CRANBERRY WHISKY SMASH
Ingredients
Serves
1½ oz (45 ml) Bearface Canadian Whisky
1½ oz (45 ml) Cranberry Cinnamon Shrub *
2 oz (60 ml) soda water
3 to 5 cranberries, fresh or frozen, for garnish
*In a saucepan, combine cinnamon sticks and water. Bring to a boil. Boil until liquid is reduced by half; remove cinnamon sticks and measure water; should yield 1 cup (250 ml). Add remaining ingredients to cinnamon water in saucepan. Stir to combine, cover and bring to a low boil over medium-high heat for about 10 minutes, stirring occasionally, until some cranberries split open. Remove from heat, uncover and allow to cool completely. Pour into an airtight, non-reactive container and refrigerate overnight.
Instructions
- In a rocks glass, stir together whisky and shrub. Add cubed ice, top with soda water and garnish with cranberries.
Drink Pairings
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
WHISKEY CHAI
Ingredients
Serves 4
2 cinnamon sticks, broken into smallish pieces
15 whole black peppercorns
12 whole cloves
seeds from 6 cardamom pods
¾ tsp (4 ml) ground ginger
1 pinch freshly grated nutmeg
3 cups (750 ml) whole milk
3 tbsp (45 ml) dark brown sugar
½ tbsp (22 ml) loose black tea, or 3 teabags
ƒ cup (75 ml) Irish whiskey
Instructions
- Combine all spices in a spice grinder or mortar and pestle. Grind mixture to a fine powder.
- In a medium saucepan, combine spices, milk, sugar and tea. Bring to a low boil, reduce heat and simmer for 10 minutes. Remove from heat and let stand for 5 minutes. Strain into a pitcher, discarding solids. Rinse out saucepan and pour chai back in. Stir in whiskey. Slowly warm over low to medium heat until just steaming. Divide between 4 mugs, top with a grating of nutmeg and serve immediately.
Featuring
Rob Roy (Scotch Manhattan)
Ingredients
Serves 1
The Manhattan is classically made with rye whisky, but any whisky will work.
2 oz (60 ml) Famous Grouse Scotch
1 oz (30 ml) Cinzano Rosso Sweet Vermouth
2 dashes Angostura Bitters
cherry, for garnish
Instructions
- In a mixing glass with cubed ice, combine ingredients. Stir for about 30 seconds to chill and dilute. Strain neat into a chilled martini glass or coupe, and garnish with a cherry.
Featuring
Johnny Mcintosh
Ingredients
Serves 1
1½ oz (45 ml) Jack Daniel's - Gentleman Jack Rare Tennessee (alternatively, try using Forty Creek Copper Pot Reserve for a slightly richer and spicier profile)
¼ oz (7 ml) lemon juice
¼ oz (7 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using)
2 dashes Angostura Bitters
3 oz (90 ml) sparkling apple juice fresh apple slices, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine whisky, lemon juice, simple syrup and bitters. Shake gently and strain into a Collins glass over fresh ice cubes. Top with sparkling apple juice and garnish with fresh apple slices.
Featuring
Maple-Allspice Whisky Sour
Ingredients
Serves 1
1 medium egg white
1½ oz (45 ml) JP Wiser’s Deluxe Whisky*
¾ oz (22 ml) fresh lemon juice, strained
½ oz (15 ml) maple syrup, or to taste
1 pinch ground allspice, plus more for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake without ice to emulsify, then add ice cubes, shake vigorously and fine strain into a coupe glass. Sprinkle ground allspice over surface to garnish.
Featuring
Peach Cobbler
Ingredients
Serves 1
6 slices fresh or thawed frozen peach (save 1 for garnish)
1½ oz (45 ml) Crown Royal Northern Harvest Rye (for a slightly more assertive spice character, try using Lot No. 40 Rye Whisky Single Copper Pot Still)
½ oz (15 ml) orgeat syrup (made from almonds, this syrup is available online or at specialty grocery stores)
¾ oz (22 ml) fresh lemon juice
fresh thyme or lemon verbena, for garnish
Instructions
- In a cocktail shaker, muddle peach slices. Add whisky, orgeat, lemon juice and ice cubes. Shake vigorously and fine strain into a rocks glass over crushed ice. Garnish with thyme or lemon verbena and a slice of peach.
Featuring
Tropical Tartan
Ingredients
Serves 1
1½ oz (45 ml) Johnnie Walker Black Label
1½ oz (45 ml) coconut water
¾ oz (22 ml) Pineapple and Green Tea Syrup*
¾ oz (22 ml) lemon juice
1 dash Ms. Better's Cucumber Bitters (optional)
PINEAPPLE AND GREEN TEA SYRUP:
pineapple leaves and cucumber peels, for garnish
Place the peeled outer skins of a fresh pineapple in a plastic bag. Add 1 cup (250 ml) white sugar and let sit overnight to extract pineapple juice and oils. Transfer to a bowl, add 1 cup (250 ml) hot green tea and stir to dissolve. Strain, bottle and refrigerate for up to 1 week.
Instructions
- Combine all ingredients in a shaker with ice. Shake vigorously and strain into a Collins glass filled with ice. Garnish with pineapple leaves and cucumber peels.
Featuring
Canada's Punch
Ingredients
Serves 1
1½ oz (45 ml) Bumbu Rum
½ oz (15 ml) Lot no. 40 Rye Whisky
½ oz (15 ml) lemon juice
½ oz (15 ml) pineapple juice
½ oz (15 ml) Allspice Syrup *
5 oz (150 ml) strong, hot black tea
1 tsp coconut oil
2 dashes of Bittered Sling Malagasy Chocolate Bitters
dehydrated pineapple chip/lemon or orange wheel, for garnish
cinnamon stick, for garnish
Instructions
- Combine all ingredients in a coffee mug. Make sure tea is hot so that the coconut oil can fully dissolve and ingredients blend.
- * In a saucepan over low heat, combine 2 cups (500 ml) each white sugar and hot water and 15 lightly crushed allspice berries. Stir until sugar is dissolved. Simmer for 20 minutes or until you reach desired taste. Can be stored in refrigerator for up to 2 weeks in a sealed container.
Featuring
Double Entendre
Ingredients
Serves 1
1½ oz (45 ml) Dewar’s 12-Year-Old Blended Scotch Whisky
½ oz (15 ml) Montenegro Amaro
1 oz (30 ml) lemon juice
¾ oz (22 ml) Earl Grey Syrup *
2 dashes of Bittered Sling Clingstone Peach Bitters
1 whole egg
edible gold flakes, for garnish (optional)
Instructions
- In a cocktail shaker with one ice cube, combine all ingredients. (The ice cube will help aerate the egg white and yolk in the shaker, and keep the cocktail from getting warm, making it even fluffier!) Dry shake for 10 seconds. Fill shaker with ice, hard shake and double strain into a large chilled coupe. Garnish with edible gold flakes.
- * In a heatsafe container, combine 3 heaping tablespoons of Earl Grey tea with 2 cups (500 ml) each white sugar and hot water and let sit for 30 minutes to an hour. Fine strain and squeeze out any extra liquid from the tea bags. Can be stored in refrigerator for up to 2 weeks in a sealed container.