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.
Featuring
FIVE O’CLOCK
Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse Smoky Black Scotch Whisky
1 oz (30 ml) Five Spice Syrup*
1 oz (30 ml) strained lemon juice
1 sprig Thai basil (save 1 leaf for garnish)
Instructions
- * In a pot, combine ½ cup (125 ml) each sugar and water and 2 tsp (10 ml) Five Spice. Simmer until sugar dissolves. Steep covered for 10 minutes then fine strain through a coffee filter. Can be refrigerated in a sealable container, for up to 1 week.
- In a cocktail shaker with cubed ice, combine Scotch, five spice syrup, lemon juice and roughly 6 to 8 Thai basil leaves. Shake vigorously until very cold, then fine strain into a rock glass over cubed ice. Garnish with Thai basil leaf.
Featuring
LAST SLICE OF PECAN PIE
Ingredients
Serves 1
1 large lemon, peel only, pith removed
1½ oz (45 ml) Knob Creek Bourbon
¾ oz (22 ml) Pecan Maple Syrup *
2 dashes Aromatic Bitters (available at specialty stores)
Instructions
- In a mixing glass with ice, lightly muddle lemon peel. Add remaining ingredients and stir to chill. Strain into a coupe glass.
- * For Pecan Maple Syrup: In an oven preheated to 350 F (180 C), toast 1½ cups (375 ml) chopped pecans on a baking sheet for 8 to 10 minutes until fragrant. In a saucepan, combine toasted pecans, ½ cup (125 ml) each of maple syrup, sugar and water, simmer until dissolved. Remove from heat, cover and steep for 20 minutes. Strain out pecans and pass syrup through a coffee filter. Bottle and keep in refrigerator for up to 1 week.
Featuring
HORCHATA PUNCH
Ingredients
Serves 1
1 oz (30 ml) Lot No. 40 Rye Whisky
1 oz (30 ml) El Dorado 12-Year-Old Rum
¾ oz (22 ml) Giffard’s Coconut Syrup (available at specialty stores)
2 oz (60 ml) almond milk
2 oz (60 ml) rice milk
1 pinch of allspice
1 dash Scrappy’s Cardamom Bitters (available at specialty stores)
2 cardamom pods, for garnish
sliced almonds, for garnish
1 star anise, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients except garnishes, shake to combine. Double strain into a double rocks glass filled with ice and garnish with cardamom pods, sliced almonds and star anise.
Featuring
CHIVALRY PUNCH
Ingredients
Serves 26
1 bottle + 12 oz (750 + 375 ml) Alberta Premium Rye Whisky
Lemon Herbal Tea*
2¼ cups (560 ml) Ginger Cordial
2¼ cups (560 ml) lemon juice
1 oz (30 ml) Aromatic Bitters
2¼ cups (560 ml) water
Lemon slices, for garnish
Instructions
- In a 16 cup (4 L) container, combine all ingredients, except for garnish. After combining, pour into resealable bottles and keep chilled until ready to serve. For each portion, dispense 5 oz (150 ml) into a rocks glass over ice. Garnish with a lemon slice.
- * Lemon Herbal Tea: Steep 6 lemon herbal tea bags in 4½ cups (1 L + 125 ml) room temperature water for 30 minutes. Remove tea bags and set aside until ready to use.