MatchaTini
The MatchaTini is the newest trend in martinis. An alternative to the popular espresso martini, the MatchaTini is similarly balanced with bold matcha, sweet notes of vanilla and a silky-smooth mouthfeel. A perfect option for those who don’t drink coffee and a fun sip for those who do! Use Absolut Vanilia Vodka and Licor 43 Liqueur to create this martini cocktail.Ingredients
Serves 1
1½ oz (45 ml) Absolut Vanilia Vodka
½ oz (15 ml) Licor 43 Liqueur
¾ oz (22 ml) Strawberry Syrup*
¼ oz (7.5 ml) fresh lemon juice
½ oz (15 ml) egg whites
1 oz (30 ml) matcha tea**
4 drops green strawberry bitters (optional)
½ tsp (5 ml) matcha tea powder, for garnish
Martini
Instructions
- In a cocktail shaker, combine vodka, Licor 43, Strawberry Syrup, lemon juice, egg whites, matcha tea and bitters (if using). Fill with ice and shake for 10 seconds. Fine strain into a coupe glass. To garnish, place a dry fine-mesh strainer over glass, add matcha tea powder and scrape to push fine matcha dust onto surface of martini drink.
- * To make Strawberry Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add quartered strawberries in same volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine-mesh strainer and let cool in refrigerator before using.
- **To make matcha tea, place 2 tsp (10 ml) matcha powder in a fine-mesh strainer and scrape it through into a bowl. Add ½ cup (125 ml) 180 F (82 C) water and whisk back and forth with matcha whisk for 1 minute, then in a circular motion for 1 minute. Let cool for 2 to 3 minutes before using.
Featuring
Tuscan Sour
Taking inspiration from Italy, this sour uses amaro and Chianti for an elevated spin on a New York sour. Built around high-quality Canadian rye whisky and featuring a red wine float and Angostura bitter hearts to garnish, this one is full of flavour. We recommend using Lot No. 40 100% Rye Canadian Whisky, Amaro Montenegro and Cecchi Chianti to craft this cocktail.Ingredients
Serves 1
2 oz (60 ml) Lot No. 40 Rye Canadian Whisky
½ oz (15 ml) Amaro Montenegro
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
½ oz (15 ml) egg whites
½ oz (15 ml) Cecchi Chianti
6 to 8 drops Angostura bitters
Instructions
- In a cocktail shaker, combine whisky, amaro, lemon juice, Simple Syrup and egg whites. Fill with ice and shake for 10 seconds. Fine strain into an old-fashioned glass over fresh ice. For red wine float, slowly and carefully pour wine over back of a bar spoon to layer it nicely into drink. Add bitters with a dropper, cut through them with a toothpick to create hearts and serve. * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Pink Lady
This whisky sour is bright and delicious, with perfectly balanced sweetness, citrus and bold flavours from the spirit and liqueur. Shaken with fresh Pink Lady apple and egg whites, it’s an elegant, smooth sip. Create this cocktail with Crown Royal Apple Canadian Whisky and Campari.Ingredients
Serves 1
1½ oz (45 ml) Crown Royal Apple Canadian Whisky
½ oz (15 ml) Campari
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) egg whites
½ oz (15 ml) Simple Syrup*
2 medium slices Pink Lady apple, diced
3 to 5 thin slices Pink Lady apple, fanned out on a skewer for garnish
Instructions
- In a cocktail shaker, combine apple whisky, Campari, lemon juice, egg whites, Simple Syrup and diced apple slices. Fill with ice and shake for 10 seconds. Fine strain into a coupe glass, sit the apple fan skewer on top and serve. * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Strawberry Margarita
Licor 43 and fresh strawberry syrup give this margarita a beautiful, round flavour profile. The Tajín rim adds a zesty kick and ties the whole drink together. For best results, make this cocktail with Espolòn Tequila Blanco, Aperol Aperitivo and Licor 43 Liqueur.Ingredients
Serves 1
1 lime wedge, for rim
Tajín seasoning, for rim
1 oz (30 ml) Espolòn Blanco Tequila
½ oz (15 ml) Aperol Aperitivo
½ oz (15 ml) Licor 43 Liqueur
¾ oz (22 ml) fresh lime juice
¾ oz (22 ml) Strawberry Syrup*
½ oz (15 ml) egg whites
4 drops green strawberry bitters (optional)
1 dehydrated lime wheel
Instructions
- With lime wedge, moisten half the rim of an old-fashioned glass. Shake off excess juice, then roll moistened rim in Tajín and set glass aside. In a cocktail shaker, combine tequila, Aperol, Licor 43, lime juice, Strawberry Syrup, egg whites and bitters (if using). Fill with ice and shake for 10 seconds. Fine strain into prepared glass over fresh ice. Add lime wheel on top and serve. * To make Strawberry Syrup, in a saucepan over high heat, bring a 1:1 ratio of granulated sugar and water to a boil. Add quartered strawberries in same volume as sugar, reduce heat to medium-low and simmer for 10 minutes. Remove from heat, strain through a fine mesh strainer and let cool in refrigerator before using.
Featuring
The Regal Nog
Pulling inspiration from a London fog, this eggnog is lighter than the traditional, with a touch of floral from the Earl Grey and gin. For best results, use Empress 1908 Cocktail Gin.Ingredients
Serves 1
4 oz (120 ml) Earl Grey Dairy Blend*
1½ oz (45 ml) Empress 1908 Cocktail Gin
1 oz (30 ml) Honey Syrup**
1 egg
dried edible rose petals
for garnish biscotti, to serve
Instructions
- In a cocktail shaker, combine Earl Grey Dairy Blend, gin, Honey Syrup and egg. Shake without ice to break up egg, then add ice and shake for 7 to 10 seconds. Pour into a teacup, garnish with dried rose petals and serve with biscotti.
- *To make Earl Grey Dairy Blend, in a saucepan, warm ¼ cup (60 ml) milk, 3 tbsp (45 ml) whipping cream and 2 Earl Grey tea bags. Remove from heat and allow tea to steep for 1 to 2 minutes, or until desired strength.
- ** 2:1 ratio of honey and hot water. Stir until combined and cool before using. Store in refrigerator for up to 3 weeks.
Featuring
Oat So Festive
Giving Canadian whisky and maple syrup a Caribbean touch, this dairy-free, nut-free, plant-based nog is sure to be a hit at any holiday party. This cocktail can be made with Forty Creek Barrel Select Niagara Whisky and González Byass Nutty Solera Medium Sherry.Ingredients
Serves 8
12 oz (375 ml) Forty Creek Barrel Select Niagara Whisky
4 oz (120 ml) González Byass Nutty Solera Medium Sherry
24 oz (720 ml) Oat So Festive Nog Base*
8 orange twists, for garnish
8 cinnamon sticks, for garnish
Instructions
- In a punch bowl, combine whisky, sherry and Oat So Festive Nog Base. Whisk, then ladle into stemmed wine goblets and garnish each with an orange twist and cinnamon stick.
- * To make Oat So Festive Nog Base, in a bowl, whisk 4 cups (1 L) oat milk and 2 tbsp (30 ml) cornstarch. In a saucepan, combine 15 whole green cardamom pods, ½ cracked fresh nutmeg and 2 cinnamon sticks and toast until fragrant. Slowly add oat milk mixture, ¼ cup (60 ml) maple syrup and 2 tsp (10 ml) vanilla extract. Heat, whisking constantly, until just below boiling point, then reduce heat and continue whisking until desired consistency, 2 to 3 minutes (nog will continue to thicken as it cools). Remove from heat, strain out solids and let cool before using.
Featuring
Classic Eggnog
A great starting point for simple classic eggnog. You can reduce the sugar or cream to adjust this recipe to your palate. This cocktail features Goslings Black Seal Rum and St-Rémy VSOP Brandy.Ingredients
Serves 2
2 eggs
3 tbsp (45 ml) fine granulated sugar
2 oz (60 ml) Gosling’s Black Seal Rum
2 oz (60 ml) St-Rémy VSOP Brandy
6 oz (180 ml) whole milk
8 oz (250 ml) whipping cream
1 tsp (5 ml) freshly grated nutmeg, plus more for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake without ice to break up eggs, then add ice and shake for 7 to 10 seconds. Strain into 2 old-fashioned glasses and garnish with more freshly grated nutmeg.
Featuring
Forest Elixir
Diving into the deeper, richer and bolder flavours that forest botanicals offer, this Negroni is a perfect blend of bitter, sweet and citrus. The arctic flavours of the gin enhance the herbs in the Green Chartreuse, while the sweet vermouth brings it all into harmony. Make this cocktail with Ungava Gin, Carpano Antica Formula Vermouth, Chartreuse Green.Ingredients
Serves 1
1 oz (30 ml) Ungava Gin
1 oz (30 ml) Antica Formula Vermouth
½ oz (15 ml) Chartreuse Green
½ oz (15 ml) Campari
½ grapefruit wheel, for garnish
1 leaf fresh sage, for garnish
Instructions
- On a heatproof board or baking sheet, carefully set a few cedar chips or a portion of a cedar plank to a smoulder to create cedar smoke. Place an old-fashioned glass on top, trapping smoke inside glass. In a mixing glass, combine gin, vermouth, Chartreuse and Campari, add ice and stir for 5 to 7 seconds. Strain into cedarsmoked glass over a large ice cube or fresh ice, and garnish with ½ grapefruit wheel and sage leaf.
Featuring
Classic Negroni
The classic Negroni is ordered countless times a day all over the world. Bar staples of gin, bitter orange liqueur and sweet vermouth combine to create a drink that’s perfect in any season. Use Beefeater London Dry Gin, Cinzano Rosso Vermouth and Campari to make this cocktail.Ingredients
Serves 1
1 oz (30 ml) Beefeater London Dry Gin
1 oz (30 ml) Cinzano Rosso Vermouth
1 oz (30 ml) Campari
1 orange twist, for garnish
Instructions
- In a mixing glass, combine gin, vermouth and Campari, add ice and stir for 5 to 7 seconds. Strain into an old-fashioned glass over a large ice cube or fresh ice, and garnish with orange twist.
Featuring
Seaside Martini
Seaside Martini is a Pacific Northwest twist on the classic martini. It’s briny, sharp, elegant and deeply connected to the land and sea. Use Sheringham Seaside Gin to make this Martini. Ingredients
Serves 1
2 oz (60 ml) sea coriander-infused Sheringham Seaside Gin*
½ oz (15 ml) kelp-infused Noilly Prat Extra Dry Vermouth*
dehydrated seaweed, for garnish
Instructions
- Place coupe glass in freezer for at least 15 minutes. In a mixing glass filled with ice, combine sea coriander-infused gin and kelp-infused vermouth. Stir for about 30 seconds, then double-strain into chilled glass. Garnish with dehydrated seaweed. * To make sea coriander-infused gin, in a large canning jar, combine a 750 ml of gin with 3/4 oz (20g) foraged sea coriander (seaside arrowgrass). To make kelp-infused vermouth, in another large canning jar, combine a 750 ml of dry vermouth (available at BCLIQUOR. SKU: 656876) with 3/4 oz (20g) dehydrated kelp. Use the same quantities of fresh cilantro and seaweed if foraged and dehydrated versions are unavailable. Seal both jars and infuse for 24 hours. Strain out sea coriander and transfer infused gin to a clean bottle. Repeat with kelp, transferring vermouth to a separate clean bottle. Store infusions in refrigerator for up to 3 months.