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.
Featuring
Gratitude (batch version)
Ingredients
Serves 10
40 to 50 mint leaves
10 oz (300 ml) Bacardí Superior White Rum
7½ oz (225 ml) organic, unsweetened cranberry juice
2½ oz (75 ml) simple syrup
5 oz (150 ml) water
2 x 750 ml bottles Villa Teresa Prosecco Rosé, to serve
fresh or frozen cranberries, for garnish
Instructions
- In a pitcher or bowl, muddle mint leaves, then add rum, cranberry juice, simple syrup and water. Stir thoroughly, then strain into a clean 750 ml bottle and chill before serving. To serve, measure 2½ oz (75 ml) into a flute glass, top with 3 oz (90 ml) Prosecco Rosé and garnish with cranberries.
Featuring
Margarita
Ingredients
Serves 1
coarse kosher salt, for garnish
1 lime wedge
1½ oz (45 ml) Patrón Silver Tequila
1 oz (30 ml) Cointreau
1 oz (30 ml) lime juice
lime wheel, for garnish
Instructions
- Sprinkle a handful of coarse salt on a plate. Moisten the outer rim of a Margarita glass with a lime wedge and dip into salt. In a cocktail shaker with cubed ice, combine tequila, Cointreau and lime juice. Shake vigorously and pour entire contents into prepared glass, then garnish with a lime wheel.
Featuring
Aperol Spritz
Ingredients
Serves 1
3 oz (90 ml) Riondo Prosecco
2 oz (60 ml) Aperol Aperitivo
1 oz (30 ml) soda water
orange slice, for garnish
Instructions
- In a large wine glass half filled with cubed ice, combine Prosecco, Aperol and soda water. Gently stir to combine and garnish with an orange slice.
Featuring
Roasted Peach & Campari Cocktail
Ingredients
Serves 4
2 medium ripe peaches, peeled, halved and pitted
1½ cups (375 ml) Campari
¼ cup (60 ml) sweet white vermouth
¼ cup (60 ml) freshly squeezed lime juice
2 tbsp (30 ml) freshly squeezed orange juice
1 tbsp (15 ml) syrup from Amarena cherries*
soda water and ice, to serve
4 Amarena cherries, for garnish*
Instructions
- Preheat oven to 375 F (190 C). Slice each peach half into 4 pieces, place on a parchment-lined baking sheet, pitted-sides up. Roast until lightly caramelized, about 25 minutes. Remove from oven and let cool.
- In a large glass container, combine Campari and roasted peaches. Cover and let peaches infuse into Campari for 4 to 6 hours at room temperature, or overnight in refrigerator. Strain through a fine mesh sieve into a jug, reserving peaches.
- To infused Campari, add vermouth, lime juice, orange juice and cherry syrup. Stir well to combine. Divide between 4 ice-filled cocktail glasses. Add a peach slice to each glass, top with soda water and garnish with an Amarena cherry. Serve immediately.
- *Available at specialty stores or online.
Featuring
Que Padre
Ingredients
Serves 1
1 oz (30 ml) cranberry-infused Don Julio Blanco Tequila*
¾ oz (22 ml) Aperol Aperitivo
¾ oz (22 ml) Martini Bianco Vermouth
2 dashes orange blossom water
grapefruit zest, for garnish
Instructions
- Combine all ingredients in a mixing glass, add ice, and stir until chilled and diluted. Strain into a rocks glass over fresh ice. Garnish with an expressed grapefruit zest.
- *Combine 1 cup (250 ml) Don Julio Blanco Tequila and a heaping 1/3 cup (about 75 ml) cranberries in a non-reactive container. Break up cranberries using a muddler or spoon. Cover and let sit at room temperature for 24 hours, then strain out cranberries. Store in refrigerator in a sealed container for up to 1 year.
Featuring
Meadowland Tonic
Ingredients
Serves 1
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
½ oz (15 ml) St-Germain Elderflower Liqueur
¼ oz (7 ml) cherry blossom tea syrup*
2½ oz (75 ml) craft tonic water, such as Fever Tree
rose water and lemon wheel, for garnish
thyme sprigs, for garnish
Instructions
- Combine vermouth, St-Germain and tea syrup in a wine glass, add ice and stir to combine. Add tonic and garnish with a spray or drop of rose water, a lemon wheel and thyme sprigs.
- *In a saucepan, heat 1 cup (250 ml) water almost to a boil and add 1 cherry blossom green tea bag. Keep over heat for 20 minutes, being sure not to let it come to a boil. Add 2 cups (500 ml) sugar and stir well to fully dissolve. Remove tea bag and transfer syrup to a sealed container. Syrup will keep, refrigerated, for up to 6 weeks.