50/50 Martini
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
1½ oz (45 ml) Tanqueray London Dry Gin
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
1 dash orange bitters
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, vermouth and bitters. Stir to chill and dilute. Strain into a chilled martini glass. Garnish with a lemon peel expressed over surface of the cocktail.
Featuring
Jasmine #2
Cocktails inspired by the Cherry blossom season.Ingredients
Serves 1
1½ oz (45 ml) Hendrick’s Gin
¾ oz (22 ml) Hakutsuru Junmai Ginjo Sake
½ oz (15 ml) Jasmine Green Tea Cordial*
¾ oz (22 ml) fresh lemon juice
cucumber, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, sake, Jasmine Green Tea Cordial and lemon juice. Shake vigorously and fine strain over cubed ice in an old-fashioned glass. Garnish with a cucumber ribbon.
Featuring
Sakura
This spring, we are taking cocktail inspiration from a classic symbol of the season: cherry blossoms, known as sakura in Japan. This cocktail features Roku Gin. Roku, translating to “six” in Japanese, is made from a distinctive blend of six different Japanese botanicals, including the flowers and leaves of cherry blossom trees. We also used Nakano Umeshu, made from sour plums, as a nod to the beautiful blooms in Vancouver, which are often sour plum trees, not cherry blossoms!Ingredients
Serves 1
1½ oz (45 ml) Suntory Roku Gin
¾ oz (22 ml) Nakano Umeshu Japanese Plum Wine
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Cinnamon Cordial*
dried sour plum and lemon peel, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, plum wine, lemon juice and Cinnamon Cordial. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with a dried sour plum and lemon peel.
- *For Cinnamon Cordial, in a small saucepan, combine 2 cinnamon sticks with 2 cups (500 ml) water, boil until volume is reduced to 1 cup (250 ml). Remove cinnamon sticks, add 2 cups (500 ml) sugar and simmer to dissolve. Transfer to a clean bottle, allow to cool, seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Featuring
WASABI COLLINS
Spiced cocktails are truly having a moment this winter. It’s the ideal time to refresh seasonal flavours and festive favourites with a spike of heat from various dried, fresh and preserved ingredients, many of which might already be in your pantry!Ingredients
Serves 1
1-in (2.5 cm) piece skin-on English cucumber, cut into quarters
3 fresh mint leaves
1½ oz (45 ml) Roku Gin
¾ oz (22 ml) freshly squeezed lime juice
½ oz (15 ml) simple syrup*
¼ tsp wasabi
1 lemon or lime wedge
Togarashi seasoning or nori chip, for garnish (optional)
soda water, to top
Instructions
- In the bottom of a cocktail shaker, muddle cucumber and mint until aromatic and soft. Add gin, lime, syrup and wasabi, then fill shaker with ice. Shake vigorously until wasabi is completely integrated and drink is thoroughly chilled, about 30 seconds. If using Togarashi seasoning, rim a highball glass by running citrus wedge around all or part of glass rim, then dip into a saucer of seasoning. Strain drink through a fine cocktail sieve into highball glass. Add a few cubes of ice and top with soda water. Garnish with a nori chip, if desired.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
CITRUS & CRANBERRY SPARKLE
Sparkling cocktails are great for celebrating the different events and important moments in our lives. This sparkling cocktail can be served to celebrate the holidays, New Year’s, Valentine’s Day, a birthday or any other reason to raise a glass to toast an occasion.Ingredients
Serves 1
1 oz (30 ml) Tanqueray Flor de Sevilla Gin
1 oz (30 ml) cranberry juice
½ oz (15 ml) simple syrup*
½ oz (15 ml) lemon juice
3 oz (90 ml) Segura Viudas - Cava Brut Reserva
fresh cranberries and orange peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, cranberry juice, simple syrup and lemon juice. Stir to chill and dilute. Strain into a flute and top with sparkling wine. Garnish with fresh cranberries and an orange peel.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
GINGER BEE
This cocktail recipe can be prepared as a warm, soothing drink or served refreshingly cold—whichever suits your mood. It features Tanqueray No. Ten Batch Distilled Gin.Ingredients
Serves 1
1½ oz (45 ml) Tanqueray No. Ten Gin
¾ oz (22 ml) Honey Ginger Syrup*
½ oz (15 ml) lemon juice
2½ oz (75 ml) water (if serving hot)
candied ginger, for garnish
Instructions
- To serve cold, in a cocktail shaker, combine gin, Honey Ginger Syrup and lemon juice. Add ice, shake vigorously, then fine strain into a chilled cocktail coupe.
- To serve hot, combine gin, Honey Ginger Syrup, lemon juice and water in a heatproof mug or glass and microwave for 1 minute on high. Garnish both with candied ginger.
- * To make Honey Ginger Syrup, in a small saucepan, combine ½ cup (125 ml) water, ¾ cup (175 ml) honey and 1 tbsp (15 ml) peeled and grated ginger. Simmer until hot, remove from heat to cool. Strain and transfer to a sealed container and refrigerate for up to 2 weeks.
Featuring
BLUSH
Sparkling cocktails are great for celebrating the different events and important moments in our lives. This sparkling cocktail can be served to celebrate the holidays, New Year’s, Valentine’s Day, a birthday or any other reason to raise a glass to toast an occasion.Ingredients
Serves 1
1 oz (30 ml) Bombay Bramble Gin
¾ oz (22 ml) St. Germain Elderflower Liqueur
½ oz (15 ml) lemon juice
½ oz (15 ml) simple syrup*
2 oz (60 ml) Brilla Prosecco Rosé
fresh raspberries, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, elderflower liqueur, lemon juice and simple syrup. Stir to chill and dilute. Strain over cubed ice in a Collins glass, top with sparkling wine. Garnish with fresh raspberries.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
MINT GREEN TEA SPARKLE
Sparkling cocktails are great for celebrating the different events and important moments in our lives. This sparkling cocktail can be served to celebrate the holidays, New Year’s, Valentine’s Day, a birthday or any other reason to raise a glass to toast an occasion.Ingredients
Serves
1 oz (30 ml) Beefeater Gin
1½ oz (45 ml) Mint Green Tea*
½ oz (15 ml) simple syrup**
½ oz (15 ml) lemon juice
2 oz (60 ml) Freixenet Cava
fresh mint, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, Mint Green Tea, simple syrup and lemon juice. Stir to chill and dilute. Strain into a chilled cocktail coupe, top with sparkling wine. Garnish with fresh mint.
- * To make Mint Green Tea, add 2 tbsp (30 ml) green tea to 3 cups (750 ml) boiled water, steep for 5 minutes. Add 1 cup (250 ml) fresh mint leaves, steep for 5 more minutes. Fine strain into a glass bottle and chill.
- ** 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.½ oz (15 ml) lemon juice
Featuring
Fall Spritz
A cocktail by Barry Jackson, bar manager at Acquafarina from their fall menu.Ingredients
Serves 1
3 to 4 blackberries
1½ oz (45 ml) Boodles London Dry Gin
½ oz (15 ml) St-Germain Elderflower Liqueur
¼ oz (7 ml) honey water*
¼ oz (7 ml) Orgeat
1 oz (30 ml) coconut water
soda water, to top
blackberry and mint, for garnish
Instructions
- *1:1 ratio of honey dissolved in boiling water. Allow to cool before using.
- In a cocktail shaker, muddle blackberries, then add gin, elderflower liqueur honey water, Orgeat and coconut water. Shake then double-strain into a double-rocks glass over fresh ice. Top with soda and garnish with fresh blackberries and mint.
Featuring
Invisible Man
This milk punch recipe is inspired by the classic 1933 horror film, where Dr. Jack Griffin, a British scientist discovers the secret of invisibility, but after experimenting on himself, he goes mad and wreaks havoc on a British town. In this cocktail, the flavours are similar to a London Fog, but the milk solids are filtered out, making the cocktail in essence "invisible."Ingredients
Serves 1
15 oz (450 ml) whole milk (3.25%)
¼ cup (60 ml) granulated sugar
peel of 2 lemons, no pith
15 oz (450 ml) Earl Grey tea (steep 1 tea bag, 1 minute)
25 oz (750 ml) Aviation American Gin
7.5 oz (225 ml) Licor 43 Liqueur
7 oz (210 ml) lemon juice
½ oz (15 ml) orange flower water
lemon peel, for garnish
Instructions
- Pour milk into a large container. Set aside. In a second container, combine sugar and lemon peel then gently muddle until lemon oil is released (approximately 45 to 60 seconds). Add hot tea and stir to dissolve sugar. Stir in gin, Licor 43, lemon juice and orange flower water. Pour gin mixture into milk (NEVER pour milk into gin). Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours. Line a fine-mesh strainer with a coffee filter and set over a large container. Gently pour the alcohol-milk mixture into coffee filter and let drain. Discard curds and coffee filter. Transfer clarified punch to a sealed container and refrigerate until ready to serve. To serve, pour 4 oz (120 ml) of chilled punch into a chilled coupe glass and express the oil from a coin-sized lemon peel over the surface, then discard peel.