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.
Featuring
Burnt Gibson Martini
Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire East London Dry Gin
½ oz (15 ml) Martini Extra Dry Vermouth
1 tsp (5 ml) Sombra Mezcal
pickled onion, for ganish
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 garnish with a pickled onion.
Featuring
Gin & Juice Toddy
Ingredients
Serves 1
½ oz (15 ml) yellow grapefruit juice
1 tbsp (15 ml) honey
6 to 8 oz (180 to 240 ml) hot water
1½ oz (45 ml) gin
honeycomb stirrer or honey stick, for garnish
Instructions
- Combine grapefruit juice and honey in a heatproof glass or mug, then add hot water and stir to dissolve honey. Stir in gin and garnish with honeycomb stirrer or honey stick.
Featuring
Kentucky Comfort Toddy
Ingredients
Serves 1
½ oz (15 ml) orange juice
1 tbsp (15 ml) maple syrup
6 to 8 oz (180 to 240 ml) hot water
1½ oz (45 ml) bourbon
Dehydrated Orange Wheel*, for garnish
Instructions
- Combine orange juice and maple syrup in a heatproof glass or mug, then add hot water and stir to dissolve maple syrup. Stir in bourbon and garnish with a Dehydrated Orange Wheel.
- *To make Dehydrated Orange Wheels, preheat the oven to 200 F (93 C). Cut an orange into ¼-in (0.5 cm) slices, place on a parchment-lined baking sheet and dust lightly with sugar, then place in the oven to dry for 2 to 3 hours, turning every 30 minutes. Store in an airtight container for up to 1 week.