CITRUS CELEBRATION
Ingredients
Serves 1
1½ oz (45 ml) Bombay Sapphire East London Dry Gin
3 oz (90 ml) mandarin juice
¾ oz (22 ml) lemon juice
½ oz (15 ml) Simple Syrup, recipe follows
10 drops Orange Blossom Water*
1 large Frozen Strawberry Purée
Ice Cube, make ahead, recipe follows
Instructions
- In a cocktail shaker with ice, combine all ingredients except for Frozen Strawberry Purée Ice Cube. Shake vigorously and strain into a rocks glass. Add Frozen Strawberry Purée Ice Cube and serve.
- MAKE IT A MOCKTAIL: Prepare as directed above, omitting gin. Can top with soda water for a bit of bubble.
- TO MAKE SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- TO MAKE ICE CUBE: Clean and hull 1 lb (454 g) strawberries then purée. Pour strawberry purée into large ice cube tray and freeze for a minimum of 6 hours.
- * Available in specialty stores.
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CELESTIAL COCKTAIL
Ingredients
Serves 1
1 oz (30 ml) Hendrick’s Gin
2 oz (60 ml) Raspberry-Hibiscus Tea Cordial, make ahead, recipe follows
2 oz (60 ml) Chamdeville Blanc de Blancs Brut
1 raspberry, for garnish
Instructions
- In a cocktail shaker with ice, combine gin and cordial. Shake vigorously and fine strain into a Champagne flute. Top with sparkling wine and garnish with a raspberry.
- MAKE IT A MOCKTAIL: Prepare as directed above, omitting gin, and topping with soda water instead of sparkling wine.
- TO MAKE RASPBERRY-HIBISCUS TEA CORDIAL: Steep 3 Raspberry-Hibiscus tea bags in 3 cups (750 ml) boiling water for 5 minutes. In a saucepan, combine 20 oz (600 ml) of steeped tea, 1¼ cups (310 ml) sugar and 2 tsp (10 ml) citric acid. Simmer to dissolve sugar and remove from heat. Once cooled, store in refrigerator in a sealed bottle for up to 2 weeks.
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CRANBERRY, ORANGE AND ROSEMARY COCKTAIL SYRUP
Ingredients
Serves about 1¼ cups (310 ml)
1 cup (250 ml) water
1 cup (250 ml) granulated sugar
2 cups (500 ml) fresh cranberries
1 orange, peel finely zested
1 sprig fresh rosemary
Instructions
- In a medium saucepan over medium-low heat, stir together water, sugar and cranberries. Cook, stirring frequently, and adjust heat to maintain mixture at a bare simmer. Once cranberries have softened and start to break apart, about 20 to 25 minutes, strain syrup through a fine mesh sieve into an airtight container and press on cranberries lightly to extract as much liquid as possible without getting too much cranberry pulp. Stir in orange zest and rosemary sprig before allowing mixture to come to room temperature. Seal container and refrigerate overnight. Strain mixture once again and discard rosemary sprig and orange zest. Transfer to an airtight bottle and seal.
- Cocktail syrup can be stored in refrigerator for up to 2 weeks. Because cranberries are very high in pectin, cocktail syrup may jellify a bit, so give a good shake before using.
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FRANKENSTEIN’S MONSTER
Ingredients
Serves 1
1 oz (30 ml) Absolut Citron
1 oz (30 ml) Bols Melon Liqueur
1 oz (30 ml) lime juice
1 oz (30 ml) lychee juice, reserved from canned lychee fruit
lychee stuffed with blueberry, for garnish
Instructions
- Combine all liquid ingredients in a cocktail shaker with ice. Shake vigorously and fine strain into a chilled martini glass. Garnish with lychee and blueberry “eyeball.”
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VAMPIRE BLOODSICKLE
Ingredients
Serves 1
¼ oz (7 ml) Luxardo Sambuca Passione Nera
1½ oz (45 ml) Beefeater London Dry Gin
¾ oz (22 ml) Noilly Prat Extra Dry Vermouth
¾ oz (22 ml) lemon juice
1 oz (30 ml) raspberry coulis, for garnish
Instructions
- Pour sambuca into bottom of a wine glass then fill with crushed ice. In a cocktail shaker, combine gin, vermouth and lemon juice. Shake with ice and strain into prepared glass. Drizzle raspberry coulis overtop of cocktail and allow it to cascade through crushed ice.
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THE WITCHING HOUR
Ingredients
Serves 1
1 oz (30 ml) The Kraken Black Spiced Rum
¾ oz (22 ml) lemon juice
¾ oz (22 ml) Vanilla Syrup, Recipe follows
10 fresh blackberries, save 1 for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake vigorously with ice to smash berries and double strain using a fine strainer into a champagne flute. Garnish with reserved blackberry.
- To make VANILLA SYRUP: Boil 2 cups (500 ml) of water with 1 scored vanilla pod until reduced to 1 cup (250 ml). Remove vanilla pod. Add 1 cup (250 ml) sugar, simmer to dissolve. Store in refrigerator for up to 4 weeks.
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HEADLESS HORSEMAN PUNCH
Ingredients
Serves 16
3 cups (750 ml) Alberta Premium Canadian Rye
2 cups (500 ml) lemon juice
2 cups (500 ml) Earl Grey Tea, Recipe follows
2 cups (500 ml) Rosemary Thyme Syrup, Recipe follows
3 cups (750 ml) water
rosemary sprigs, for garnish
lemon twists, for garnish
Instructions
- In a 16-cup (4 L) vessel, add all ingredients. Stir to combine and chill in refrigerator for 3 hours. Transfer punch to a large bowl to serve. Ladle into glasses filled with ice and garnish with rosemary sprigs and lemon twists.
- To make EARL GREY TEA: Combine ½ cup (125 ml) of loose leaf Earl Grey (or 8 bags) with 3 cups (750 ml) of room temperature filtered water and steep for 4 hours. Strain and refrigerate for up to 1 week.
- To make ROSEMARY THYME SYRUP: In a saucepan, combine 1 cup (250 ml) each sugar and water, 4 sprigs rosemary and 4 sprigs thyme. Gently simmer on medium heat, stirring occasionally, until sugar has dissolved. Remove from heat, let cool; discard rosemary and thyme.
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PEPPERED BRIGADE
Ingredients
Serves 1
2 oz (60 ml) Knob Creek bourbon
½ oz (15 ml) Disaronno Originale Amaretto
½ oz (15 ml) lemon juice
1 pinch cayenne pepper
Instructions
- Add all ingredients to a shaker with ice. Shake for 10 seconds, then double strain into a Collins glass. Fill with crushed ice. Garnish with lime hair (finely grated lime zest).
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REKINDLED FRIENDSHIPS
Ingredients
Serves 1
2 oz (60 ml) Woodfood Reserve bourbon
¾ oz (22 ml) Barbieri Aperol Aperitivo
½ oz (15 ml) Gonzalez Byass VORS 30-Year-Old Noé Pedro Ximénez Sherry
2 dashes Bittered Sling Kensington Dry Aromatic bitters
Instructions
- Combine all ingredients in a mixing glass, add ice, stir for 15 to 20 seconds. Strain, serve neat in a cocktail coupe. Garnish with an orange twist.
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FAIR HAIR CHILD
Ingredients
Serves 1
1 egg white
1½ oz (45 ml) Bulleit bourbon
½ oz (15 ml) Giffard ginger syrup
1½ oz (45 ml) grapefruit juice
½ oz (15 ml) lemon juice
½ oz (15 ml) honey syrup
2 dashes Angostura bitters, for garnish
Instructions
- Combine all ingredients in a cocktail shaker and shake without ice. Add ice, shake again and strain into an Old-Fashioned glass and garnish with a couple of dashes of Angostura bitters or a grapefruit twist.
- To make HONEY SYRUP: Mix 2 parts honey in 1 part hot water.