MULLED MARGARITA
Ingredients
Serves 1
2 oz (60 ml) Espolón Reposado Tequila
1 oz (30 ml) Spiced Syrup *
¾ oz (22 ml) Inniskillin Merlot
1 oz (30 ml) lime juice
4 dashes Dillon’s Cranberry Bitters **
orange twist, for garnish
grated cinnamon, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients except for garnishes, shake to combine. Double strain into a rocks glass filled with ice and garnish with orange twist and grated cinnamon.
- * For Spiced Syrup: In a saucepan, combine 1 cup (250 ml) each white sugar and water, with 4 star anise, 3 tsp (15 ml) cloves and 4 tsp (20 ml) cinnamon and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.
- ** Available at specialty stores.
Featuring
MIRACULUM
Ingredients
Serves 1
1¾ oz (52 ml) Courvoisier VS Cognac
½ oz (15 ml) Frangelico
1 lemon, juice only
1 oz (30 ml) White Truffle Honey*
1 egg white
edible gold leaf, for garnish
Instructions
- In a cocktail shaker, add all ingredients except for garnish, dry shake to combine. Add ice and shake again. Double strain into a coupe glass and garnish with edible gold leaf.
- * For White Truffle Honey: In a jar with a lid, combine 1 cup (250 ml) each warm water and liquid honey and 2 tsp (10 ml) white truffle oil. Shake contents in the jar until incorporated
Featuring
GHOSTLY MILK PUNCH
Ingredients
Serves 8 cups (2L)
2 cups (500 ml) whole milk
¾ cup (175 ml) packed Demerara sugar
2 lemons, peel only, no pith
2 cups (500 ml) hot, steeped black tea
1 bottle (750 ml) The Kracken Black Spiced Rum
6 oz (180 ml) Hoyne Dark Matter
2/3 cup (150 ml) lemon juice
Instructions
- In a large container, add milk and set aside. In a second container, combine sugar and lemon peel. Gently muddle peel and sugar until oil releases and mixture starts to look wet and clumpy, 45 to 60 seconds. Add hot tea and stir to dissolve sugar. Stir in remaining ingredients.
- Pour rum mixture into milk (never pour milk into rum) and gently stir curds with a small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours. (Chilling before straining improves clarity of the punch.)
- Line a fine-mesh sieve with a coffee filter and set over a large container. Gently pour alcohol-milk mixture through filter (this will take a little time). Change the filter periodically, then discard curds and filter. Continue process as needed for desired clarity. Transfer clarified punch to a resealable container and refrigerate until ready to serve. Serve on the rocks or neat. Garnish as desired.
Featuring
1181
Ingredients
Serves 1
½ oz (15 ml) Beefeater London Dry Gin
¼ oz (7 ml) St-Germain Elderflower Liqueur
¾ oz (22 ml) lemon Juice
¾ oz (22 ml) grenadine
3 oz (90 ml) Chamdeville Blanc de Blancs Brut
Lemon twist, for garnish
Instructions
- In a cocktail shaker, add all ingredients, except sparkling wine, add ice and shake. Double strain into a Champagne flute, top with sparkling wine and garnish.
Featuring
1975
Ingredients
Serves 1
2 oz (60 ml) Aviation American Gin
1½ oz (45 ml) lemon juice
1½ oz (45 ml) Lavender Infused Honey*
1 dash Bittered Sling Grapefruit & Hops Bitters
4 oz (125 ml) club soda
Lavender sprigs, for garnish
Instructions
- Mix all ingredients, except club soda, into a cocktail shaker, add ice and shake hard. Double strain into a tall glass, add club soda and stir gently to mix. Add crushed ice and garnish.
- * Lavender Infused Honey: Mix 1 lb (500 g) honey with 2 cups (500 ml) hot water, add ¼ oz + a pinch (10 g) of lavender. Let steep for 30 minutes, taste and adjust if needed. Strain and cool. Can keep refrigerated for up to 2 weeks.
Featuring
NO RAIN
Ingredients
Serves 1
1 oz (30 ml) Ungava Canadian Premium Gin
1 oz (30 ml) Lillet
2 oz (60 ml) watermelon juice
½ oz (15 ml) Rhubarb Shrub*
1 dash Bittered Sling Lem-Marrakesh BitterS
2 oz (60 ml) club soda
Edible flowers, for garnish
Instructions
- Mix all ingredients, except club soda, into a cocktail shaker, add ice and shake gently. Add soda to a wine glass, double strain cocktail into wine glass then add ice and garnish.
- * Rhubarb Shrub: In a large pot, bring to a boil 2 cups (500 ml) apple cider vinegar, 1 cup (250 ml) white wine vinegar and 2 cups (500 ml) white sugar. When mixture is boiling, reduce heat to a simmer and add 1.3 lb (575 g) frozen rhubarb and 3¼ oz (100 g) peeled and sliced ginger. Simmer until rhubarb is completely broken down into fibers. Using a fine strainer, strain rhubarb and ginger from liquid. Allow mixture to cool down, bottle and date. Refrigerate until ready to use.
Featuring
CHABACANO MARGARITA
Ingredients
Serves 1
1 lime wedge and kosher salt, to rim glass
1½ oz (45 ml) Espolón Blanco Tequila
1 oz (30 ml) Bols Apricot Brandy
1 oz (30 ml) lime juice
3 dashes Angostura Bitters
Dried or fresh apricot, for garnish
Instructions
- Moisten half of outer rim of a coupe glass with a lime wedge and rim glass with kosher salt. Chill until ready to use. In a cocktail shaker with cubed ice, combine tequila, apricot brandy, lime juice and bitters. Shake vigorously until well chilled and strain into prepared chilled coupe glass. Garnish with apricot.
Featuring
HUMO CONGELATO MARGARITA
Ingredients
Serves 1
1½ oz (45 ml) Los Siete Misterios Doba-Yej Mezcal
1 cup (250 ml) fresh pineapple, plus extra for garnish
2 pieces cilantro, stems and leaves
2 slices jalapeño, to taste, plus extra for garnish
¾ oz (22 ml) agave nectar
1 oz (30 ml) lime juice
Instructions
- Combine all ingredients, except garnishes, in a blender with ice and blend until smooth. Pour into a large margarita glass. Garnish with pineapple and jalapeño.
Featuring
CLASSIC MARGARITA
Ingredients
Serves 1
1 lime wedge and kosher salt, to rim glass
1½ oz (45 ml) Reposado Tequila
1 oz (30 ml) Cointreau
1 oz (30 ml) lime juice
lime wheel, for garnish
Instructions
- Moisten outer rim of a rocks glass with a lime wedge and rim glass with kosher salt. In a cocktail shaker with some cubed ice, combine tequila, Cointreau and lime juice. Shake vigorously and pour into prepared rocks glass. Garnish with lime wheel.
Featuring
JOLICOEUR
Ingredients
Serves 27
1 bottle + 12 oz (750 + 375 ml) Bombay Sapphire Gin
2 bottles (each, 750 ml) Sauvignon Blanc
2¼ cups (560 ml) Elderflower Cordial
1½ cups (375 ml) lemon juice
2¼ cups (560 ml) water
Grapes or edible flowers, for garnish
Instructions
- In a 20 cup (5 L) container, combine all ingredients, except for garnish. After combining, pour into resealable bottles and keep chilled until ready to serve. For each portion, dispense 5 oz (150 ml) into a chilled coupe glass. Garnish with grapes or edible flowers.