Drink | BCLIQUOR

In the Sun

Ingredients

Serves 1

1½ oz (45 ml) Cabo Wabo Reposado Tequila

½ oz (15 ml) Lillet Blanc

¼ oz (7 ml) Giffard Crème de Violette

1 oz (30 ml) lemon juice

½ oz (15 ml) Simple Syrup

edible flowers, for garnish

Instructions

To make Simple Syrup, dissolve a 1:1 ratio of sugar into boiling water. Allow to cool before using.
Combine all ingredients in a cocktail shaker filled with ice and shake. Strain into a rocks glass over ice. Garnish with edible flowers.

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See Fernando

Ingredients

Serves 1

½ oz (15 ml) Cachaça 51

¼ oz (7 ml) Grand Marnier

Villa Teresa Rosé Frizzante, to top

orange twist, for garnish

Instructions

In a mixing glass with ice, stir first 3 ingredients. Strain into a coupe glass and top with sparkling rosé. Garnish with an orange twist.

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Cherry Spritz

Ingredients

Serves 1

2 oz (60 ml) Averna Amaro Siciliano

3 oz (90 ml) Concerto Lambrusco

1 oz (30 ml) cherry soda, such as Boylan’s Black Cherry

cherries (fresh or maraschino), for garnish

Instructions

Pour Amaro into a wine glass filled with ice cubes. Slowly add Lambrusco, then top with cherry soda. Stir gently and garnish with cherries.

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Rhubarb Spritz

Ingredients

Serves 8

8 oz (250 ml) Rhubarb Syrup, or to taste

8 oz (250 ml) Lillet Blanc (Can substitute with St-Germain Elderflower Liqueur, or half each.)

1 bottle (750 ml) dry Prosecco

1 cup (250 ml) soda water

rhubarb shavings, mint leaves or rosemary sprigs, for garnish

Instructions

To make the Rhubarb syrup, chop 4 to 6 rhubarb stalks into ½-in (1.25 cm) chunks. In a medium saucepan, combine rhubarb pieces with 1 cup (250 ml) each sugar and water and 2 tbsp (30 ml) freshly squeezed lemon juice; cook over medium heat until sugar dissolves. Reduce heat and simmer, crushing rhubarb with a wooden spoon until it breaks down and mixture thickens. Strain through a fine mesh sieve into a bowl, pressing down solids to extract as much liquid as possible. Discard solids. If necessary, stir in more water to yield 8 oz (250 ml) syrup. Allow to cool. Can be stored in refrigerator for up to a week in a sealed container.
Combine syrup and Lillet in a large pitcher half-full of ice. Gently stir in Prosecco and top with soda. Divide into wine glasses and serve garnished with rhubarb or fresh herbs.

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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.

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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.

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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.

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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.

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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.

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