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.
Featuring
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.
Featuring
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.
Featuring
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.
Featuring
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.