STRAWBERRY-PINEAPPLE MARGARITA
Ingredients
Serves 1
1½ oz (45 ml) Cazadores Blanco Tequila
1 oz (30 ml) Cointreau
½ oz (22 ml) lime juice
¾ oz (22 ml) Simple Syrup (1:1)
6 strawberries, reserve 1 for garnish
5 pineapple chunks, 1-inch (2.5 cm)
Instructions
- Combine ingredients in a blender with ice. Blend well and pour into a glass. Garnish with reserved strawberry.
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WATERMELON AND AGAVE MARGARITAS
Ingredients
Serves 4
1 lime wedge
2 tbsp (30 ml) sea salt
½ cup (125 ml) fresh lime juice
1 cup (250 ml) white or silver tequila
2 tbsp (30 ml) orange liqueur
2 tbsp (30 ml) agave syrup
Instructions
- Place salt in a shallow dish. Rub rims of 4 cocktail glasses with lime wedge and dip each rim into salt to coat. Place glasses in freezer to chill for at least 10 minutes.
- Place remaining ingredients in a blender and process on high until watermelon is smooth. Fill glasses with ice cubes and pour in margarita.
- These can also be made into frozen margaritas by adding 3 cups (750 ml) ice into blender with ingredients before processing.
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TANQUERAY COASTAL CAESAR
Enjoy this savoury, ocean-inspired Coastal Caesar. Merging the crisp botanicals of Tanqueray London Dry Gin with briny seafood flavours, this cocktail is a refreshing twist on the classic.Ingredients
Serves 1
1 lime
celery salt seasoning, to rim
1½ oz (45 ml) Tanqueray London Dry Gin
5 oz (150 ml) Clamato juice
3 dashes Worcestershire sauce
1 tsp (5 ml) seafood sauce
1 cup (250 ml) ice
1 celery stick
1 piece cooked shrimp, for garnish
1 slice lemon, for garnish
Instructions
- Moisten rim of highball glass with a lime wedge and roll in celery salt to coat. Combine Tanqueray gin, Clamato, Worcestershire and seafood sauce in an ice-filled shaker. Shake well and strain into rimmed glass. Garnish with celery, shrimp and lemon wedge.
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SUPERIOR AMARETTO SOUR SLUSH
Ingredients
Serves 1
½ oz (15 ml) Luxardo Amaretto
1 oz (30 ml) Makers Mark Kentucky Bourbon
1 oz (30 ml) lemon juice
¾ oz (22 ml) Simple Syrup (1:1)
1 cup (250 ml) small ice cubes
orange zest, for garnish
cherry, for garnish
Instructions
- Combine ingredients in a blender with ice. Blend well and pour into a glass. Garnish with orange zest and cherry.
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SPARKLING MOROCCAN TEA
Ingredients
Serves
1 oz (30 ml) Bombay Sapphire gin
1½ oz (45 ml) Moroccan Mint Green Tea*
½ oz (15 ml) fresh lemon juice, strained
2 oz (60 ml) Cupcake Prosecco, to top
1 mint leaf, for garnish
Instructions
- *For Moroccan Mint Green Tea: In a saucepan, add 2 tbsp (30 ml) Green Tea and 8 tbsp (120 ml) sugar to 3 cups (750 ml) boiling water. Steep for 10 minutes. Add 1 cup (250 ml) mint leaves. Steep another 5 minutes. Strain through a coffee filter into a glass bottle. Chill before using.
- In a mixing glass, stir gin, Moroccan Mint Green Tea and lemon juice with ice. Strain into a flute and top with Prosecco. Garnish with a mint leaf.
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PEACH BELLINI
Ingredients
Serves 2
2 oz (60 g) peach nectar concentrate
1 oz (30 g) peach schnapps
1 tsp (5 ml) lemon juice
3 oz (90 g) chilled Prosecco
Instructions
- Mix everything, except Prosecco, together in a chilled flute glass. Top with champagne and stir.
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MOJITO
Ingredients
Serves 1
20 fresh mint leaves
1 lime, cut into 4 wedges, divided
white sugar, to taste
2 cups (500 ml) ice cubes
4 oz (125 g) white rum
1 cup (250 ml) club soda
Instructions
- Gently press the basil or mint with the lime and simple syrup in a glass.
- Add the rum, plenty of ice and top with soda water.
- Stir and garnish with lime or herbs.
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MAKER’S MARK CAESAR
Ingredients
Serves 1
1 lime
celery salt or steak spice, to rim
1½ oz (45 ml) Maker’s Mark Kentucky Bourbon
4 dashes of hot sauce
2 dashes Worcestershire sauce
celery stick, for garnish
Clamato juice, to top
freshly ground pepper
Instructions
- Moisten rim of glass with a lime wedge and roll rim in celery salt or steak spice to coat. Fill glass with ice. Add Maker’s Mark, hot sauce and Worcestershire sauce. Add celery stick garnish and top with Clamato. Finish with some freshly ground pepper, a lime wedge and enjoy!
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LIME MARGARITA
Ingredients
Serves 2
2 cups (500 ml) ice cubes, divided
1 can (12 oz) frozen limeade concentrate
4 oz (125 g) tequila blanco
2 oz (60 g) Cointreau
Margarita or kosher salt, for rims
lime slices, for garnish
Instructions
- Working in 2 batches, place 1 cup (250 ml) ice cubes in a blender. Add limeade, tequila and Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients.
- To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime then dip each rim in the salt. Pour margarita mixture into each glass, garnish with lime. Serve immediately.
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LAST WORD SLUSH
Ingredients
Serves
¾ oz (22 ml) Bombay Sapphire Gin
¾ oz (22 ml) Green Chartreuse
¾ oz (22 ml) Luxardo Maraschino Liqueur
¾ oz (22 ml) lime juice
½ oz (15 ml) Simple Syrup (1:1)
1 cup (250 ml) small ice cubes
lime wheel, for garnish
Instructions
- Combine all ingredients in a blender with ice. Blend well and pour into a glass. Garnish with lime wheel.