Gratitude
Ingredients
Serves 1
1 oz (30 ml) Bacardí Superior White Rum
¾ oz (22 ml) organic, unsweetened cranberry juice
¼ oz (7ml) simple syrup *
5 mint leaves
3 oz (90ml) Villa Teresa Prosecco Rosé
fresh or frozen cranberries, for garnish
Instructions
- In a cocktail shaker with ice, combine, rum, cranberry juice, simple syrup and mint. Shake vigorously to chill and "muddle" the mint. Fine strain into a flute glass, top with Prosecco Rosé and garnish with cranberries
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
In the Late Afternoon
Ingredients
Serves 1
1¼ oz (37 ml) Tio Pepe Fino Sherry
½ oz (15 ml) Vecchia Romagna Brandy
¼ oz (7 ml) Pernod
1 oz (30 ml) Spiced Apricot Jam Syrup
1 oz (30 ml) lemon juice
½ oz (15 ml) simple syrup
4 dashes Bittered Sling Kensington Bitters or other aromatic bitters
lemon slice and star anise, for garnish
Instructions
- In a cocktail shaker with ice, combine all ingredients. Shake, then strain into a rocks glass over fresh ice. Garnish with lemon and star anise.
Featuring
South of the Boulevard
Ingredients
Serves 1
1 oz (30 ml) Los Siete Misterios Mezcal
½ oz (15 ml) Cinzano Rosso Vermouth
½ oz (15 ml) Montenegro Amaro
¼ oz (7 ml) Campari
4 dashes Ms. Better’s Pineapple Star Anise Bitters (optional)
orange twist, for garnish
Instructions
- In a mixing glass with ice, combine all ingredients. Stir and strain into a rocks glass over a large ice cube. Garnish with an orange twist.
Featuring
In the Shadows
Ingredients
Serves 1
½ oz (15 ml) Kahlúa Coffee Liqueur
1 oz (30 ml) The Kraken Black Roast Coffee Rum
crushed ice, to serve
1½ oz (45 ml) Forty Creek Nanaimo Bar Cream Liqueur
½ oz (15 ml) half-and-half cream
Instructions
- In the bottom of a Collins glass, combine Kahlúa and rum. Fill glass with crushed ice. In a cocktail shaker with cubed ice, combine Nanaimo Bar Cream Liqueur with cream and shake vigorously. Strain into glass over crushed ice and top with more crushed ice, if needed.
Featuring
Black Knight
Ingredients
Serves 1
5 blackberries, divided
1 oz (30 ml) Goslings Black Seal Rum
½ oz (15 ml) lime juice
½ oz (15 ml) simple syrup
3 oz (90 ml) Guinness Draught
Instructions
- In a cocktail shaker with cubed ice, combine 3 blackberries with rum, lime juice and simple syrup. Shake vigorously, then fine strain into a rocks glass and top with Guinness. Add fresh cubed ice and garnish with remaining blackberries.
Featuring
The Optimist
Ingredients
Serves 1
1 egg white
1½ oz (45 ml) Bombay Sapphire Gin
1 oz (30 ml) freshly squeezed orange juice
¾ oz (22 ml) freshly squeezed lemon juice
½ oz (15 ml) orgeat
ground cinnamon, for garnish
Instructions
- Place a coupe or stemmed cocktail glass in the freezer. In a cocktail shaker, combine egg white, gin, orange and lemon juices and orgeat. Shake “dry” (without ice) to emulsify ingredients, then add cubed ice and shake vigorously to chill. Fine strain into chilled glass and garnish with a light dusting of ground cinnamon.
Featuring
Old-Fashioned
Ingredients
Serves 1
¼ tsp (1 ml) sugar
2 dashes Angostura bitters
1 tsp (5 ml) water
2 oz (60 ml) Woodford Reserve Distiller’s Select Bourbon
2 strips orange zest (save 1 for garnish)
1 strip lemon zest
all-natural maraschino cherry, for garnish
Instructions
- Place an old-fashioned glass in the freezer. In a mixing glass, combine sugar, bitters and water, and stir to dissolve. Add bourbon, then express oils of 1 orange zest and 1 lemon zest into the mixing glass. Add cubed ice and stir until well chilled and diluted. Strain over new ice into chilled glass and garnish with orange zest and a cherry.
Featuring
Cosmopolitan
Ingredients
Serves 1
1½ oz (45 ml) Absolut Citron Vodka
1 oz (30 ml) cranberry juice
½ oz (15 ml) Cointreau
¼ oz (7 ml) lime juice
1 strip of orange zest, for garnish
Instructions
- Place a martini glass in the freezer. In a cocktail shaker, combine vodka, cranberry juice, Cointreau and lime juice with cubed ice. Shake vigorously and strain into chilled glass. Garnish with orange zest after expressing its oils over the surface of the drink.
Featuring
Fall Blessings
Ingredients
Serves 1
½ tsp (2.5 ml) brown sugar
¼ oz (7 ml) water
1 large strip lemon zest
2 dashes Angostura bitters
2 oz (60 ml) Père Magloire Fine VS Calvados
julienned apple, for garnish
Instructions
- In a mixing glass, combine brown sugar, water, lemon zest and bitters and stir to dissolve.
- Add Calvados and let sit for 2 minutes to extract lemon oil from zest.
- Add cubed ice and stir until well chilled and diluted.
- Strain over new cubed ice in a chilled old-fashioned glass and garnish with apple.
Featuring
Thankfulness (batch version)
Ingredients
Serves 7
14 sage leaves, plus extra for garnish
7 oz (210 ml) Tanqueray No. 10 Gin
7 oz (210 ml) honey syrup
5¼ oz (160 ml) lemon juice
5¼ oz (160 ml) water
1 x 750 ml bottle Chateau St. Jean Chardonnay, to serve
pear slices, for garnish
Instructions
- In a pitcher or bowl, muddle sage leaves then add gin, honey syrup, lemon juice and water. Stir thoroughly, then strain into a clean 750 ml bottle and chill before serving. To serve, measure 3½ oz (105 ml) into a large wine glass over cubed ice and top with 3 oz (90 ml) Chardonnay. Stir gently and garnish with pear and sage.