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.
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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.
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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
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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.
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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.
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Rad-ish
Raise a glass to the farm-to-glass trend this fall with cocktails made with root vegetables. Prized for their natural sweetness, savoury flavours and vibrant colour, these earthy ingredients taste good not only on the plate but also in the glass.Ingredients
Serves 1
1 radish, sliced, plus extra for garnish
1 oz (30 ml) Bombay Sapphire London Dry Gin
1½ oz (45 ml) Barbieri Aperol Aperitivo
¾ oz (22 ml) lemon juice
1 oz (30 ml) grapefruit soda
Instructions
- In a cocktail shaker, muddle sliced radish then add gin, Aperol, lemon juice and cubed ice. Shake vigorously and fine strain into an old-fashioned glass, top with grapefruit soda and either 1 large ice cube or cubed ice. Garnish with radish slices.
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IT’S ABOUT LIME
Ingredients
Serves 1
½ large lime, cut into 4 wedges
2 tsp (10 ml) superfine (caster/berry) suga
1½ oz (45 ml) Tanqueray Rangpur Gin
3 wheels cucumber
2 sprigs cilantro
cucumber ribbon, for garnish
Instructions
- In a cocktail shaker, muddle lime wedges with sugar then combine with gin, cucumber wheels and cilantro. Add cubed ice, shake vigorously then fine strain into a chilled coupe glass. Garnish with cucumber ribbon.
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Sunshine Punch
Ingredients
Serves 16 (2.7L)
25 oz (750 ml) G&W Distilling Tempo Renovo Dry Gin
32 oz (1 L) pineapple juice
12½ oz (375 ml) Allspice Syrup*
12½ oz (375 ml) fresh lime juice
soda water, to serve
fresh pineapple and/or pineapple fronds, for garnish
lime wheels, for garnish
Instructions
- In a large dispenser or bowl, combine gin (if using), pineapple juice, Allspice Syrup and lime juice, then stir to mix. If using a dispenser, add ice and stir to chill. If using a bowl, transfer to clean resealable bottles, seal and chill. To serve, in an old-fashioned double glass, combine 4.5 oz (135 ml)** of pre-mixed cocktail with 2 oz (60 ml) of soda water. Add cubed ice to glass, then garnish with pineapple and lime wheels, as desired.
- * To make Allspice Syrup, in a small saucepan, combine 2 cups (500 ml) of water with 2 tbsp (30 ml) lightly crushed whole allspice. Boil until liquid is reduced to 1 cup (250 ml). Fine strain allspice water, then transfer back to saucepan and combine with 1 cup (250 ml) sugar and simmer to dissolve. Transfer to a clean container. Once cooled, seal and store in refrigerator for up to 1 week.
- ** If starting with a non-alcoholic mix, measure 31/2 oz (105 ml) into a Collins glass and add 11/2 oz (45 ml) of gin, top with 2 oz (60 ml) soda then fill glass with ice.
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Jasmine Tea Salon Cocktail
Ingredients
Serves Serves 1
1½ oz (45 ml) Hendrick’s Gin
2 oz (60 ml) Jasmine Green Tea*
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup**
fresh or dehydrated lemon wheel**, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, cooled tea, lemon juice and Simple Syrup. Stir to chill, then strain into a teacup. Garnish with a lemon wheel.
- * Steep 1 jasmine green tea bag in 1 cup (250 ml) boiling water for 1 minute. Remove tea bag and let tea cool to room temperature.
- **To make Dehydrated Lemon Wheels, slice 2 lemons evenly into wheels, approximately ⅛-in (0.25 cm) thick. Place slices in a dehydrator at 135 F (57 C) for 8 hours, or place on a parchment-lined baking sheet and bake at lowest oven temperature (convection if possible) until completely dry, about 4 to 5 hours. Without convection, rotate sheets every 1 to 2 hours. Store in an airtight container; will keep indefinitely in a cool, dark place.
Featuring
Pink 75
Ingredients
Serves 1
1 oz (30 ml) Gordon’s Premium Pink Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
3 oz (90 ml) Villa Teresa Prosecco Rosé
Long strip lemon zest, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, lemon juice and Simple Syrup. Stir to combine, then strain into a flute glass and top with Prosecco Rosé. Garnish with lemon zest. * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.