MADELAINE
Ingredients
Serves 1
1¼ oz (37 ml) Glenmorangie 10-Year-Old The Original Scotch
¾ oz (22 ml) Campari
1 oz (30 ml) lemon juice
½ oz (15 ml) Earl Grey Syrup*
3 dashes Bittered Sling Kensington Bitters
½ oz (15 ml) Grand Marnier in a small, spray bottle
½ oz (15 ml) egg whites
dehydrated lemon wheel, for garnish
Instructions
- Mix all ingredients, except for Grand Marnier, into a cocktail shaker and dry shake. Add ice and shake again. Double strain into a coupe sprayed with Grand Marnier, then spray again on top and garnish.
- * Earl Grey Syrup: Steep 2 cups (500 ml) hot water and 1¾ oz (50 g) Earl Grey tea leaves for 30 minutes until tea is too bitter to drink. Reheat tea and add 2 cups (500 ml) raw sugar, stir until dissolved, strain out tea and pour into a container. Refrigerate until ready to use.
Featuring
CHERRY RYE COCKTAIL
Ingredients
Serves 1
1½ oz (45 ml) Canadian Club 100% Rye
2 oz (60 ml) organic sour cherry juice (unsweetened, not from concentrate)
¾ oz (22 ml) orgeat – almond syrup
½ oz (15 ml) lemon juice
4 dashes Angostura Bitters
Instructions
- In a mixing glass with cubed ice, combine rye, cherry juice, orgeat, lemon juice and bitters. Stir and strain into a rocks glass over cubed ice. Garnish with a cherry.
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OLD FIDDLE
Ingredients
Serves 1
2 lemon zests, reserve 1 for garnish
2 oz (60 ml) Bushmills Black Bush Irish Whiskey
½ oz (15 ml) Honey Cordial
2 dashes orange bitters
Instructions
- In a mixing glass with cubed ice, express oils of 1 lemon zest then combine whiskey, Honey Cordial and orange bitters. Stir to chill and dilute, then strain over new ice in a chilled rocks glass. Garnish with a lemon zest.
- To make HONEY CORDIAL: 3:1 ratio of honey dissolved in boiling water. Allow to cool before using.
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CRAIC
Ingredients
Serves 1
1 egg white
1½ oz (45 ml) Glendalough Double Barrel Irish Whiskey
½ oz (15 ml) González Byass Nutty
Solera Medium Oloroso Sherry
¾ oz (22 ml) lemon juice
½ oz (15 ml) Simple Syrup
grated nutmeg, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine egg white, whiskey, sherry, lemon juice and Simple Syrup. Shake vigorously to emulsify egg white, then fine strain into a chilled coupe glass. Sprinkle a little grated nutmeg over surface to garnish.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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IRISH JULEP
Ingredients
Serves 1
1½ oz (45 ml) Jameson Irish Whiskey
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
3 mint sprigs, reserve 1 for garnish
1 oz (30 ml) Lonetree Ginger Apple Cider
Instructions
- In a cocktail shaker with cubed ice, combine whiskey, lemon juice, Simple Syrup and 2 mint sprigs. Shake vigorously and fine strain into a julep cup. Fill cup with crushed ice, top with cider and garnish with a mint sprig.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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HIGHTIME
Ingredients
Serves 1
1½ oz (45 ml) Suntory Whisky Toki
½ oz (15 ml) Alvear Medium Dry Sherry
¾ oz (22 ml) Red Bean & Black Sesame Syrup
¾ oz (22 ml) lemon juice
4 oz (125 ml) soda water
pandan or banana leaves, for garnish (optional)
Instructions
- In a cocktail shaker with ice, add first 4 ingredients and give a short, sharp shake. Strain into Collins glass and top with soda and fresh ice.
- To make RED BEAN & BLACK SESAME SYRUP: In a saucepan, lightly toast 1 tbsp (15 ml) black sesame seeds. Add 2 cups (500 ml) water and 2 tbsp (30 ml) red bean paste, then bring to a boil. Remove from heat. Strain out seeds, add 1¾ cups + 1/8 cup (450 ml) sugar and stir to dissolve. Store in refrigerator for up to 1 week.
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OLD-FASHIONED COFFEE
Ingredients
Serves 1
¼ tsp (1 ml) sugar
1 tsp (5 ml) water
2 dashes Angostura Bitters
2 oz (60 ml) Bulleit Bourbon Frontier Whiskey
2 orange zests, pith removed, divided
1 lemon zest, pith removed
5 Cold Brew Coffee Ice Cubes (unsweetened)
1 brandied cherry, for garnish
Instructions
- In a mixing glass, combine sugar, water and bitters. Add bourbon, 1 orange zest and lemon zest. Stir to dissolve sugar, then add ice and stir again to chill. Strain over prepared Coffee Ice Cubes in a chilled old-fashioned glass. Garnish with orange zest and a brandied cherry. As the Coffee Ice Cubes melt, the infusion of coffee flavour develops and the flavour continues to evolve, making it exciting from start to finish!
- To make COLD BREW COFFEE ICE CUBES: Simply freeze cold brew coffee in large ice moulds.
Featuring
FRANGELICO SOUR
Ingredients
Serves 1
1 oz (30 ml) Frangelico
1½ oz (45 ml) Forty Creek Copper Pot Reserve Whisky
1 oz (30 ml) lemon juice
½ oz (15 ml) Simple Syrup, recipe follows
1 egg white
hazelnut brittle, for garnish (optional)**
Instructions
- In a cocktail shaker with cubed ice, combine all ingredients. Shake vigorously and fine strain into a chilled rocks glass. Garnish with hazelnut brittle.
- TO MAKE SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
- ** Make your own, or purchase in specialty food stores.
Featuring
CINNAMON MAPLE BOURBON MARSHMALLOWS
Ingredients
Serves 30 to 40 small square marshmallows
1 cup (250 ml) icing sugar
1¼ tsp (6 ml) ground cinnamon, divided
vegetable oil, to grease tray
7 tbsp (105 ml) bourbon, divided
½ cup (125 ml) water
½ vanilla bean, split in half, seeds scraped out
2 tbsp (30 ml) unflavoured gelatin
¾ cup (175 ml) maple syrup
1½ cups (375 ml) granulated sugar
Instructions
- In a small bowl, sift together icing sugar and 1 tsp (5 ml) cinnamon. Set aside.
- Using vegetable oil, lightly oil rimmed 15 x 10-in (38 x 25 cm) baking tray before lining with plastic wrap. Lightly oil plastic with more oil before lightly dusting with 2 tbsp (30 ml) icing sugar mixture. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together 3 tbsp (45 ml) bourbon, water and vanilla seeds. Sprinkle in gelatin and set aside.
- In a medium heavy-bottomed saucepan, combine maple syrup, granulated sugar and remaining 4 tbsp (60 ml) bourbon. Place over medium heat and cook, stirring constantly, until sugar dissolves. Raise heat to medium-high and bring to boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer.
- Turn stand mixer on just to low speed and gently pour in hot sugar mixture along side of bowl to avoid splatters. Once all added, increase mixer speed to high and whip until mixture has nearly tripled in size and bowl is just warm, about 10 to 12 minutes. With mixer running at low speed slowly add remaining ¼ tsp (1 ml) cinnamon and mix until completely incorporated. Pour marshmallow into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge any air bubbles. Let cool to room temperature before covering with plastic wrap, taking care that wrap does not touch top of marshmallow, and refrigerate overnight allowing it to firm up.
- The next day, generously dust top of marshmallow and a work surface with another 2 tbsp (30 ml) icing sugar mixture. Remove marshmallows from pan and place top down on work surface. Discard plastic wrap. Dust exposed bottom of marshmallow generously with another 2 tbsp (30 ml) of icing sugar mixture. Oil a sharp knife or cookie cutter and cut marshmallow into desired sizes. Toss marshmallows in remaining icing sugar mixture to prevent from sticking together. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.
Drink Pairings
MATCHA BOURBON MARSHMALLOWS
Ingredients
Serves 30 to 40 small square marshmallows
1 cup (250 ml) icing sugar
6 tbsp (90 ml) matcha powder, divided
vegetable oil, to grease tray
¼ cup (60 ml) bourbon
¾ cup (175 ml) water, divided
½ vanilla bean, split in half and seeds scraped out
2 tbsp (30 ml) unflavoured gelatin
1½ cups (375 ml) granulated sugar
1 cup (250 ml) liquid clover honey
Instructions
- In a small bowl, sift together icing sugar and 2 tbsp (30 ml) matcha. Set aside.
- Using vegetable oil, lightly oil rimmed 15 x 10-in (38 x 25 cm) baking tray before lining with plastic wrap. Lightly oil plastic with more oil before lightly dusting with 2 tbsp (30 ml) icing sugar mixture. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, whisk together bourbon, ¼ cup (60 ml) water and vanilla seeds. Sprinkle in gelatin and set aside.
- In a medium heavy-bottomed saucepan, combine granulated sugar, honey and remaining ½ cup (125 ml) water. Place over medium heat and cook, stirring constantly, until sugar dissolves. Raise heat to medium-high and bring to boil. Allow syrup to boil, without stirring, until it registers 240 F (115 C) on candy thermometer.
- Turn stand mixer on just to low speed and gently pour in hot sugar mixture along side of bowl to avoid splatters. Once all added, increase mixer speed to high and whip until mixture has nearly tripled in size and bowl is just warm, about 10 to 12 minutes. With mixer running at low speed, slowly add remaining 4 tbsp (60 ml) matcha powder and mix until completely incorporated. Pour marshmallow into prepared pan. Lift and firmly tap pan on work surface a few times to dislodge any air bubbles. Let cool to room temperature before covering with plastic wrap, taking care that wrap does not touch top of marshmallow, refrigerate overnight allowing it to firm up.
- The next day, generously dust top of marshmallow and a work surface with another 2 tbsp (30 ml) icing sugar mixture. Remove marshmallows from pan and place top down on work surface. Discard plastic wrap. Dust exposed bottom of marshmallow generously with another 2 tbsp (30 ml) icing sugar matcha mixture. Oil a sharp knife or cookie cutter and cut marshmallow into desired sizes. Toss marshmallows in remaining icing sugar mixture to prevent from sticking together. Store in an airtight container at room temperature for up to 2 weeks or in refrigerator for up to 1 month.