Celtic Sour
A perfect St. Patrick’s Day-themed cocktail. Fuse Jameson Irish Whiskey and McGuinness Crème de Menthe, and take this festive drink up a notch with a garnish of fresh mint or a four-leaf clover, if you’re lucky enough to find one!Ingredients
Serves 1
1 egg white
1½ oz (45 ml) Jameson Irish Whiskey
½ oz (15 ml) McGuinness Crème de Menthe Green
½ oz (15 ml) fresh lime juice
1 mint leaf, for garnish
Instructions
- In a cocktail shaker, combine egg white, whiskey, Crème de Menthe and lime juice. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with a mint leaf or a four-leaf clover, if you’re lucky enough to find one!
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GINGER OLD-FASHIONED
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
1-in (2.5 cm) piece fresh ginger root, peeled and sliced into ¼-in (0.5 cm) coins
1 tsp (5 ml) maple syrup
2 oz (30 ml) Angel’s Envy Bourbon
2 to 3 dashes ginger bitters
candied ginger or ginger candy (such as Gin-Gins or Chimes), for garnish
Instructions
- In the bottom of a cocktail shaker, use a muddler to crush fresh ginger until its fibers break down and it releases fresh juice. Add syrup, bourbon and bitters, then fill shaker with ice. Shake vigorously until thoroughly mixed and chilled, up to 30 seconds. Taste and, if desired, add more ginger bitters, shaking to incorporate. Strain through a fine cocktail sieve into an old-fashioned glass over a large cube of ice. Garnish with a piece of candied ginger or ginger candy.
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SPICE & EVERYTHING NICE
Sparkling cocktails are great for celebrating the different events and important moments in our lives. This sparkling cocktail can be served to celebrate the holidays, New Year’s, Valentine’s Day, a birthday or any other reason to raise a glass to toast an occasion.Ingredients
Serves
1 oz (30 ml) Woodford Reserve Bourbon
½ oz (15 ml) simple syrup*
1 barspoon (5 ml) cherry brine (liquid from cocktail cherries)
5 dashes Agnostura bitters
2 strips orange peel, pith removed, save 1 for garnish
2 oz (60 ml) Segura Viudas Cava Brut
cherry and orange peel, for garnish
Instructions
- In a mixing glass with cubed ice, express oils from 1 orange peel, then combine bourbon, simple syrup, cherry brine and aromatic bitters. Stir to chill and dilute. Strain into a flute and top with sparkling wine. Garnish with a cherry and orange peel.
- * 1:1 ration of sugar dissolved in boiling water. Allow to cool before using.
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MENTHE DE CAFÉ
This cocktail is sure to please any coffee aficionado.Ingredients
Serves
1 oz (30 ml) sweetened condensed milk
1 oz (30 ml) Crown Royal Vanilla
½ oz (15 ml) McGuinness Peppermint Schnapps
2 oz (60 ml) strong coffee
fresh mint, for garnish
Instructions
- For a layering effect, add sweetened condensed milk to an old-fashioned glass, then fill glass with cubed ice. In a mixing glass with cubed ice, combine vanilla whisky, peppermint schnapps and strong coffee. Stir to chill and dilute. Strain over ice in prepared old-fashioned glass. Garnish with fresh mint.
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Après Apple Cider
This cocktail recipe can be made hot or cold, depending on your mood.Ingredients
Serves 1
1½ oz (45 ml) Maker’s Mark Bourbon
3 to 4 oz (90 to 120 ml) Spiced Apple Cider*
fresh cranberries and orange peel, for garnish
Instructions
- To serve cold, combine bourbon and Spiced Apple Cider in a cocktail shaker with ice. Shake vigorously then fine strain into an old-fashioned glass.
- To serve hot, combine bourbon and Spiced Apple Cider in a heatproof mug or glass and microwave for 1 minute on high. Garnish both with fresh cranberries and orange peel.
- * For the Spiced Apple Cider, in a saucepan, combine 25 oz (750 ml) apple juice, 8 oz (250 ml) cranberry juice, 1½ oz (45 ml) maple syrup, 1 cinnamon stick, 2 star anise pods, peel from 1 orange (pith removed) and peel from 1 lemon (pith removed). Bring to a boil then cover and simmer for 10 minutes. Allow to cool then strain into a sealed container and refrigerate for up to 2 weeks. Makes 1L (4 cups)
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Canadian Brother
Created by actors Ian Somerhalder and Paul Wesley, this recipe features Brother's Bond Straight Bourbon, a new whiskey and the first for the duo.Ingredients
Serves 1
1½ oz (45ml) Brother's Bond Bourbon
½ oz (15ml) maple syrup
½ oz (15ml) lemon juice
5 blueberries and 1 orange wheel
Instructions
- Add whiskey, maple syrup and lemon juice to a cocktail shaker. Muddle fruit with ingredients. Add ice and shake for 15 seconds. Strain into lowball glass over fresh ice. Garnish with a fresh orange twist and blueberries.
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Honey Bear
The Honey Bear cocktail features the Bearface 7-Year-Old Triple Oak Canadian Whisky. This whisky starts out in used American oak, ex-bourbon casks adding notes of honey, crème brûlée and vanilla, before moving to ex-red wine French oak casks that impart flavours of dried fruit and then finally to air-dried, virgin, toasted Hungarian oak casks that bring a unique spice character and subtle smoky quality. Each of these different casks plays a role in the spirit's complexity.Ingredients
Serves 1
2 oz (60 ml) Bearface Whisky
¾ oz (22 ml) Carolans Irish Mist
2 dashes Angostura Bitters
lemon peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine whisky, Irish Mist and bitters. Stir to chill and dilute. Strain into a chilled cocktail coupe. Garnish with a lemon peel expressed over surface of the cocktail.
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Peach Tea Punch
Ingredients
Serves 16 (3L)
8 peach tea bags
50 oz (1.5 L) boiled water
16 sprigs fresh mint (plus more for garnish)
25 oz (750 ml) Forty Creek Barrel Select Canadian Whisky
12½ oz (375 ml) fresh lemon juice
12½ oz (375 ml) Simple Syrup*
Instructions
- Steep 8 peach tea bags with mint leaves (stems removed) in 50 oz (1.5 L) boiled water for 5 minutes. Remove tea bags and let tea cool. In a large pitcher, combine whisky (if using), prepared peach-mint tea, lemon juice and Simple Syrup. Stir to combine and top with ice cubes. To serve, pour 6 oz (180 ml)** prepared cocktail over cubed ice in a collins glass and garnish with mint and lemon wheels.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** If starting with a non-alcoholic mix, measure 41/2 oz (135 ml) into a glass, add 11/2 oz (45 ml) of whisky then fill glass with ice.
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Genmaicha Tea Punch
Ingredients
Serves Serves 1
1½ oz (45 ml) The Sexton Irish Whiskey*
2 oz (60 ml) Genmaicha Green Tea**
1 oz (30 ml) pineapple juice
¼ oz (7 ml) lemon juice
¼ oz (7 ml) Simple Syrup
dried pineapple, for garnish***
Instructions
- In a mixing glass with cubed ice, combine whiskey, cooled tea, pineapple juice, lemon juice and Simple Syrup. Stir to chill, then strain into a teacup. Garnish with dried pineapple.
- * If you can’t find The Sexton Irish Whiskey, substitute 1 oz (30 ml) Bushmills Black Bush Irish Whiskey and 1 tsp (5 ml) González Byass Nutty Solera Oloroso Sherry.
- ** Steep 2 tsp (10 ml) loose leaf Genmaicha in 1 cup (250 ml) boiling water for 30 seconds, then strain out tea and let tea cool to room temperature. (Over-steeping will result in bitter tea.)
- ***To make dehydrated pineapple, slice fruit evenly, approximately ⅛-in (0.25 cm) thick. Place slices in a dehydrator at 135 F (57 C) for 8 hours, or place on a parchment-lined baking sheet and bake at lowest oven temperature (convection if possible) until completely dry, about 4 to 5 hours. Without convection, rotate sheets every 1 to 2 hours. Store in an airtight container; will keep indefinitely in a cool, dark place.
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To the Beet
Ingredients
Serves Serves 1
1 large egg white or 2 dashes Ms. Better’s Bitters Miraculous Foamer
1½ oz (45 ml) White Owl Whisky
1 oz (30 ml) Beet Marmalade*, plus extra for garnish
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Odd Society Bittersweet Vermouth**
drops of cassis, for garnish (optional)
Instructions
- In a steel cocktail shaker, dry shake (without ice) egg white or foamer until foamy. Add remaining ingredients to shaker and fill with ice. Cover and shake until outside of shaker becomes frosty, about 15 seconds. Fine strain into a coupe glass and garnish with Beet Marmalade and cassis, if using.
- * To make Beet Marmalade, preheat oven to 400 F (200 C). Peel ¾ lb (340 g) beets (about 3 to 4 medium beets) and cut into wedges. Place on a lined baking sheet, drizzle with ½ tbsp (7 ml) organic Canadian canola oil and toss to coat. Roast for 50 mins, until fork-tender. Remove from oven and let cool slightly. In a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add 2 tbsp (30 ml) water, ½ cup (125 ml) brown sugar, ¼ cup (60 ml) maple syrup, ½ tbsp (7 ml) finely chopped ginger, a pinch of sea salt, 1 tbsp (15 ml) lemon juice, ½ a cinnamon stick and 2 whole cloves. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 1 hour, or until thickened. Remove from heat and let cool. Makes about 2/3 cup (150 ml); will keep for up to 1 week in an airtight container in refrigerator.
- ** Can substitute same quantity of Montenegro Amaro if unable to find the vermouth