Citrus Aperol Snack Salad
This vibrant and playful salad is a perfect poolside nibble. Serve with cocktail picks so guests can assemble their own snackable skewers or even garnish a beverage, should they choose.Ingredients
Serves 4
2 small cucumbers, sliced into ½-in (1.25 cm) rounds
1 cup (250 ml) feta, cut into ½-in (1.25 cm) cubes
¾ cup (180 ml) Castelvetrano olives, pitted
2 tbsp (30 ml) Aperol Aperitivo
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) extra-virgin olive oil
½ tsp (2.5 ml) flaky sea salt
¼ tsp (1 ml) freshly ground black pepper
2 small oranges, peeled and segmented, for garnish
2 radishes, thinly sliced into rounds, for garnish
sprouts of choice, for garnish (optional)
Instructions
- On a large serving platter, arrange cucumbers, feta and olives in an alternating pattern to form a checkerboard effect.
- In a small bowl, whisk Aperol, lemon juice and olive oil. Drizzle dressing over salad. Season with a sprinkle of salt and pepper.
- Garnish with orange segments, radishes and sprouts, if desired. Serve immediately with cocktail picks.
Drink Pairings
Tropical Delight Popsicles
This creamy coconut and pineapple popsicle has a bright blue citrus twist.Ingredients
Serves 6
1 cup (250 ml) pineapple juice
½ cup (125 ml) diced fresh or frozen pineapple
½ cup (125 ml) full-fat coconut milk
¼ cup + 1 tsp (65 ml) Bols Blue Curaçao
2 tbsp (30 ml) fresh lime juice
2 tbsp (30 ml) granulated sugar
1 pinch salt
1 to 2 drops blue food colouring, to preferred shade (optional)
¼ cup (60 ml) sweetened desiccated coconut
Instructions
- In a blender, combine pineapple juice, pineapple, coconut milk, Blue Curaçao, lime juice, sugar, salt and blue food colouring, if using. Purée until smooth.
- Pour into six 3 oz (90 ml) popsicle moulds and insert popsicle sticks.
- Freeze for 8 hours or overnight.
- Remove popsicles from moulds and dip in sweetened desiccated coconut to serve.
Drink Pairings
Creamy Lemon Elderflower Popsicles
This smooth, creamy lemon popsicle is infused with a delicate hint of floral elderflower liqueur.Ingredients
Serves 6
3 lemons
½ cup (125 ml) milk
¼ cup (60 ml) St-Germain Elderflower Liqueur
½ cup (125 ml) granulated sugar
Instructions
- Peel 2 lemons and leave third lemon unpeeled.
- Place peeled and unpeeled lemons in a blender. Add all remaining ingredients and purée until smooth.
- Pour into six 3 oz (90 ml) popsicle moulds and insert popsicle sticks.
- Freeze for 8 hours or overnight.
- Remove popsicles from molds and serve immediately.
Drink Pairings
Orange Hibiscus & Raspberry Leaf Popsicles
This honey-sweetened tea pop blends hibiscus and raspberry leaves with orange liqueur for a refreshing summer treat.Ingredients
Serves 6
2 cups (500 ml) boiling water
2 bags hibiscus tea
1 bag raspberry leaf tea
½ cup (125 ml) granulated sugar
1 tbsp (15 ml) honey
2 tbsp (30 ml) Cointreau
¼ cup (60 ml) fresh lemon juice
Instructions
- In a large heatproof pitcher, combine boiling water and bags of hibiscus tea and raspberry leaf tea. Steep for 10 minutes, then remove tea bags and discard.
- Add sugar and honey to tea and let cool to room temperature.
- Once cooled, add Cointreau and lemon juice.
- Pour tea mixture into six 3 oz (90 ml) popsicle molds and insert popsicle sticks.
- Freeze for 8 hours or overnight.
- Remove popsicles from molds and serve immediately.
Drink Pairings
Mango Sticky Rice
This creamy, tropical cocktail brings the unique flavours of mango sticky rice to the glass.Ingredients
Serves 1
1 oz (30 ml) Haku Vodka
1 oz (30 ml) Licor 43 Original
2 oz (60 ml) Sticky Rice Coconut Milk*
8 chunks frozen mango**
¼ tsp (1 ml) xanthan gum**
1 mango fresh-fruit popsicle, for garnish
*To make Sticky Rice Coconut Milk, follow package instructions to cook 12 oz (340 g) sticky rice until soft. Transfer to a blender, add 1½ cups (375 ml) coconut milk and blend for 5 to 10 seconds. Fine strain and allow to cool before using.
Instructions
- In a blender, combine vodka, Licor 43, Sticky Rice Coconut Milk, mango chunks, xanthan gum and 1 cup (250 ml) ice. Blend for 10 seconds, then pour into a large glass. Garnish with a mango popsicle and serve.
Featuring
Piña Colada Margarita
This tequila cocktail blends all the flavours of a tropical vacation: beautiful texture from the cream of coconut, bright citrus from the lime and sweet complexity from the pineapple.Ingredients
Serves 1
1½ oz (45 ml) Teremana Blanco Tequila
½ oz (15 ml) Meaghers Triple Sec
½ oz (15 ml) fresh lime juice
1 oz (30 ml) pineapple juice
4 chunks frozen pineapple*
1 oz (30 ml) cream of coconut
1 slice pineapple and pineapple fronds, for garnish
*If you don’t have access to a blender, simply remove frozen pineapple chunks from recipe. Add remaining ingredients (except garnishes) to a cocktail shaker, shake with ice, fine strain into a short glass over fresh ice and garnish with pineapple slice and fronds.
Instructions
- In a blender, combine tequila, triple sec, lime juice, pineapple juice, pineapple chunks, cream of coconut and 1 cup (250 ml) ice. Blend for 10 seconds, then pour into a short glass. Garnish with pineapple slice and fronds and serve.
Featuring
Jungle Bird
This complex tiki cocktail combines dark rum and bitter Campari with sweet pineapple and citrusy lime for a balanced experience. Fresh raspberries add character in both colour and flavour.Ingredients
Serves 1
2 oz (60 ml) The Kraken Black Spiced Rum
½ oz (15 ml) Campari
¾ oz (22 ml) fresh lime juice
1 oz (30 ml) Simple Syrup*
2 oz (60 ml) pineapple juice
6 fresh raspberries
4 chunks frozen pineapple**
¼ tsp (1 ml) xanthan gum**
1 edible flower and 1 lime wheel, for garnish
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
**If you don’t have access to a blender, simply remove frozen pineapple chunks and xanthan gum from recipe. Add remaining ingredients (except garnishes) to a cocktail shaker, shake with ice, fine strain into a tiki glass over fresh ice and garnish with flower and lime wheel.
Instructions
- In a blender, combine rum, Campari, lime juice, Simple Syrup, pineapple juice, raspberries, pineapple chunks, xanthan gum and 1 cup (250 ml) ice. Blend for 10 seconds, then pour into a tiki glass. Garnish with flower and lime wheel and serve.
Featuring
Basil Limoncello Spritz
This Italian-inspired spritz uses fresh lemon and basil to enhance the refreshing qualities of limoncello and Prosecco.Ingredients
Serves 1
2 oz (60 ml) Rossi d’Asiago Limoncello
½ oz (15 ml) fresh lemon juice
6 leaves fresh basil, plus 1 large leaf for garnish
2 oz (60 ml) Santa Margherita Valdobbiadene Prosecco Superiore Brut
2 oz (60 ml) soda water
1 lemon wheel, for garnish
Instructions
- In a cocktail shaker, combine limoncello, lemon juice and 6 basil leaves. Fill with ice and shake for 10 seconds. Fine strain into a wine glass over fresh ice, top with Prosecco and soda water and stir to combine. Garnish with lemon wheel and basil leaf and serve.
Featuring
Sea Glass
In this fresh and floral cocktail, cucumber and lime juice complement the herbal and botanical notes found in the local gin and Green Chartreuse. The local salt brings it right to the coast, reminiscent of ocean spray on a sunny day.Ingredients
Serves 1
4 slices cucumber
1½ oz (45 ml) Sheringham Seaside Gin
½ oz (15 ml) Chartreuse Green
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lime juice
1 pinch BC salt
1 cucumber ribbon, for garnish
*1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Instructions
- In a cocktail shaker, muddle cucumber slices for 3 seconds. Add gin, Chartreuse, Simple Syrup, lime juice and salt. Fill with ice and shake for 10 seconds. Fine strain into a short glass over fresh ice, garnish with cucumber ribbon and serve.
Featuring
Cabin Mocha
Dessert meets cocktail: rich mocha and buttery sweetness combine for a cozy indulgence. Use Forty Creek Butter Tart to create this cocktail.Ingredients
Serves 1
1½ oz (45 ml) Forty Creek Butter Tart
½ cup (120 ml) hot chocolate
1 oz (30 ml) espresso
whipped cream, for garnish
1 Brûlée Wheel*, for garnish
Instructions
- In a wide-mouthed coffee cup, combine Forty Creek Butter Tart, hot chocolate and espresso. Stir, then top with a layer of whipped cream and garnish with a Brûlée Wheel.
- * To make Brûlée Wheel, on a heatproof surface like parchment, place an even layer of granulated sugar in shape of a circle. Using a kitchen torch, melt sugar until caramelized. Allow to cool before using as garnish.