CHARTREUSE HOT CHOCOLATE
Ingredients
Serves 1
¾ cup (180 ml) Hot Chocolate Base (make ahead, recipe follows)
1 oz (30 ml) Chartreuse Green Liqueur
1 large marshmallow, toasted if desired, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure Chartreuse into mug and warm in microwave for 30 seconds. Add hot chocolate and garnish with toasted marshmallow.
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HOT CHOCOLATE ORANGE
Ingredients
Serves 1
¾ cup (180 ml) Hot Chocolate Base (make ahead, recipe follows)
1½ oz (45 ml) Grand Marnier
3 to 4 marshmallows, for garnish
1 pinch ground cloves, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure Grand Marnier into a mug and warm in microwave for 30 seconds. Add hot chocolate, garnish with marshmallows and a light sprinkle of ground cloves.
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BLACK FOREST HOT CHOCOLATE
Ingredients
Serves 1
2/3 cup (160 ml) Hot Chocolate Base (make ahead, recipe follows)
2 oz (60 ml) Bols Cherry Brandy
whipped cream, chocolate shavings and cherry pie filling, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure cherry brandy into mug and warm in microwave for 30 seconds (if using mug with metal accent, do not microwave). Add hot chocolate and garnish with whipped cream, chocolate shavings and cherry pie filling.
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CLEMENTINE BUBBLE
Ingredients
Serves 1
¾ oz (22 ml) Absolut Vanilia Vodka
2½ oz (75 ml) freshly squeezed clementine juice (Can substitute mandarin juice.)
½ oz (15 ml) fresh lemon juice
3 oz (90 ml) C Sharp Sparkling Brut
whipped cream, for garnish
orange zest, for garnish
Instructions
- In a mixing glass with ice, combine vodka and juices and stir to chill. Strain into a Collins glass, add sparkling wine and top with ice, leaving room for a dollop of whipped cream. Garnish with orange zest.
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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.