Turning Head
The Exorcist follows the demonic possession of a young girl and her mother’s attempt to save her through an exorcism performed by a pair of Catholic priests. Inspired by the supernatural nature of the film, this cocktail pairs the earthy character of tequila with fresh citrus that gives hope, while the extreme complexity of Chartreuse Green, whose secret formula is carefully guarded by two Carthusian monks, takes on an assertive role.Ingredients
Serves 1
1½ oz (45 ml) Cazadores Blanco Tequila
½ oz (15 ml) Chartreuse Green
½ oz (15 ml) lime juice
½ oz (15 ml) Simple Syrup*
2 dashes grapefruit bitters
1 lime twist, for garnish
Instructions
- Chill a Nick and Nora glass or coupe glass in the freezer for 5 minutes. In a cocktail shaker with cubed ice, combine tequila, Chartreuse, lime juice, Simple Syrup and bitters. Shake vigorously, then fine strain into chilled glass. Garnish with lime twist.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Five Alive
Five Alive was created by Bar Star Kelsey Ramage of Mount Pleasant Vintage. Make it at home or enjoy it at their location in Vancouver, BC! Featuring Altos Blanco Tequila, Aperol, mandarin sherbet, and lime juice. Perfect for patio season!Ingredients
Serves 1
1½ oz (45 ml) Altos Blanco Tequila
½ oz (15 ml) Aperol
¾ oz (22 ml) Mandarin Sherbet*
1/4 oz (7.5 ml) passion fruit purée
½ oz (15 ml) fresh lime juice
2 dashes Saline**
1 dash Ricard Pastis de Marseille 45
1 lemon and 1 lime wheel, for garnish
Instructions
- Rim a rocks glass halfway with salt. In a cocktail shaker, combine all ingredients, shake hard and strain into prepared glass. Add ice and garnish with lemon and lime wheel.
- *To make Mandarin Sherbet, add 1 cup (250 ml) mandarin rinds (about 20 mandarins) to a zip-top plastic bag and cover rinds completely with 2 cups (500 ml) sugar. Set aside and allow to sit overnight. Blend flesh of mandarins to a pulp and strain through a mesh strainer. Discard pulp, add juice to prepared rind sugar and stir to dissolve. Strain out rinds. Transfer to a clean bottle, allow to cool and refrigerate for up to 2 weeks.
- ** To make Saline, add 2 tsp (10 ml) kosher or sea salt to 7 tbsp (100 ml) water; stir to dissolve.
Featuring
Strawberry Vanilla Margarita
Taste the summer with fresh BC strawberries to add a fresh local kick to your summer Margarita! Who can say no to the classic flavour combo of strawberry and vanilla. Use blanco tequila for best results and enjoy on a hot summers day!Ingredients
Serves 1
1 lime wedge, to rim glass
kosher salt, to rim glass
1½ oz (45 ml) Gran Centenario Plata Tequila or Espolón Blanco Tequila
1 oz (30 ml) Licor 43
1 oz (30 ml) fresh lime juice
4 strawberries, save 1 for garnish
Instructions
- Moisten outer rim of a rocks glass with lime wedge and rim glass with kosher salt. In a cocktail shaker, muddle 3 strawberries, combine tequila, Licor 43, lime juice and cubed ice. Shake vigorously and fine strain over new cubed ice into prepared rocks glass. Garnish with a strawberry.
Featuring
Spicy Elderflower Margarita
Take the classic Margarita up a notch with this spicy floral recipe. Add your spice level as desired and enjoy the aromas of Elderflower! Use your favourite blanco tequila or try one of our recommendations below from your local BCL.Ingredients
Serves 1
1 lime wedge, to rim glass
Tajín seasoning, to rim glass
1½ oz (45 ml) Don Julio Blanco Tequila or Sierra Silver Tequila
1 oz (30 ml) St. Germain Elderflower Liqueur
1 oz (30 ml) fresh lime juice
1 jalapeño, for muddling and garnish*
Instructions
- Moisten outer rim of a rocks glass with lime wedge and rim glass with Tajín. In a cocktail shaker, muddle 3 to 4 slices of jalapeño, then combine tequila, Bols Elderflower Liqueur and lime juice. Shake vigorously and fine strain over new ice into prepared rocks glass. Garnish with jalapeño slices.
- *Remove seeds to control spice level.
Featuring
Classic Margarita
Why change what’s already good? This classic Margarita recipe uses 100% agave blanco tequila with just the right proportions to make a tasty Margarita. Use fresh lime as available or substitute as available. Try this recipe out on the patio this summer!Ingredients
Serves 1
1 lime wedge, to rim glass
kosher salt, to rim glass
1½ oz (45 ml) Jose Cuervo Tradicional Silver Tequila or Teremana Tequila Blanco
1 oz (30 ml) Cointreau
1 oz (30 ml) fresh lime juice
lime wheel, for garnish
Instructions
- Moisten outer rim of a rocks glass with lime wedge and rim glass with kosher salt. In a cocktail shaker with some cubed ice, combine tequila, Cointreau and lime juice. Shake vigorously and pour into prepared rocks glass. Garnish with lime wheel.
Featuring
Mega Michelada
Patio season is now! This Mexican inspired Michelada has been taken to the next level with the addition of either tequila or mezcal (optional). Topped off with a mini-Corona, the Coronita! Try this recipe while hosting friends by having a Mega Michelada cocktail bar where guests can dress drinks with their savoury toppings of choice!Ingredients
Serves 10
10 oz (300 ml) fresh lime juice
10 oz (300 ml) clamato juice
3½ oz (105 ml) hot sauce
1¾ oz (50 ml) Worcestershire sauce
1 lime wedge, to rim glass
Tajín seasoning, to rim glass 1 oz (30 ml) Hornitos Plata Tequila or Montelobos Mezcal Joven, to serve (optional)
Coronitas beer, to serve
selection of garnishes
Instructions
- In a 750 ml bottle, make Mega Michelada mix by combining lime juice, clamato, hot sauce and Worcestershire sauce. Seal bottle, and gently turn upside down a few times to mix thoroughly.
- To serve, moisten outer rim of a tall glass with lime wedge and dip into Tajín to coat. Fill glass a third full with ice cubes. Measure 2.5 oz (75 ml) of Mega Michelada mix and 1 oz (30 ml) of either Tequila or Mezcal. Top with beer* and garnish as desired.
- *For a lower-alcohol option you can opt for no spirits and/or use low-alcohol or de-alcoholized beer.
Featuring
Double-Pink Paloma
Mexico is calling with our take on a paloma. This unique rosé cocktail showcases blanco tequila and Prosecco rosé flavoured with agave syrup and watermelon pureé. A must try this summer! This recipe makes 12 servings so it’s a perfect batch for entertaining in the garden.Ingredients
Serves 12
6 limes, juice, plus wedge for rimming glasses
pink salt or half-and-half pink salt-and-sugar mix, for rimming glasses
4 cups (1 L) watermelon purée (about ½ large or 1 medium watermelon)
6 oz (180 ml) agave syrup
9 oz (270 ml) Altos Plata Tequila
1 x 750 ml bottle Ruffino Prosecco Rosé
watermelon wedges, for garnish
Instructions
- Moisten lowball glass rims with lime and dip in pink salt. For each drink, pour 2½ oz (75 ml) of watermelon purée, ½ oz (15 ml) each of agave syrup and lime juice and ¾ oz (22 ml) tequila. Stir gently. Fill glasses with ice cubes and slowly top with 2 oz (60 ml) Prosecco. Garnish with watermelon cubes or wedge.
Featuring
DIRTY TEQUILA MARTINI
Spiced cocktails are truly having a moment this winter. It’s the ideal time to refresh seasonal flavours and festive favourites with a spike of heat from various dried, fresh and preserved ingredients, many of which might already be in your pantry!Ingredients
Serves 1
1½ oz (45 ml) El Jimador Reposado Tequila
½ oz (15 ml) dry white vermouth
1 oz (30 ml) olive brine
¼ oz (7 ml) jalapeño brine
1 tsp (5 ml) flavour enhancer, such as Accent (optional)
1 lemon or lime wedge
salt, seasoned salt or chili-lime seasoning (such as Tajin), to rim glass
cocktail olives or jalapeño, for garnish
Instructions
- Fill the bottom of a cocktail shaker with ice and add tequila, vermouth, both brines and flavour enhancer. Stir for 30 seconds to 1 minute, until drink is thoroughly chilled and flavour enhancer is dissolved. Run citrus wedge around Martini or coupe glass rim then dip into a saucer of salt or seasoning to coat. Strain drink into rimmed glass and serve. Garnish with an olive or jalapeño.
Featuring
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.
Featuring
Triple Barrel
The Hornitos Black Barrel tequila spends time in three different casks, starting in ex-bourbon casks that impart some whisky-like notes of vanilla and caramel before moving to brand new, heavily charred American oak casks, adding a strong oak character and deep colour, and then finishing in lightly toasted casks that impart a little spicy character. This is a tequila that will often excite a whisky enthusiast and open up a world of flavour exploration with similar traits of whisky, yet still with the clear presence of agave, leading to a smooth finish. The Triple Barrel cocktail is a great example of letting the spirit shine as the star of the cocktail with few additional ingredients involved.Ingredients
Serves 1
2 oz (60 ml) Hornitos Black Barrel Tequila
1 tsp (5 ml) maple syrup
2 dashes Angostura Bitters
large ice cube, to serve
orange peel, for garnish
Instructions
- In a mixing glass with cubed ice, add tequila, maple syrup and bitters. Stir to combine. Strain into a chilled old-fashioned glass over a large cube of ice. Garnish with an orange peel.