Shibuya
Recognized as the hub of fashion and culture in Japan, Shibuya boasts the world’s busiest intersection. Bearing the same name, the Shibuya cocktail offers an oasis of serenity amidst the chaos through an elegant balance of Asian botanicals found in Roku Gin, Nakano plum wine, lychee nectar, jasmine green tea and lemon.Ingredients
Serves 1
1 oz (30 ml) Roku Gin
½ oz (15 ml) Nakano Umeshu Japanese Plum Wine
½ oz (15 ml) lychee nectar (from canned lychees)
½ oz (15 ml) Jasmine Green Tea Cordial*
¾ oz (22 ml) fresh lemon juice
garnish with edible flowers, if desired
Instructions
- Place a cocktail coupe in the freezer for 5 minutes. In a cocktail shaker with cubed ice, combine gin, plum wine, lychee nectar, Jasmine Green Tea Cordial and lemon juice. Shake vigorously and fine strain into chilled glass. Garnish with edible flowers, if desired.
- * To make Jasmine Green Tea Cordial, pour 10 oz (300 ml) boiling water over 1 tsp (5 ml) jasmine green tea leaves and steep for 5 minutes. In a small saucepan, combine 1 cup (250 ml) steeped tea with 2 cups (500 ml) granulated sugar and simmer to dissolve. Transfer to a clean bottle and allow to cool, then seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Featuring
Passion Peach
This is a refreshing and delightful cocktail that combines the tropical floral notes of passionfruit with the sweet juiciness of peach and the delicate aroma of orange blossom. The bright accent of lemon and the effervescence of soda highlight the delightful medley of flavours.Ingredients
Serves 1
1½ oz (45 ml) Ketel One Botanical Peach & Orange Blossom Vodka
1½ oz (45 ml) passion fruit nectar*
½ oz (15 ml) Simple Syrup**
½ oz (15 ml) fresh lemon juice
3 oz (90 ml) soda water
peach slice, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine vodka, passion fruit nectar, Simple Syrup and lemon juice. Shake vigorously and fine strain over new ice into an old-fashioned glass. Top with soda and garnish with a peach slice.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Lavender Sour
Offering a visually stunning and aromatic experience, the Lavender Sour is a refreshing yet sophisticated libation that intertwines the Empress 1908 Indigo Gin with the light accent of honey and the zing of fresh lemon. This cocktail is a refined expression of floral and citrus notes and epitomizes spring.Ingredients
Serves 1
1 egg white
2 oz (60 ml) Empress 1908 Indigo Gin
¾ oz (22 ml) Honey Cordial*
¾ oz (22 ml) fresh lemon juice
2 dashes lavender bitters
fresh or dry lavender flowers, for garnish
Instructions
- Place a coupe glass in freezer for 5 minutes. In a cocktail shaker, combine egg white, gin, Honey Cordial, lemon juice and lavender bitters. Shake without ice (dry shake) to emulsify ingredients. Add ice, shake vigorously and fine strain into chilled coupe. Garnish with lavender flowers.
- * To make Honey Cordial, in a small bowl, stir ⅓ cup (80 ml) boiling water and ⅔ cup (160 ml) honey. Transfer to a sealed container and refrigerate for up to 2 weeks. Makes 1 cup (250 ml).
Featuring
Strawberry Rosé
The harmonious balance of this cocktail beautifully captures the essence of pastel pink. Delicate notes of rose and the elegance of strawberry effortlessly complement the citrus-forward profile of Malfy Gin Rosa and the effervescence of Stellar’s Jay sparkling rosé. Its subtlety and complexity captivate with every sip.Ingredients
Serves 1
1 tsp (5 ml) rosewater
1 strawberry
1 oz (30 ml) Malfy Gin Rosa
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
3 oz (90 ml) Steller’s Jay Sparkling Rosé
Instructions
- Measure rosewater into a flute, swirl it around to coat the inside and discard excess. In a cocktail shaker, muddle the strawberry, then add gin, lemon juice and Simple Syrup. Shake vigorously and fine strain into rosewater-rinsed flute. Top with sparkling rosé.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
A Grand Celebration
For a truly grand holiday celebration, let Grand Marnier, a year-round favourite take center stage at the holiday table to add an elevated touch to all cocktails. Try this delicious cocktail, with Grand Marnier as the star, highlighted by cranberry juice, a couple dashes of bitters and topped with a bubbly of choice - worthy of a grand celebration. Featuring Grand Marnier Cordon Rouge and Segura Viudas Brut Reserva Cava.Ingredients
Serves 1
1 oz (30 ml) Grand Marnier Cordon Rouge
1 oz (30 ml) organic 100% pure cranberry juice* (not from concentrate)
2 dashes aromatic bitters
2 oz (60 ml) Segura Viudas Brut Reserva Cava
1 sprig rosemary, for garnish
3 sugared cranberries, for garnish
Instructions
- In a mixing glass with cubed ice, combine Grand Marnier, cranberry juice and bitters. Stir to chill and dilute then strain into a coupe glass.
- Top with cava and garnish with rosemary and sugared cranberries on a cocktail pick, or as desired.
- *This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
Featuring
Maple Pancake
Imagine that your dreamy brunch pancakes were topped with whipped cream and maple syrup while you sipped on a delicious coffee. The following cocktail conveniently combines all these favourite flavours in the form of Canadian Whisky, Cabot Maple Cream Liqueur and espresso for a tasty flavour experience.Ingredients
Serves 1
2 oz (60 ml) Cabot Trail Maple Cream
¾ oz (22 ml) Canadian Club Classic 12-Year-Old Whisky
½ oz (15 ml) espresso
whipped cream, maple syrup and coffee beans, for garnish
dollar pancake, for garnish (optional)
Instructions
- Chill a coupe glass in freezer for 5 minutes. In a cocktail shaker with cubed ice, combine Maple Cream, whisky and espresso. Shake vigorously and fine strain into chilled coupe. Garnish with whipped cream, a drizzle of maple syrup and 3 coffee beans. Optionally, also garnish with a dollar pancake.
Featuring
PB&J
When Carolan’s Peanut Butter Liqueur hit the market, it wasn’t long before a relationship blossomed with jelly. Now, the affair with jelly really shouldn’t be a surprise to anyone, it’s a classic flavour combination that cannot be denied. Raspberry is used in the following recipe, but you could easily substitute another favourite jelly flavour to personalize the experience. Try serving it with a slice of toast, reminiscent of nostalgic flavours.Ingredients
Serves 1
1 tbsp (15 ml) raspberry jam, plus extra to rim glass
½ cup (125 ml) chocolate-covered peanuts, finely chopped, to rim glass
¾ oz (22 ml) Carolans Peanut Butter Irish Cream
¾ oz (22 ml) Jameson Irish Whiskey
Instructions
- To prepare cocktail glass, spread a thin layer of raspberry jam on a small plate and an even layer of chocolate-covered peanuts on a second plate. Moisten rim of an old-fashioned glass with raspberry jam, then dip rim into chocolate-peanut mixture. In a cocktail shaker with cubed ice, combine Irish cream, Irish whiskey and 1 tbsp (15 ml) raspberry jam. Shake vigorously and fine strain over cubed ice into prepared glass.
Featuring
Milk Chocolate
Forty Creek masterfully crafts cream liqueurs to compliment the Canadian Whisky they use as a distinct base spirit. This cocktail is a delightful and indulgent reminder how well chocolate and dairy work so well with each other. This recipe is not only delicious with the Forty Creek “Original Cream” but is equally amazing with their “Butter Tart” or “Nanaimo Bar” options.Ingredients
Serves 1
2 oz (60 ml) Forty Creek Original Cream Liqueur
1 oz (30 ml) McGuinness Crème de Cacao
shaved chocolate, for garnish
Instructions
- Chill a Nick & Nora glass in freezer for 5 minutes. In a cocktail shaker with cubed ice, combine Forty Creek and crème de cacao. Shake vigorously and fine strain into chilled glass. Garnish with shaved chocolate.
Featuring
Madame Boulevardier
A Boulevardier is one of the many variations of a classic Negroni, using bourbon instead of gin. The Madame Boulevardier takes on a delightful wintery twist by adding Nutty Olorosso sherry instead of red vermouth, resulting in an expression of walnut and almond flavours along with a warming dried fruit character. The sweetness is balanced by the complex bitterness of Campari for a memorable cocktail experience. Featuring Bulleit Bourbon, Campari and Oloroso Nutty Sherry.Ingredients
Serves
1½ oz (45 ml) Bulleit Bourbon
1 oz (30 ml) Campari
1 oz (30 ml) González Byass Oloroso Nutty Sherry
lemon peel, for garnish
Instructions
- Chill an old-fashioned glass in freezer for 5 minutes. In a mixing glass with cubed ice, combine bourbon, Campari and sherry. Stir well to chill and dilute, then strain over cubed ice in chilled glass. Garnish with a lemon peel.
Featuring
BC Celebration
BC cranberry farmers account for approximately 75,000,000 lbs or 12% of the total cranberry production in North America, a considerable contribution worth celebrating. This cocktail offers cheers to all those who grow and nurture the agricultural bounty of British Columbia. Join in raising a glass to these hard-working people and celebrate the holidays with a local cranberry cocktail. Featuring G and W NUTRL and Saintly The Good Sparkling Rose.Ingredients
Serves 1
¼ oz (7.5 ml) orange flower water
¾ oz (22 ml) NÜTRL Vodka
½ oz (15 ml) organic 100% pure cranberry juice (not from concentrate)*
¼ oz (7.5 ml) Simple Syrup**
2 oz (60 ml) Saintly The Good Sparkling Rosé
cranberries/orange twist, for garnish
Instructions
- Pour orange flower water into flute, swirl and discard excess. In mixing glass with cubed ice, combine vodka, juice and Simple Syrup. Stir to chill and dilute, then strain into flute, top with sparkling wine. Garnish as desired.
- * This cranberry juice is not blended with other juices or added sugar. It is more intensely flavoured and tart than cranberry blend options.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.