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.
Featuring
Mai Tai
Ingredients
Serves 1
2 oz (60 ml) Appleton Estate Signature Rum
½ oz (15 ml) Cointreau
¾ oz (22 ml) lime juice
1 oz (30 ml) orgeat (Almond syrup with orange blossom water or rose water, available at specialty stores or online)
mint sprig, for garnish
“spent” lime shell or seasonal fruit, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine rum, Cointreau, lime juice and orgeat. Shake well and strain over crushed ice into a double old-fashioned or tall glass. Garnish with mint and a “spent” lime shell or seasonal fruit.
Featuring
NEGRONI
Ingredients
Serves 1
1 oz (30 ml) Gordon's London Dry Gin
1 oz (30 ml) Cinzano Rosso Vermouth
1 oz (30 ml) Campari
orange twist, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, vermouth and Campari. Stir for approximately 30 seconds to chill and dilute. Strain into a rocks glass over fresh ice and garnish with an orange twist.
Featuring
CINNAMON HOT CHOCOLATE
Ingredients
Serves 1
2/3 cup (160 ml) Hot Chocolate Base (make ahead, recipe follows)
2 oz (60 ml) RumChata
1 oz (30 ml) El Dorado 12-Year-Old Rum
1 pinch cayenne (optional)
whipped cream, for garnish
1 pinch ground cinnamon, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure RumChata and rum into mug, add cayenne (if using), and warm in microwave for 30 seconds. Add hot chocolate and garnish with whipped cream and a sprinkle of ground cinnamon.
Featuring
CHARTREUSE HOT CHOCOLATE
Ingredients
Serves 1
¾ cup (180 ml) Hot Chocolate Base (make ahead, recipe follows)
1 oz (30 ml) Chartreuse Green Liqueur
1 large marshmallow, toasted if desired, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure Chartreuse into mug and warm in microwave for 30 seconds. Add hot chocolate and garnish with toasted marshmallow.
Featuring
HOT CHOCOLATE ORANGE
Ingredients
Serves 1
¾ cup (180 ml) Hot Chocolate Base (make ahead, recipe follows)
1½ oz (45 ml) Grand Marnier
3 to 4 marshmallows, for garnish
1 pinch ground cloves, for garnish
HOT CHOCOLATE BASE
¼ cup (60 ml) cocoa powder (unsweetened)
½ cup (125 ml) sugar
1 pinch sea salt
¹/₃ cup (75 ml) hot water
4 cups (1 L) dairy or non-dairy milk
Instructions
- To make hot chocolate base use a saucepan over medium heat, combine cocoa powder, sugar, salt and water. Bring to a boil, stirring constantly, until smooth. Reduce heat to low and add milk, continuing to stir constantly until hot, but do not boil. Remove from heat and serve immediately. Makes about 37 oz (1.1 L) (serves 4)
- Prepare hot chocolate according to base recipe. Measure Grand Marnier into a mug and warm in microwave for 30 seconds. Add hot chocolate, garnish with marshmallows and a light sprinkle of ground cloves.