Pineapple Coconut Spritz
This modern spritz defies tradition, inspired by the tropical essence of the piña colada into a lighter, effervescent cocktail, embracing contemporary flair. Made with Malibu Coconut Rum Liqueur and Ruffino Prosecco.Ingredients
Serves 1
2 oz (60 ml) pineapple juice
1 oz (30 ml) Malibu Coconut Rum Liqueur
½ oz (15 ml) fresh Iemon juice
1 oz (30 ml) soda water
3 oz (90 ml) Ruffino Prosecco
Pineapple wedge and leaves, for garnish
Instructions
- In a Collins glass with cubed ice, combine pineapple juice, Malibu and lemon juice. Stir to chill, then top with soda water and Prosecco. Garnish with a pineapple wedge and a few leaves.
Featuring
Lambrusco Spritz
Italy’s famous sparkling red wine, Lambrusco, with its berry-forward character, is complemented by dry vermouth and grapefruit in this delightfully dry cocktail.Ingredients
Serves 1
1 oz (30 ml) fresh grapefruit juice
2 oz (60 ml) Noilly Prat Extra Dry Vermouth
½ oz (15 ml) Simple Syrup*
1 oz (30 ml) soda water
3 oz (90 ml) Medici Ermete Concerto Lambrusco Reggiano
grapefruit peel, for garnish
Instructions
- In a large old-fashioned glass with cubed ice, combine grapefruit juice, vermouth, Simple Syrup and soda water, then stir to chill. Slowly and carefully, layer Lambrusco on top. Garnish with a grapefruit peel.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Sorbet Spritz
Elevating the classic Italian Sgroppino, this effervescent cocktail blends Prosecco, gin and lemon, lifting your favourite sorbet to new heights.Ingredients
Serves 1
1 oz (30 ml) Bombay Citron Pressé Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
3 oz (90 ml) La Marca Prosecco
1 scoop lemon sorbet (or your favourite flavour)
fresh mint tip, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, lemon juice and Simple Syrup. Stir to chill, then strain into a tall, footed glass. Top with Prosecco and a scoop of sorbet. Garnish with mint.
- * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
Aperol Spritz
Bright and bubbly, the classic 3-2-1 formula combines Prosecco, Aperol and soda water, garnished with a slice of orange for a refreshing sip. Bring a taste of Italy to your patio this summer.Ingredients
Serves 1
3 oz (90 ml) Bottega Il Vino dei Poeti Prosecco Brut
2 oz (60 ml) Aperol Aperitivo
1 oz (30 ml) soda water
orange slice, for garnish
Instructions
- In a large wine glass half filled with cubed ice, combine Prosecco, Aperol and soda water. Gently stir to combine. Garnish with an orange slice.
Featuring
Rhuby-Rose Tart
Impress your guests, and maybe even yourself, with this Rhuby-Rose Tart. This tangy rhubarb curd is cradled in a sweet, crumbly crust with a soft hint of rose, adding an aromatic touch. Decorate as you please and make this recipe your own. Consider pairing this recipe with La Marca Prosecco Rosé or Sheringham Rhubarb Gin Liqueur.Ingredients
Serves 6-8
⅔ cup + ¾ cup (340 ml) butter, divided
2 cups (500 ml) graham cracker crumbs
2 tbsp (30 ml) golden brown sugar or granulated sugar
⅛ tsp (a pinch) salt
4 stalks rhubarb (about 1 lb/450 g), cut into 2-in (5 cm) chunks (fresh or frozen)
1½ tsp (7.5 ml) gelatin crystals
2 tbsp (30 ml) water
3 large eggs
¾ cup (180 ml) granulated sugar
2 tsp (10 ml) rosewater
shelled pistachios, strawberries, freeze-dried strawberries, dried roses and fresh mint leaves, for garnish, as desired
Instructions
- Preheat oven to 350 F (175 C).
- In a small saucepan, melt ⅔ cup (160 ml) butter until it starts to change colour. Remove from heat and allow to cool slightly.
- In a large bowl, combine graham cracker crumbs, sugar, salt and melted butter. Mix well. Pour into a 10-in (25 cm) tart dish or pan. Using back of a round, flat-bottomed measuring cup, push and press mixture evenly along bottom and sides of tart dish or pan.
- Bake for 8 to 10 minutes, until golden brown. Remove from oven and allow to cool completely. Blend rhubarb in a food processer. Strain through a fine-mesh strainer placed over a bowl to separate juice from pulp. Use a spoon to press solids in strainer to extract all juice. Discard solids. This should yield about 1¼ cups (310 ml) rhubarb juice.
- In a small bowl, combine gelatin and water and allow gelatin to bloom for 5 minutes. Set aside.
- In a bowl, using a handheld blender or wire whisk, whisk eggs and sugar until blended and smooth.
- In a medium saucepan, combine 1 cup (250 ml) rhubarb juice, egg mixture and ¾ cup (180 ml) butter. Cook over medium-low heat until butter melts. Stirring regularly to avoid eggs congealing along bottom and sides of saucepan, continue cooking until mixture thickens to consistency of thick yogurt. Remove immediately from heat. If curd is too thick, add remaining rhubarb juice a few tablespoons at a time.
- Add bloomed gelatin and rosewater and mix until gelatin has fully dissolved. Strain through a fine-mesh strainer to remove any lumps.
- Pour into prepared tart shell. Refrigerate overnight or for at least 4 hours to set.
- Garnish as desired with pistachios, strawberries, freeze-dried strawberries, dried roses and mint.
Drink Pairings
Ube-Glazed Mochi Doughnuts
A delicious cultural mash-up, these fluffy Ube-Glazed Doughnuts have a pleasant chew and are dipped in a vibrant ube glaze. If you are looking for doughnuts in a hurry, skip the shaping and simply fry bite-sized balls before glazing. Pair this recipe with Ruffino Moscato D’asti or Baileys Almande Almond Beverage.Ingredients
Serves 8
2 cups (500 ml) sweet rice flour, divided
¾ cup (180 ml) whole milk, divided
½ cup (125 ml) tapioca starch
¼ cup (60 ml) granulated sugar
¼ tsp (1 ml) kosher salt
1 tsp (5 ml) baking powder
1 egg
2 tbsp (30 ml) unsalted butter, melted
vegetable oil, for frying, plus more for shaping doughnuts
1½ cups (375 ml) icing sugar
2 tbsp (30 ml) 2% milk
¼ to ½ tsp (1 to 2.5 ml) ube extract (available at Filipino grocery stores and online)
2 oz (60 g) white chocolate chips
Instructions
- Start by making mochi doughnuts. In a microwave-safe bowl, use a fork to stir ¼ cup (60 ml) sweet rice flour and ¼ cup (60 ml) milk. Microwave on high for 15-second intervals, stirring between cooking times, until a sticky dough forms, 30 to 45 seconds in total. Set aside and let cool to room temperature.
- Meanwhile, in a medium mixing bowl, whisk remaining 1¾ cups (430 ml) rice flour, remaining ½ cup (125 ml) milk, tapioca starch, sugar, salt and baking powder. Set aside. In a small bowl, whisk egg and melted butter. Set aside.
- To dry ingredient bowl, add cooled mochi dough and egg mixture. Stir with a wooden spoon until dough comes together. Continue to knead dough in bowl until smooth and only slightly sticky. Dough should be able to hold its shape. Add a little more rice flour as needed.
- Pour vegetable oil into a large heavy-bottomed saucepan to come 2-in (5 cm) up sides. Fit saucepan with a deep-frying thermometer and heat oil over medium until thermometer registers 350 F (175 C).
- Cut a large piece of parchment into eight 4-in (10 cm) squares and set aside.
- To shape doughnuts, lightly oil your hands and divide dough into 8 equal portions. Working with 1 portion of dough at a time, divide portion into 8 pieces and roll into balls. Arrange 8 balls in a circle on a parchment square, making sure balls are touching. Transfer parchment with doughnut ring to a rimmed baking sheet. Repeat rolling and shaping process to make 7 more doughnut rings.
- Working with 1 doughnut ring at a time, carefully pick up a parchment square and lower it, paper-side down, into oil. Fry for about 45 seconds, then carefully remove parchment with tongs and discard. Continue to fry doughnut until golden brown, about 2 minutes per side. Take care not to flip too early or doughnut may break apart. Carefully transfer to a rack and let cool. Repeat cooking process with remaining doughnuts.
- While doughnuts cool, make glaze. In a medium bowl wide enough to dip doughnuts into, whisk icing sugar, milk and desired amount of ube extract. Adjust consistency as desired with milk, 1 tsp (5 ml) at a time.
- Dip tops of doughnuts in glaze, letting excess drip back into bowl, and return to rack. Let sit until glaze is set, about 15 minutes.
- Melt white chocolate chips in a double boiler. Drizzle over doughnuts and let white chocolate set for 15 minutes. Doughnuts are best eaten the same day they are made.
Drink Pairings
Matcha Coconut Crêpe Cake
This striking Matcha Coconut Crêpes Cake will be a welcome finale to any springtime meal. A captivating fusion of delicate crêpes and luscious coconut mascarpone cream, this delightful dessert offers layers of thin, green-tea-infused crêpes. Please take note to use coconut cream and not coconut milk in this recipe. Consider pairing this recipe with Choya Uji Green Tea Umeshu or Amarula Plant-Based Cream Like Liqueur.Ingredients
Serves 12
2⅔ cups (660 ml) whole milk
6 tbsp (90 ml) water
6 eggs
6 tbsp (90 ml) unsalted butter, melted
3 cups (750 ml) all-purpose flour
½ tsp (2.5 ml) fine sea salt
3 tbsp (45 ml) granulated sugar
5 tsp (25 ml) vanilla extract, divided
2 tbsp (30 ml) good-quality matcha powder, plus more for garnish coconut oil, for cooking crêpes
2 cups (500 ml) canned coconut cream (thick, creamy part only, no coconut water)
2 cups (500 ml) mascarpone
¼ cup (60 ml) icing sugar, plus more for whipping cream
1 cup (250 ml) whipping cream
toasted coconut ribbons, for garnish
Instructions
- In a blender, combine milk, water, eggs, melted butter, flour, salt, sugar, 4 tsp (20 ml) vanilla and matcha powder and blend until thoroughly combined, about 1 minute. Transfer to a jug or mixing bowl and refrigerate for at least 30 minutes and up to overnight.
- When ready to cook crêpes, remove batter from refrigerator and give it a light whisk. It should have consistency of whipping cream. If too thick, whisk in 1 to 2 tbsp (15 to 30 ml) water to thin it out.
- Heat a 7-in (18 cm) non-stick frying pan over medium-low heat. When warm, lightly grease with coconut oil, wiping off any excess with paper towel. Pour in enough batter to thinly coat bottom of pan, about 3 tbsp (45 ml). Tilt pan so entire bottom surface is coated with a thin layer of batter. Let cook for about 2 minutes. Crêpe is ready to flip when bubbles appear on surface and edges look dry. Flip with a spatula and cook for a further 30 seconds to 1 minute. Transfer to a plate and cover with a tea towel. Repeat with remaining crêpe batter. You should end up with about 20 crêpes. Crêpes can be made ahead; just stack cooked crêpes between sheets of waxed paper and store in an airtight container in refrigerator for up to 4 days.
- While crêpes cool, in bowl of a stand mixer fitted with whisk attachment, whisk coconut cream and mascarpone at medium speed until smooth and fluffy, about 1 minute. Add icing sugar and remaining 1 tsp (5 ml) vanilla. Whisk until well combined, thick and creamy, another 1 to 2 minutes. Refrigerate mixture for 20 minutes.
- To assemble cake, place first crêpe on a serving plate and spread about 1½ to 2 tbsp (22.5 to 30 ml) cream mixture into a thin layer before placing a second crêpe on top. Repeat, layering crêpes and cream and ending with a final crêpe on top, until all crêpes have been used up. Lightly cover with plastic wrap or a cake dome and refrigerate for at least 1 hour and up to overnight.
- When ready to serve, whip cream and 1 to 2 tbsp (15 to 30 ml) icing sugar until stiff peaks form. Dollop on top of cake, sprinkle with toasted coconut ribbons and finish with a dusting of matcha powder. Slice with a serrated knife and serve.
Drink Pairings
Tweedle Dee-Dum
Inspired by the delightful characters Tweedledee and Tweedledum, the floral essence of the Hendricks rose and cucumber accent meets the bittersweet orange notes of Aperol, harmonizing with strawberry tea. This whimsical concoction gives the first impression of sweetness while the brightness of lemon balances the cocktail, leading to a dry finish.Ingredients
Serves 1
1 oz (30 ml) Hendrick’s Gin
1 oz (30 ml) Aperol
1 oz (30 ml) strawberry tea* or berry tea of your choice
½ oz (15 ml) Simple Syrup**
½ oz (15 ml) fresh lemon juice
strawberry and lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, Aperol, strawberry tea, Simple Syrup and lemon juice. Stir and strain into a teacup with 1 ice cube. Garnish with a strawberry and lemon peel.
- * To make strawberry tea, pour 10 oz (300 ml) boiling water over 2 strawberry tea bags and steep for 5 minutes. Let cool before using.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Featuring
White Rabbit
The White Rabbit cocktail is a whimsical blend of flavours where smooth vanilla intertwines with white tea and rich chocolate, while almond adds nutty depth. The zippy lemon provides a refreshing twist, creating a delightful and eccentric concoction that embodies the whimsy of Wonderland.Ingredients
Serves 1
1½ oz (45 ml) Absolut Vanilia Vodka infused with white tea*
½ oz (15 ml) McGuinness Crème de Cacao
1 oz (30 ml) sweetened almond milk
½ oz (15 ml) fresh lemon juice
garnish with carrot ribbon
Instructions
- Place a coupe glass in freezer for 5 minutes. In a cocktail shaker with cubed ice, combine infused vodka, crème de cacao, almond milk and lemon juice. Shake vigorously and fine strain into chilled coupe. Garnish with a carrot ribbon.
- * For white tea infusion, steep 3 white tea bags in 1 cup (250 ml) vanilla vodka for 15 to 30 minutes, tasting it after 15 minutes and adjusting infusion time accordingly. The white tea flavour should be potent but not overpowering.
Featuring
Mad as a Hatter
This Mad Hatter tea party-inspired cocktail is a playful and unconventional mix of green tea, tequila, honeydew melon and citrus. Its eccentric combination invites the drinker to embark on a whimsical journey and a delightful exploration of flavours that mirrors the spirit of the Mad Hatter’s tea party, where the unexpected becomes the norm.Ingredients
Serves 1
pink salt, for rim
5 Jasmine Green Tea Ice Cubes*
1½ oz (45 ml) Espolòn Tequila Blanco
1 oz (30 ml) Bols Melon Liqueur
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Simple Syrup**
honeydew melon ball on a lime wheel, for garnish
Instructions
- Place a rocks glass in freezer for 5 minutes. In a cocktail shaker with prepared Green Tea Ice Cubes, combine tequila, melon liqueur and lime juice. Shake vigorously and fine strain into chilled glass over new ice. Garnish with a honeydew melon ball on a lime wheel.
- *For Jasmine Green Tea Ice Cubes, pour 500 ml (16 oz) of boiled water over 2 tsp (5 ml) of jasmine green tea leaves and steep for 45 seconds. Strain hot tea into a heatproof silicon ice cube tray and freeze solid.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.