Martini
Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire Gin* (Can substitute with vodka.)
½ oz (15 ml) Noilly Prat Extra Dry Vermouth
1 dash orange bitters (optional, but recommended)
pimento-stuffed olive and/or lemon twist, for garnish
Instructions
- Place a martini glass in the freezer. In a mixing glass, combine gin, vermouth and bitters with cubed ice. Stir until well chilled and strain into chilled martini glass. Garnish with either a pimento-stuffed olive or a lemon twist…or both.
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NEGRONI
Ingredients
Serves 1
1 oz (30 ml) Gordon's London Dry Gin
1 oz (30 ml) Cinzano Rosso Vermouth
1 oz (30 ml) Campari
orange twist, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, vermouth and Campari. Stir for approximately 30 seconds to chill and dilute. Strain into a rocks glass over fresh ice and garnish with an orange twist.
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Vancouver Cocktail
Ingredients
Serves one 750 ml bottle, pre-diluted, ready to serve. Serves 5
10.75 oz (320 ml) Long Table Gin
5.5 oz (160 ml) Martini Rosso Vermouth
1.75 oz (50 ml) Bénédictine B&B Liqueur
14 dashes orange bitters
7 oz (210 ml) water
lemon twist, for garnish
Instructions
- In a large pitcher or spouted bowl, stir together gin, vermouth, Bénédictine B&B liqueur, orange bitters and water. Using a funnel, transfer to a 750 ml bottle and store in refrigerator indefinitely.
- To serve, chill a coupe or martini glass in freezer for 10 minutes. Measure 3.5 oz (105 ml) into chilled glass and garnish with a twist of lemon, expressing oils over surface.
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PURPLE POISON
Ingredients
Serves
1½ oz (45 ml) The Botanist Gin
¼ oz (7 ml) Bols Blue Curaçao
1 oz (30 ml) raspberry juice
¼ oz (7 ml) lemon juice
blackberry, for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Fill with ice and shake vigorously until well chilled. Strain into a chilled coupe glass and garnish with a blackberry.
Featuring
CARROT, MARMALADE & GINGER COLLINS
Ingredients
Serves
1½ oz (45 ml) Tanqueray No. Ten Gin
1½ oz (45 ml) carrot juice
1 tbsp (15 ml) Orange Marmalade *
1 tsp (5 ml) freshly grated ginger
½ oz (15 ml) lemon juice
2 oz (60 ml) sparkling apple juice
parsley sprig, for garnish (optional)
* ORANGE MARMALADE (or store bought):
1 medium navel orange (with thin peel)
2 tbsp (30 ml) water
½ cup (125 ml) sugar
Wash orange thoroughly. Cut off both ends, halve orange and cut each half into 8 sections. Using a food processor, pulse orange sections until peel is in tiny pieces. In a medium saucepan, combine processed orange, water and sugar. Bring to a gentle boil over medium-high heat for 15 minutes, stirring often, until thickened. Allow to cool slightly, then transfer to a sterilized glass jar with a lid and store in refrigerator for up to 1 month.
Instructions
- In a cocktail shaker with ice, combine gin, carrot juice, marmalade, ginger and lemon juice. Gently shake and strain into a Collins glass over cubed ice. Top with sparkling apple juice and garnish with a sprig of parsley to make it look like a carrot, if desired.
Featuring
Negroni
Ingredients
Serves 1
Legend tells that Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favourite cocktail – the Americano – by replacing the soda water with gin.
1 oz (30 ml) Bombay Sapphire Gin
1 oz (30 ml) Cinzano Rosso Sweet Vermouth
1 oz (30 ml) Campari
orange peel or wheel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, vermouth and Campari. Stir for approximately 30 seconds to both chill and dilute. Strain into a rocks glass over new ice and garnish with an orange peel or wheel.
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Homeward Bound
Ingredients
Serves 1
1 oz (30 ml) Suntory Roku Gin
1 oz (30 ml) Tio Pepe Palomino Fino Sherry
a squeeze of lemon
1 small dab of wasabi
cucumber and lemon slices, for garnish
Instructions
- Combine first 4 ingredients in a cocktail shaker filled with ice and shake.
- Strain into a Collins glass over fresh ice and top with ginger beer.
- Garnish with cucumber and lemon slices.
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Blackberries and Bubbles
Ingredients
Serves 1
1 oz (30 ml) Tanqueray Gin
½ oz (15 ml) lemon juice
3 drops liquid stevia
10 ripe blackberries (save 1 for garnish)
3 oz (90 ml) soda water
Instructions
- In a cocktail shaker with ice cubes, combine gin, lemon juice, stevia and 9 blackberries. Shake vigorously and fine strain into a Collins glass over ice. Top with soda and garnish with a blackberry.
Featuring
Love Is…
Ingredients
Serves 1
1 fresh strawberry
1 sugar cube
1 oz (30 ml) Gordon’s Premium Pink Gin
½ oz (15 ml) lemon juice
2 oz (60 ml) Cono Sur Rosé Sparkling Wine
extra strawberries, for garnish
Instructions
- In a cocktail shaker, lightly muddle 1 strawberry and 1 sugar cube. Combine gin and lemon juice with muddle mixture. Add cubed ice and stir to chill. Fine strain into a champagne flute and top with sparkling wine. Garnish with a fresh strawberry.
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YULE PUNCH
Ingredients
Serves 1.5 L
6 cups (1.5 L) lemon tea, recipe follows
2 tsp (10 ml) citric acid
3/4 cup (175 ml) sugar
1 bottle (750 ml) Tanqueray Flor de Sevilla Gin
3 cans (1419 ml) Lonetree Rosé Apple Cider
2 cups (500 ml) cranberry juice
fresh cranberries and green apple cubes, for garnish
Instructions
- Pour 6 cups (1.5 L) of boiling water over 12 lemon/hibiscus herbal tea sachets and steep for 5 to 6 minutes. After steeping, while liquid is still hot, add citric acid and sugar. Chill until ready to assemble punch. To assemble, in a punch bowl, combine tea mix with gin, rosé cider and cranberry juice. Garnish with fresh cranberries and cubes of green apple. Serve in a rocks or punch glass.