Rose Gin Frosé
Turn rosé on its head with this frozen rosy gin cocktail. This refreshing cocktail is sure to cool you down on a hot summer’s day. Use your favourite gin or one that is pink like the Malfy Con Rosa or anything red berry flavoured. This recipe makes 8 servings, ideal for serving to your guests in the heat of the summer or anytime!Ingredients
Serves 8
1 x 750 ml bottle Cono Sur Bicicleta Pinot Noir Rosé
2 tbsp (30 ml) sugar
4 oz (120 ml) Malfy Con Rosa Gin
2 cups (500 ml) fresh summer berries (such as raspberries and/or sliced strawberries), plus more, for garnish
Instructions
- One day before serving, freeze wine in ice cube trays. To serve, blend wine ice, sugar, gin and berries until smooth and slushy. Pour into wine glasses or tumblers and garnish with fresh berries.
Featuring
In Bloom
Spirits in Bloom, the cover cocktail is spring in a glass.Ingredients
Serves 1
1½ oz (45 ml) Tanqueray London Dry Gin
¾ oz (22 ml) Bols Elderflower Liqueur
¾ oz (22 ml) lemon juice
2 slices cucumber
spring flowers, for garnish
Instructions
- In a cocktail shaker with cubed ice, add gin, elderflower liqueur, lemon juice and cucumber slices.
- Shake vigorously and fine strain over cubed ice in an old-fashioned glass.
- Garnish with spring flowers.
Featuring
Seaside Spring Collins
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
1½ oz (45 ml) Sheringham Seaside Gin
½ oz (15 ml) Rose Simple Syrup*
½ oz (15 ml) fresh lemon juice
1 pinch sea salt
3 oz (90 ml) sparkling elderflower water
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, Rose Simple Syrup, lemon juice and salt. Stir to chill and dilute. Strain into a collins glass over cubed ice. Top with sparkling elderflower water. Garnish with lemon peel.
- *To make Rose Simple Syrup, combine ½ cup (125 ml) sugar with ½ cup (125 ml) boiling water and 2 tsp (10 ml) dried rose petals. Stir to dissolve then strain and transfer to a sealed container and refrigerate for up to 2 weeks.
Featuring
Lime Leaf Sour
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
5 lime leaves (save 1 for garnish)
2 x 1-in (2.5 cm) coin of ginger, peeled
1 egg white
2 oz (60 ml) Drumshanbo Gunpowder Irish Gin
¾ oz (22 ml) orgeat (almond syrup)
1 oz (30 ml) lime juice
freshly grated cinnamon, for garnish
1 lime leaf, for garnish
Instructions
- In a cocktail shaker, muddle 4 lime leaves and ginger then combine egg white, gin, orgeat and lime juice. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with freshly grated cinnamon and lime leaf.
Featuring
The Southside
Explore the diversity of gin in these four delicious cocktails.Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire Gin
¾ oz (22 ml) fresh lemon juice
¾ oz (22 ml) Simple Syrup*
7 mint leaves
tip of mint sprig, for garnish
Instructions
- In a cocktail shaker with cubed ice, add gin, lemon juice, Simple Syrup and mint leaves. Shake vigorously and fine strain into a chilled Nick & Nora glass. Garnish with tip of a mint sprig.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
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.