HOTEL SASKATCHEWAN
Ingredients
Serves 1
2 oz (60 ml) Canadian Club
¾ oz (22 ml) Honey Syrup
¾ oz (22 ml) lemon juice
lemon zest, for garnish
HONEY SYRUP:
2/3 cup (150 ml) honey
1/3 cup (75 ml) hot water
Instructions
- Combine ingredients in a shaker with ice and shake well. Strain into a chilled cocktail glass. Twist a lemon zest over the drink and use as a garnish.
- To make HONEY SYRUP: Stir to combine, cool before use. Store in refrigerator for up to 2 weeks.
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TORONTO COCKTAIL
Ingredients
Serves 1
2 oz (60 ml) Alberta Springs 10-Year-Old
¼ oz (7 ml) Fernet Branca Bitters
¼ oz (7 ml) Simple Syrup (1:1)
1 dash Angostura Bitters
orange zest, for garnish
Instructions
- Stir ingredients in a mixing glass with ice. Strain into a chilled cocktail glass. Twist an orange zest over the drink and use as a garnish.
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CARIBOU COCKTAIL
Ingredients
Serves 1
2½ oz (75 ml) Inniskillin Cabernet Sauvignon
1 oz (30 ml) Alberta Premium Rye
1 tsp (5 ml) maple syrup
1 pinch ground cinnamon
cinnamon stick, for garnish
Instructions
- Simmer ingredients in a medium-sized saucepan until warm. Do not Boil. Strain into glass. Garnish with cinnamon stick. Can be served either hot or cold.
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PASSION FRUIT BELLINI
Ingredients
Serves 1
1½ oz (45 ml) passion fruit nectar
3½ oz (105 ml) Freixenet Cordon Negro
1 strawberry, sliced
Instructions
- Chill both the passion fruit nectar and the sparkling wine ahead of time. Measure passion fruit nectar into a flute and top with bubbles. Garnish with strawberry slices.
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BLUSHING BRIDE
Ingredients
Serves 1
1 oz (30 ml) Chambord
1 oz (30 ml) Tanqueray Gin
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup (1:1)
3 to 4 oz (90 to 125 ml) soda water
Instructions
- Build in a Collins glass, first adding the Chambord, followed by cubed ice. Next, combine the gin, lemon and simple syrup in the glass and top with soda water.
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CATCH THE BOUQUET
Ingredients
Serves 1
1½ oz (45 ml) Sid’s Vodka
½ oz (15 ml) Triple Sec
½ oz (15 ml) lemon juice
8 to 10 red grapes, reserve a couple for garnish
¼ tsp (1 ml) orange flower water
lemon twist, for garnish
Instructions
- Muddle grapes in a shaker tin. Combine remaining ingredients in shaker with ice. Shake well and fine strain into a chilled cocktail coupe. Garnish with lemon twist.
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CHARRED LEMON DAISY
Ingredients
Serves 1
1 oz (30 ml) Cazadores Reposado
¾ oz (22 ml) lemon juice
1 oz (30 ml) Charred Lemon Syrup
1 sprig thyme, for garnish
CHARRED LEMON SYRUP:
8 lemons
3 cups (750 ml) warm water
sugar
Instructions
- In a shaker, combine tequila, lemon juice and Charred Lemon Syrup. Shake, fine strain into a small flute. Garnish with sprig of thyme.
- To make CHARRED LEMON SYRUP: Line a cookie sheet with parchment paper. Cut both ends from 8 lemons, slice in half and arrange face up on the cookie sheet. Broil for 10 to 12 minutes or until the lemons are charred. Once lemons cool, combine with warm water. Muddle the lemons into the water then strain out the solids. In a medium-sized saucepan, combine the charred lemon water with equal parts sugar to liquid (1:1). Simmer to dissolve. Cool before use. Store in a sealed bottle in the refrigerator.
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GEISHAGAVE
Ingredients
Serves 1
2 to 3 jalapeño slices, divided
1 oz (30 ml) Don Julio Blanco
1 oz (30 ml) Gekkeikan Sake
1 oz (30 ml) lime juice
¾ oz (22 ml) Jasmine Green Tea Syrup
JASMINE GREEN TEA SYRUP:
2 tsp (10 ml) jasmine green tea
16 oz (500 ml) boiling water
4 cups (1 L) sugar
Instructions
- Muddle 1 slice of jalapeño in cocktail shaker. Combine all ingredients with ice in the shaker. Shake and strain over new ice in a rocks glass. Garnish with remaining jalapeño slices.
- To make JASMINE GREEN TEA SYRUP: Steep a very strong jasmine green tea. In a medium-sized saucepan, combine tea and sugar, simmer until dissolved. Remove from heat and cool before use. Store in a sealed bottle in refrigerator.
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BASIL PALOMA
Ingredients
Serves 1
8 basil leaves, divided
1½ oz (45 ml) Patron Silver tequila or Cazadores Blanco tequila
1½ oz (45 ml) fresh grapefruit juice
½ oz (15 ml) lime juice
1½ oz (45 ml) grapefruit soda, Pellegrino Pompelmo
grapefruit slice, for garnish
Instructions
- In a shaker, combine 7 basil leaves, tequila, grapefruit juice, lime juice and ice. Shake well, fine strain over new ice in a Collins glass. Top with grapefruit soda. Garnish with basil leaf and grapefruit slice.
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OLD FASH-GIN'D
Ingredients
Serves 1
1½ oz (45 ml) Tanqueray No. Ten
½ oz (15 ml) Boomsma Jonge Gin
¼ oz (7 ml) Honey Syrup
2 dashes Peychaud's Bitters
1 dash Fee Brother's Rhubarb Bitters
grapefruit twist, for garnish
curled rhubarb, for garnish
Instructions
- Add all ingredients into a mixing vessel. Add ice and stir. Strain over large ice into an Old- Fashioned glass. Garnish with a grapefruit twist and curled rhubarb.
- To make HONEY SYRUP: Mix 2 parts honey with 1 part water.