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.
Featuring
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.
Featuring
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.
Featuring
Bermuda Storm
Ingredients
Serves 1
2 oz (60 ml) Goslings Black Seal Rum, divided
1 oz (30 ml) Giffard Ginger of the Indies
1½ tsp (7 ml) peeled, freshly grated ginger
1 oz (30 ml) fresh lime 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
lime wedges or fresh mint, for garnish
Instructions
- In a blender, combine 1 oz (30 ml) rum, ginger liqueur, fresh ginger, lime juice, simple syrup and ice. Blend until smooth. Pour into a hurricane or other tall glass, top with remaining 1 oz (30 ml) rum and garnish with lime wedges or fresh mint.
Featuring
Albatross
Ingredients
Serves 1
1 oz (30 ml) Don Julio Blanco Tequila
1 oz (30 ml) Campari
¾ oz (22 ml) fresh lemon juice
1 oz (30 ml) fresh grapefruit juice
½ oz (15 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
2 oz (60 ml) Central City Red Racer Pilsner
2 dashes Bittered Sling Clingstone Peach Bitters
a large mint sprig, for garnish
Instructions
- Combine all ingredients except for the pilsner in a cocktail shaker filled with ice. Hard shake and fine strain into a Collins glass over fresh ice. Top with pilsner and garnish with mint.
Featuring
Pynk
Ingredients
Serves 1
1 oz (30 ml) Aperol Aperitivo
¼ oz (7 ml) Odd Society Bittersweet Vermouth (Can substitute Amaro Montenegro for a slightly different take)
¾ oz (22 ml) Honey Syrup
2 dashes orange blossom water (Available at specialty grocery stores)
1 pinch salt
soda water, to top
grapefruit twist, for garnish
Instructions
- To make Honey Syrup, dissolve a 1:1 ratio of liquid honey into boiling water. Allow to cool before using.
- In a Collins glass, add first 5 ingredients and stir to combine. Fill glass with ice and top with soda. Garnish with a grapefruit twist.
Featuring
Elderflower Spritz
Ingredients
Serves 1
2 oz (60 ml) St-Germain Elderflower Liqueur
3 oz (90 ml) dry Prosecco
1 oz (30 ml) soda water
thinly sliced cucumber, mint sprigs or edible flowers, for garnish
Instructions
- Pour St-Germain into a wine glass filled with ice cubes. Slowly add Prosecco, then top with soda. Stir gently and serve garnished with any combination of cucumber, mint sprigs or edible flowers.
Featuring
In the Sun
Ingredients
Serves 1
1½ oz (45 ml) Cabo Wabo Reposado Tequila
½ oz (15 ml) Lillet Blanc
¼ oz (7 ml) Giffard Crème de Violette
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup
edible flowers, for garnish
Instructions
- To make Simple Syrup, dissolve a 1:1 ratio of sugar into boiling water. Allow to cool before using.
- Combine all ingredients in a cocktail shaker filled with ice and shake. Strain into a rocks glass over ice. Garnish with edible flowers.