Forest Collins
Bearface Triple-oaked Canadian whisky, cedar and piney rosemary unite in this cocktail, echoing the grandeur of the forest in a harmonious balance of flavours.Ingredients
Serves 1
1½ oz (45 ml) Bearface 7-Year-Old Triple Oak Canadian Whisky
1½ oz (45 ml) Rosemary and Cedar Tea*
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup**
2 oz (60 ml) soda water
1 sprig fresh rosemary or spruce tip, for garnish
Instructions
- In a mixing glass with cubed ice, combine whisky, Rosemary and Cedar Tea, lemon juice and Simple Syrup. Stir to chill, then strain into a Collins glass over cubed ice. Top with soda and garnish with a rosemary sprig or spruce tip.
- * To make Rosemary and Cedar Tea, use a sharp knife to whittle 10 to 15 thin strips, 3- to 4-in (7.5 to 10 cm) long, from a food-safe cedar plank. In 2 cups (500 ml) boiling water, steep cedar strips and 2 tbsp (30 ml) fresh rosemary leaves for 5 minutes. Fine strain into a bottle to cool for later use. Rosemary may be substituted with pine needle tea, available at specialty tea stores or online (please refrain from foraging for pine needles, as some species may be toxic).
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Mountain Berry
Crafted from majestic mountain inspiration, this vibrant cocktail harmonizes nature’s beautiful berries with the crisp allure of aromatic juniper in Long Table’s London Dry Gin, capturing the essence of alpine serenity.Ingredients
Serves 1
1½ oz (45 ml) Long Table London Dry Gin
1 oz (30 ml) fresh lemon juice
¾ oz (22 ml) blueberry or blackberry syrup
2 oz (60 ml) berry-flavoured sparkling water
fresh blueberries and blackberries, for garnish
Instructions
- In a cocktail shaker, combine gin, lemon juice and berry syrup. Add cubed ice and shake vigorously. Fine strain over cubed ice in an old-fashioned glass. Top with berry-flavoured sparkling water and garnish with fresh berries.
Featuring
Kelp Me Sour
The bountiful Pacific Ocean is celebrated through a cocktail that embraces the umami flavours of furikake, a Japanese seasoning highlighting nori and sesame seeds. Featured in this recipe is Sheringham Seaside GinIngredients
Serves 1
1½ oz (45 ml) Sheringham Seaside Gin
¾ oz (22 ml) Vegetarian Furikake Syrup*
¾ oz (22 ml) fresh lime juice
1 egg white
vegetarian furikake seasoning, for garnish
Instructions
- Place a Nick & Nora glass in freezer for 5 minutes. In a cocktail shaker, combine gin, Vegetarian Furikake Syrup, lime juice and egg white. Shake without ice to emulsify ingredients. Add cubed ice and shake vigorously. Fine strain into chilled glass and garnish with furikake seasoning.
- * To make Vegetarian Furikake Syrup, in a small saucepan, combine ½ cup (125 ml) granulated sugar, ½ cup (125 ml) water and 2 tbsp (30 ml) vegetarian furikake seasoning. Simmer to dissolve sugar, then remove from heat and let steep for 5 minutes. Fine strain to remove furikake, then transfer to a clean bottle and allow to cool. Seal and refrigerate for up to 4 weeks. Makes 1 cup (250 ml).
Featuring
Grove 42 Collins
Featuring vibrant notes of orange, lemon peel, lemongrass and ginger, this non-alcoholic beverage captures the complex flavour journey that one would find in any cocktail.Ingredients
Serves 1
½ tsp (2.5 ml) orange flower water
1 mandarin orange, peeled
2 oz (60 ml) Seedlip Grove 42
½ oz (15 ml) Simple Syrup*
½ oz (15 ml) fresh lemon juice
2 oz (60 ml) soda water
lemongrass stalk, for garnish
Instructions
- Measure orange flower water into a Collins glass, swirl it around to coat the inside and discard excess. In a cocktail shaker, muddle 1 mandarin orange, then add Seedlip Grove 42, Simple Syrup and lemon juice. Shake vigorously and fine strain over cubed ice into Collins glass. Top with soda and garnish with a stalk of lemongrass.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Tweedle Dee-Dum
Inspired by the delightful characters Tweedledee and Tweedledum, the floral essence of the Hendricks rose and cucumber accent meets the bittersweet orange notes of Aperol, harmonizing with strawberry tea. This whimsical concoction gives the first impression of sweetness while the brightness of lemon balances the cocktail, leading to a dry finish.Ingredients
Serves 1
1 oz (30 ml) Hendrick’s Gin
1 oz (30 ml) Aperol
1 oz (30 ml) strawberry tea* or berry tea of your choice
½ oz (15 ml) Simple Syrup**
½ oz (15 ml) fresh lemon juice
strawberry and lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, Aperol, strawberry tea, Simple Syrup and lemon juice. Stir and strain into a teacup with 1 ice cube. Garnish with a strawberry and lemon peel.
- * To make strawberry tea, pour 10 oz (300 ml) boiling water over 2 strawberry tea bags and steep for 5 minutes. Let cool before using.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
White Rabbit
The White Rabbit cocktail is a whimsical blend of flavours where smooth vanilla intertwines with white tea and rich chocolate, while almond adds nutty depth. The zippy lemon provides a refreshing twist, creating a delightful and eccentric concoction that embodies the whimsy of Wonderland.Ingredients
Serves 1
1½ oz (45 ml) Absolut Vanilia Vodka infused with white tea*
½ oz (15 ml) McGuinness Crème de Cacao
1 oz (30 ml) sweetened almond milk
½ oz (15 ml) fresh lemon juice
garnish with carrot ribbon
Instructions
- Place a coupe glass in freezer for 5 minutes. In a cocktail shaker with cubed ice, combine infused vodka, crème de cacao, almond milk and lemon juice. Shake vigorously and fine strain into chilled coupe. Garnish with a carrot ribbon.
- * For white tea infusion, steep 3 white tea bags in 1 cup (250 ml) vanilla vodka for 15 to 30 minutes, tasting it after 15 minutes and adjusting infusion time accordingly. The white tea flavour should be potent but not overpowering.
Featuring
Mad as a Hatter
This Mad Hatter tea party-inspired cocktail is a playful and unconventional mix of green tea, tequila, honeydew melon and citrus. Its eccentric combination invites the drinker to embark on a whimsical journey and a delightful exploration of flavours that mirrors the spirit of the Mad Hatter’s tea party, where the unexpected becomes the norm.Ingredients
Serves 1
pink salt, for rim
5 Jasmine Green Tea Ice Cubes*
1½ oz (45 ml) Espolòn Tequila Blanco
1 oz (30 ml) Bols Melon Liqueur
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Simple Syrup**
honeydew melon ball on a lime wheel, for garnish
Instructions
- Place a rocks glass in freezer for 5 minutes. In a cocktail shaker with prepared Green Tea Ice Cubes, combine tequila, melon liqueur and lime juice. Shake vigorously and fine strain into chilled glass over new ice. Garnish with a honeydew melon ball on a lime wheel.
- *For Jasmine Green Tea Ice Cubes, pour 500 ml (16 oz) of boiled water over 2 tsp (5 ml) of jasmine green tea leaves and steep for 45 seconds. Strain hot tea into a heatproof silicon ice cube tray and freeze solid.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Matcha Sour
Matcha is known for its balance of mellow vegetal grassy notes, natural sweet nuttiness, a hint of bitterness and a savoury umami finish. This exquisite harmony is enhanced by the infusion of floral and spice elements of Saigon Baigur Gin and Yuzu.Ingredients
Serves 1
½ tsp (2.5 ml) matcha powder, plus more for garnish
1 tbsp (15 ml) hot water (175 F/79 C)
1 egg white
1½ oz (45 ml) Saigon Baigur Gin
¾ oz (22 ml) Nakano Obaachan’s Yuzu Shu
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
garnish with edible flowers, if desired
Instructions
- Place a coupe glass in freezer for 5 minutes. In a small bowl, whisk matcha powder and hot water to make matcha tea. In a cocktail shaker, combine egg white, matcha tea, gin, yuzu, lemon juice and Simple Syrup. Shake without ice (dry shake) to emulsify ingredients. Add ice and shake vigorously, then fine strain into chilled coupe. Garnish with edible flowers, if desired.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Dragon Eyes
Presenting a thoughtfully balanced combination of dragon fruit, rice vodka, green grape shoju, hibiscus, lemon and soda water. This Dragon Eyes cocktail pays tribute to the Year of the Dragon, reflecting qualities akin to those born under this sign – charismatic, intelligent, confident, powerful, naturally lucky and gifted. Featuring Haku Vodka and Jinro Chamisul Green Grape Soju.Ingredients
Serves 1
5 × ½-in (1.25 cm) cubes dragon fruit (save more for garnish)
1 oz (30 ml) Haku Vodka
1 oz (30 ml) Jinro Chamisul Green Grape Soju
½ oz (15 ml) Hibiscus Cordial*
¾ oz (22 ml) fresh lemon juice
2 oz (60 ml) soda water
Instructions
- In a cocktail shaker, muddle 5 pieces of dragon fruit, then add vodka, green grape soju, Hibiscus Cordial and lemon juice. Add cubed ice, shake vigorously and fine strain over new ice into a Collins glass. Top with soda water and garnish with cubes of dragon fruit on a cocktail pick.
- * To make Hibiscus Cordial, pour 10 oz (300 ml) boiling water over 2 hibiscus tea bags and steep for 5 minutes. In a small saucepan, combine 1 cup (250 ml) steeped tea with 2 cups (500 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 2 cups (500 ml).
Featuring
Shibuya
Recognized as the hub of fashion and culture in Japan, Shibuya boasts the world’s busiest intersection. Bearing the same name, the Shibuya cocktail offers an oasis of serenity amidst the chaos through an elegant balance of Asian botanicals found in Roku Gin, Nakano plum wine, lychee nectar, jasmine green tea and lemon.Ingredients
Serves 1
1 oz (30 ml) Roku Gin
½ oz (15 ml) Nakano Umeshu Japanese Plum Wine
½ oz (15 ml) lychee nectar (from canned lychees)
½ oz (15 ml) Jasmine Green Tea Cordial*
¾ oz (22 ml) fresh lemon juice
garnish with edible flowers, if desired
Instructions
- Place a cocktail coupe in the freezer for 5 minutes. In a cocktail shaker with cubed ice, combine gin, plum wine, lychee nectar, Jasmine Green Tea Cordial and lemon juice. Shake vigorously and fine strain into chilled glass. Garnish with edible flowers, if desired.
- * To make Jasmine Green Tea Cordial, pour 10 oz (300 ml) boiling water over 1 tsp (5 ml) jasmine green tea leaves and steep for 5 minutes. In a small saucepan, combine 1 cup (250 ml) steeped tea with 2 cups (500 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 2 cups (500 ml).