) orgeat (almond syrup)
2 oz (60 ml) soda water
fresh berries, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Chambord, lemon juice and orgeat. Shake vigorously and fine strain into a rocks glass. Fill glass with ice cubes then top with soda water. Garnish with fresh berries.
Featuring
CHARTREUSE SOUR
Discover the diversity of liqueurs with cocktails.Ingredients
Serves 1
1 oz (30 ml) Chartreuse Green
2 oz (60 ml) freshly squeezed orange juice
¾ oz (22 ml) lime juice
½ oz (15 ml) simple syrup*
1 egg white 2 drops orange flower water
lime wheel, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Chartreuse Green, orange juice, lime juice, simple syrup, egg white and orange flower water. Shake vigorously and fine strain into a chilled cocktail glass. Garnish with a lime wheel.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
GINGER BEE
This cocktail recipe can be prepared as a warm, soothing drink or served refreshingly cold—whichever suits your mood. It features Tanqueray No. Ten Batch Distilled Gin.Ingredients
Serves 1
1½ oz (45 ml) Tanqueray No. Ten Gin
¾ oz (22 ml) Honey Ginger Syrup*
½ oz (15 ml) lemon juice
2½ oz (75 ml) water (if serving hot)
candied ginger, for garnish
Instructions
- To serve cold, in a cocktail shaker, combine gin, Honey Ginger Syrup and lemon juice. Add ice, shake vigorously, then fine strain into a chilled cocktail coupe.
- To serve hot, combine gin, Honey Ginger Syrup, lemon juice and water in a heatproof mug or glass and microwave for 1 minute on high. Garnish both with candied ginger.
- * To make Honey Ginger Syrup, in a small saucepan, combine ½ cup (125 ml) water, ¾ cup (175 ml) honey and 1 tbsp (15 ml) peeled and grated ginger. Simmer until hot, remove from heat to cool. Strain and transfer to a sealed container and refrigerate for up to 2 weeks.