Rosita
Ingredients
Serves 1
1½ oz (45 ml) Camarena Reposado Tequila
½ oz (15 ml) Campari
½ oz (15 ml) Martini Rosso Vermouth
½ oz (15 ml) Noilly Prat Extra Dry Vermouth
1 dash Angostura bitters
grapefruit twist, for garnish
Instructions
- In a mixing glass with cubed ice, combine all ingredients. Stir to chill and dilute, then strain into a rocks glass over new cubed ice. Express oils from grapefruit twist over surface, then use twist for garnish.
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El Diablo
Ingredients
Serves 1
1½ oz (45 ml) Gran Centenario Plata Tequila
½ oz (15 ml) L’Héritier-Guyot Crème de Cassis de Dijon
½ oz (15 ml) lime juice
3 oz (90 ml) non-alcoholic ginger beer
blackberry, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine tequila, crème de cassis and lime juice. Shake vigorously and strain into a Collins glass, then add ginger beer. Add cubed ice to fill glass and garnish with a blackberry.
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Matador
Ingredients
Serves 1
3 oz (90 ml) pineapple juice (freshly pressed, if available)
1½ oz (45 ml) Cazadores Blanco Tequila
¾ oz (22 ml) lime juice
pineapple wedge, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine all ingredients. Shake vigorously and strain into a cocktail glass over new cubed ice. Garnish with a pineapple wedge.
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Layered Rocket Cocktail
Ingredients
Serves 1
½ oz (15 ml) grenadine
crushed ice
3 to 4 ice cubes
2 oz (60 ml) yellow lemonade, store-bought
1 oz (30 ml) vodka
¾ oz (22 ml) Bols Blue Curaçao
lemon twist, for garnish
Instructions
- Pour grenadine into bottom of a tall glass and fill 2/3 full with crushed ice. In a cocktail shaker, combine ice cubes, lemonade and vodka, shake vigorously and strain into glass. Add more crushed ice to fill glass. Add blue curaçao to shaker with ice cubes, then gently swirl to chill and slightly dilute (this will help it layer better on top). Slowly pour blue curaçao over crushed ice to create the final layer. Garnish with a lemon twist.
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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.
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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.
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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.
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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.
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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.
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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.