Liqueur | BCLIQUOR

PIMM’S CUP

Ingredients

Serves 1

2 oz (60 ml) Pimm’s No.1 Cup

4 oz (120 ml) lemon-lime soda or ginger ale

1 wheel cucumber, for garnish

1 wheel lemon, for garnish

1 wheel orange, for garnish

mint sprig, for garnish

Instructions

Add Pimm’s and soda to a chilled highball glass and fill with ice. Garnish with a slice of cucumber, lemon, orange (or fruit of your choosing) and a sprig of mint. If desired, gently muddle ingredients to release essences.

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CHAMPAGNE PUNCH

Ingredients

Serves 20

2 cups (500 ml) St-Rémy VSOP brandy

1 cup (250 ml) fresh lemon juice

3/4 cup (180 ml) Sugar Syrup

1 tsp (5 ml) orange bitters

6 cups (1.5 L or 2 bottles)

Veuve Du Vernay brut, chilled

lemon wheels, for garnish

ice, preferable a large block

Instructions

In a pitcher or large glass jar, combine brandy, lemon juice, Sugar Syrup and bitters. Stir until blended. Chill for a couple of hours or overnight.
When ready to serve, pour the gin base into a large, non-reactive punch bowl. Add the bubble and stir gently. Add ice, then garnish with lemon wheels. To serve, ladle into punch glasses. Makes 20 servings (10 cups or 2.5 L).
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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ROYAL MANDATE

Ingredients

Serves 1

granulated sugar

1 lemon slice

3 tbsp (45 ml) Havana Club 7 rum

1½ tsp (7 ml) Crème de Cassis

1½ tsp (7 ml) Fernet Branca

4 tsp (20 ml) lemon juice

2 tsp (10 ml) honey syrup

ice cubes

orange zest, for garnish

Instructions

Run a cut lemon along one half of the rim of a glass. Dip in sugar to coat half the rim. Combine remaining ingredients except for orange zest in a cocktail shaker. Shake vigorously and strain into tall sugar-rimmed glass. Garnish and serve immediately.
To make HONEY SYRUP: Combine 2⅓ cups (590 ml) honey and 1⅔ cups (400 ml) hot water in a glass container large enough to hold contents. Stir until dissolved. Can be refrigerated for up to 6 weeks.

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FOOLISH PLEASURE

Ingredients

Serves 1

8 to 10 fresh mint leaves

2 tbsp + 2 tsp (40 ml) Buffalo Trace bourbon

2 tsp (10 ml) pernod

2 tbsp (30 ml) lime juice

4 tsp (20 ml) orgeat or almond syrup

ice cubes

plains soda water

Instructions

Gently slap mint leaves between your palms to bruise and release the essential mint oils. Place in large glass. Add bourbon, pernod, lime juice and orgeat. Add ice and fill glass with soda. Stir with a swizzle stick and serve immediately.

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FLORES’ DANCE

Ingredients

Serves 1

3 orange slices

2 oz (60 ml) El Jimador Reposado tequila

½ oz (15 ml) Alvear Fino sherry

2 tbsp (30 ml) lime juice, freshly squeezed

4 tsp (20 ml) orgeat or almond syrup

2 dashes Angostura Aromatic Bitters

ice cubes

Merlot, for garnish

Instructions

In a shaker, muddle 3 orange slices. Add all remaining ingredients except for Merlot. Shake vigorously. Fine strain into a chilled cocktail coupe. Layer a little Merlot on top. Serve immediately.

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JIMADOR’S SPADE

Ingredients

Serves 1

2 oz (60 ml) Herradura Reposado tequila

½ oz (15 ml) Lillet

¼ oz (5 ml) Green Chartreuse

1 tsp (5 ml) vanilla syrup

2 dashes Bitter Truth Creole Bitters

2 dashes Angostura Aromatic Bitters

ice cubes

lemon coin, for garnish

Instructions

Combine all ingredients except for lemon coin in a cocktail shaker. Shake vigorously and strain into chilled martini glass. Express a lemon coin on top to garnish. Serve immediately.

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BAYSIDE BLITZ

Ingredients

Serves 1

1½ oz (45 ml) El Jimador Blanco tequila

½ oz (15 ml) Martini Bianco vermouth

2 tbsp (30 ml) lime juice, freshly squeezed

2½ tsp (12 ml) agave syrup

2 slices jalapeño pepper

1 tbsp (15 ml) cucumber juice or 4 slices cucumber

ice cubes

English cucumber shaved slices, unpeeled

chilled ginger beer

Instructions

Combine tequila, vermouth, lime juice, syrup, jalapeño, cucumber juice and ice cubes in a cocktail shaker. Shake vigorously and strain into chilled Collins glass. Top up with chilled ginger beer and garnish with cucumber slices around inside of glass. Serve immediately.

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