ENTER THE DRAGON
Ingredients
Serves 1
1 cup (250 ml) thickly cut
strips of peeled ginger
2 cups (500 ml) rose syrup
½ cup (125 ml) peeled and chopped ginger
2½ cups (625 ml) warm water, divided
½ cup (125 ml) liquid honey
1¾ oz (52 ml) Sombra Mezcal
¼ oz (7 ml) Averna Amaro Siciliano
¾ oz (22 ml) lemon juice
Candied Rose Ginger, for garnish
Instructions
- In a small saucepan filled halfway with water, simmer ginger strips until tender. Drain water, add rose syrup and simmer rose-syrup ginger another 10 minutes. Reserve 5 strips for garnish. In a blender, add remaining rose-syrup ginger, chopped ginger and 2 cups (500 ml) warm water. Blend for 2 minutes. Strain and discard solids and store blended rose ginger syrup in a resealable container. Mix together honey and ½ cup (125 ml) warm water until honey is dissolved. Mix in 2 cups (500 ml) blended rose-ginger syrup. Cool rose-ginger mix before using. Add remaining ingredients and 2 oz (60 ml) rose-ginger mix to a cocktail shaker, shake and double strain over ice. Garnish with Candied Rose Ginger.
- To make CANDIED ROSE GINGER: Toss reserved rose-syrup ginger pieces in sugar.
Featuring
CALM BEFORE THE STORM
Ingredients
Serves 1
1½ oz (45 ml) Appleton Estate Rum
½ oz (15 ml) Bols Blue Curaçao
1 oz (30 ml) Chrysanthemum Tea
1 oz (30 ml) pineapple juice
¾ oz (22 ml) lime juice
½ oz (15 ml) orgeat syrup
pineapple fronds, for garnish
dehydrated orange wheel, for garnish
Instructions
- In a blender, add ingredients and blend for 10 seconds. Pour into a tall glass and garnish with pineapple fronds and a dehydrated orange wheel.
- To make CHRYSANTHEMUM TEA: Add 6 tbsp (90 ml) Chrysanthemum buds to 4 cups (1 L) hot water. Let sit for 10 minutes, strain into a resealable container and allow to cool. Can be refrigerated for up to 2 weeks.
Featuring
FULL BLOOM
Ingredients
Serves 1
1½ oz (45 ml) Capel Premium Pisco
½ oz (15 ml) Aperol Aperitivo
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup
Fee Brothers Rhubarb Bitters
Bokbunja-Um Black Raspberry, to float
Instructions
- Add first 5 ingredients to a cocktail shaker and shake with ice. Strain over ice in a cocktail glass. Using a large spoon, slowly drizzle Bokbunja-Um Black Raspberry over back of spoon, creating a float.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
LUSCIOUS LEMON
Ingredients
Serves 1
2 oz (60 ml) Rossi d’Asiago Limoncello
1 oz (30 ml) lemon juice
3 oz (90 ml) Villa Teresa Prosecco Frizzante
1 skewer of blueberries, for garnish
Instructions
- Pour limoncello, lemon juice and Prosecco into a glass with ice. Gently stir to combine and garnish with a skewer of blueberries.
Featuring
SILKSHADE
Ingredients
Serves 1
1½ oz (45 ml) Bruichladdich The Botanist Islay Dry Gin
1½ tsp (7.5 ml) Montenegro Amaro
1 tbsp (15 ml) Chamomile & Coriander Syrup
2 tbsp (30 ml) lemon juice
2 orange slices
1 egg white
dried flowers, for garnish
Instructions
- In a cocktail shaker, add ingredients and shake without ice. Add ice and shake again. Fine strain into a chilled cocktail glass and garnish with dried flowers.
- To make CHAMOMILE & CORIANDER SYRUP: Steep 1 tbsp (15 ml) ground coriander and 1 tbsp (15 ml) chamomile flowers in 1¼ cups (310 ml) hot water for about 10 minutes. Strain and add 1¼ cups (310 ml) sugar, stirring to dissolve. Store in an airtight container in refrigerator until ready to use.
Featuring
SHAKERATO CON PAOLO
Ingredients
Serves 1
1 oz (30 ml) Havana Club 7-Year-Old Rum
½ oz (15 ml) Phillips Butter Ripple Schnapps
½ oz (15 ml) Vanilla Syrup
1 oz (30 ml) espresso
Instructions
- Combine ingredients in a cocktail shaker before adding ice. Shake vigorously with ice and strain into a chilled Champagne flute.
- To make VANILLA SYRUP: In a saucepan, boil 2 cups (500 ml) water with 1 scored vanilla pod until reduced to 1 cup (250 ml). Remove vanilla pod. Add 2 cups (500 ml) sugar. Simmer to dissolve. Store in a sealed bottle in refrigerator for up to 3 months.
Featuring
ESPRESSO MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Ketel One Vodka
¾ oz (22 ml) Kahlúa
¾ oz (22 ml) espresso
¼ oz (7 ml) Simple Syrup
oils from lemon zest, for garnish
3 coffee beans, for garnish
Instructions
- Combine all liquid ingredients in a shaker with ice. Shake vigorously and fine strain into a chilled martini glass. Garnish with a twist of lemon zest over top to express oils, discard zest, then float 3 coffee beans on surface.
- To make SIMPLE SYRUP: Measure 2 parts sugar and 1 part water in a saucepan and place over medium heat. Stir occasionally until fully dissolved, but do not boil. Remove from heat and let cool before using. Store in a sealed container in refrigerator.
Featuring
ORANGE-SPICED HOT CHOCOLATE
Ingredients
Serves 4 to 6
8 cups (2 L) homogenized or 2% milk
8 whole cloves
2 cinnamon sticks
¼ tsp (1 ml) cayenne or chili powder
1 tbsp (15 ml) grated orange zest
½ lb (250 g) good quality dark chocolate, at least 65% cocoa, grated
¼ cup (60 ml) orange liqueur, like Grand Marnier or Cointreau
Orange Spice Whipped Cream, make ahead, recipe follows
ORANGE SPICE WHIPPED CREAM:
1 cup (250 ml) whipping cream
2 tbsp (30 ml) icing sugar
¼ tsp (1 ml) cinnamon
1 pinch nutmeg
¼ cup (60 ml) orange juice
½ tsp (2.5 ml) orange zest, freshly grated
Instructions
- In a heavy-bottomed saucepan over medium heat, add milk, cloves, cinnamon sticks, cayenne or chili powder, and orange zest, stirring occasionally until scalding. Reduce heat and simmer 5 to 10 minutes to infuse flavours. Remove cloves and cinnamon sticks then stir in grated chocolate and whisk until well blended. Before serving, stir in orange liqueur and serve with a dollop of Orange Spice Whipped Cream.
- TO MAKE ORANGE SPICE WHIPPED CREAM: Using an electric beater, whisk whipping cream, icing sugar, cinnamon and nutmeg on high speed until stiff peaks form. Fold in orange juice and zest, cover and refrigerate at least 1 hour before serving.
Featuring
B&B MARTINI
Ingredients
Serves 1
¾ oz (22 ml) Bénédictine B&B
1½ oz (45 ml) Bacardi 8-Year-Old Rum
4 dashes Bittered Sling Arabica Coffee Bitters
dark cherry, for garnish
Instructions
- In a mixing glass with cubed ice, combine all ingredients. Stir until chilled and diluted. Strain into a chilled cocktail glass and garnish with a dark cherry.
Featuring
FRANGELICO SOUR
Ingredients
Serves 1
1 oz (30 ml) Frangelico
1½ oz (45 ml) Forty Creek Copper Pot Reserve Whisky
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup, recipe follows
1 egg white
hazelnut brittle, for garnish (optional)**
Instructions
- In a cocktail shaker with cubed ice, combine all ingredients. Shake vigorously and fine strain into a chilled rocks glass. Garnish with hazelnut brittle.
- TO MAKE SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** Make your own, or purchase in specialty food stores.