RUPERT'S LAND
Ingredients
Serves 1
2 oz (60 ml) Lot No. 40 Rye whisky
¼ oz (7 ml) Prospect Winery Vidal Icewine
1 tsp (5 ml) maple syrup
4 dashes Angostura bitters
orange zest, for garnish
fermented root vegetables (optional)
Instructions
- Combine first four ingredients in a mixing glass. Add ice and stir. Strain into a chilled coupe. Express oils from orange zest and discard. Serve with fermented root vegetables, if desired.
Featuring
JAMES FRANCO
Ingredients
Serves 1
2 oz (60 ml) Jameson Crested Irish whiskey
½ oz (15 ml) Montenegro Amaro Italiano
¼ oz (7 ml) Frangelico
2 dashes Pineapple Express Bitters
pineapple fronds, for garnish
Instructions
- Add all ingredients into mixing glass. Add ice and stir. Strain over large ice into an Old- Fashioned glass. Garnish with pineapple fronds.
- To make PINEAPPLE EXPRESS BITTERS: C ombine equal parts Ms. Better Bitters Pineapple, Star Anise and The Apothecary 'The Darkness' Cacao Coffee Bitters.
Featuring
HARVEST SUN
Ingredients
Serves 1
1 oz (30 ml) Suntory Toki Japanese whisky
½ oz (15 ml) Chartreuse
1 oz (30 ml) Red Capsicum Juice
½ oz (15 ml) orange juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
edible flower, for garnish
Instructions
- Combine all ingredients in a shaking tin. Add ice and shake well. Strain over crushed ice into a snifter glass. Garnish with an edible flower.
- To make RED CAPSICUM JUICE: Rinse and dice red bell peppers. Juice and fine strain to remove any pulp.
- To make SIMPLE SYRUP: Mix equal parts sugar and water.
Featuring
MYSTIC COWBOY
Ingredients
Serves 1
2 oz (60 ml) Bulleit Frontier bourbon
1 oz (30 ml) lemon juice
1 oz (30 ml) Honey Syrup
½ oz (15 ml) egg white
5 sage leaves (save 1 for garnish)
Angostura bitters, for garnish
Instructions
- In shaker tin with ice, combine ingredients and shake vigorously. Double strain over ice into glass and top with Angostura bitters and a single sage leaf.
- To make HONEY SYRUP: 1:1 ratio honey dissolved in boiling water. Allow to cool
Featuring
TENNESSEE HIGHBALL
Ingredients
Serves 1
1 egg white
2 oz (60 ml) Jim Beam Black Label bourbon
1 oz (30 ml) fresh lemon juice
1 tbsp (15 ml) simple syrup (equal part sugar and water)
2 dashes Angostura Orange bitters
long orange twist, for garnish
Instructions
- Beginning with the egg white, combine first 5 ingredients in a mixing tin. Give mixture a dry shake (share without ice). Add ice and shake vigorously. Strain mixture through a fine mesh strainer over ice in a Collins glass. Top with ginger beer. Garnish with a long orange twist.
Featuring
SAZERAC SOUR
Ingredients
Serves 1
1½ oz (45 ml) Buffalo Trace Kentucky bourbon
¾ oz (22 ml) Sazerac Syrup, recipe follows
¾ oz (22 ml) lemon juice
Okanagan Spirits Taboo Absinthe, in a spray bottle
dried lemon wheel, for garnish
Instructions
- Shake first 3 ingredients with ice and strain over fresh ice in a highball glass. Garnish with dried lemon wheel facing up – spray wheel and top of drink lightly with absinthe.
- To make Sazerac Syrup: In a saucepan over low heat blend 1 bottle of Peychaud’s bitters with equal part sugar until sugar dissolves. Store in glass bottle, keep refrigerated.
Featuring
BUCK STOP
Ingredients
Serves 1
1½ oz (45 ml) cinnamon-infused Jim Beam
1 oz (30 ml) lemon juice
1 oz (30 ml) cranberry-orange simple syrup
1 egg white
2 dashes orange bitters
cinnamon and sugar, to dust top
cinnamon sticks and cranberries, for garnish
Instructions
- Place 2 cinnamon sticks into Jim Beam bottle. Let infuse overnight.
- Combine all ingredients in a mixing glass (except cinnamon and sugar) and shake without ice. Add ice and shake again after egg white has been emulsified. Fine strain into a coupe glass. Dust top with cinnamon- sugar mixture and, using a kitchen torch, carefully brûlée top of drink. Garnish with cinnamon sticks and cranberries, if desired.
- To make SIMPLE SYRUP: In a saucepan over low heat, mix together equal parts sugar to water to cranberry juice and add zest of 1 orange. Remove zest and allow mixture to cool before using.
Featuring
KOHANA (LITTLE FLOWER)
Ingredients
Serves 1
1 oz (30 ml) Bulleit rye
1 oz (30 ml) Takara Plum wine
¼ oz (7 ml) Ardbeg 10-year-old Scotch
½ oz (15 ml) lemon juice
½ oz (15 ml) hibiscus syrup
1 egg white
2 dashes Bittered Sling Plum and Root Beer bitters
hibiscus flower, for garnish
Instructions
- Combine all ingredients in a shaker. Shake without ice. Add ice and shake again after egg white has been emulsified. Fine strain into a rocks glass over ice. Garnish with a hibiscus flower.
- To make HIBISCUS SYRUP: In a saucepan over low heat, mix 2 cups (500 ml) sugar to 2 cups (500 ml) water and bring to a boil. Add 1 cup (250 ml) of dried hibiscus flowers. Allow to steep for 20 minutes. Strain out flowers and allow mixture to cool before using.
Featuring
ORCHARD FIRE
Ingredients
Serves 1
1 oz (30 ml) Los Siete Misterios Doba-Yej Mezcal
1½ oz (45 ml) Fireball
3 oz (45 ml) William’s Sir Perry Pear Cider
¼ oz (7 ml) grenadine syrup
Instructions
- Fill a tall glass with crushed ice. Pour the mescal and Fireball over crushed ice and top it off with pear cider. Add more crushed ice to completely fill the glass. Drizzle grenadine over the crushed ice to finish.
Featuring
MAPLE STREET FLOAT
Ingredients
Serves 1
1 oz (30 ml) Makers Mark Bourbon
1½ oz (45 ml) Sortilege Maple Liqueur
3 oz (90 ml) chilled soda water
1 scoop vanilla ice cream
Instructions
- Stir bourbon and liqueur with ice in a shaker glass and strain into a Collins glass. Pour enough chilled soda into glass leaving 2-in (3 cm) space at the top. Garnish with a large scoop of vanilla ice cream.