Frozen Aperol Spritz
Ingredients
Serves 8
4 orange ice pops, sticks removed
8 oz (250 ml) Aperol Aperitivo
2 cups (500 ml) ice cubes
1 bottle (750 ml) dry Prosecco
orange wheels, for garnish
Instructions
- To a large blender, add ice pops, Aperol and ice. Blend on highest setting just until a slushy consistency is reached. Pour into a serving pitcher; gently stir in Prosecco. Divide into flutes and garnish each with an orange wheel.
Featuring
The Andrews Sisters
Ingredients
Serves 1
1½ oz (45 ml) Flor de Caña 12-Year-Old Rum
½ oz (15 ml) Averna Amaro
½ oz (15 ml) sweet vermouth
¼ oz (7 ml) Fernet Branca
¼ oz (7 ml) brown sugar syrup (2:1 ratio with water)
¾ oz (22 ml) lime juice
2 dashes of Bittered Sling Plum & Rootbeer Bitters
mint sprig, for garnish
dehydrated lime wheel, for garnish (optional)
Instructions
- In a Collins glass over crushed ice, slowly build ingredients. Stir to combine. Fill with more crushed ice and garnish with a mint sprig.
Featuring
Canada's Punch
Ingredients
Serves 1
1½ oz (45 ml) Bumbu Rum
½ oz (15 ml) Lot no. 40 Rye Whisky
½ oz (15 ml) lemon juice
½ oz (15 ml) pineapple juice
½ oz (15 ml) Allspice Syrup *
5 oz (150 ml) strong, hot black tea
1 tsp coconut oil
2 dashes of Bittered Sling Malagasy Chocolate Bitters
dehydrated pineapple chip/lemon or orange wheel, for garnish
cinnamon stick, for garnish
Instructions
- Combine all ingredients in a coffee mug. Make sure tea is hot so that the coconut oil can fully dissolve and ingredients blend.
- * In a saucepan over low heat, combine 2 cups (500 ml) each white sugar and hot water and 15 lightly crushed allspice berries. Stir until sugar is dissolved. Simmer for 20 minutes or until you reach desired taste. Can be stored in refrigerator for up to 2 weeks in a sealed container.
Featuring
Empress
Ingredients
Serves 1
2 oz (60 ml) Ron Zacapa Solera 23 Rum
1 oz (30 ml) lemon juice
¾ oz (25 ml) Turmeric Honey*
1 oz (30 ml) aquafaba** or egg white
2 dashes of Bittered Sling Arabica Coffee Bitters
edible dried flowers, for garnish (optional)
Instructions
- Combine all ingredients in a cocktail shaker and dry shake with one ice cube to aerate aquafaba or egg white. Fill shaker with ice and hard shake. Double strain into a chilled large coupe.
- * Combine 2 cups (500 ml) honey with 1 cup (250 ml) hot water, 2 tsp (10 ml) ground turmeric and stir to combine. Can be stored in refrigerator for up to 2 weeks in a sealed container.
- ** The liquid leftover from a drained can of chickpeas.
Featuring
Double Entendre
Ingredients
Serves 1
1½ oz (45 ml) Dewar’s 12-Year-Old Blended Scotch Whisky
½ oz (15 ml) Montenegro Amaro
1 oz (30 ml) lemon juice
¾ oz (22 ml) Earl Grey Syrup *
2 dashes of Bittered Sling Clingstone Peach Bitters
1 whole egg
edible gold flakes, for garnish (optional)
Instructions
- In a cocktail shaker with one ice cube, combine all ingredients. (The ice cube will help aerate the egg white and yolk in the shaker, and keep the cocktail from getting warm, making it even fluffier!) Dry shake for 10 seconds. Fill shaker with ice, hard shake and double strain into a large chilled coupe. Garnish with edible gold flakes.
- * In a heatsafe container, combine 3 heaping tablespoons of Earl Grey tea with 2 cups (500 ml) each white sugar and hot water and let sit for 30 minutes to an hour. Fine strain and squeeze out any extra liquid from the tea bags. Can be stored in refrigerator for up to 2 weeks in a sealed container.
Featuring
Red Star Line
Ingredients
Serves 1
1½ oz (45 ml) Ketel One Vodka
1/3 oz (10 ml) Bols Cherry Brandy
1/3 oz (10 ml) Bols Apricot Brandy
½ oz (15 ml) lemon juice
½ oz (15 ml) natural, unsweetened cranberry juice
¼ oz (7 ml) simple syrup (1:1 ratio suger, with water)
2 dashes Bittered Sling Autumn Bog Cranberry Bitters
lemon zest “hairs,” for garnish
Instructions
- In a Collins glass over crushed ice, combine all ingredients then stir. Top with more crushed ice and garnish with lemon “hairs.”
Featuring
Skar Skar Mule
Ingredients
Serves 1
1½ oz (45 ml) Aalborg Taffel Akvavit
½ oz (15 ml) Alvear Medium Dry Sherry
½ oz (15 ml) lime juice
½ oz (15 ml) grapefruit juice
½ oz (15 ml) Hibiscus Syrup *
2 oz (60 ml) ginger beer
grapefruit wedge, for garnish
Instructions
- In a cocktail shaker, combine all ingredients except for ginger beer, and lightly hard shake. Add ginger beer to shaker and strain over ice into a mule mug or rocks glass and top with crushed ice. Garnish with a grapefruit wedge.
- * In a heatsafe container, combine 3 heaping tablespoons of dried hibiscus flowers with 2 cups (500 ml) each white sugar and hot water and let sit for 30 minutes to an hour. Fine strain and squeeze out any extra liquid from flowers. Can be stored in refrigerator for up to 2 weeks in a sealed container.
Featuring
Love Is…
Ingredients
Serves 1
1 fresh strawberry
1 sugar cube
1 oz (30 ml) Gordon’s Premium Pink Gin
½ oz (15 ml) lemon juice
2 oz (60 ml) Cono Sur Rosé Sparkling Wine
extra strawberries, for garnish
Instructions
- In a cocktail shaker, lightly muddle 1 strawberry and 1 sugar cube. Combine gin and lemon juice with muddle mixture. Add cubed ice and stir to chill. Fine strain into a champagne flute and top with sparkling wine. Garnish with a fresh strawberry.
Featuring
TWELFTH NIGHT
Ingredients
Serves 1
1½ oz (45 ml) Ketel One Peach & Orange Blossom Vodka
3 oz (90 ml) cranberry juice
3 oz (90 ml) dry sparkling wine
rosemary sprig, for garnish
Instructions
- In a cocktail shaker, combine vodka with cubed ice. Stir to chill. Strain into a Collins glass and add sparkling wine. Gently add cubed ice and garnish with a rosemary sprig.
Featuring
FIVE O’CLOCK
Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse Smoky Black Scotch Whisky
1 oz (30 ml) Five Spice Syrup*
1 oz (30 ml) strained lemon juice
1 sprig Thai basil (save 1 leaf for garnish)
Instructions
- * In a pot, combine ½ cup (125 ml) each sugar and water and 2 tsp (10 ml) Five Spice. Simmer until sugar dissolves. Steep covered for 10 minutes then fine strain through a coffee filter. Can be refrigerated in a sealable container, for up to 1 week.
- In a cocktail shaker with cubed ice, combine Scotch, five spice syrup, lemon juice and roughly 6 to 8 Thai basil leaves. Shake vigorously until very cold, then fine strain into a rock glass over cubed ice. Garnish with Thai basil leaf.