CRÈME BRÛLÉE SUGAR COOKIES
Ingredients
Serves 35 cookies
2 tbsp (30 ml) + ¾ cup (175 ml) unsalted butter, room temperature, divided
8 oz (227 g) cream cheese, room temperature
3 cups (750 ml) icing sugar
2 tbsp (30 ml) Irish cream liqueur
½ cup (125 ml) packed light brown sugar
1 cup (250 ml) granulated sugar, divided
1 large egg
1 tbsp (15 ml) vanilla extract
2 cups (500 ml) all-purpose flour
2 tsp (10 ml) cornstarch
1 tsp (5 ml) baking soda
¼ tsp (1 ml) kosher salt
Instructions
- To make frosting, in bowl of stand mixer fitted with paddle attachment, beat 2 tbsp (30 ml) butter and cream cheese until smooth. Add icing sugar and Irish cream and mix until well combined. Transfer to an airtight container, cover and refrigerate until ready to use. Frosting may be made up to 1 week in advance.
- Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment paper and set aside.
- In clean bowl of stand mixer fitted with paddle attachment, cream together remaining ¾ cup (175 ml) butter, brown sugar and ½ cup (125 ml) granulated sugar until light and fluffy, about 4 minutes. Add egg and vanilla and mix until well combined.
- In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Add to ingredients in bowl of mixer and mix on low until well combined.
- Place tablespoon-sized balls of dough on lined baking sheets. Refrigerate for 15 minutes, then bake until edges just start to brown, 8 to 10 minutes. Allow cookies to sit for 2 minutes on sheet before transferring to a wire rack to cool completely. Cookies may be stored in an airtight container in refrigerator for up to 1 week, or frozen for up to 1 month.
- When ready to serve, place remaining ½ cup (125 ml) granulated sugar in a small bowl. Spread 1 heaping tbsp (about 15 ml) frosting onto each cookie, then press into granulated sugar, coating frosting. Place on an unlined baking sheet, sprinkle a little extra sugar over top of each cookie and, using a kitchen torch placed very close to cookies, caramelize sugar. Set aside to cool a few minutes before serving.
Drink Pairings
MOUNTAIN BUBBLE
Ingredients
Serves 1
2 oz (60 ml) Montenegro Amaro
3 oz (90 ml) Villa Teresa Prosecco Frizzante
green olives and orange zest, for garnish
Instructions
- Combine amaro and Prosecco in a rocks or cocktail glass. Gently stir to combine. Carefully add ice and garnish with green olives and orange zest.
Featuring
Vancouver Cocktail
Ingredients
Serves one 750 ml bottle, pre-diluted, ready to serve. Serves 5
10.75 oz (320 ml) Long Table Gin
5.5 oz (160 ml) Martini Rosso Vermouth
1.75 oz (50 ml) Bénédictine B&B Liqueur
14 dashes orange bitters
7 oz (210 ml) water
lemon twist, for garnish
Instructions
- In a large pitcher or spouted bowl, stir together gin, vermouth, Bénédictine B&B liqueur, orange bitters and water. Using a funnel, transfer to a 750 ml bottle and store in refrigerator indefinitely.
- To serve, chill a coupe or martini glass in freezer for 10 minutes. Measure 3.5 oz (105 ml) into chilled glass and garnish with a twist of lemon, expressing oils over surface.
Featuring
After 8 Eggnog
Ingredients
Serves 1
1 oz (30 ml) McGuinness Crème de Cacao
1 oz (30 ml) McGuinness Crème de Menthe
3 oz (90 ml) dairy or non-dairy eggnog
mint sprig, for garnish
Instructions
- Combine liqueurs and eggnog in a cocktail shaker with ice. Shake vigorously, then strain into a rocks glass over new ice. Garnish with a mint sprig.
Featuring
WITCHES’ HONEYDEW BREW
Ingredients
Serves
2 tbsp (30 ml) black sesame seeds, for garnish (optional)
1 oz (30 ml) Luksusowa Vodka
1 oz (30 ml) Bols Melon Liqueur
½ oz (15 ml) lime juice
2 sprigs fresh mint
2 oz (60 ml) soda water
green food colouring (optional)
Instructions
- If using, place black sesame seeds on a plate, moisten rim of a stemless wine glass and gently roll in crushed sesame seeds so they stick to glass. In a cocktail shaker, combine vodka, melon liqueur, lime juice and mint. Fill with ice and shake vigorously to combine. Pour through a fine mesh strainer into prepared glass over cubed ice and top with soda water. Add a few drops of green food colouring to intensify the colour, if desired.
Featuring
PURPLE POISON
Ingredients
Serves
1½ oz (45 ml) The Botanist Gin
¼ oz (7 ml) Bols Blue Curaçao
1 oz (30 ml) raspberry juice
¼ oz (7 ml) lemon juice
blackberry, for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Fill with ice and shake vigorously until well chilled. Strain into a chilled coupe glass and garnish with a blackberry.
Featuring
AMARETTO & APRICOT BRANDY SOUR
Ingredients
Serves
1½ oz (45 ml) St. Rémy XO Brandy
1 oz (30 ml) Disaronno Amaretto
¾ oz (22 ml) lemon juice
1 tbsp (15 ml) Apricot Jam *
1 egg white
freshly grated nutmeg, for garnish
* APRICOT JAM (or store bought):
2 cups (500 ml) apricots, peeled, pitted and crushed
½ oz (15 ml) lemon juice
1½ cups (375 ml) sugar
In a saucepan, combine all ingredients. Slowly bring to a boil, stirring until sugar dissolves. Cook over medium-high heat, stirring continuously, until mixture thickens, about 25 minutes. Remove from heat and skim off any foam, if necessary. Ladle jam into a sterilized glass jar with a lid and store in refrigerator for up to 3 weeks.
Instructions
- In a cocktail shaker, combine all ingredients. Fill shaker with ice and shake vigorously until well chilled. Strain through a fine mesh strainer into a coupe or sour glass and garnish with freshly grated nutmeg.
Featuring
SNAPSVISA
Ingredients
Serves
1½ oz (45 ml) Aalborg Taffel Akvavit
½ oz (15 ml) Averna Siciliano Amaro
½ oz (15 ml) Alvear Medium Dry Sherry
2 tsp (10 ml) tamarind syrup* (or substitute simple syrup**)
3 dashes chocolate or Angostura Bitters (optional)
1 strip orange zest and star anise, for garnish
* In a small saucepan, combine 2 tbsp (30 ml) tamarind paste and 2/3 cup (150 ml) water. Whisk to dissolve and incorporate paste and bring to a light simmer. Strain through a coffee filter to remove any remaining solids. Add 6 tbsp (75 g) white sugar and stir until dissolved. Store in refrigerator for up to 1 week.
** 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Instructions
- Combine all ingredients except for garnishes in a mixing glass, add ice and stir for 10 to 15 seconds, until well chilled and diluted. Pour into a chilled coupe glass, twist orange zest over drink to expel oils and garnish with star anise.
Featuring
RICKHOUSE TAMBER
Ingredients
Serves
1½ oz (45 ml) Buffalo Trace Bourbon
½ oz (15 ml) Taylor Fladgate
10-Year-Old Tawny Port
2 tsp (10 ml) Licor 43 Liqueur
2 dashes coffee bitters (or substitute 2 coffee beans)
orange twist, for garnish
grated tonka bean*, for garnish (optional)
* An aromatic seed, grown mostly in Central and northern South America, with vanilla, almond and cinnamon flavours. Available online or at specialty grocery stores.
Instructions
- If using coffee beans, gently crush beans with a muddler, then combine all ingredients in a mixing glass, add ice and stir for 7 to 10 seconds. Finestrain into a tumbler glass over fresh ice. Garnish with an orange twist and grated tonka bean, if using.
Featuring
APPLE & THE RYE
Ingredients
Serves
1½ oz (45 ml) Belvedere Vodka
½ oz (15 ml) Berentzen Apfelkorn
½ oz (15 ml) Cardamom Peppercorn Syrup*
¾ oz (22 ml) lemon juice
2 dashes lemon bitters or substitute 1 strip lemon zest
lemon twist and apple fan, for garnish
* In a small saucepan, toast 10 green cardamom pods over medium heat until fragrant, about 2 to 3 minutes. Add ½ tbsp (7 ml) whole Szechuan or black peppercorns and toast until fragrant, about 1 to 2 minutes. Add 6¾ oz (200 ml) water, carefully, as some of it will steam instantly. Bring to a light simmer for 5 minutes to extract flavour. Add ¾ cup (150 g) sugar and stir to dissolve. Allow to cool, strain and store in refrigerator for up to 2 weeks.
Instructions
- In a cocktail shaker, combine all ingredients except for garnish, add ice and shake vigorously for 7 to 10 seconds. Strain into a Collins glass over fresh ice and garnish with a lemon twist and an apple fan.