HONEY HEATHER
Discover the diversity of liqueurs with cocktails.Ingredients
Serves
1½ oz (45 ml) Drambuie
1 oz (30 ml) lemon juice
3 oz (90 ml) grapefruit soda
2 sprigs mint, plus extra for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Drambuie, lemon juice and 1 mint sprig. Shake vigorously and fine strain into a Collins glass. Top with grapefruit soda and fill glass with ice cubes. Garnish with a mint sprig.
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THE NUTCRACKER
Discover the diversity of liqueurs with cocktails.Ingredients
Serves
1 oz (30 ml) Frangelico
½ oz (15 ml) Baileys Original Irish Cream
4 oz (120 ml) hot chocolate
whipped cream, chocolate shavings and a cherry for garnish
Instructions
- Prepare your favourite hot chocolate recipe then pour into a heated coffee glass and combine with Frangelico. Top with whipped cream then drizzle Baileys over surface, sprinkle chocolate shavings and top with a cherry.
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CHAMBORD BRAMBLE
Discover the diversity of liqueurs with cocktails.Ingredients
Serves
2 oz (60 ml) Chambord Liqueur
1 oz (30 ml) lemon juice
½ oz (15 ml) orgeat (almond syrup)
2 oz (60 ml) soda water
fresh berries, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Chambord, lemon juice and orgeat. Shake vigorously and fine strain into a rocks glass. Fill glass with ice cubes then top with soda water. Garnish with fresh berries.
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CHARTREUSE SOUR
Discover the diversity of liqueurs with cocktails.Ingredients
Serves 1
1 oz (30 ml) Chartreuse Green
2 oz (60 ml) freshly squeezed orange juice
¾ oz (22 ml) lime juice
½ oz (15 ml) simple syrup*
1 egg white 2 drops orange flower water
lime wheel, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Chartreuse Green, orange juice, lime juice, simple syrup, egg white and orange flower water. Shake vigorously and fine strain into a chilled cocktail glass. Garnish with a lime wheel.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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BLUSH
Sparkling cocktails are great for celebrating the different events and important moments in our lives. This sparkling cocktail can be served to celebrate the holidays, New Year’s, Valentine’s Day, a birthday or any other reason to raise a glass to toast an occasion.Ingredients
Serves 1
1 oz (30 ml) Bombay Bramble Gin
¾ oz (22 ml) St. Germain Elderflower Liqueur
½ oz (15 ml) lemon juice
½ oz (15 ml) simple syrup*
2 oz (60 ml) Brilla Prosecco Rosé
fresh raspberries, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, elderflower liqueur, lemon juice and simple syrup. Stir to chill and dilute. Strain over cubed ice in a Collins glass, top with sparkling wine. Garnish with fresh raspberries.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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MINT GREEN TEA SPARKLE
Sparkling cocktails are great for celebrating the different events and important moments in our lives. This sparkling cocktail can be served to celebrate the holidays, New Year’s, Valentine’s Day, a birthday or any other reason to raise a glass to toast an occasion.Ingredients
Serves
1 oz (30 ml) Beefeater Gin
1½ oz (45 ml) Mint Green Tea*
½ oz (15 ml) simple syrup**
½ oz (15 ml) lemon juice
2 oz (60 ml) Freixenet Cava
fresh mint, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, Mint Green Tea, simple syrup and lemon juice. Stir to chill and dilute. Strain into a chilled cocktail coupe, top with sparkling wine. Garnish with fresh mint.
- * To make Mint Green Tea, add 2 tbsp (30 ml) green tea to 3 cups (750 ml) boiled water, steep for 5 minutes. Add 1 cup (250 ml) fresh mint leaves, steep for 5 more minutes. Fine strain into a glass bottle and chill.
- ** 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.½ oz (15 ml) lemon juice
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MENTHE DE CAFÉ
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1 oz (30 ml) sweetened condensed milk
1 oz (30 ml) Crown Royal Vanilla
½ oz (15 ml) McGuinness Peppermint Schnapps
2 oz (60 ml) strong coffee
fresh mint, for garnish
Instructions
- For a layering effect, add sweetened condensed milk to an old-fashioned glass, then fill glass with cubed ice. In a mixing glass with cubed ice, combine vanilla whisky, peppermint schnapps and strong coffee. Stir to chill and dilute. Strain over ice in prepared old-fashioned glass. Garnish with fresh mint.
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MOLE MOCHA
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1½ oz (45 ml) Cazadores Añejo Tequila
½ oz (15 ml) McGuinness Crème de Cacao
1 oz (30 ml) brewed espresso
½ oz (15 ml) simple syrup*
1 dash Habanero Bitters
3 coffee beans, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine tequila, espresso, crème de cacao, simple syrup and bitters. Shake vigorously and fine strain into a chilled Martini glass. Garnish with 3 coffee beans.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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AFFOGATO
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1 scoop vanilla ice cream
1 oz (30 ml) Lemon Hart Blackpool Spiced Rum
¾ oz (22 ml) Tia Maria Cold Brew Coffee Liqueur
1 oz (30 ml) brewed espresso
1 coffee bean, for garnish
Instructions
- Place 1 scoop of vanilla ice cream into a chilled cocktail coupe. In a cocktail shaker with cubed ice, combine spiced rum, coffee liqueur and espresso. Shake vigorously then fine strain into coupe beside scoop of ice cream. Garnish with a coffee bean.
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Gold Moon Rising
A cocktail by Barry Jackson, bar manager at Acquafarina from their fall menu.Ingredients
Serves 1
1¼ oz (37 ml) Moonlight Premium Shochu infused with toasted sesame seeds*
½ oz (15 ml) Bols Apricot Brandy
¼ oz (7 ml) Martini Bianco Vermouth
2 to 3 dashes Cardamom bitters
sour peach candy, for garnish
Instructions
- *Add 1 heaping tablespoon of toasted sesame seeds to a full 1 x 750 ml bottle of Shochu. Refrigerate overnight, then strain before serving.
- In a mixing glass over ice, stir together sesame-infused Shochu, apricot liqueur and vermouth. Strain into a small coupe or Nic & Nora glass and garnish with a skewered sour peach candy.