After 8 Eggnog
Ingredients
Serves 1
1 oz (30 ml) McGuinness Crème de Cacao
1 oz (30 ml) McGuinness Crème de Menthe
3 oz (90 ml) dairy or non-dairy eggnog
mint sprig, for garnish
Instructions
- Combine liqueurs and eggnog in a cocktail shaker with ice. Shake vigorously, then strain into a rocks glass over new ice. Garnish with a mint sprig.
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WITCHES’ HONEYDEW BREW
Ingredients
Serves
2 tbsp (30 ml) black sesame seeds, for garnish (optional)
1 oz (30 ml) Luksusowa Vodka
1 oz (30 ml) Bols Melon Liqueur
½ oz (15 ml) lime juice
2 sprigs fresh mint
2 oz (60 ml) soda water
green food colouring (optional)
Instructions
- If using, place black sesame seeds on a plate, moisten rim of a stemless wine glass and gently roll in crushed sesame seeds so they stick to glass. In a cocktail shaker, combine vodka, melon liqueur, lime juice and mint. Fill with ice and shake vigorously to combine. Pour through a fine mesh strainer into prepared glass over cubed ice and top with soda water. Add a few drops of green food colouring to intensify the colour, if desired.
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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.
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AMARETTO & APRICOT BRANDY SOUR
Ingredients
Serves
1½ oz (45 ml) St. Rémy XO Brandy
1 oz (30 ml) Disaronno Amaretto
¾ oz (22 ml) lemon juice
1 tbsp (15 ml) Apricot Jam *
1 egg white
freshly grated nutmeg, for garnish
* APRICOT JAM (or store bought):
2 cups (500 ml) apricots, peeled, pitted and crushed
½ oz (15 ml) lemon juice
1½ cups (375 ml) sugar
In a saucepan, combine all ingredients. Slowly bring to a boil, stirring until sugar dissolves. Cook over medium-high heat, stirring continuously, until mixture thickens, about 25 minutes. Remove from heat and skim off any foam, if necessary. Ladle jam into a sterilized glass jar with a lid and store in refrigerator for up to 3 weeks.
Instructions
- In a cocktail shaker, combine all ingredients. Fill shaker with ice and shake vigorously until well chilled. Strain through a fine mesh strainer into a coupe or sour glass and garnish with freshly grated nutmeg.
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SNAPSVISA
Ingredients
Serves
1½ oz (45 ml) Aalborg Taffel Akvavit
½ oz (15 ml) Averna Siciliano Amaro
½ oz (15 ml) Alvear Medium Dry Sherry
2 tsp (10 ml) tamarind syrup* (or substitute simple syrup**)
3 dashes chocolate or Angostura Bitters (optional)
1 strip orange zest and star anise, for garnish
* In a small saucepan, combine 2 tbsp (30 ml) tamarind paste and 2/3 cup (150 ml) water. Whisk to dissolve and incorporate paste and bring to a light simmer. Strain through a coffee filter to remove any remaining solids. Add 6 tbsp (75 g) white sugar and stir until dissolved. Store in refrigerator for up to 1 week.
** 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Instructions
- Combine all ingredients except for garnishes in a mixing glass, add ice and stir for 10 to 15 seconds, until well chilled and diluted. Pour into a chilled coupe glass, twist orange zest over drink to expel oils and garnish with star anise.
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RICKHOUSE TAMBER
Ingredients
Serves
1½ oz (45 ml) Buffalo Trace Bourbon
½ oz (15 ml) Taylor Fladgate
10-Year-Old Tawny Port
2 tsp (10 ml) Licor 43 Liqueur
2 dashes coffee bitters (or substitute 2 coffee beans)
orange twist, for garnish
grated tonka bean*, for garnish (optional)
* An aromatic seed, grown mostly in Central and northern South America, with vanilla, almond and cinnamon flavours. Available online or at specialty grocery stores.
Instructions
- If using coffee beans, gently crush beans with a muddler, then combine all ingredients in a mixing glass, add ice and stir for 7 to 10 seconds. Finestrain into a tumbler glass over fresh ice. Garnish with an orange twist and grated tonka bean, if using.
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APPLE & THE RYE
Ingredients
Serves
1½ oz (45 ml) Belvedere Vodka
½ oz (15 ml) Berentzen Apfelkorn
½ oz (15 ml) Cardamom Peppercorn Syrup*
¾ oz (22 ml) lemon juice
2 dashes lemon bitters or substitute 1 strip lemon zest
lemon twist and apple fan, for garnish
* In a small saucepan, toast 10 green cardamom pods over medium heat until fragrant, about 2 to 3 minutes. Add ½ tbsp (7 ml) whole Szechuan or black peppercorns and toast until fragrant, about 1 to 2 minutes. Add 6¾ oz (200 ml) water, carefully, as some of it will steam instantly. Bring to a light simmer for 5 minutes to extract flavour. Add ¾ cup (150 g) sugar and stir to dissolve. Allow to cool, strain and store in refrigerator for up to 2 weeks.
Instructions
- In a cocktail shaker, combine all ingredients except for garnish, add ice and shake vigorously for 7 to 10 seconds. Strain into a Collins glass over fresh ice and garnish with a lemon twist and an apple fan.
Featuring
Fresh Raspberry and Prosecco Lemonade
Ingredients
Serves 6 to 8
16 oz (500 g) fresh raspberries
½ cup (125 ml) granulated sugar
finely grated zest of 1 lemon
¾ cup (175 ml) fresh lemon juice
1/3 cup (75 ml) Limoncello
1 bottle (750 ml) Prosecco, well chilled
Instructions
- In a medium bowl, combine raspberries and sugar. Crush berries with the back of a spoon until mostly liquid, stir, then allow to sit for 15 minutes to dissolve sugar. Using a spatula, force berries through a fine mesh sieve into a small bowl, pressing hard to release as much juice as possible. Discard seeds. Transfer raspberry purée to a large glass pitcher, add lemon zest and juice and limoncello and stir to combine. Top with chilled Prosecco, stir well and serve in chilled glasses over ice.
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Mocha Mudslide
Ingredients
Serves 1
1½ oz (45 ml) Absolut Vanilia Vodka
1½ oz (45 ml) Baileys Irish Cream
1 cup (250 ml) chocolate ice cream (about 2 scoops)
4 to 5 cold brew coffee ice cubes
1 pinch sea salt
chocolate syrup, whipped cream and chocolate shavings, for garnish
Instructions
- In a blender, combine vodka, Baileys, ice cream, coffee ice cubes and salt. Blend until smooth. Right before serving, drizzle chocolate syrup into sides and bottom of a milkshake or other tall glass, then pour blender contents in. Garnish with whipped cream and chocolate shavings.
Featuring
Cold Shoulder
Ingredients
Serves 1
2 oz (60 ml) Malibu coconut liqueur
1 cup (250 ml) passion fruit sorbet (about 2 scoops)
½ oz (15 ml) fresh lemon juice, strained
1 oz (30 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
5 to 6 ice cubes
mint sprig, for garnish
Instructions
- In a blender, combine Malibu, passion fruit sorbet, lemon juice, simple syrup and ice. Blend until smooth. Pour into a pilsner or other tall glass and garnish with fresh mint.