Watermelon Margarita
Ingredients
Serves 2
sea salt (optional)
¼ small seedless watermelon, rind removed, cubed
3 oz (90 ml) Espolòn Blanco Tequila
1 oz (30 ml) fresh lime juice (about 1 lime)
¼ oz (7 ml) simple syrup* (optional)
3 to 4 ice cubes
watermelon wedges, for garnish
Instructions
- If desired, rim 2 glasses with salt: sprinkle a handful of sea salt on a small plate. Moisten rims of glasses and dip into salt. In a high-speed blender, blend watermelon until smooth. You should have about 1¼ cups (310 ml) purée. In a cocktail shaker, combine purée with remaining ingredients and shake to combine. Strain into prepared glasses and garnish with watermelon wedges.
Featuring
Whipped Dalgona Coffee
Ingredients
Serves 2
2 tbsp (30 ml) instant coffee granules
2 tbsp (30 ml) sugar or granulated sweetener
2 tbsp (30 ml) boiling water
2 oz (60 ml) Jameson Cold Brew Whiskey & Coffee
dairy or non-dairy milk of choice, to serve
honeycomb candy bar, broken, for garnish (optional)
Instructions
- In a deep mixing bowl, combine instant coffee and sugar. Pour in boiling water and stir to mix. Using an electric mixer, blend on lowest setting to avoid splatters, then gradually increase speed until coffee starts to foam. Continue mixing until soft peaks form, about 2 to 3 minutes. To serve, add 1 oz (30 ml) Jameson Cold Brew each to 2 tall glasses, top with desired amount of cold milk, then dollop each with whipped coffee mixture and, if using, garnish with a piece of candy bar.
Featuring
Manhattan
Ingredients
Serves 1
2 oz (60 ml) Canadian Club Chairman’s Select 100% Rye Whisky
1 oz (30 ml) Cinzano Rosso Vermouth
2 dashes Angostura bitters
coin-sized round of orange zest
all-natural maraschino cherry, for garnish
Instructions
- Place a Martini or stemmed cocktail glass in the freezer. In a mixing glass, combine rye, vermouth and bitters with cubed ice. Stir until well chilled and strain into chilled glass. Express oils of orange zest over surface and discard, then garnish with a cherry.
Featuring
Chambord Punch
Ingredients
Serves 6
½ cup (125 ml) Chambord Black Raspberry Liqueur
1 bottle (750 ml) dry or semi-dry sparkling wine, well chilled
1 cup (250 ml) fresh raspberries
Instructions
- Pour Chambord into a large pitcher and slowly add sparkling wine. Add raspberries and give punch a quick stir. Divide between 6 flute glasses and serve immediately.
Featuring
Rosemary Salty Dog
Ingredients
Serves 1
kosher salt, for garnish
1½ oz (45 ml) Sipsmith London Dry Gin*
3 oz (90 ml) fresh pink grapefruit juice
2 sprigs rosemary (save 1 for garnish)
grapefruit wheel, for garnish
Instructions
- Sprinkle a handful of kosher salt on a small plate. Moisten half the outer rim of a rocks glass and dip into salt. In a cocktail shaker with cubed ice, combine gin, grapefruit juice and 1 sprig rosemary. Shake vigorously to chill and infuse flavours, then fine strain into prepared glass over new cubed ice. Garnish with 1 sprig rosemary and a grapefruit wheel.
- * Can substitute vodka, if desired.
Featuring
Whisky Thyme
Ingredients
Serves 1
1½ oz (45 ml) Maker’s Mark Bourbon
1 oz (30 ml) lemon juice
¾ oz (22 ml) simple syrup*
2 dashes Angostura bitters
5 sprigs thyme (save 2 for garnish)
3 oz (90 ml) soda water
lemon wheel, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine bourbon, lemon juice, simple syrup, bitters and 3 sprigs thyme. Shake vigorously and fine strain into a Collins glass. Add soda, then add cubed ice to fill glass. Garnish with 2 sprigs thyme and a lemon wheel.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Picador Primavera
Ingredients
Serves 1
1½ oz (45 ml) El Jimador Blanco Tequila or Espolon Blanco Tequila
¾ oz (22 ml) lime juice
¾ oz (22 ml) simple syrup*
4 cucumber ribbons (save 2 for garnish)**
3 sprigs cilantro (save 1 for garnish)
3 jalapeño slices (save 1 for garnish)
Instructions
- In a cocktail shaker with cubed ice, combine tequila, lime juice, simple syrup, 2 cucumber ribbons, 2 sprigs cilantro and 2 jalapeño slices. Shake vigorously and fine strain into a rocks glass over new cubed ice. Garnish with 2 cucumber ribbons, 1 sprig cilantro and 1 jalapeño slice.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** Use a vegetable peeler to peel down the length of a cucumber. Mini cucumbers are handy, but larger ones work too.
Featuring
Very Special Edition
Ingredients
Serves 1
1¼ oz (37 ml) Hennessy Very Special Cognac
¾ oz (22 ml) Aperol Aperitivo
¼ oz (7 ml) St-Germain Elderflower Liqueur
1 tsp (5 ml) citric acid syrup*
2 dashes lemon bitters
1 oz (30 ml) Segura Viudas Reserva Cava Brut, to top
grapefruit twist, for garnish
Instructions
- Combine all ingredients except Cava and grapefruit twist in a mixing glass with ice and stir. Strain into a chilled rocks glass over a large ice cube. Top with Cava and garnish with a grapefruit twist.
- * Combine ½ cup (125 ml) water and ½ cup (125 ml) white sugar and heat gently until dissolved. Add ½ tsp (2.5 ml) citric acid powder (available online or at specialty stores) and allow to cool.
Featuring
Spring Break
Ingredients
Serves 1
1½ oz (45 ml) BacardÍ Superior Rum
½ oz (15 ml) Montenegro Amaro
1 tsp (5 ml) Wray & Nephew White Overproof Rum (optional)
¾ oz (22 ml) simple syrup*
¾ oz (22 ml) lime juice
2 tsp (10 ml) pineapple juice
tiny pinch of salt
Instructions
- Combine all ingredients in a cocktail shaker with ice and shake hard for 10 seconds. Strain into a large coupe or stemmed cocktail glass.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Reginald
Ingredients
Serves 1
1 oz (30 ml) Lot No. 40 Canadian Rye Whisky
¾ oz (22 ml) Taylor Fladgate Fine White Port
½ oz (15 ml) Alvear Medium Dry Sherry
1 tsp (5 ml) demerara syrup*
2 dashes orange bitters
lemon twist, for garnish
Instructions
- Combine all ingredients in a mixing glass with ice and stir. Strain into a chilled small coupe or stemmed cocktail glass and garnish with a lemon twist.
- * 1:1 ratio of demerara (brown) sugar dissolved in boiling water. Allow to cool before using.