CELESTIAL COCKTAIL
Ingredients
Serves 1
1 oz (30 ml) Hendrick’s Gin
2 oz (60 ml) Raspberry-Hibiscus Tea Cordial, make ahead, recipe follows
2 oz (60 ml) Chamdeville Blanc de Blancs Brut
1 raspberry, for garnish
Instructions
- In a cocktail shaker with ice, combine gin and cordial. Shake vigorously and fine strain into a Champagne flute. Top with sparkling wine and garnish with a raspberry.
- MAKE IT A MOCKTAIL: Prepare as directed above, omitting gin, and topping with soda water instead of sparkling wine.
- TO MAKE RASPBERRY-HIBISCUS TEA CORDIAL: Steep 3 Raspberry-Hibiscus tea bags in 3 cups (750 ml) boiling water for 5 minutes. In a saucepan, combine 20 oz (600 ml) of steeped tea, 1¼ cups (310 ml) sugar and 2 tsp (10 ml) citric acid. Simmer to dissolve sugar and remove from heat. Once cooled, store in refrigerator in a sealed bottle for up to 2 weeks.
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VAMPIRE BLOODSICKLE
Ingredients
Serves 1
¼ oz (7 ml) Luxardo Sambuca Passione Nera
1½ oz (45 ml) Beefeater London Dry Gin
¾ oz (22 ml) Noilly Prat Extra Dry Vermouth
¾ oz (22 ml) lemon juice
1 oz (30 ml) raspberry coulis, for garnish
Instructions
- Pour sambuca into bottom of a wine glass then fill with crushed ice. In a cocktail shaker, combine gin, vermouth and lemon juice. Shake with ice and strain into prepared glass. Drizzle raspberry coulis overtop of cocktail and allow it to cascade through crushed ice.
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FAIR HAIR CHILD
Ingredients
Serves 1
1 egg white
1½ oz (45 ml) Bulleit bourbon
½ oz (15 ml) Giffard ginger syrup
1½ oz (45 ml) grapefruit juice
½ oz (15 ml) lemon juice
½ oz (15 ml) honey syrup
2 dashes Angostura bitters, for garnish
Instructions
- Combine all ingredients in a cocktail shaker and shake without ice. Add ice, shake again and strain into an Old-Fashioned glass and garnish with a couple of dashes of Angostura bitters or a grapefruit twist.
- To make HONEY SYRUP: Mix 2 parts honey in 1 part hot water.
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OMA'S APFEL PIE
Ingredients
Serves 1
1 egg white
1 oz (30 ml) Broker’s Premium London Dry gin
1 oz (30 ml) Berentzen Apfel Korn Apple Liquor
½ oz (15 ml) brown sugar simple syrup
1 oz (30 ml) lemon juice
Instructions
- Combine all ingredients into a cocktail shaker and shake without ice. Add ice, shake again, strain into an old-fashioned glass and garnish with freshly grated nutmeg.
- To make SIMPLE SYRUP: Mix equal parts brown sugar and water
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OSAKE SPRITZ
Ingredients
Serves 1
1 oz (30 ml) Beefeater London Dry gin
2 to 4 oz (60 to 125 ml) Granville Island Osake Junmai Nama sake
1 oz (30 ml) Lemon Grass Syrup
½ oz (15 ml) fresh lime juice
4 oz (125 ml) Cold Brewed Jasmine Green Tea
soda water, to top
Instructions
- Add gin, sake, Lemon Grass Syrup, lime juice and jasmine tea to a shaker. Add ice and shake hard until cold. Strain into a tall glass over ice and top with soda water. Garnish with slivers of lemon grass, heirloom purple carrot and edible flowers, if desired.
- For LEMON GRASS SYRUP: Make a 1:1 ratio of sugar to water, approximately 2 cups (500 ml) sugar to 2 cups (500 ml) water in a heavy-bottom saucepan. Chop 1 lemon grass stalk and add to sugar syrup and boil for a couple of minutes. Strain and set aside to cool. Ready to use once cooled.
- For COLD BREWED JASMINE GREEN TEA: Add 4 to 5 tbsp (60 to 75 ml) of high-quality Jasmine green tea to a clean 2 L (8 cup) container. Fill container with cold water, cover and steep in fridge overnight. After steeping, stir and strain tea into a clean container.
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THE FORBIDDEN MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Victoria Spirits gin
½ oz (15 ml) St-Germain Elderflower liqueur
1 dash Fee Brother’s Grapefruit bitters
¾ oz (22 ml) Kim Crawford Sauvignon Blanc
twist of grapefruit zest, for garnish
Instructions
- Add cocktail ingredients to a mixing glass. Add ice, stir and strain into a chilled cocktail glass. Garnish with a twist of grapefruit.
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FRENCH 75
Reportedly created by legendary barman Harry McElhone at Harry’s New York Bar in Paris. The way the story goes, it had such a kick, it felt like being shelled by the famous French 75 mm field gun. Note that some versions replace the gin with cognac.Ingredients
Serves 1
1 oz (30 ml) London dry gin or cognac
½ oz (15 ml) lemon juice
¼ oz (7 ml) 2:1 simple syrup
3 oz (90 ml) sparkling wine
lemon zest, for garnish, optional
Instructions
- Combine gin or cognac, lemon juice and simple syrup in a mixing glass with ice. Stir until chilled and strain into a champagne flute. Top with sparkling wine and garnish with lemon zest, if desired.
- To make a 2:1 SIMPLE SYRUP: Place 2 cups (500 ml) sugar and 1 cup (250 ml) water in a saucepan over mediumhigh heat. Cook, stirring frequently, until sugar is fully dissolved. Remove from heat. Place in a sterilized jar and chill. Will keep indefinitely in the refrigerator
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ROSÉ SANGRIA
Ingredients
Serves 8
2 peaches, peeled and pit removed
2 nectarines, pits removed
8 strawberries, hulled
1 bottle (750 ml) fragrant rosé wine
½ cup (125 ml) gin
½ cup (125 ml) peach schnapps
2 cups (500 ml) cran-strawberry cocktail
½ cup (125 ml) fresh lemon juice, strained
ice cubes
2 cups (500 ml) plain soda water
Instructions
- Chop fruit into bite-sized pieces and place in a three-quart (3 L), non-reactive pitcher. Add all the liquid except for soda water. Stir well, cover and refrigerate overnight* so the flavours have a chance to marry. When ready to serve, pour into large wine glasses, filling each about halfway with liquid and fruit. Then add ice and top with soda.
- Sangria should sit overnight or for at least six hours to infuse flavours.
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CUCUMBER MINT COBBLER
Ingredients
Serves 1
¾ oz (22 ml) Absolut vodka
¾ oz (22 ml) Hendrick’s gin
½ oz (15 ml) Simple Syrup
½ oz (15 ml) lime juice
4 mint leaves, plus extra sprig for garnish
4 slices of cucumber, plus extra slices for garnish
Instructions
- Put cucumber in bottom of a cocktail shaker and muddle until pulpy. Add remaining ingredients including mint (no need to muddle mint leaves), add ice and shake. Strain into an old-fashioned cocktail glass, top with crushed ice. Garnish with a mint sprig and a thin slice of cucumber.
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WHITE LADY
Ingredients
Serves 1
1½ oz (45 ml) Broker’s Premium London Dry gin
¾ oz (22 ml) Cointreau
¾ oz (22 ml) fresh lemon juice
Instructions
- Combine all ingredients in a cocktail shaker with ice; shake well and fine-strain into a chilled cocktail glass.