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.
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Invisible Man
This milk punch recipe is inspired by the classic 1933 horror film, where Dr. Jack Griffin, a British scientist discovers the secret of invisibility, but after experimenting on himself, he goes mad and wreaks havoc on a British town. In this cocktail, the flavours are similar to a London Fog, but the milk solids are filtered out, making the cocktail in essence "invisible."Ingredients
Serves 1
15 oz (450 ml) whole milk (3.25%)
¼ cup (60 ml) granulated sugar
peel of 2 lemons, no pith
15 oz (450 ml) Earl Grey tea (steep 1 tea bag, 1 minute)
25 oz (750 ml) Aviation American Gin
7.5 oz (225 ml) Licor 43 Liqueur
7 oz (210 ml) lemon juice
½ oz (15 ml) orange flower water
lemon peel, for garnish
Instructions
- Pour milk into a large container. Set aside. In a second container, combine sugar and lemon peel then gently muddle until lemon oil is released (approximately 45 to 60 seconds). Add hot tea and stir to dissolve sugar. Stir in gin, Licor 43, lemon juice and orange flower water. Pour gin mixture into milk (NEVER pour milk into gin). Gently stir curds with small spoon. Let sit for at least 30 minutes or cover and refrigerate for up to 24 hours. Line a fine-mesh strainer with a coffee filter and set over a large container. Gently pour the alcohol-milk mixture into coffee filter and let drain. Discard curds and coffee filter. Transfer clarified punch to a sealed container and refrigerate until ready to serve. To serve, pour 4 oz (120 ml) of chilled punch into a chilled coupe glass and express the oil from a coin-sized lemon peel over the surface, then discard peel.
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Honey Bear
The Honey Bear cocktail features the Bearface 7-Year-Old Triple Oak Canadian Whisky. This whisky starts out in used American oak, ex-bourbon casks adding notes of honey, crème brûlée and vanilla, before moving to ex-red wine French oak casks that impart flavours of dried fruit and then finally to air-dried, virgin, toasted Hungarian oak casks that bring a unique spice character and subtle smoky quality. Each of these different casks plays a role in the spirit's complexity.Ingredients
Serves 1
2 oz (60 ml) Bearface Whisky
¾ oz (22 ml) Carolans Irish Mist
2 dashes Angostura Bitters
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine whisky, Irish Mist and bitters. Stir to chill and dilute. Strain into a chilled cocktail coupe. Garnish with a lemon peel expressed over surface of the cocktail.
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Fruit & Nut
The Fruit and Nut cocktail features The Kraken Black Spiced Rum. This mythical beast of a spiced rum has been infused with a secret blend of 11 spices and a little concentration of molasses, adding to the dark, rich colour and flavour profile. Distinctive notes of caramel, toffee, cinnamon, clove, vanilla, ginger and nutmeg lead to deep and complex flavours.Ingredients
Serves 1
2 oz (60 ml) Raisin-Infused The Kraken Black Spiced Rum*
¾ oz (22 ml) Disaronno Amaretto
2 dashes Walnut Bitters
Instructions
- In a mixing glass with cubed ice, combine the raisin-infused spiced rum, Amaretto and bitters. Stir to chill and dilute. Strain into a chilled old-fashioned glass over cubed ice. Garnish with reserved rum-soaked raisins on a cocktail pick.
- *To infuse rum with raisins, combine 1 x 750 ml bottle of rum with 1 cup (250 ml) of raisins in a 1 L (4-cup) canning jar, and let sit for 12 to 24 hours. Strain rum back into bottle and reserve raisins for garnish and perhaps your favourite dessert recipe.
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Rad-ish
Raise a glass to the farm-to-glass trend this fall with cocktails made with root vegetables. Prized for their natural sweetness, savoury flavours and vibrant colour, these earthy ingredients taste good not only on the plate but also in the glass.Ingredients
Serves 1
1 radish, sliced, plus extra for garnish
1 oz (30 ml) Bombay Sapphire London Dry Gin
1½ oz (45 ml) Barbieri Aperol Aperitivo
¾ oz (22 ml) lemon juice
1 oz (30 ml) grapefruit soda
Instructions
- In a cocktail shaker, muddle sliced radish then add gin, Aperol, lemon juice and cubed ice. Shake vigorously and fine strain into an old-fashioned glass, top with grapefruit soda and either 1 large ice cube or cubed ice. Garnish with radish slices.
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Peach Tea Cocktail
Ingredients
Serves Serves 1
1½ oz (45 ml) Hennessy VS Cognac
2 oz (60 ml) Earl Grey Tea*
½ oz (15 ml) Dr. McGillicuddy’s Peach Liqueur
¼ oz (7 ml) lemon juice
fresh or dehydrated orange wheel, for garnish
Instructions
- In a mixing glass with cubed ice, combine cognac, cooled tea, peach liqueur and lemon juice. Stir to chill, then strain into a teacup. Garnish with an orange wheel.
- * Steep 1 earl grey tea bag in 1 cup (250 ml) boiling water for 3 minutes. Remove tea bag and let tea cool to room temperature.
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Sesawi
Ingredients
Serves Serves 1
¼ oz (7 ml) Green Tree Absinthe
1 lime wedge
Sesame-Kiwi Rim*, for garnish
4 fresh basil leaves
½ oz (15 ml) Simple Syrup**
1 oz (30 ml) Sesame-Kiwi Purée***
1½ oz (45 ml) Long Table Texada Vodka
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Cointreau
fresh herbs, for garnish
Instructions
- Fill a rocks glass with ice, add absinthe and stir for 20 seconds, then discard ice and absinthe. Wipe edge of glass with lime wedge. Scatter Sesame-Kiwi Rim on a plate and dip edge of glass into mixture to coat. Set aside. In a steel cocktail shaker, muddle basil leaves until leaves are crushed. Add remaining ingredients to shaker and fill with ice. Cover and shake until outside of shaker becomes frosty, about 15 seconds. Fill prepared glass with ice and strain contents of shaker into glass. Garnish with fresh herbs.
- * To make Sesame-Kiwi Rim, dehydrate reserved kiwi skins from Sesame-Kiwi Purée in a dehydrator on medium, or in an oven at 165 F (74 C), for 2 to 3 hours, until no moisture remains. In a blender, combine dried kiwi skins with ¼ cup (60 ml) sea salt and blend until it becomes a coarse dust. Transfer to a small bowl and set aside. In a small, dry frying pan over low heat, toast 1/8 cup (25 ml) black sesame seeds until seeds start to pop, about 5 minutes. Add to bowl and stir to combine. Makes enough for 8 cocktails. Will keep for up to 1 month in an airtight container in a cool, dry place.
- *** To make Sesame-Kiwi Purée, peel 6 kiwis (reserve skins for Sesame-Kiwi Rim) and transfer to a blender. In a small, dry frying pan over low heat, toast ¼ cup (60 ml) black sesame seeds until seeds start to pop, about 5 minutes. Add to blender along with 3½ oz (100 ml) Simple Syrup. Blend for approximately 30 seconds, until smooth. Makes about 2 cups (500 ml). Will keep for up to 4 days in refrigerator in an airtight container.
Featuring
Violet Dream
Ingredients
Serves Serves 1
1 oz (30 ml) Empress 1908 Gin
½ oz (15 ml) Rhubarb Juice*
½ oz (15 ml) Rosemary Syrup**
¼ oz (7 ml) St-Germain Elderflower Liqueur
4 oz (120 ml) Fitzpatrick Fitz Brut
rosemary sprig, for garnish
Instructions
- In a steel cocktail shaker, combine gin, Rhubarb Juice, Rosemary Syrup and St-Germain. Add ice, cover and shake until outside of shaker becomes frosty, about 15 seconds. Double strain into a flute or Champagne glass. Slowly top with sparkling wine. Using a lighter or culinary torch, carefully burn edges of rosemary leaves and add sprig to glass.
- * If possible, Thiago recommends buying fresh rhubarb and juicing it at home. Or, chop up a 6-in (15 cm) stalk of rhubarb and place in a blender. Add water to cover and blend until smooth, then fine strain the liquid and discard the pulp.
- ** To make Rosemary Syrup, chop 2 sprigs rosemary and add to a small saucepan with 2 cups (500 ml) water. Bring to a boil and keep boiling for about 30 minutes. Remove from heat, then add 12 oz (340 g) sugar and stir until dissolved. Let cool, then strain out and discard rosemary. Makes about 2 cups (500 ml). Will keep for up to 2 weeks in an airtight container in refrigerator.