Pineapple & Jalapeño Margarita
The spicy margarita just got a glow-up from the addition of pineapple juice. This bright and peppery combination is perfect for the hot summer days ahead. This cocktail features Espolon Blanco Tequila and Triple Sec.Ingredients
Serves 1
lime wedge, for rim
Tajín seasoning, for rim and pineapple wedge
2 pineapple wedges, for garnish
4 to 6 slices jalapeño, plus 2 for garnish
3 oz (90 ml) Espolòn Blanco Tequila
1 oz (30 ml) Meaghers Triple Sec
4 oz (120 ml) pineapple juice
1 oz (30 ml) fresh lime juice
½ oz (15 ml) agave nectar
Instructions
- With lime wedge, moisten rim of 2 old-fashioned glasses and dip into Tajín. Dust pineapple wedges with Tajín and set aside. In a cocktail shaker, muddle jalapeño slices (the more you use, the spicier the drink will be). Add tequila, triple sec, pineapple juice, lime juice and agave nectar, fill with ice and shake for 10 seconds. Fine strain into old-fashioned glasses over fresh ice. Garnish each with a Tajín dusted pineapple wedge and jalapeño slice.
Featuring
Flamin' Mezcal Margarita
Created for taste readers, this cocktail is reminiscent of a Mexican shaved ice drink called a chamoyada. This cocktail features Los Siete Misterios Doba-Yej Mezcal.Ingredients
Serves 1
Tajín seasoning, for rim, plus more for garnish (optional)
lime wedge or water, for rim
1½ oz (45 ml) ancho-infused Los Siete Misterios Doba-Yej Mezcal*
½ oz (15 ml) Cointreau
1 oz (30 ml) fresh lime juice
¾ oz (22 ml) pure mango juice
splash agave syrup
1 slice ancho-dusted dried mango, for garnish (optional)
*Add 1 large ancho chili pepper, cut open to expose seeds, to 1 x 750 ml bottle of mezcal. Allow to infuse overnight. Strain before using.
Instructions
- Sprinkle some Tajín on a small plate. Using a lime wedge or water, moisten rim of one side of an oldfashioned glass and dip rim in Tajín. Fill a cocktail shaker with cubed ice and add mezcal, Cointreau, lime juice, mango juice and agave syrup. Shake vigorously for about 5 seconds, then pour into rimmed glass. Garnish with Tajín or an ancho-dusted dried mango slice placed halfway into glass along side.
Featuring
Watermelon Sugar
This mouth-watering watermelon slushy will please the entire family. Elevate this drink with honey from your neighbourhood producer to taste the local flavours. Featuring Victoria Distillers Empress 1908 Cocktail Gin.Ingredients
Serves 4
4 cups (1 L) cubed watermelon
2 thin slices fresh ginger
2 oz (30 ml) honey
1 cup (250 ml) ice
Victoria Distillers Empress 1908 Cocktail Gin (optional)
candied ginger, for garnish
Instructions
- In a blender or food processor, blitz watermelon, ginger, honey and ice until smooth. Pour into 4 cocktail glasses; if desired, stir in 1½ oz (45 ml) gin per adult serving. Add a straw to each glass, garnish with candied ginger and enjoy.
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Golden Hour
Cool off with this vodka and pear punch, and allow the crispy cucumbers to quench your thirst. Use Mailroom Premium Vodka and See Ya Later Ranch Sparkling Brut to create Golden Hour cocktail.Ingredients
Serves 4
12 thin slices pear, for garnish
4 oz (120 ml) Mailroom Vodka
6 oz (180 ml) See Ya Later Ranch Sparkling Brut
8 oz (250 ml) soda water
6 oz (180 ml) pear juice or nectar
cucumber ribbons, for garnish
Instructions
- Place 3 pear slices in a fan formation and hold in place with a cocktail pick. Repeat to form 4 pear fans in total, and set aside. In a pitcher, combine vodka, sparkling wine, soda water and pear juice. Stir, then add ice. Pour into 4 old-fashioned glasses and garnish with cucumber ribbons and pear fans.
Featuring
Classic Margarita
Margaritas are simple to make. Fresh-squeezed lime is key for beautiful balance. El Tequileno Reposado and Cointreau are recommended ingredients.Ingredients
Serves 1
kosher salt, for rim
lime wedge or water, for rim
1½ oz (45 ml) El Tequileño Reposado Tequila
½ oz (15 ml) Cointreau
1 oz (30 ml) fresh lime juice
¼ oz (7.5 ml) agave syrup
Instructions
- Sprinkle some salt on a small plate. Using a lime wedge or water, moisten rim of one side of an old-fashioned glass and dip rim in salt. Fill a cocktail shaker with cubed ice and add tequila, Cointreau, lime juice and agave syrup. Shake vigorously for about 5 seconds, then pour into rimmed glass.
Featuring
Eternal Sunshine
Celebrate the goodness of summer with the flavours of the Okanagan: wine, peaches and apples. Eternal Sunshine pitcher cocktail uses Inniskillin Okanagan Pinot Grigio, Lillet Blanc and Chum Churum Peach Soju.Ingredients
Serves 4-6
1 × 750 ml bottle Inniskillin
Okanagan Pinot Grigio
6 oz (180 ml) Lillet Blanc |6 oz (180 ml) Chum Churum Peach Soju
10 oz (300 ml) fresh orange juice
6 oz (180 ml) apple juice
3 oz (90 ml) fresh lemon juice
1 cup (250 ml) sliced fresh fruit of choice
Instructions
- In a large bowl or pitcher, combine wine, Lillet Blanc, soju and juices. Stir, then add ice and your fruit of choice. Ladle or pour into your favourite glasses and enjoy.
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I Like Your Blush
Move over, cosmopolitan: it’s time for a lighter, more floral style of pink drink. This cocktail combines the fruity notes of apricot with the floral freshness of elderflower—the perfect pairing for Sunday brunch.Ingredients
Serves 1
1 oz (30 ml) Absolut Vodka
⅓ oz (10 ml) St Germain Elderflower Liqueur
⅓ oz (10 ml) Bols Apricot Brandy
½ oz (15 ml) cranberry juice
½ oz (15 ml) fresh lemon juice
⅓ oz (10 ml) Simple Syrup*
lemon wheel, for garnish
edible rose bud, for garnish**
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
** Edible rose buds can be found in the tea aisle of most grocery stores or in tea shops.
Instructions
- In a cocktail shaker, combine vodka, elderflower liqueur, apricot liqueur, cranberry juice, lemon juice and Simple Syrup. Add ice and shake for 5 to 7 seconds. Strain into a chilled cocktail coupe. Garnish with lemon wheel and rose bud.
Featuring
Cherry Coco Breeze
When spring is in full swing, it’s time to bring out the blended drinks for easy entertaining. With fino sherry and cherry brandy, this is a lower-proof play on the classic piña colada. Have fun with silly straws and umbrellas.Ingredients
Serves 1
1 oz (30 ml) Tio Pepe Fino Sherry
1 oz (30 ml) Bols Cherry Brandy
1½ oz (45 ml) coconut cream
3 oz (90 ml) fresh pineapple juice
½ oz (15 ml) Simple Syrup*
1½ cups (375 ml) ice
maraschino cherries, for garnish
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Instructions
- In a blender, combine sherry, cherry brandy, coconut cream, pineapple juice and Simple Syrup. Add ice and blend until smooth. Pour into a hurricane glass and garnish with maraschino cherries, a drink umbrella and a fun curly straw.
Featuring
Citrus Serenade
Fresh grapefruit adds brightness to the classic paloma, while Tajín adds a little spice you didn’t know you needed.Ingredients
Serves 1
Tajín, for rim
lime wedge, for rim (optional)
1½ oz (45 ml) Olmeca Altos Plata Tequila
½ oz (15 ml) fresh grapefruit juice
⅓ oz (10 ml) fresh lime juice
grapefruit soda, to top
½ grapefruit wheel, for garnish
1 lime wheel, for garnish
Instructions
- Sprinkle some Tajín on a small plate. Using lime wedge or water, moisten rim of a Collins glass and dip rim into Tajín. Add ice to glass and gently pour in tequila, grapefruit juice and lime juice. Top with grapefruit soda and use a straw to gently combine. Garnish with grapefruit and lime wheels.
Featuring
Day at the Races
If the classic mint julep is too intense, this is the drink for you. Pairing sweet blueberries with fresh mint is a sure way to keep you on your toes as you watch the local horse races.Ingredients
Serves 1
2 oz (60ml) Bearface Triple Oak Canadian Whisky
5 to 6 fresh blueberries, plus more for garnish
5 to 6 leaves fresh mint, plus 1 sprig for garnish
½ tsp (5 ml) icing sugar, plus a sprinkle for garnish
Instructions
- In a julep cup, combine whisky, blueberries, mint and icing sugar. Muddle to express all flavours. Fill cup halfway with crushed ice and stir to combine. Fill and pack cup with more crushed ice. Garnish with a few more blueberries, a mint sprig and a sprinkle of icing sugar. Don’t forget the straw.