Swamp Water Punch
Not all swamp water is created equal. Try this botanically spiced, bright and tropical combination of Bombay Sapphire London Dry Gin, citrus, lychee and ginger.Ingredients
Serves 10
15 oz (450 ml) Bombay Sapphire London Dry Gin
2½ oz (75 ml) Bols Blue Curaçao Liqueur
2½ oz (75 ml) fresh lemon juice
10 oz (300 ml) fresh orange juice
10 oz (300 ml) lychee nectar (from can)
10 oz (300 ml) ginger beer
lychees stuffed with blueberries, for garnish
Instructions
- In a large container, gently stir gin, blue curaçao, lemon juice, orange juice and lychee nectar. Refrigerate to chill for 3 to 5 hours. When ready to serve, transfer to a beverage dispenser, top with ginger beer, add cubed ice and garnish with lychee eyeballs. For each serving, dispense 5 oz (150 ml) into a small glass and garnish with a few lychee eyeballs.
- **Dry ice was used for visual purposes. Always use safe-handling practices when working with dry ice. Never handle dry ice with bare hands and do not add dry ice to a glass you are directly consuming from.
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Savoury Sensation
The name says it all. Exciting various palate sensations while focused on umami, this cocktail combines miso, ginger, smoky Scotch and a little demerara sugar, brightened with fresh lemon.Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse Smoky Black Blended Scotch Whisky
½ tsp (2.5 ml) white miso paste
½ tsp (2.5 ml) demerara sugar
¾ oz (22 ml) fresh lemon juice
3 oz (90 ml) ginger beer
lemon peel, for garnish
Instructions
- In a cocktail shaker, combine whisky, miso paste, sugar and lemon juice. Stir to dissolve sugar and miso paste, then add cubed ice and shake gently to chill. Strain over cubed ice in a Collins glass and top with ginger beer. Garnish with lemon peel.
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Fungi Old Fashioned
The Fungi Old-Fashioned combines a savoury porcini mushroom-infused Buffalo Trace Kentucky Straight Bourbon with bitters and demerara sugar, creating a rich, earthy twist on the classic cocktail.Ingredients
Serves 1
½ tsp (2.5 ml) demerara sugar
½ oz (15 ml) water
2 oz (60 ml) Porcini-Infused Buffalo Trace Kentucky Straight Bourbon*
2 dashes aromatic bitters
orange peel
brown shimeji mushrooms, for garnish
Instructions
- Place an old-fashioned glass in freezer for 5 minutes. In a mixing glass, combine sugar and water and stir to dissolve. Add porcini-infused bourbon, bitters and cubed ice. Stir to chill and dilute, then strain over a king cube in chilled old-fashioned glass. Express orange peel over surface of drink, then discard peel and garnish with brown shimeji mushrooms.
- *To make porcini-infused bourbon, in a large canning jar, combine a 750 ml bottle of bourbon with ½ oz (14 g) package dried porcini mushrooms. Seal jar and infuse for 12 hours. Strain out mushrooms and transfer infused bourbon to a clean bottle. Store in refrigerator for up to 3 months.
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Sesame Avenue
Seaweed-based kombu dashi, toasted sesame seeds, rice vodka, pressed apple and lemon combine for a savoury and tart sensation in this refreshing cocktail featuring Suntory Haku Vodka.Ingredients
Serves 1
white and black sesame seeds, for rim
lemon wedge, for rim
1½ oz (45 ml) Suntory Haku Vodka
1½ oz (45 ml) organic, pressed, cloudy apple juice
¾ oz (22 ml) Kombu Dashi Toasted Sesame Syrup*
½ oz (15 ml) fresh lemon juice
Instructions
- Place a Nick & Nora glass in freezer for 5 minutes. Place sesame seeds on a small plate. Remove glass from freezer, moisten half the rim with lemon wedge and dip in sesame seeds. In a cocktail shaker, combine vodka, apple juice, Kombu Dashi Toasted Sesame Syrup and lemon juice. Add cubed ice and shake vigorously, then fine strain into chilled glass.
- *To make Kombu Dashi Toasted Sesame Syrup, start by toasting sesame seeds. In a dry skillet or frying pan over medium heat, heat ½ cup (125 ml) sesame seeds until golden brown and fragrant, stirring frequently with a wooden spoon, 3 to 5 minutes. Remove from heat and immediately transfer to a plate to cool completely. In a small saucepan over medium heat, combine 1 cup (250 ml) sugar, 1 cup (250 ml) water, 2 tsp (10 ml) kombu dashi powder and the toasted sesame seeds. Stir until sugar is dissolved, then remove from heat, cover and steep for 5 minutes. Strain out sesame seeds. Once cooled, store in a sealed container in refrigerator for up to 2 weeks.
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Tres Amigos
Combining the roundness of reposado tequila, the brightness of citrus and the warmth of cinnamon, this cocktail delivers a harmonious blend of flavours with a refreshing twist.Ingredients
Serves 1
1 oz (30 ml) El Jimador Reposado Tequila
2 oz (60 ml) fresh orange juice*
¼ oz (7.5 ml) fresh lime juice*
1 pinch ground cinnamon
1 cinnamon stick, for garnish
Instructions
- In a cocktail shaker, combine tequila, orange juice, lime juice and pinch of ground cinnamon. Add cubed ice and shake vigorously. Pour the entire contents of the shaker into an old fashioned glass. Garnish with a cinnamon stick.
- * Tip: Pre-strain the pulp from your fresh citrus juices for a more enjoyable cocktail experience.
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Canadian Lemonade
Crafted with Canadian whisky, maple sweetness and zesty lemon, this cocktail delivers a refreshing combination of flavours, embodying the true northern spirit.Ingredients
Serves 1
1½ oz (45 ml) Forty Creek Barrel
Select Canadian Whisky
1 oz (30 ml) fresh lemon juice
1 oz (30 ml) maple syrup
3 oz (90 ml) water
1 lemon wheel, for garnish
1 sprig fresh thyme, for garnish
Instructions
- In a cocktail shaker, combine whisky, lemon juice, maple syrup and water. Add cubed ice and shake vigorously. Fine strain over cubed ice in Collins glass. Garnish with a lemon wheel and thyme sprig.
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Margaux
Smooth white rum meets grapefruit’s tang, brought together by honey’s unique character in this refreshing cocktail, offering a perfect balance of flavours.Ingredients
Serves 1
1½ oz (45 ml) Bacardí Superior White Rum
¼ oz (7.5 ml) Honey Syrup*
1½ oz (45 ml) fresh pink grapefruit juice
grapefruit peel, for garnish
Instructions
- In a cocktail shaker, combine rum, Honey Syrup and grapefruit. Add cubed ice and shake vigorously. Fine stain into a coupe glass. Garnish with a grapefruit peel.
- * 3:1 ratio of honey dissolved in hot water. Allow to cool before using.
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Sunset in Goa
Embracing sunset hues, this gin cocktail blends turmeric, cardamom and mandarin orange peel with vermouth and orange blossom water for a vibrant, aromatic delight.Ingredients
Serves 1
1 pod cardamom
1½ oz (45 ml) Bombay Sapphire Sunset Gin
1 oz (30 ml) Martini Rosso Vermouth
2 drops orange blossom water
1 oz (30 ml) fresh orange juice, chilled
orange peel, for garnish
Instructions
- Place a martini glass in freezer for 5 minutes. In a mixing glass, gently crack open cardamom pod with a muddler, then combine with gin, vermouth and orange blossom water. Add cubed ice and stir to chill and dilute, then strain into chilled martini glass. Slowly and carefully, pour chilled orange juice into martini glass, sending it to bottom of glass and creating a sunset-layered look. Garnish with an orange peel.
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Cucumber Mule
Refreshing and vibrant, this cucumber mule gin cocktail combines crisp cucumber, zesty lemon, delicate jasmine and spicy ginger for a harmonious burst of flavour.Ingredients
Serves 1
1½ oz (45 ml) Victoria Distillers Empress 1908 Cucumber Lemon Gin
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Jasmine Green Tea Cordial*
3 oz (90 ml) ginger beer
cucumber slices, for garnish
fresh mint tip, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, lemon juice and Jasmine Green Tea Cordial. Shake vigorously and pour over crushed ice in a copper mule cup or similar glass. Top with ginger beer, gently stir to combine and garnish with cucumber slices and mint.
- * To make Jasmine Green Tea Cordial, pour 10 oz (300 ml) boiling water over 2 jasmine green tea bags and steep for 5 minutes. In a small saucepan, combine 1 cup (250 ml) steeped tea with 1 cup (250 ml) granulated sugar and simmer to dissolve. Transfer to a clean bottle and allow to cool, then seal and refrigerate for up to 4 weeks. Makes 14 oz (400 ml).
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Song & Dance
Echoing the Grand Cabaret’s stone fruit chorus, this cocktail stars Hendrick’s Grand Cabaret Gin, cherries, peaches and apricots, accompanied by a delightful almond accent and crisp lemon. Watch the cocktail on YouTube.Ingredients
Serves 1
5 cherries, fresh or frozen (save 1 for garnish)
1 egg white
1½ oz (45 ml) Hendrick’s Grand Cabaret Gin
½ oz (15 ml) orgeat (almond syrup)*
¾ oz (22 ml) fresh lemon juice
Instructions
- Place a cocktail coupe in freezer for 5 minutes. In a cocktail shaker, muddle 4 cherries, then combine with egg white, gin, orgeat and lemon juice. Shake without ice to emulsify ingredients, then add cubed ice and shake vigorously. Fine strain into chilled coupe and garnish with a cherry.
- * Available at specialty stores.