Golden Delicious Collins
The BC Golden Delicious apple is recognized for its yellowish-green hue and sweetness, which makes it a favourite for baking, apple sauce and apple butter. This Collins-style cocktail combines apple, lemon, whisky, spiced maple syrup and sparkling apple juice for a vibrant and effervescent drink.Ingredients
Serves 1
½ Golden Delicious apple, cored, thinly sliced
¾ oz (22 ml) fresh lemon juice
1½ oz (45 ml) Crown Royal Apple Canadian Whisky
½ oz (15 ml) Spiced Maple Syrup*
2 oz (60 ml) sparkling apple juice
1 Golden Delicious apple, julienne, for garnish
Instructions
- In a cocktail shaker, muddle apple with lemon juice, then add whisky and Spiced Maple Syrup. Add cubed ice and shake gently, then strain into a Collins glass. Top with sparkling apple juice and fill with cubed ice. Garnish with julienne apple.
- *To make Spiced Maple Syrup, combine 4 oz (120 ml) maple syrup and ½ tsp (2.5 ml) baking spice** in a glass jar and microwave until hot, 30 to 60 seconds. Steep and let cool 5 minutes, then fine strain to remove spices. Store unused syrup in refrigerator. ** A combination of cinnamon, nutmeg and allspice, available prepared in most grocery stores.
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Dark Chocolate Chilli Armagnac Manhattan
You can’t go wrong with chocolate, especially in this spicy Manhattan-inspired drink. Using the fat-washing technique, this cocktail is sure to delight you.Ingredients
Serves 1
1½ oz (45 ml) Dark Chocolate-Washed Armagnac*
1 oz (30 ml) Alvear Solera 1927 Pedro Ximénez Sherry
3 to 5 drops chocolate bitters
1 strawberry slice, for garnish (optional)
Instructions
- Stir ingredients in a mixing glass over ice. Strain into a coupe and garnish with strawberry slice.
- *To make Dark Chocolate-Washed Armagnac, melt ½ cup (125 ml) unsalted butter and 1 cup (250 ml) dark chocolate in a saucepan over medium heat. Mix in about ½ tsp (2.5 ml) seeded and chopped Thai (bird’s eye) chili or another red hot pepper or 1 tsp (5 ml) cayenne. Add 450 ml Saint Vivant VSOP Armagnac and stir to blend well. Remove from heat and transfer to a heat-safe container, stirring every so often to make sure the flavour and fat get well integrated. Once mixture is cool, place in freezer to allow solids to harden, then strain through a coffee filter until desired clarity is reached. Will keep in refrigerator for up to 2 to 3 weeks.
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New Pink Lady
Celebrate the BC Pink Lady apple, known for its floral, fragrant aroma, crisp acidity, and slight sweetness. The New Pink Lady is a contemporary interpretation of the classic Pink Lady, perfectly balanced to capture the beauty of the ever-popular apple.Ingredients
Serves 1
½ Pink Lady apple, cored, thinly sliced
¾ oz (22 ml) fresh lemon juice
1½ oz (45 ml) Empress 1908 Elderflower Rose Gin
½ oz (15 ml) Honey Syrup*
1 egg white
1 Pink Lady apple slice, for garnish
Instructions
- In a cocktail shaker, muddle apple with lemon juice, then add gin, Honey Syrup and egg white. Shake to emulsify ingredients. Fill shaker with ice and shake vigorously, then fine strain into a cocktail coupe. Garnish with apple slice.
- *To make Honey Syrup, stir together ⅓ cup (80 ml) boiled water and ⅔ cup (160 ml) honey in a small bowl. Unused syrup can be refrigerated in a sealed container for up to 2 weeks.
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Turning Head
The Exorcist follows the demonic possession of a young girl and her mother’s attempt to save her through an exorcism performed by a pair of Catholic priests. Inspired by the supernatural nature of the film, this cocktail pairs the earthy character of tequila with fresh citrus that gives hope, while the extreme complexity of Chartreuse Green, whose secret formula is carefully guarded by two Carthusian monks, takes on an assertive role.Ingredients
Serves 1
1½ oz (45 ml) Cazadores Blanco Tequila
½ oz (15 ml) Chartreuse Green
½ oz (15 ml) lime juice
½ oz (15 ml) Simple Syrup*
2 dashes grapefruit bitters
1 lime twist, for garnish
Instructions
- Chill a Nick and Nora glass or coupe glass in the freezer for 5 minutes. In a cocktail shaker with cubed ice, combine tequila, Chartreuse, lime juice, Simple Syrup and bitters. Shake vigorously, then fine strain into chilled glass. Garnish with lime twist.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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Redrum 237
In the classic film with chilling ambiance and the iconic line “Redrum,” Jack Torrance strives to be a good person and to overcome his spicy history, represented by the rich and complex flavours of spiced rum, but he is haunted by the bitter demons of his past, characterized by the Campari, and the eerie atmosphere of the Overlook Hotel.Ingredients
Serves 1
1½ oz (45 ml) Dead Man’s Fingers Spiced Rum
1½ oz (45 ml) Campari
1 orange peel, for garnish
Instructions
- Chill an old-fashioned glass in the freezer for 5 minutes. In a mixing glass with cubed ice, combine spiced rum and Campari. Stir to chill and dilute, then strain into chilled old-fashioned glass over cubed ice. Express orange peel over the surface to garnish.
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Queen Elizabeth
Mid 1930s the Benedictine liqueur brand held a cocktail contest and the “Queen Elizabeth” was the winning entry by bartender Herbert L. Quick, naming the cocktail not after the monarch but his wife Elizabeth. This complex, herbaceous cocktail is perfectly balanced between tart and sweet, certainly worthy of flavour admiration and only 15% abv.Ingredients
Serves 1
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
½ oz (15 ml) Bénédictine B&B
½ oz (15 ml) fresh lime juice
1 lime twist, for garnish
Instructions
- Chill a coupe glass in freezer for 5 minutes. In a cocktail shaker with cubed ice, combine dry vermouth, B&B and lime juice. Shake vigorously, then fine strain into chilled coupe glass. Garnish with lime twist.
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Bates Motel
This chilling cocktail balances suspense and intrigue in a single glass. The base of Irish whiskey is a nod to the Bates family name, while the lemon represents Norman Bates’s enigmatic character. A touch of blood-red grenadine adds a sinister element, reminiscent of the infamous shower scene, and the bitters offer an unexpected psychological twist.Ingredients
Serves 1
1½ oz (45 ml) Bushmills Triple Distilled Irish Whiskey
¼ oz (7.5 ml) Simple Syrup*
½ oz (15 ml) fresh lemon juice
2 oz (60 ml) soda water
¼ oz (7.5 ml) grenadine
3 dashes Angostura bitters
Instructions
- In a cocktail shaker with cubed ice, combine Irish whiskey, Simple Syrup and lemon juice. Shake gently, then strain into a Collins glass. Top with soda water and fill with crushed ice. Mix grenadine and bitters in a shot glass and drizzle over crushed ice.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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Autumn Sherry Cobbler
The sherry cobbler was one of the most coveted cocktails of the 1800s. Although the original recipe calls for only dry sherry, a little sugar and a slice of orange, it has seen countless variations over the years. This autumnal rendition includes seasonal cranberry and almond to complement the dry sherry in this 5.8 percent ABV cocktail. Dry and complex, it just may become your new favourite low-proof libation. Easy to make at home!Ingredients
Serves 1
2 oz (60 ml) González Byass Tio Pepe Palomino Fino Sherry
½ oz (15 ml) orgeat*
½ oz (15 ml) fresh lemon juice
1 oz (30 ml) cranberry juice
¾ oz (22 ml) fresh orange juice
1 orange twist, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine sherry, orgeat, lemon juice, cranberry juice and orange juice. Shake vigorously, then pour entire contents into a double rocks glass (optionally, strain over crushed ice). Garnish with orange twist.
- *Almond syrup, available at specialty stores.
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Butter-Washed Blackberry Tea
A take on the classic Blueberry Tea cocktail. Disaronno Originale Amaretto, Grand Marnier Cordon Rouge and Marquis De Villard VSOP Brandy come together. The use of the fat-washing technique gives this cocktail a richer texture and a silky mouthfeel. A must try!Ingredients
Serves 1
granulated sugar, to rim glass
1 English breakfast tea bag
2 blackberries
2 oz (60 ml) Butter-Wash Blend*
1 orange slice, to garnish
Instructions
- Heat a snifter glass with hot water and rim with sugar. Steep a cup of English breakfast tea with 2 blackberries. Add Butter-Wash Blend to snifter glass and top with steeped hot tea. Garnish with orange slice.
- *To make Butter-Wash Blend, melt ⅔ cup (160 ml) unsalted butter in a saucepan over low heat. Add peels from 2 large oranges and sauté lightly to extract oils. Slowly add 1 cup (250 ml) each Disaronno Originale Amaretto, Grand Marnier Cordon Rouge and Marquis De Villard VSOP Brandy and mix thoroughly. Remove from heat and transfer to a heat-safe container. Allow to stew at least 2 hours. Once cooled to room temperature, place in freezer to allow solids to harden, then strain through a coffee filter until desired clarity is reached. Will keep in refrigerator for up to 2 weeks. Makes enough for about 12 cocktails.
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Averna Collins
Averna Amaro Siciliano is an Italian bitter liqueur (29% ABV) with hints of orange and licorice and notes of myrtle, juniper, rosemary and sage, among other botanicals. Combining these rich and bittersweet flavours with soda, lemon and simple syrup results in a delightfully fresh yet savoury Collins, topping out at 7 percent ABV.Ingredients
Serves 1
2 oz (60 ml) Averna Amaro Siciliano
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
2 oz (60 ml) soda water
1 lemon wheel, for garnish
1 sprig of thyme, rosemary or sage, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Averna, lemon juice and Simple Syrup. Shake, then strain into a Collins glass. Top with soda water and fill with cubed ice. Garnish with lemon wheel and thyme, rosemary or sage.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.