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.
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HANKY PANKY
Ingredients
Serves 1
1½ oz (45 ml) Beefeater London Dry gin
1½ oz (45 ml) Cinzano Rosso
2 dashes Fernet-Branca bitters
orange peel, for garnish
Instructions
- Place gin, vermouth and Fernet-Branca in a mixing glass with ice and stir well. Strain into a chilled cocktail glass. Twist a slice of orange peel over the surface of the drink, then pop the peel in to garnish.
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BRAMBLE
Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire London Dry gin
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Sugar Syrup
½ oz (15 ml) Cherry Point Cowichan Blackberry liqueur
blackberries and lemon slice, for garnish (optional)
Instructions
- In a cocktail shaker, shake gin, lemon juice and Sugar Syrup with ice, then strain into a rocks glass filled with crushed ice. Drizzle blackberry liqueur over top. If desired, garnish with a lemon slice and fresh blackberries.
- To make SUGAR SYRUP: Bring 1 cup (250 ml) sugar and ½ cup (125 ml) water just to a boil, stirring constantly, until sugar is completely dissolved. Will keep, refrigerated, for a week or two.
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LEI ALOHA
Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire gin
½ oz (15 ml) hibiscus syrup
½ oz (15 ml) orgeat or almond syrup
1 oz (30 ml) fresh lime juice
2 drops orange flower water
ice cubes
a tropical flower, for garnish (optional )
Instructions
- Combine all ingredients in a cocktail shaker. Shake vigorously, strain and pour drink into a chilled glass such as a coupe. Garnish with a tropical flower, if desired. Serve immediately.
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THE LAST JEDI
Ingredients
Serves 1
¾ oz (22 ml) Bols Melon Liqueur
¼ oz (7 ml) Luxardo Maraschino Liqueur
1 oz (30 ml) Long Table Distillery Cucumber Gin
¾ oz (22 ml) freshly squeezed lime juice
3 dashes Bittered Sling Cascade Celery bitters
3 dashes Bittered Sling Grapefruit and Hops bitters
Instructions
- Combine all ingredients with ice in a cocktail shaker. Shake hard and fast until cold. Fine strain into a cocktail glass.
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CLOVER CLUB NO. 8
Ingredients
Serves 1
9 fresh raspberries
1 egg white (optional)
¾ oz (22 ml) Giffard Orgeat (Almond) Syrup
¾ oz (22 ml) lemon juice,strained
1½ oz (45 ml) Bombay Sapphire London Dry
Instructions
- In a shaker, lightly muddle 8 raspberries. If using, separate the egg white into shaker. Add Orgeat, lemon juice and gin. Shake well to combine ingredients. Add plenty of ice and shake vigorously to chill and aerate. Double strain cocktail into a chilled cocktail coupe and garnish with a raspberry.
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DILL MARTINI
Ingredients
Serves 1
2 oz (60 ml) The Botanist Gin
½ oz (15 ml) Noilly Pratt Extra Dry Vermouth
2 sprigs fresh dill (save one for garnish)
Instructions
- Chill a martini glass in the freezer or with ice cubes and water. Take one sprig of fresh dill, gently crunch it in your hand and drop into a mixing glass. Combine gin, vermouth and ice in the mixing glass. Stir until chilled and slightly diluted, then double strain into the cold martini glass. Garnish with a sprig of fresh dill. Try using different herbs to bring an exciting twist to this cocktail.
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SAIGON GIN
Ingredients
Serves 1
1½ oz (45 ml) Bombay Sapphire East Gin
¾ oz (22 ml) Saigon herbal syrup
1 oz (30 ml) lemon juice
2 oz (60 ml) soda water
lemon grass, for garnish
fresh basil, for garnish
black peppercorn ice cubes, optional
SAIGON HERBAL SYRUP:
3 stalks lemon grass, outer leaves removed, cleaned and sliced into small pieces
1 tbsp (15 ml) loose leaf jasmine green tea
2 tsp (10 ml) black peppercorns
40 leaves fresh purple basil
granulated sugar
Instructions
- In a collins glass, combine gin, syrup, lemon juice and soda water. Stir gently to combine before filling the glass with ice. Garnish with a stalk of lemon grass and basil.
- Optional: freeze some black peppercorns into your ice cubes for an interesting look.
- To make SAIGON HERBAL SYRUP: In a large pot, boil lemon grass in 6 cups (1.5 L) of water until reduced by half, about 10 minutes. Reduce heat to simmer and add jasmine green tea, black peppercorns and fresh basil. Simmer all ingredients for 10 minutes, then strain to remove solids. Rinse pot. Measure remaining liquid and calculate two parts sugar for one part liquid. Combine sugar and liquid in the pot and simmer until dissolved. Remove from heat and let cool before storing in a sealed container in the refrigerator.