HARVEST SUN
Ingredients
Serves 1
1 oz (30 ml) Suntory Toki Japanese whisky
½ oz (15 ml) Chartreuse
1 oz (30 ml) Red Capsicum Juice
½ oz (15 ml) orange juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
edible flower, for garnish
Instructions
- Combine all ingredients in a shaking tin. Add ice and shake well. Strain over crushed ice into a snifter glass. Garnish with an edible flower.
- To make RED CAPSICUM JUICE: Rinse and dice red bell peppers. Juice and fine strain to remove any pulp.
- To make SIMPLE SYRUP: Mix equal parts sugar and water.
Featuring
BAD HOMBRE
Ingredients
Serves 1
4 slices jalapeño, (save 1 for garnish)
1½ oz (45 ml) Olmeca Altos Plata tequila
½ oz (15 ml) Grand Marnier
1 oz (30 ml) lime juice
½ oz (15 ml) egg white
½ oz (15 ml) agave syrup
Himalayan pink salt and Hawaiian
black salt, for garnish
Instructions
- In a shaker tin with ice, combine 3 jalapeño slices, tequila, Grand Marnier, lime juice, egg whites and agave syrup. Shake vigorously and double strain over ice in a rocks glass partially rimmed with Himalayan and Hawaiian black salt mix. Garnish with a single jalapeño slice.
Featuring
PLUM BLOSSOM
Ingredients
Serves 1
1 oz (30 ml) St-Germain elderflower liqueur
1 oz (30 ml) plum wine, preferably Nakano Umé
½ oz (15 ml) fresh lemon juice
2 oz (60 ml) sparkling wine
long lemon zest, for garnish
Instructions
- In a mixing glass with ice, stir St-Germain, plum wine and lemon juice. Strain into a Champagne flute and top with sparkling wine. Garnish with a long coil of lemon zest.
Featuring
ROSA AHUMADO
Ingredients
Serves 1
1½ oz (45 ml) Jaral De Berrio mezcal
½ oz (15 ml) Chambord
1 barspoon Rose Honey Syrup
5 dashes lemon bitters
dried rosebuds, for garnish
wide lemon zest, for garnish
rose water, for garnish
Instructions
- Stir first 4 ingredients on ice for 30 seconds. Strain over ice cubes in a rocks glass. Garnish with dried rosebuds and wide lemon zest with oils expelled over the drink. Finish with a spray of rose water.
- To make ROSE HONEY SYRUP: Heat 1 cup (250 ml) water to boil, remove from heat, add 10 dried rosebuds. Let sit for 5 minutes and strain through a fine strainer. Add 1 cup (250 ml) honey to rosebud tea. Stir to dissolve so that honey becomes syrup. Add 1 tsp (5 ml) rose water to honey syrup. Store in a clean glass bottle. Keep refrigerated.
Featuring
LION’S BREATH
Ingredients
Serves 1
1½ oz (45 ml) Beefeater London Dry gin
½ oz (15 ml) Lillet
½ oz (15 ml) Lemon Thyme Syru
1 dash chocolate bitters
1 egg white
Instructions
- Dry shake all ingredients for 10 seconds, add ice and shake 10 seconds more. Double strain into a cocktail glass. Garnish with freshly grated lemon zest or a sprig of thyme.
- To make LEMON THYME SYRUP: In a saucepan, heat 1 cup (250 ml) fresh lemon juice with six 4-in (10 cm) sprigs of thyme and 1 cup (250 ml) sugar on low until sugar dissolves. Add 1 tbsp (15 ml) lemon bitters to syrup. Let sit for 30 minutes. Strain into a glass bottle and place one of the thyme sprigs in the bottle. Keep refrigerated.
Featuring
FLORENCE FENNEL COCKTAIL
Ingredients
Serves 1
2 oz (60 ml) Hendrick’s small batch gin
½ oz (15 ml) Martini Bianco
¼ oz (8 ml) Fennel Syrup
2 dashes lemon bitters
1 dash Okanagan Spirit Taboo absinthe
Instructions
- Stir all ingredients on ice. Strain into a chilled cocktail coupe. Garnish with thinly sliced fennel bulb strips and wide lemon zest with oils expelled over the drink. Discard zest.
- To make FENNEL SYRUP: In a saucepan, bring 1 cup (250 ml) water to a boil and add 1 cup (250 ml) thinly sliced fennel bulb. Let sit for 15 minutes. Strain through a cheesecloth. Add equal parts sugar to fennel water. Store in a glass bottle. Keep refrigerated.
Featuring
BITTER DAISY
Ingredients
Serves 1
1½ oz (45 ml) Long Table London Dry gin
½ oz (15 ml) Cointreau
½ oz (15 ml) Lavender Bitter Orange Cordia
¾ oz (22 ml) fresh lemon juice
dried candied orange slice, for garnish
Instructions
- Shake all ingredients on ice and fine strain into a chilled cocktail glass. Garnish with dried candied orange slice.
- To make LAVENDER BITTER ORANGE CORDIAL: Heat 1 cup (250 ml) water to a boil. Remove from heat and add 2 tbsp (30 ml) dried lavender buds and let sit for 10 minutes. Strain out buds and add equal parts honey to lavender water (about 1 cup/250 ml each). Add ⅓ cup (75 ml) orange bitters to the Lavender Honey Syrup. Store in a glass bottle, keep refrigerated.
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BUFFALO STANCE
Ingredients
Serves 1
1½ oz (45 ml) Zubrówka vodka
½ oz (15 ml) Alvear Medium Dry sherry
½ oz (15 ml) lemon juice
½ oz (15 ml) allspice syrup
2 dashes Mystic Caravan Smokey Pear bitters
fresh slices of pear, for garnish
Instructions
- Combine all ingredients into a mixing glass and stir. Strain into a chilled coupe. Garnish with fresh slices of pear.
- To make ALLSPICE SYRUP: In a saucepan, combine 2 cups (500 ml) sugar to 2 cups (500 ml) water to 1 tbsp (15 ml) ground allspice. Bring to a boil and let cool.
Featuring
LOW TIDE
Ingredients
Serves 1
1½ oz (45 ml) Sailor Jerry Spiced Navy Rum
½ oz (15 ml) Giffard Ginger of the Indies
¼ oz (7 ml) Okanagan Spirits Poire Williams
½ oz (15 ml) lemon juice
2 dashes Angostura bitters, to top
ginger beer, to top
Instructions
- Combine all ingredients into a shaker (except for ginger beer and bitters). Strain into a mason jar over fresh ice and top with ginger beer and bitters.
Featuring
SWANN SONG
Ingredients
Serves 1Instructions
- In a mixing glass, stir Goldschläger with ice to chill. Strain into a champagne flute. Top with Piper-Heidsieck Brut. Soak sugar cube with 3 dashes of Plum & Rootbeer bitters and slowly lower into the champagne flute with a long spoon.