OLD NORTH
Ingredients
Serves 1
1½ oz (60 ml) Crown Royal Northern Harvest Rye
¾ oz (22 ml) Amaro Montenegro
1 orange zest
Instructions
- In a mixing glass, combine both the Rye and Amaro. Add ice and stir until chilled and slightly diluted. Strain over ice in a chilled Old Fashioned glass and express the oils of an orange zest over the surface.
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HOTEL SASKATCHEWAN
Ingredients
Serves 1
2 oz (60 ml) Canadian Club
¾ oz (22 ml) Honey Syrup
¾ oz (22 ml) lemon juice
lemon zest, for garnish
HONEY SYRUP:
2/3 cup (150 ml) honey
1/3 cup (75 ml) hot water
Instructions
- Combine ingredients in a shaker with ice and shake well. Strain into a chilled cocktail glass. Twist a lemon zest over the drink and use as a garnish.
- To make HONEY SYRUP: Stir to combine, cool before use. Store in refrigerator for up to 2 weeks.
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TORONTO COCKTAIL
Ingredients
Serves 1
2 oz (60 ml) Alberta Springs 10-Year-Old
¼ oz (7 ml) Fernet Branca Bitters
¼ oz (7 ml) Simple Syrup (1:1)
1 dash Angostura Bitters
orange zest, for garnish
Instructions
- Stir ingredients in a mixing glass with ice. Strain into a chilled cocktail glass. Twist an orange zest over the drink and use as a garnish.
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CARIBOU COCKTAIL
Ingredients
Serves 1
2½ oz (75 ml) Inniskillin Cabernet Sauvignon
1 oz (30 ml) Alberta Premium Rye
1 tsp (5 ml) maple syrup
1 pinch ground cinnamon
cinnamon stick, for garnish
Instructions
- Simmer ingredients in a medium-sized saucepan until warm. Do not Boil. Strain into glass. Garnish with cinnamon stick. Can be served either hot or cold.
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RUPERT'S LAND
Ingredients
Serves 1
2 oz (60 ml) Lot No. 40 Rye whisky
¼ oz (7 ml) Prospect Winery Vidal Icewine
1 tsp (5 ml) maple syrup
4 dashes Angostura bitters
orange zest, for garnish
fermented root vegetables (optional)
Instructions
- Combine first four ingredients in a mixing glass. Add ice and stir. Strain into a chilled coupe. Express oils from orange zest and discard. Serve with fermented root vegetables, if desired.
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JAMES FRANCO
Ingredients
Serves 1
2 oz (60 ml) Jameson Crested Irish whiskey
½ oz (15 ml) Montenegro Amaro Italiano
¼ oz (7 ml) Frangelico
2 dashes Pineapple Express Bitters
pineapple fronds, for garnish
Instructions
- Add all ingredients into mixing glass. Add ice and stir. Strain over large ice into an Old- Fashioned glass. Garnish with pineapple fronds.
- To make PINEAPPLE EXPRESS BITTERS: C ombine equal parts Ms. Better Bitters Pineapple, Star Anise and The Apothecary 'The Darkness' Cacao Coffee Bitters.
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HARVEST SUN
Ingredients
Serves 1
1 oz (30 ml) Suntory Toki Japanese whisky
½ oz (15 ml) Chartreuse
1 oz (30 ml) Red Capsicum Juice
½ oz (15 ml) orange juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
edible flower, for garnish
Instructions
- Combine all ingredients in a shaking tin. Add ice and shake well. Strain over crushed ice into a snifter glass. Garnish with an edible flower.
- To make RED CAPSICUM JUICE: Rinse and dice red bell peppers. Juice and fine strain to remove any pulp.
- To make SIMPLE SYRUP: Mix equal parts sugar and water.
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MYSTIC COWBOY
Ingredients
Serves 1
2 oz (60 ml) Bulleit Frontier bourbon
1 oz (30 ml) lemon juice
1 oz (30 ml) Honey Syrup
½ oz (15 ml) egg white
5 sage leaves (save 1 for garnish)
Angostura bitters, for garnish
Instructions
- In shaker tin with ice, combine ingredients and shake vigorously. Double strain over ice into glass and top with Angostura bitters and a single sage leaf.
- To make HONEY SYRUP: 1:1 ratio honey dissolved in boiling water. Allow to cool
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TENNESSEE HIGHBALL
Ingredients
Serves 1
1 egg white
2 oz (60 ml) Jim Beam Black Label bourbon
1 oz (30 ml) fresh lemon juice
1 tbsp (15 ml) simple syrup (equal part sugar and water)
2 dashes Angostura Orange bitters
long orange twist, for garnish
Instructions
- Beginning with the egg white, combine first 5 ingredients in a mixing tin. Give mixture a dry shake (share without ice). Add ice and shake vigorously. Strain mixture through a fine mesh strainer over ice in a Collins glass. Top with ginger beer. Garnish with a long orange twist.
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SAZERAC SOUR
Ingredients
Serves 1
1½ oz (45 ml) Buffalo Trace Kentucky bourbon
¾ oz (22 ml) Sazerac Syrup, recipe follows
¾ oz (22 ml) lemon juice
Okanagan Spirits Taboo Absinthe, in a spray bottle
dried lemon wheel, for garnish
Instructions
- Shake first 3 ingredients with ice and strain over fresh ice in a highball glass. Garnish with dried lemon wheel facing up – spray wheel and top of drink lightly with absinthe.
- To make Sazerac Syrup: In a saucepan over low heat blend 1 bottle of Peychaud’s bitters with equal part sugar until sugar dissolves. Store in glass bottle, keep refrigerated.