Rosita
Ingredients
Serves 1
1½ oz (45 ml) Camarena Reposado Tequila
½ oz (15 ml) Campari
½ oz (15 ml) Martini Rosso Vermouth
½ oz (15 ml) Noilly Prat Extra Dry Vermouth
1 dash Angostura bitters
grapefruit twist, for garnish
Instructions
- In a mixing glass with cubed ice, combine all ingredients. Stir to chill and dilute, then strain into a rocks glass over new cubed ice. Express oils from grapefruit twist over surface, then use twist for garnish.
Featuring
Manhattan
Ingredients
Serves 1
2 oz (60 ml) Canadian Club Chairman’s Select 100% Rye Whisky
1 oz (30 ml) Cinzano Rosso Vermouth
2 dashes Angostura bitters
coin-sized round of orange zest
all-natural maraschino cherry, for garnish
Instructions
- Place a Martini or stemmed cocktail glass in the freezer. In a mixing glass, combine rye, vermouth and bitters with cubed ice. Stir until well chilled and strain into chilled glass. Express oils of orange zest over surface and discard, then garnish with a cherry.
Featuring
Reginald
Ingredients
Serves 1
1 oz (30 ml) Lot No. 40 Canadian Rye Whisky
¾ oz (22 ml) Taylor Fladgate Fine White Port
½ oz (15 ml) Alvear Medium Dry Sherry
1 tsp (5 ml) demerara syrup*
2 dashes orange bitters
lemon twist, for garnish
Instructions
- Combine all ingredients in a mixing glass with ice and stir. Strain into a chilled small coupe or stemmed cocktail glass and garnish with a lemon twist.
- * 1:1 ratio of demerara (brown) sugar dissolved in boiling water. Allow to cool before using.
Featuring
Martini
Ingredients
Serves 1
2 oz (60 ml) Bombay Sapphire Gin* (Can substitute with vodka.)
½ oz (15 ml) Noilly Prat Extra Dry Vermouth
1 dash orange bitters (optional, but recommended)
pimento-stuffed olive and/or lemon twist, for garnish
Instructions
- Place a martini glass in the freezer. In a mixing glass, combine gin, vermouth and bitters with cubed ice. Stir until well chilled and strain into chilled martini glass. Garnish with either a pimento-stuffed olive or a lemon twist…or both.
Featuring
SNAPSVISA
Ingredients
Serves
1½ oz (45 ml) Aalborg Taffel Akvavit
½ oz (15 ml) Averna Siciliano Amaro
½ oz (15 ml) Alvear Medium Dry Sherry
2 tsp (10 ml) tamarind syrup* (or substitute simple syrup**)
3 dashes chocolate or Angostura Bitters (optional)
1 strip orange zest and star anise, for garnish
* In a small saucepan, combine 2 tbsp (30 ml) tamarind paste and 2/3 cup (150 ml) water. Whisk to dissolve and incorporate paste and bring to a light simmer. Strain through a coffee filter to remove any remaining solids. Add 6 tbsp (75 g) white sugar and stir until dissolved. Store in refrigerator for up to 1 week.
** 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Instructions
- Combine all ingredients except for garnishes in a mixing glass, add ice and stir for 10 to 15 seconds, until well chilled and diluted. Pour into a chilled coupe glass, twist orange zest over drink to expel oils and garnish with star anise.
Featuring
Negroni
Ingredients
Serves 1
Legend tells that Count Camillo Negroni asked his friend, bartender Forsco Scarselli, to strengthen his favourite cocktail – the Americano – by replacing the soda water with gin.
1 oz (30 ml) Bombay Sapphire Gin
1 oz (30 ml) Cinzano Rosso Sweet Vermouth
1 oz (30 ml) Campari
orange peel or wheel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, vermouth and Campari. Stir for approximately 30 seconds to both chill and dilute. Strain into a rocks glass over new ice and garnish with an orange peel or wheel.
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
Escape de Uva
Ingredients
Serves 1
10 to 15 red grapes, plus extra for garnish
4 to 5 mint leaves, plus extra for garnish
1 oz (30 ml) Flor De Caña 5-Year-Old Rum
¾ oz (22 ml) Martini Bianco
1 oz (30 ml) lemon juice
1½ oz (45 ml) La Marca Prosecco
lemon zest, to serve
Instructions
- In a cocktail shaker, muddle grapes and mint.
- Add remaining ingredients, except Prosecco.
- Add ice, shake vigorously, then fine strain into a glass, leaving no mint or grapes in drink.
- Top with Prosecco, then garnish with a mint sprig and a couple of grapes on a cocktail pick.
- Express oil from a zest of lemon and serve.
Drink Pairings
Homeward Bound
Ingredients
Serves 1
1 oz (30 ml) Suntory Roku Gin
1 oz (30 ml) Tio Pepe Palomino Fino Sherry
a squeeze of lemon
1 small dab of wasabi
cucumber and lemon slices, for garnish
Instructions
- Combine first 4 ingredients in a cocktail shaker filled with ice and shake.
- Strain into a Collins glass over fresh ice and top with ginger beer.
- Garnish with cucumber and lemon slices.
Featuring
Convertible
Ingredients
Serves 3 to 4
2 to 3 slices fresh jalapeño, or to taste
13½ oz (400 ml) freshly squeezed orange juice
7½ oz (225 ml) tomato juice
4 oz (120 ml) freshly squeezed lime juice
¾ oz (22 ml) grenadine
¼ tsp (1 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
1½ oz (45 ml) Espolòn Reposado Tequila*
basil leaf or jalapeño slice, for garnish
Instructions
- To make a sangrita mix, in a bowl, muddle jalapeño slices. Stir in juices, grenadine, salt and pepper. Strain out jalapeño and transfer to a sealed container. Can be stored in refrigerator for up to 1 week.
- In a rocks glass with ice, combine tequila and/or mezcal with 3 oz (90 ml) sangrita mix and stir. Garnish with a basil leaf or jalapeño slice.
- * For a smoky version, substitute tequila with 1 oz (30 ml) Sombra Mezcal. For a lighter smoke accent, use ¾ oz (22 ml) tequila and ¾ oz (22 ml) mezcal.