Gin | BCLIQUOR

PETIOLE

Ingredients

Serves 1

¾ oz (22 ml) Hendrick’s Gin

1½ oz (45 ml) Rhubarb Cordial (make ahead, recipe follows)

½ oz (15 ml) freshly squeezed lemon juice, strained

2 oz (60 ml) Segura Viudas Brut Rosado

lime zest, for garnish

RHUBARB CORDIAL:

1¼ cup (310 ml) water

1¼ cup (310 ml) sugar

4 cups (1 L) frozen rhubarb, cubed

2 slices fresh ginger, peeled

1 orange, zest and juice

1 lemon, zest and juice

Instructions

Combine gin, cordial and lemon juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Garnish with lime zest.
To make RHUBARB CORDIAL: In a medium saucepan, combine water, sugar, rhubarb, ginger and both the juice and zest of the orange and lemon. Cook over medium heat, stirring occasionally, until rhubarb is falling apart, 10 to 12 minutes. Strain through a fine strainer and press pulp to extract liquid. Strain a second time through a coffee filter, changing filter as needed. Store refrigerated, up to 1 month. Makes 2 cups (500 ml).

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ELDERFLOWER & BUBBLE

Ingredients

Serves 1

1 oz (30 ml) St-Germain elderflower liqueur

1 oz (30 ml) plum wine, preferably Nakano Umé

½ oz (15 ml) fresh lemon juice

2 oz (60 ml) sparkling wine

long lemon zest, for garnish

Instructions

In a mixing glass with ice, stir St-Germain, plum wine and lemon juice. Strain into a Champagne flute and top with sparkling wine. Garnish with a long coil of lemon zest.

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ROSY GIN FIZZ

Ingredients

Serves 1

1½ oz (45 ml) The Botanist gin

½ oz (15 ml) lemon juice

½ oz (15 ml) lime juice

¾ oz (22 ml) hibiscus syrup

2 oz (60 ml) milk

1 egg white

2 dashes orange flower water

2 oz (60 ml) soda water

dried rose bud, for garnish

Instructions

In a shaker with ice, combine gin, lemon, lime, hibiscus syrup, milk, egg white and orange flower water. Shake vigorously for a long time. Double strain into a tall glass and allow foam to settle for 30 seconds. Top with soda water and garnish with a dried rosebud.

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FLIGHT OF FANCY

Ingredients

Serves 1

1½ oz (45 ml) Empress 1908 Gin

½ oz (15 ml) Cointreau

½ oz (15 ml) lemon juice

½ tsp (3 ml) Giffard Crème de Violette

grapefruit zest, for garnish

Instructions

In a shaker with ice, combine gin, Cointreau, lemon juice and violet liqueur. Shake to chill and strain into a chilled cocktail coupe. Garnish with a piece of grapefruit zest.

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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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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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