THE RAILBIRD
Ingredients
Serves 1
2 oz (60 ml) Bulleit Bourbon
⅓ oz (10 ml) peach jam
¾ oz (22 ml) honey syrup
½ oz (15 ml) lemon juice
ginger beer
1-in (2.5 cm) piece lemon peel
Instructions
- Stir ingredients, except for ginger beer and lemon peel, with ice in a shaker glass. Shake and strain over ice in a Collins glass. Top with ginger beer and garnish with a lemon twist.
- To make HONEY SYRUP: Combine equal parts honey and water in a small saucepan. Stir over low heat to blend and dissolve honey. Refrigerate until ready to use. Can be refrigerated in a jar for several weeks.
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HADDONFIELD
Ingredients
Serves 1
1 oz (30 ml) Knob Creek Bourbon
1 oz (30 ml) Père Magloire Calvados
½ oz (15 ml) sweet sherry
¼ oz (7 ml) Green Chartreuse
4 dashes Angostura bitters
Instructions
- Stir ingredients with ice in a shaker glass. Shake and strain over ice in a coupe glass.
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SILVER SPUR
Ingredients
Serves 1
1½ oz (45 ml) Buffalo Trace Bourbon
¾ oz (22 ml) St-Germain
¾ oz (22 ml) lime juice
¼ oz (7 ml) turbinado simple syrup
2 dashes grapefruit bitters
Instructions
- Shake all ingredients with ice in a shaker glass. Shake and strain twice before pouring into a coupe glass.
- To make TURBINADO SIMPLE SYRUP: Combine equal parts by volume of turbinado sugar (raw cane sugar) and water on the stove. Simmer, but do not boil, and stir occasionally until the sugar has dissolved. Store in a jar in the refrigerator until ready to use.
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THE ULTIMATE COCKTAIL
Ingredients
Serves 1
1 oz (30 ml) Glenmorangie The Original Single Malt Scotch
1 oz (30 ml) Ardbeg 10-year-old Single Malt Scotch
2 tsp (10 ml) brown sugar
3 dashes Fee Brothers whisky barrel-aged bitters
¼ oz (7 ml) Ardbeg Uigeadail Single Malt Scotch
1 trimmed zest of lemon peel, for garnish
Instructions
- Combine Glenmorangie, Ardbeg 10, sugar and bitters in a cocktail shaker. Stir with ice until sugar is partially melted. Coarse strain into an old fashioned glass filled with ice cubes. Drizzle Ardbeg Uigeadail on drink surface. Garnish with lemon zest.
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SECOND DATE
Ingredients
Serves 1
1 ½ oz (45 ml) Cazadores Reposado Tequila
¾ oz (22 ml) Drambuie
¾ oz (22 ml) lemon juice
Instructions
- Combine tequila, Drambuie and lemon juice with ice in a cocktail shaker and shake well to combine. Strain into an old fashioned glass with new ice. Garnish with a lemon twist.
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LAMBS AND LIONS
Ingredients
Serves 1
¾ oz (22 ml) Averna Amaro
¼ oz (7 ml) Bols Apricot Brandy
1½ oz (45 ml) Maker’s Mark Kentucky Straight Bourbon
10 dashes Angostura bitters
Instructions
- Combine all ingredients in a cocktail shaker. Stir with ice until chilled. Fine strain into a cocktail glass.
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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.