Violet Dream
Ingredients
Serves Serves 1
1 oz (30 ml) Empress 1908 Gin
½ oz (15 ml) Rhubarb Juice*
½ oz (15 ml) Rosemary Syrup**
¼ oz (7 ml) St-Germain Elderflower Liqueur
4 oz (120 ml) Fitzpatrick Fitz Brut
rosemary sprig, for garnish
Instructions
- In a steel cocktail shaker, combine gin, Rhubarb Juice, Rosemary Syrup and St-Germain. Add ice, cover and shake until outside of shaker becomes frosty, about 15 seconds. Double strain into a flute or Champagne glass. Slowly top with sparkling wine. Using a lighter or culinary torch, carefully burn edges of rosemary leaves and add sprig to glass.
- * If possible, Thiago recommends buying fresh rhubarb and juicing it at home. Or, chop up a 6-in (15 cm) stalk of rhubarb and place in a blender. Add water to cover and blend until smooth, then fine strain the liquid and discard the pulp.
- ** To make Rosemary Syrup, chop 2 sprigs rosemary and add to a small saucepan with 2 cups (500 ml) water. Bring to a boil and keep boiling for about 30 minutes. Remove from heat, then add 12 oz (340 g) sugar and stir until dissolved. Let cool, then strain out and discard rosemary. Makes about 2 cups (500 ml). Will keep for up to 2 weeks in an airtight container in refrigerator.
Featuring
Pink Kiss
Ingredients
Serves 1
1½ oz (45 ml) Bombay Bramble Gin
1½ oz (45 ml) fresh pineapple juice
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
dried pineapple slice**, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine all ingredients. Shake vigorously, then fine strain into a chilled coupe glass. Garnish with a dried pineapple slice. * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using. ** Store-bought, or use recipe method in footnote of Resourceful Afternoon Punch recipe.
Featuring
Pink Berry Collins
Ingredients
Serves 1
2 oz (60 ml) New Amsterdam Pink Whitney Vodka
½ oz (15 ml) fresh lemon juice
¼ oz (7 ml) grenadine
4 oz (120 ml) soda water
Fresh strawberries and raspberries, for garnish
Instructions
- In a Collins glass without ice, combine vodka, lemon juice and grenadine. Add soda water, then fill glass with cubed ice. Garnish with strawberries and raspberries.
Featuring
Sustainable Strawberry Daiquiri
Ingredients
Serves Serves 1
2 oz (60 ml) Bacardí White Rum
1 oz (30 ml) Strawberry Syrup*
¾ oz (22 ml) lime juice
dried strawberry, for garnish**
Instructions
- In a cocktail shaker with cubed ice, combine all ingredients. Shake well and fine strain into a chilled coupe glass. Garnish with a dried strawberry.
- *To make Strawberry Syrup, consider using local, seasonal or imperfect, overripe or end-of-season fruit. (Can also substitute same amount of blackberries or raspberries for a twist.) In a saucepan over medium-low heat, combine 1 lb (454 g) washed, hulled and sliced strawberries with 1 cup (250 ml) granulated sugar, 1 cup (250 ml) water and 1 tsp (5 ml) citric acid. Gently stir, then cover with a lid and cook for about 10 minutes, stirring occasionally. Once sugar has dissolved, remove from heat, cover and let cool to room temperature. Fine strain to remove solids, reserving fruit pulp (can be used or eaten as a jam). Do not press fruit while straining, or syrup will be cloudy. Transfer syrup to a bottle, seal and refrigerate until ready to use, or up to 2 weeks. Makes about 2 cups (500 ml).
- **Thinly slice strawberries and place in a dehydrator at 135 F (57 C) for 6 hours, or set oven to lowest temperature and dry on parchment-lined baking sheets for 4 hours, rotating halfway through.
Featuring
Banana Daiquiri
Ingredients
Serves 1
2 oz (60 ml) El Dorado 12-Year-Old Finest Demerara Rum
¾ oz (22 ml) Bols Banana Liqueur
¾ oz (22 ml) lime juice
¼ oz (7 ml) Demerara Syrup*
banana slice, for garnish
Instructions
- In a cocktail shaker** filled with cubed ice, combine all ingredients. Shake vigorously to chill and combine, then fine strain into a chilled coupe glass. Garnish with a banana slice.
- *1:1 ratio of demerara sugar dissolved in boiling water. Allow to cool before using. **Combine ingredients with ice in a blender to make a slushie version.
Featuring
Jungle Bird
Ingredients
Serves 1
1½ oz (45 ml) Old Sam Demerara Rum
¾ oz (22 ml) Campari
1½ oz (45 ml) fresh pineapple juice
½ oz (15 ml) lime juice
½ oz (15 ml) Demerara Syrup*
pineapple wedge and fronds, for garnish
Instructions
- In a cocktail shaker filled with cubed ice, combine all ingredients. Shake vigorously to chill and combine, then strain over new ice into a rocks glass. Garnish with a pineapple wedge and fronds.
- To make demerara syrup, it is a 1:1 ratio of demerara sugar dissolved in boiling water. Allow to cool before using.
Featuring
Falernum Syrup
Ingredients
Serves 2 1/4 Cups
1½ cups (375 ml) water
40 whole cloves
zest from 2 limes
1 oz (30 g) chopped ginger
1 cinnamon stick, broken into pieces
1½ cups (375 ml) sugar
Instructions
- Add all ingredients except sugar to a blender and pulse to chop. Transfer to a saucepan and heat to around 140 F (60 C). Add sugar and stir to dissolve. Remove from heat and let cool. Strain through a fine mesh sieve, then bottle and store in refrigerator for up to 2 weeks. Use in a Stormy Swizzle (recipe on bcliquorstores.com) or any other cocktail that calls for Falernum Syrup.
Featuring
Stormy Swizzle
Ingredients
Serves 1
2 oz (60 ml) Goslings Black Seal Rum
1 oz (30 ml) fresh pineapple juice
1 oz (30 ml) freshly squeezed orange juice
1 oz (30 ml) freshly squeezed lime juice
¾ oz (22 ml) Falernum Syrup*
¼ oz (7 ml) grenadine
2 dashes Angostura bitters
mint and orange slice, for garnish
Instructions
- In a Collins glass, combine all ingredients, then fill with crushed ice. Using a Caribbean wooden swizzle stick or handheld milk frother, “swizzle” drink until frothing. Garnish with mint and an orange slice.
Featuring
Plimpton Cocktail
Ingredients
Serves 1
2 oz (60 ml) Bacardí 10-Year-Old Rum
¾ oz (22 ml) Averna Amaro
2 tsp (10 ml) Montenegro Amaro
2 dashes Scrappy’s Orleans Bitters
Instructions
- In a mixing glass over ice, combine all ingredients. Stir with a bar spoon until well chilled and diluted. Strain into a stemmed cocktail glass and enjoy.
Featuring
Whisky Flip
Ingredients
Serves 1
1 whole egg
2 oz (60 ml) Aberfeldy 12-Year-Old Single Malt Scotch Whisky
1 oz (30 ml) coconut cream
½ oz (15 ml) coconut milk
½ oz (15 ml) simple syrup
1 tbsp (15 ml) strawberry jam
ground cinnamon, for garnish
Instructions
- In a cocktail shaker over ice, add egg yolk and white and remaining ingredients. Shake until chilled and well combined. Fine strain into a stemmed cocktail glass and garnish with ground cinnamon.