CHIVALRY PUNCH
Ingredients
Serves 26
1 bottle + 12 oz (750 + 375 ml) Alberta Premium Rye Whisky
Lemon Herbal Tea*
2¼ cups (560 ml) Ginger Cordial
2¼ cups (560 ml) lemon juice
1 oz (30 ml) Aromatic Bitters
2¼ cups (560 ml) water
Lemon slices, for garnish
Instructions
- In a 16 cup (4 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 rocks glass over ice. Garnish with a lemon slice.
- * Lemon Herbal Tea: Steep 6 lemon herbal tea bags in 4½ cups (1 L + 125 ml) room temperature water for 30 minutes. Remove tea bags and set aside until ready to use.
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LOVE POTION
Ingredients
Serves 25
1 bottle (750 ml) New Amsterdam No. 525 Vodka
1 bottle (750 ml) Aperol
1½ cups (375 ml) lemon juice
1 oz (30 ml) orange flower water
2¼ cups (560 ml) water
1 bottle (750 ml) sparkling wine
Orange zest, for garnish
Instructions
- In a 12 cup (3 L) container, combine all ingredients, except sparkling wine and garnish. After combining, pour into resealable bottles and keep chilled until ready to serve. For each portion, dispense 3¼ oz (100 ml) of the cocktail into a Champagne flute or white wine glass. Top with 2 oz (60ml) of sparkling wine. Garnish with orange zest.
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BLOOD ORANGE SANGRIA
Ingredients
Serves 6 to 8
1 stalk lemongrass, outer tough leaves removed, finely chopped
6 to 8 fresh mint leaves, plus extra for garnish
2 tbsp (30 ml) fresh lemon juice
2 cups (500 ml) chilled dry Riesling
2 cups (500 ml) chilled blood orange juice, fresh if possible
⅓ cup (75 ml) fresh grapefruit juice
¼ cup (60 ml) fresh lime juice
2 cups (500 ml) chilled sparkling wine
Blood orange wheels, for garnish
Instructions
- Into a large pitcher, place lemongrass, mint and lemon juice and muddle until mixed. Stir in Riesling and blood orange, grapefruit and lime juices. Place in refrigerator to chill and infuse for at least a ½ hour to up to 2 hours. Strain into a clean large pitcher.
- Pour ¾ cup (175 ml) citrus mix into ice-filled glasses. Top each with sparkling wine and garnish with orange wheels and mint.
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MADELAINE
Ingredients
Serves 1
1¼ oz (37 ml) Glenmorangie 10-Year-Old The Original Scotch
¾ oz (22 ml) Campari
1 oz (30 ml) lemon juice
½ oz (15 ml) Earl Grey Syrup*
3 dashes Bittered Sling Kensington Bitters
½ oz (15 ml) Grand Marnier in a small, spray bottle
½ oz (15 ml) egg whites
dehydrated lemon wheel, for garnish
Instructions
- Mix all ingredients, except for Grand Marnier, into a cocktail shaker and dry shake. Add ice and shake again. Double strain into a coupe sprayed with Grand Marnier, then spray again on top and garnish.
- * Earl Grey Syrup: Steep 2 cups (500 ml) hot water and 1¾ oz (50 g) Earl Grey tea leaves for 30 minutes until tea is too bitter to drink. Reheat tea and add 2 cups (500 ml) raw sugar, stir until dissolved, strain out tea and pour into a container. Refrigerate until ready to use.
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COMPAÑEROS
Ingredients
Serves 1
1 oz (30 ml) Sombra Mezcal
1 oz (30 ml) Aperol
1 oz (30 ml) grapefruit juice
½ oz (15 ml) lemon juice
1 dash Bittered Sling Moondog bitters
2 dashes Salt Water**
3 oz (90 ml) non-alcoholic ginger beer
Dehydrated lime wheel, for garnish
Instructions
- Mix all the ingredients, except for the ginger beer, into a cocktail shaker. Add ice and shake gently. Double strain into a tall glass, add ginger beer, ice and garnish.
- **Salt Water: In a small bowl, add 1¾ oz (50 g) of Vancouver Island Sea Salt and ½ cup + 1/3 cup (200 ml) water, mix well to dissolve salt and put into a dasher bottle.
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LILLET SPRITZ
Ingredients
Serves 1
2 oz (60 ml) Lillet
2 oz (60 ml) La Vieille Ferme Rosé
2 tsp (10 ml) Chambord
1 oz (30 ml) fresh grapefruit juice
1 dash Bittered Sling Orange & Juniper Bitters*
2 oz (60 ml) club soda
Dehydrated orange wheel, for garnish
Instructions
- Add all the ingredients into a wine glass, stir gently, add ice and garnish.
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CHERRY RYE COCKTAIL
Ingredients
Serves 1
1½ oz (45 ml) Canadian Club 100% Rye
2 oz (60 ml) organic sour cherry juice (unsweetened, not from concentrate)
¾ oz (22 ml) orgeat – almond syrup
½ oz (15 ml) lemon juice
4 dashes Angostura Bitters
Instructions
- In a mixing glass with cubed ice, combine rye, cherry juice, orgeat, lemon juice and bitters. Stir and strain into a rocks glass over cubed ice. Garnish with a cherry.
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ENTER THE DRAGON
Ingredients
Serves 1
1 cup (250 ml) thickly cut
strips of peeled ginger
2 cups (500 ml) rose syrup
½ cup (125 ml) peeled and chopped ginger
2½ cups (625 ml) warm water, divided
½ cup (125 ml) liquid honey
1¾ oz (52 ml) Sombra Mezcal
¼ oz (7 ml) Averna Amaro Siciliano
¾ oz (22 ml) lemon juice
Candied Rose Ginger, for garnish
Instructions
- In a small saucepan filled halfway with water, simmer ginger strips until tender. Drain water, add rose syrup and simmer rose-syrup ginger another 10 minutes. Reserve 5 strips for garnish. In a blender, add remaining rose-syrup ginger, chopped ginger and 2 cups (500 ml) warm water. Blend for 2 minutes. Strain and discard solids and store blended rose ginger syrup in a resealable container. Mix together honey and ½ cup (125 ml) warm water until honey is dissolved. Mix in 2 cups (500 ml) blended rose-ginger syrup. Cool rose-ginger mix before using. Add remaining ingredients and 2 oz (60 ml) rose-ginger mix to a cocktail shaker, shake and double strain over ice. Garnish with Candied Rose Ginger.
- To make CANDIED ROSE GINGER: Toss reserved rose-syrup ginger pieces in sugar.
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CALM BEFORE THE STORM
Ingredients
Serves 1
1½ oz (45 ml) Appleton Estate Rum
½ oz (15 ml) Bols Blue Curaçao
1 oz (30 ml) Chrysanthemum Tea
1 oz (30 ml) pineapple juice
¾ oz (22 ml) lime juice
½ oz (15 ml) orgeat syrup
pineapple fronds, for garnish
dehydrated orange wheel, for garnish
Instructions
- In a blender, add ingredients and blend for 10 seconds. Pour into a tall glass and garnish with pineapple fronds and a dehydrated orange wheel.
- To make CHRYSANTHEMUM TEA: Add 6 tbsp (90 ml) Chrysanthemum buds to 4 cups (1 L) hot water. Let sit for 10 minutes, strain into a resealable container and allow to cool. Can be refrigerated for up to 2 weeks.
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DRAMA QUY
Ingredients
Serves 1
2 oz (60 ml) Cazadores Reposado Tequila
1½ oz (45 ml) lemon juice
1 oz (30 ml) Lavender-Infused Honey
banana leaf strip, for garnish
1 sprig lavender, for garnish
Instructions
- Add ingredients to a cocktail shaker, shake and double strain into a Champagne flute. Garnish with a banana leaf strip and lavender sprig.
- To make LAVENDER-INFUSED HONEY: Combine 1 cup (250 ml) each hot water and honey and add ¼ cup (60 ml) dehydrated lavender. Stir to combine. Let lavender infuse for 24 hours then strain into a resealable container. Can be refrigerated for up to 3 months.