ESPRESSO MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Ketel One Vodka
¾ oz (22 ml) Kahlúa
¾ oz (22 ml) espresso
¼ oz (7 ml) Simple Syrup
oils from lemon zest, for garnish
3 coffee beans, for garnish
Instructions
- Combine all liquid ingredients in a shaker with ice. Shake vigorously and fine strain into a chilled martini glass. Garnish with a twist of lemon zest over top to express oils, discard zest, then float 3 coffee beans on surface.
- To make SIMPLE SYRUP: Measure 2 parts sugar and 1 part water in a saucepan and place over medium heat. Stir occasionally until fully dissolved, but do not boil. Remove from heat and let cool before using. Store in a sealed container in refrigerator.
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ORANGE-SPICED HOT CHOCOLATE
Ingredients
Serves 4 to 6
8 cups (2 L) homogenized or 2% milk
8 whole cloves
2 cinnamon sticks
¼ tsp (1 ml) cayenne or chili powder
1 tbsp (15 ml) grated orange zest
½ lb (250 g) good quality dark chocolate, at least 65% cocoa, grated
¼ cup (60 ml) orange liqueur, like Grand Marnier or Cointreau
Orange Spice Whipped Cream, make ahead, recipe follows
ORANGE SPICE WHIPPED CREAM:
1 cup (250 ml) whipping cream
2 tbsp (30 ml) icing sugar
¼ tsp (1 ml) cinnamon
1 pinch nutmeg
¼ cup (60 ml) orange juice
½ tsp (2.5 ml) orange zest, freshly grated
Instructions
- In a heavy-bottomed saucepan over medium heat, add milk, cloves, cinnamon sticks, cayenne or chili powder, and orange zest, stirring occasionally until scalding. Reduce heat and simmer 5 to 10 minutes to infuse flavours. Remove cloves and cinnamon sticks then stir in grated chocolate and whisk until well blended. Before serving, stir in orange liqueur and serve with a dollop of Orange Spice Whipped Cream.
- TO MAKE ORANGE SPICE WHIPPED CREAM: Using an electric beater, whisk whipping cream, icing sugar, cinnamon and nutmeg on high speed until stiff peaks form. Fold in orange juice and zest, cover and refrigerate at least 1 hour before serving.
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B&B MARTINI
Ingredients
Serves 1
¾ oz (22 ml) Bénédictine B&B
1½ oz (45 ml) Bacardi 8-Year-Old Rum
4 dashes Bittered Sling Arabica Coffee Bitters
dark cherry, for garnish
Instructions
- In a mixing glass with cubed ice, combine all ingredients. Stir until chilled and diluted. Strain into a chilled cocktail glass and garnish with a dark cherry.
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FRANGELICO SOUR
Ingredients
Serves 1
1 oz (30 ml) Frangelico
1½ oz (45 ml) Forty Creek Copper Pot Reserve Whisky
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup, recipe follows
1 egg white
hazelnut brittle, for garnish (optional)**
Instructions
- In a cocktail shaker with cubed ice, combine all ingredients. Shake vigorously and fine strain into a chilled rocks glass. Garnish with hazelnut brittle.
- TO MAKE SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** Make your own, or purchase in specialty food stores.
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ST-GERMAIN DAISY
Ingredients
Serves 1
1 oz (30 ml) St-Germain
1 oz (30 ml) Cazadores Reposado Tequila
½ oz (15 ml) lime juice
2 oz (60 ml) soda water
lime wheels, for garnish
thyme sprig, for garnish
Instructions
- In a cocktail shaker with ice, combine St-Germain, tequila and lime juice. Shake vigorously and strain into a prepared glass, top with soda water and garnish with lime wheels and thyme sprig.
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CHAMBORD CRUSTA
Ingredients
Serves 1
1 oz (30 ml) Chambord
1½ oz (45 ml) Dujardin VSOP Brandy
½ oz (15 ml) lemon juice
2 dashes Bittered Sling Kensington Bitters
Vanilla Sugar, to rim glass, recipe follows
lemon zest, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Chambord, brandy, lemon juice and bitters. Shake vigorously and strain into a small wine glass rimmed with vanilla sugar and garnish with a lemon zest.
- TO MAKE VANILLA SUGAR: In a bowl, mix 2 cups (500 ml) sugar with 1 tsp (5 ml) pure vanilla extract. Mix thoroughly then spread out mixture on baking sheet to dry (20 to 25 minutes). Store at room temperature.
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GRAND MARNIER SBAGLIATO
Ingredients
Serves 1
1 oz (30 ml) Grand Marnier
1 oz (30 ml) Campari
2 oz (60 ml) soda water
orange zest, for garnish
Instructions
- In a mixing glass with ice, combine Grand Marnier and Campari. Stir to chill and dilute. Strain into a chilled rocks glass over cubed ice, top with soda water and garnish with an orange zest.
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SAILOR’S DELIGHT
Ingredients
Serves 1
1½ oz (45 ml) Sailor Jerry’s Spiced Navy Rum
1 oz (30 ml) Spiced Pear Cordial, make ahead, recipe follows
¾ oz (22 ml) lemon juice
3 oz (90 ml) soda water
pear slice, for garnish
Instructions
- In a cocktail shaker with ice, combine rum, cordial and lemon juice. Shake vigorously and strain into a Collins glass over cubed ice. Top with soda water and garnish with sliced pear.
- MAKE IT A MOCKTAIL: Prepare as above, omitting spiced rum from recipe.
- TO MAKE SPICED PEAR CORDIAL: In a saucepan, combine 2 cups (500 ml) pear juice, 1 cup (250 ml) sugar, 1 tbsp (15 ml) cracked whole allspice, 1 cinnamon stick, 1 tsp (5 ml) citric acid and simmer to dissolve sugar. Once dissolved, remove from heat to cool. Strain out solids and seal in a bottle. Can store in refrigerator for up to 2 weeks.
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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.