Fresh Raspberry and Prosecco Lemonade
Ingredients
Serves 6 to 8
16 oz (500 g) fresh raspberries
½ cup (125 ml) granulated sugar
finely grated zest of 1 lemon
¾ cup (175 ml) fresh lemon juice
1/3 cup (75 ml) Limoncello
1 bottle (750 ml) Prosecco, well chilled
Instructions
- In a medium bowl, combine raspberries and sugar. Crush berries with the back of a spoon until mostly liquid, stir, then allow to sit for 15 minutes to dissolve sugar. Using a spatula, force berries through a fine mesh sieve into a small bowl, pressing hard to release as much juice as possible. Discard seeds. Transfer raspberry purée to a large glass pitcher, add lemon zest and juice and limoncello and stir to combine. Top with chilled Prosecco, stir well and serve in chilled glasses over ice.
Featuring
Mocha Mudslide
Ingredients
Serves 1
1½ oz (45 ml) Absolut Vanilia Vodka
1½ oz (45 ml) Baileys Irish Cream
1 cup (250 ml) chocolate ice cream (about 2 scoops)
4 to 5 cold brew coffee ice cubes
1 pinch sea salt
chocolate syrup, whipped cream and chocolate shavings, for garnish
Instructions
- In a blender, combine vodka, Baileys, ice cream, coffee ice cubes and salt. Blend until smooth. Right before serving, drizzle chocolate syrup into sides and bottom of a milkshake or other tall glass, then pour blender contents in. Garnish with whipped cream and chocolate shavings.
Featuring
Cold Shoulder
Ingredients
Serves 1
2 oz (60 ml) Malibu coconut liqueur
1 cup (250 ml) passion fruit sorbet (about 2 scoops)
½ oz (15 ml) fresh lemon juice, strained
1 oz (30 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
5 to 6 ice cubes
mint sprig, for garnish
Instructions
- In a blender, combine Malibu, passion fruit sorbet, lemon juice, simple syrup and ice. Blend until smooth. Pour into a pilsner or other tall glass and garnish with fresh mint.
Featuring
Bermuda Storm
Ingredients
Serves 1
2 oz (60 ml) Goslings Black Seal Rum, divided
1 oz (30 ml) Giffard Ginger of the Indies
1½ tsp (7 ml) peeled, freshly grated ginger
1 oz (30 ml) fresh lime juice, strained
1 oz (30 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
5 to 6 ice cubes
lime wedges or fresh mint, for garnish
Instructions
- In a blender, combine 1 oz (30 ml) rum, ginger liqueur, fresh ginger, lime juice, simple syrup and ice. Blend until smooth. Pour into a hurricane or other tall glass, top with remaining 1 oz (30 ml) rum and garnish with lime wedges or fresh mint.
Featuring
Johnny Mcintosh
Ingredients
Serves 1
1½ oz (45 ml) Jack Daniel's - Gentleman Jack Rare Tennessee (alternatively, try using Forty Creek Copper Pot Reserve for a slightly richer and spicier profile)
¼ oz (7 ml) lemon juice
¼ oz (7 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using)
2 dashes Angostura Bitters
3 oz (90 ml) sparkling apple juice fresh apple slices, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine whisky, lemon juice, simple syrup and bitters. Shake gently and strain into a Collins glass over fresh ice cubes. Top with sparkling apple juice and garnish with fresh apple slices.
Featuring
Maple-Allspice Whisky Sour
Ingredients
Serves 1
1 medium egg white
1½ oz (45 ml) JP Wiser’s Deluxe Whisky*
¾ oz (22 ml) fresh lemon juice, strained
½ oz (15 ml) maple syrup, or to taste
1 pinch ground allspice, plus more for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake without ice to emulsify, then add ice cubes, shake vigorously and fine strain into a coupe glass. Sprinkle ground allspice over surface to garnish.
Featuring
Peach Cobbler
Ingredients
Serves 1
6 slices fresh or thawed frozen peach (save 1 for garnish)
1½ oz (45 ml) Crown Royal Northern Harvest Rye (for a slightly more assertive spice character, try using Lot No. 40 Rye Whisky Single Copper Pot Still)
½ oz (15 ml) orgeat syrup (made from almonds, this syrup is available online or at specialty grocery stores)
¾ oz (22 ml) fresh lemon juice
fresh thyme or lemon verbena, for garnish
Instructions
- In a cocktail shaker, muddle peach slices. Add whisky, orgeat, lemon juice and ice cubes. Shake vigorously and fine strain into a rocks glass over crushed ice. Garnish with thyme or lemon verbena and a slice of peach.
Featuring
Albatross
Ingredients
Serves 1
1 oz (30 ml) Don Julio Blanco Tequila
1 oz (30 ml) Campari
¾ oz (22 ml) fresh lemon juice
1 oz (30 ml) fresh grapefruit juice
½ oz (15 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
2 oz (60 ml) Central City Red Racer Pilsner
2 dashes Bittered Sling Clingstone Peach Bitters
a large mint sprig, for garnish
Instructions
- Combine all ingredients except for the pilsner in a cocktail shaker filled with ice. Hard shake and fine strain into a Collins glass over fresh ice. Top with pilsner and garnish with mint.
Featuring
Tropical Tartan
Ingredients
Serves 1
1½ oz (45 ml) Johnnie Walker Black Label
1½ oz (45 ml) coconut water
¾ oz (22 ml) Pineapple and Green Tea Syrup*
¾ oz (22 ml) lemon juice
1 dash Ms. Better's Cucumber Bitters (optional)
PINEAPPLE AND GREEN TEA SYRUP:
pineapple leaves and cucumber peels, for garnish
Place the peeled outer skins of a fresh pineapple in a plastic bag. Add 1 cup (250 ml) white sugar and let sit overnight to extract pineapple juice and oils. Transfer to a bowl, add 1 cup (250 ml) hot green tea and stir to dissolve. Strain, bottle and refrigerate for up to 1 week.
Instructions
- Combine all ingredients in a shaker with ice. Shake vigorously and strain into a Collins glass filled with ice. Garnish with pineapple leaves and cucumber peels.
Featuring
Homeward Bound
Ingredients
Serves 1
1 oz (30 ml) Suntory Roku Gin
1 oz (30 ml) Tio Pepe Palomino Fino Sherry
a squeeze of lemon
1 small dab of wasabi
cucumber and lemon slices, for garnish
Instructions
- Combine first 4 ingredients in a cocktail shaker filled with ice and shake.
- Strain into a Collins glass over fresh ice and top with ginger beer.
- Garnish with cucumber and lemon slices.