Margarita
Ingredients
Serves 1
coarse kosher salt, for garnish
1 lime wedge
1½ oz (45 ml) Patrón Silver Tequila
1 oz (30 ml) Cointreau
1 oz (30 ml) lime juice
lime wheel, for garnish
Instructions
- Sprinkle a handful of coarse salt on a plate. Moisten the outer rim of a Margarita glass with a lime wedge and dip into salt. In a cocktail shaker with cubed ice, combine tequila, Cointreau and lime juice. Shake vigorously and pour entire contents into prepared glass, then garnish with a lime wheel.
Featuring
Aperol Spritz
Ingredients
Serves 1
3 oz (90 ml) Riondo Prosecco
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 and garnish with an orange slice.
Featuring
Roasted Peach & Campari Cocktail
Ingredients
Serves 4
2 medium ripe peaches, peeled, halved and pitted
1½ cups (375 ml) Campari
¼ cup (60 ml) sweet white vermouth
¼ cup (60 ml) freshly squeezed lime juice
2 tbsp (30 ml) freshly squeezed orange juice
1 tbsp (15 ml) syrup from Amarena cherries*
soda water and ice, to serve
4 Amarena cherries, for garnish*
Instructions
- Preheat oven to 375 F (190 C). Slice each peach half into 4 pieces, place on a parchment-lined baking sheet, pitted-sides up. Roast until lightly caramelized, about 25 minutes. Remove from oven and let cool.
- In a large glass container, combine Campari and roasted peaches. Cover and let peaches infuse into Campari for 4 to 6 hours at room temperature, or overnight in refrigerator. Strain through a fine mesh sieve into a jug, reserving peaches.
- To infused Campari, add vermouth, lime juice, orange juice and cherry syrup. Stir well to combine. Divide between 4 ice-filled cocktail glasses. Add a peach slice to each glass, top with soda water and garnish with an Amarena cherry. Serve immediately.
- *Available at specialty stores or online.
Featuring
Green Gold
Ingredients
Serves 1
black salt, for garnish (optional)
1½ oz (45 ml) Los Siete Misterios Doba-yej Mezcal
¾ oz (22 ml) lime juice
½ oz (15 ml) Chartreuse Green Liqueur
¼ oz (7 ml) agave nectar
¾ tsp (4 ml) yuzu kosho*
1 dash Bittered Sling Cascade Celery Bitters
shiso leaf, for garnish
Instructions
- Rim a rocks glass with salt, if using: sprinkle a handful of black salt on a small plate. Moisten rim of glass and dip into salt. Combine remaining ingredients in a cocktail shaker over ice and shake. Fine strain through a mesh strainer into prepared glass, fill with ice and garnish with a shiso leaf.
- *A type of citrusy Japanese chili paste. Available at most Asian grocery stores.
Drink Pairings
Meadowland Tonic
Ingredients
Serves 1
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
½ oz (15 ml) St-Germain Elderflower Liqueur
¼ oz (7 ml) cherry blossom tea syrup*
2½ oz (75 ml) craft tonic water, such as Fever Tree
rose water and lemon wheel, for garnish
thyme sprigs, for garnish
Instructions
- Combine vermouth, St-Germain and tea syrup in a wine glass, add ice and stir to combine. Add tonic and garnish with a spray or drop of rose water, a lemon wheel and thyme sprigs.
- *In a saucepan, heat 1 cup (250 ml) water almost to a boil and add 1 cherry blossom green tea bag. Keep over heat for 20 minutes, being sure not to let it come to a boil. Add 2 cups (500 ml) sugar and stir well to fully dissolve. Remove tea bag and transfer syrup to a sealed container. Syrup will keep, refrigerated, for up to 6 weeks.
Featuring
Berry Cassis Pops
Ingredients
Serves 10
2½ cups (625 ml) vanilla Greek yogurt
¼ cup (60 ml) honey
1 lemon, zest only
1 cup (250 ml) frozen raspberries, thawed, with their liquid
1 cup (250 ml) frozen blackberries, thawed, with their liquid
½ cup (125 ml) crème de cassis
Instructions
- In a large bowl, mix together yogurt, honey and lemon zest. Transfer to a large zip-top bag and set aside.
- In a large blender, blend berries and crème de cassis for 1 minute, or until smooth. Transfer to another large zip-top bag.
- Cut one of the bottom corners off the berry mixture bag to create a piping bag. Divide berry mixture between popsicle moulds, piping to about ¼ of the way up each mould. Repeat with yogurt mixture, filling each mould to the top.
- Using a wooden skewer, gently stir each popsicle mould 3 to 4 times to swirl the mixtures together; do not mix together completely. Place sticks in moulds and freeze for at least 8 hours.
Drink Pairings
El Diablo
Ingredients
Serves 1
1½ oz (45 ml) Gran Centenario Plata Tequila
½ oz (15 ml) L’Héritier-Guyot Crème de Cassis de Dijon
½ oz (15 ml) lime juice
3 oz (90 ml) non-alcoholic ginger beer
blackberry, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine tequila, crème de cassis and lime juice. Shake vigorously and strain into a Collins glass, then add ginger beer. Add cubed ice to fill glass and garnish with a blackberry.
Featuring
Layered Rocket Cocktail
Ingredients
Serves 1
½ oz (15 ml) grenadine
crushed ice
3 to 4 ice cubes
2 oz (60 ml) yellow lemonade, store-bought
1 oz (30 ml) vodka
¾ oz (22 ml) Bols Blue Curaçao
lemon twist, for garnish
Instructions
- Pour grenadine into bottom of a tall glass and fill 2/3 full with crushed ice. In a cocktail shaker, combine ice cubes, lemonade and vodka, shake vigorously and strain into glass. Add more crushed ice to fill glass. Add blue curaçao to shaker with ice cubes, then gently swirl to chill and slightly dilute (this will help it layer better on top). Slowly pour blue curaçao over crushed ice to create the final layer. Garnish with a lemon twist.
Featuring
Chambord Punch
Ingredients
Serves 6
½ cup (125 ml) Chambord Black Raspberry Liqueur
1 bottle (750 ml) dry or semi-dry sparkling wine, well chilled
1 cup (250 ml) fresh raspberries
Instructions
- Pour Chambord into a large pitcher and slowly add sparkling wine. Add raspberries and give punch a quick stir. Divide between 6 flute glasses and serve immediately.
Featuring
Very Special Edition
Ingredients
Serves 1
1¼ oz (37 ml) Hennessy Very Special Cognac
¾ oz (22 ml) Aperol Aperitivo
¼ oz (7 ml) St-Germain Elderflower Liqueur
1 tsp (5 ml) citric acid syrup*
2 dashes lemon bitters
1 oz (30 ml) Segura Viudas Reserva Cava Brut, to top
grapefruit twist, for garnish
Instructions
- Combine all ingredients except Cava and grapefruit twist in a mixing glass with ice and stir. Strain into a chilled rocks glass over a large ice cube. Top with Cava and garnish with a grapefruit twist.
- * Combine ½ cup (125 ml) water and ½ cup (125 ml) white sugar and heat gently until dissolved. Add ½ tsp (2.5 ml) citric acid powder (available online or at specialty stores) and allow to cool.