MAPLE MADNESS SOUR
Ingredients
Serves 1
1 egg white
2 oz (60 ml) Sortilège Canadian Whisky & Maple Syrup Liqueur
1 oz (30 ml) fresh lemon juice
1 pinch sea salt
lemon zest and/or slice of cooked bacon, for garnish
Instructions
- Separate egg white into cocktail shaker, inspecting for and removing any shell or broken yolk. Add Sortilège, lemon juice and salt. Add ice, shake vigorously, then fine strain into a chilled coupe glass and garnish with lemon zest and/or a slice of bacon.
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LIVORNO SPEZIATA
Ingredients
Serves 1
1½ oz (45 ml) Galliano Liqueur
4 oz (120 ml) non-alcoholic ginger beer
¾ oz (22 ml) fresh lemon juice
2 dashes orange bitters
orange zest, for garnish
Instructions
- In a Collins glass, combine Galliano, ginger beer, lemon juice and bitters. Stir gently to combine. Add ice and garnish with orange zest.
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MOUNTAIN BUBBLE
Ingredients
Serves 1
2 oz (60 ml) Montenegro Amaro
3 oz (90 ml) Villa Teresa Prosecco Frizzante
green olives and orange zest, for garnish
Instructions
- Combine amaro and Prosecco in a rocks or cocktail glass. Gently stir to combine. Carefully add ice and garnish with green olives and orange zest.
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Pear of Friends
Ingredients
Serves one 750 ml bottle, pre-diluted, ready to serve. Serves 5.
8.5 oz (250 ml) pear nectar
6.75 oz (200 ml) Havana Club 3-Year-Old Añejo Rum
3.7 oz (110 ml) fresh lemon juice
3 oz (90 ml) Tarragon Syrup*
3.4 oz (100 ml) Green Tea**, cooled
tarragon sprig or dried pear, for garnish
Instructions
- In a large pitcher or spouted bowl, stir together pear nectar, rum, lemon juice, Tarragon Syrup and Green Tea. Using a funnel, transfer to a 750 ml bottle and store in refrigerator. Best consumed within 2 weeks.
- To serve, measure 5 oz (150 ml) into a Collins glass and fill with cubed ice. Garnish with tarragon sprig or dried pear.
- * Combine ½ cup (125 ml) sugar and ½ cup (125 ml) water in a saucepan and simmer over low heat until fully dissolved. Remove from heat and add 5 fresh tarragon sprigs. Cover and let steep for 15 minutes. Remove or strain out tarragon and transfer to a clean, sealable container. Refrigerate for up to 2 weeks.
- ** Steep 1 tsp (5 ml) loose-leaf green tea (or 2 tea bags) in 1 cup (250 ml) boiled water for 2 minutes. Remove tea immediately and allow to cool before using.
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Vancouver Cocktail
Ingredients
Serves one 750 ml bottle, pre-diluted, ready to serve. Serves 5
10.75 oz (320 ml) Long Table Gin
5.5 oz (160 ml) Martini Rosso Vermouth
1.75 oz (50 ml) Bénédictine B&B Liqueur
14 dashes orange bitters
7 oz (210 ml) water
lemon twist, for garnish
Instructions
- In a large pitcher or spouted bowl, stir together gin, vermouth, Bénédictine B&B liqueur, orange bitters and water. Using a funnel, transfer to a 750 ml bottle and store in refrigerator indefinitely.
- To serve, chill a coupe or martini glass in freezer for 10 minutes. Measure 3.5 oz (105 ml) into chilled glass and garnish with a twist of lemon, expressing oils over surface.
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Royal Bubble
Ingredients
Serves 1
1 oz (30 ml) Stolichnaya Razberi Vodka
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) simple syrup*
2½ oz (75 ml) Medici Ermete
Concerto Lambrusco Reggiano Frizzante
raspberry, for garnish
Instructions
- In a mixing glass with ice, combine vodka, lemon juice and simple syrup. Stir to chill and dilute, then strain into a flute glass. Top with Lambrusco and garnish with a raspberry.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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After 8 Eggnog
Ingredients
Serves 1
1 oz (30 ml) McGuinness Crème de Cacao
1 oz (30 ml) McGuinness Crème de Menthe
3 oz (90 ml) dairy or non-dairy eggnog
mint sprig, for garnish
Instructions
- Combine liqueurs and eggnog in a cocktail shaker with ice. Shake vigorously, then strain into a rocks glass over new ice. Garnish with a mint sprig.
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BAKED APPLE
Ingredients
Serves 1
1½ oz (45 ml) Buffalo Trace Bourbon
2 oz (60 ml) apple juice
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Spiced Maple Syrup*
dried apple or star anise, for garnish
Instructions
- In a cocktail shaker with ice, combine bourbon, apple juice, lemon juice and Spiced Maple Syrup. Shake, then strain into a rocks glass over cubed ice. Garnish with dried apple or star anise.
- *Combine 3.4 oz (100 ml) maple syrup and ¼ tsp (2.5 ml) baking spice in a glass jar and microwave until hot, 30 to 60 seconds. Steep and let cool for 5 minutes, then fine strain to remove spices. Unused syrup may be stored indefinitely in refrigerator.
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WITCHES’ HONEYDEW BREW
Ingredients
Serves
2 tbsp (30 ml) black sesame seeds, for garnish (optional)
1 oz (30 ml) Luksusowa Vodka
1 oz (30 ml) Bols Melon Liqueur
½ oz (15 ml) lime juice
2 sprigs fresh mint
2 oz (60 ml) soda water
green food colouring (optional)
Instructions
- If using, place black sesame seeds on a plate, moisten rim of a stemless wine glass and gently roll in crushed sesame seeds so they stick to glass. In a cocktail shaker, combine vodka, melon liqueur, lime juice and mint. Fill with ice and shake vigorously to combine. Pour through a fine mesh strainer into prepared glass over cubed ice and top with soda water. Add a few drops of green food colouring to intensify the colour, if desired.
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BLOOD & SPICE
Ingredients
Serves
2 oz (60 ml) Bacardí Spiced Rum
½ oz (15 ml) pink grapefruit juice
½ oz (15 ml) lime juice
½ oz (15 ml) grenadine
2 dashes Angostura Bitters
hibiscus flower, for garnish (optional)
red food colouring (optional)
Instructions
- In a cocktail shaker, combine all ingredients. Fill with ice and shake vigorously until well chilled. Strain into a Collins glass over cubed ice and garnish with a hibiscus flower, if using. Add a few drops of red food colouring to intensify the colour, if desired.