CLOVER CLUB NO. 8
Ingredients
Serves 1
9 fresh raspberries
1 egg white (optional)
¾ oz (22 ml) Giffard Orgeat (Almond) Syrup
¾ oz (22 ml) lemon juice,strained
1½ oz (45 ml) Bombay Sapphire London Dry
Instructions
- In a shaker, lightly muddle 8 raspberries. If using, separate the egg white into shaker. Add Orgeat, lemon juice and gin. Shake well to combine ingredients. Add plenty of ice and shake vigorously to chill and aerate. Double strain cocktail into a chilled cocktail coupe and garnish with a raspberry.
Featuring
OLD NORTH
Ingredients
Serves 1
1½ oz (60 ml) Crown Royal Northern Harvest Rye
¾ oz (22 ml) Amaro Montenegro
1 orange zest
Instructions
- In a mixing glass, combine both the Rye and Amaro. Add ice and stir until chilled and slightly diluted. Strain over ice in a chilled Old Fashioned glass and express the oils of an orange zest over the surface.
Featuring
PERU 75
Ingredients
Serves 1
¾ oz (22 ml) Pisco Capel Premium
¾ oz (22 ml) St-Germain Elderflower Liqueur
½ oz (15 ml) lemon juice (strained)
3 oz (90 ml) Segura Viudas Brut Reserva
lemon zest, for garnish
Instructions
- Combine Pisco, St-Germain and lemon juice into a mixing glass. Stir with ice to gently chill. Strain into a Champagne flute and slowly top up with sparkling wine. Garnish with a lemon zest.
Featuring
MELON CRUSH COCKTAIL
Ingredients
Serves 1
1½ oz (45 ml) Bacardi Maestro Rum
1 oz (30 ml) Bols Melon Liqueur
¾ oz (22 ml) fresh lime juice
8 green grapes, plus extra for garnish, optional
1 melon slice, for garnish, optional
Instructions
- Place grapes in a cocktail shaker and muddle well. Combine rum, melon liqueur and lime juice and shake with ice until very cold. Double strain over new ice in a collins glass and garnish with either a slice of melon or grapes.
Featuring
KIWI SMASH
Ingredients
Serves 1
1½ oz (45 ml) Zubrowka Bison Grass Vodka
½ oz (15 ml) 2:1 simple syrup
¾ oz (22 ml) lime juice
1 kiwi, peeled (save one slice for garnish)
Instructions
- After peeling a kiwi fruit, slice off a piece to use as garnish. Cut the remaining kiwi into smaller pieces and place in a cocktail shaker. Muddle the kiwi well before adding the Bison Grass Vodka, simple syrup and lime juice. Shake with ice and strain over ice in an old fashioned glass. Garnish with a kiwi slice.
- To make SIMPLE SYRUP: To make a 2:1 simple syrup, place 2 cups (500 ml) sugar and 1 cup (250 ml) water in a saucepan over medium-high heat. Cook, stirring frequently, until sugar is fully dissolved. Remove from heat. Place in a sterilized jar and chill. Will keep indefinitely in the refrigerator.
Featuring
GRASSHOPPER
Ingredients
Serves 1
1 oz (30 ml) McGuinness Crème de Menthe
1 oz (30 ml) McGuinness Crème de Cacao
2 oz (60 ml) cream (half & half)
fresh mint, for garnish
Instructions
- Combine crème de menthe, crème de cacao and cream in a cocktail shaker. Shake vigorously with ice and double strain into a chilled cocktail coupe. Garnish with a mint tip.
Featuring
DILL MARTINI
Ingredients
Serves 1
2 oz (60 ml) The Botanist Gin
½ oz (15 ml) Noilly Pratt Extra Dry Vermouth
2 sprigs fresh dill (save one for garnish)
Instructions
- Chill a martini glass in the freezer or with ice cubes and water. Take one sprig of fresh dill, gently crunch it in your hand and drop into a mixing glass. Combine gin, vermouth and ice in the mixing glass. Stir until chilled and slightly diluted, then double strain into the cold martini glass. Garnish with a sprig of fresh dill. Try using different herbs to bring an exciting twist to this cocktail.
Featuring
SAIGON GIN
Ingredients
Serves 1
1½ oz (45 ml) Bombay Sapphire East Gin
¾ oz (22 ml) Saigon herbal syrup
1 oz (30 ml) lemon juice
2 oz (60 ml) soda water
lemon grass, for garnish
fresh basil, for garnish
black peppercorn ice cubes, optional
SAIGON HERBAL SYRUP:
3 stalks lemon grass, outer leaves removed, cleaned and sliced into small pieces
1 tbsp (15 ml) loose leaf jasmine green tea
2 tsp (10 ml) black peppercorns
40 leaves fresh purple basil
granulated sugar
Instructions
- In a collins glass, combine gin, syrup, lemon juice and soda water. Stir gently to combine before filling the glass with ice. Garnish with a stalk of lemon grass and basil.
- Optional: freeze some black peppercorns into your ice cubes for an interesting look.
- To make SAIGON HERBAL SYRUP: In a large pot, boil lemon grass in 6 cups (1.5 L) of water until reduced by half, about 10 minutes. Reduce heat to simmer and add jasmine green tea, black peppercorns and fresh basil. Simmer all ingredients for 10 minutes, then strain to remove solids. Rinse pot. Measure remaining liquid and calculate two parts sugar for one part liquid. Combine sugar and liquid in the pot and simmer until dissolved. Remove from heat and let cool before storing in a sealed container in the refrigerator.
Featuring
VANCOUVER COCKTAIL
Ingredients
Serves 1
1½ oz (45 ml) Long Table Gin
¾ oz (22 ml) Martini Rosso Vermouth
¼ oz (7 ml) Benedictine B&B
2 dash orange bitters
lemon zest, for garnish
Instructions
- Stir ingredients in a mixing glass with ice. Strain into a chilled cocktail glass. Twist a lemon zest over the drink and use as a garnish.
Featuring
CLASSIC CAESAR
Ingredients
Serves 1
1½ oz (45 ml) Alberta Pure Vodka
3½ oz (105 ml) Clamato Juice
2 dash Tabasco
4 dash Worcestershire Sauce
bacon, for garnish
celery, for garnish
pickle, for garnish
Instructions
- Combine ingredients without ice in a celery salt rimmed glass. Gently stir to combine. Add ice to the glass and garnish.