Pineapple Coconut Spritz
This modern spritz defies tradition, inspired by the tropical essence of the piña colada into a lighter, effervescent cocktail, embracing contemporary flair. Made with Malibu Coconut Rum Liqueur and Ruffino Prosecco.Ingredients
Serves 1
2 oz (60 ml) pineapple juice
1 oz (30 ml) Malibu Coconut Rum Liqueur
½ oz (15 ml) fresh Iemon juice
1 oz (30 ml) soda water
3 oz (90 ml) Ruffino Prosecco
Pineapple wedge and leaves, for garnish
Instructions
- In a Collins glass with cubed ice, combine pineapple juice, Malibu and lemon juice. Stir to chill, then top with soda water and Prosecco. Garnish with a pineapple wedge and a few leaves.
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Lambrusco Spritz
Italy’s famous sparkling red wine, Lambrusco, with its berry-forward character, is complemented by dry vermouth and grapefruit in this delightfully dry cocktail.Ingredients
Serves 1
1 oz (30 ml) fresh grapefruit juice
2 oz (60 ml) Noilly Prat Extra Dry Vermouth
½ oz (15 ml) Simple Syrup*
1 oz (30 ml) soda water
3 oz (90 ml) Medici Ermete Concerto Lambrusco Reggiano
grapefruit peel, for garnish
Instructions
- In a large old-fashioned glass with cubed ice, combine grapefruit juice, vermouth, Simple Syrup and soda water, then stir to chill. Slowly and carefully, layer Lambrusco on top. Garnish with a grapefruit peel.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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Sorbet Spritz
Elevating the classic Italian Sgroppino, this effervescent cocktail blends Prosecco, gin and lemon, lifting your favourite sorbet to new heights.Ingredients
Serves 1
1 oz (30 ml) Bombay Citron Pressé Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
3 oz (90 ml) La Marca Prosecco
1 scoop lemon sorbet (or your favourite flavour)
fresh mint tip, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, lemon juice and Simple Syrup. Stir to chill, then strain into a tall, footed glass. Top with Prosecco and a scoop of sorbet. Garnish with mint.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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Aperol Spritz
Bright and bubbly, the classic 3-2-1 formula combines Prosecco, Aperol and soda water, garnished with a slice of orange for a refreshing sip. Bring a taste of Italy to your patio this summer.Ingredients
Serves 1
3 oz (90 ml) Bottega Il Vino dei Poeti Prosecco Brut
2 oz (60 ml) Aperol Aperitivo
1 oz (30 ml) soda water
orange slice, for garnish
Instructions
- In a large wine glass half filled with cubed ice, combine Prosecco, Aperol and soda water. Gently stir to combine. Garnish with an orange slice.
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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.
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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.
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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).
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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.
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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.
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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.