Daiquirosé
Start shaking your cocktail shaker with this pink twist on a classic cocktail. Not just a daiquiri but a DauquiRosé, get it? For best results, use your favourite white rum and shake with a local BC rosé. This recipe makes 8; so, have it handy for when you have some left over rosé to use!Ingredients
Serves 1
¾ oz (22 ml) Bacardí Superior White Rum
½ oz (15 ml) Simple Syrup**
½ oz (15 ml) fresh lime juice
1 oz (30 ml) ruby grapefruit juice
3 oz (90 ml) Joie Farm Re‑Think Pink Rosé
whole strawberries or pink/ruby grapefruit wedges, for garnish
Instructions
- In a cocktail shaker full of ice, combine rum, Simple Syrup, juices and rosé. Shake vigorously for 10 to 15 seconds, then strain into a chilled coupe glass and garnish with fruit.
- *For a batched blended variation, combine 1 bottle (750 ml) of rosé wine with 2 cups (500 ml) ruby grapefruit juice and 1 oz (30 ml) fresh lime juice and freeze overnight in ice cube trays. To serve, blend cubes with 6 oz (180 ml) rum and 2 tbsp (30 ml) sugar, until slushy. Makes 8 cocktails. **1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
Double-Pink Paloma
Mexico is calling with our take on a paloma. This unique rosé cocktail showcases blanco tequila and Prosecco rosé flavoured with agave syrup and watermelon pureé. A must try this summer! This recipe makes 12 servings so it’s a perfect batch for entertaining in the garden.Ingredients
Serves 12
6 limes, juice, plus wedge for rimming glasses
pink salt or half-and-half pink salt-and-sugar mix, for rimming glasses
4 cups (1 L) watermelon purée (about ½ large or 1 medium watermelon)
6 oz (180 ml) agave syrup
9 oz (270 ml) Altos Plata Tequila
1 x 750 ml bottle Ruffino Prosecco Rosé
watermelon wedges, for garnish
Instructions
- Moisten lowball glass rims with lime and dip in pink salt. For each drink, pour 2½ oz (75 ml) of watermelon purée, ½ oz (15 ml) each of agave syrup and lime juice and ¾ oz (22 ml) tequila. Stir gently. Fill glasses with ice cubes and slowly top with 2 oz (60 ml) Prosecco. Garnish with watermelon cubes or wedge.
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Rose Gin Frosé
Turn rosé on its head with this frozen rosy gin cocktail. This refreshing cocktail is sure to cool you down on a hot summer’s day. Use your favourite gin or one that is pink like the Malfy Con Rosa or anything red berry flavoured. This recipe makes 8 servings, ideal for serving to your guests in the heat of the summer or anytime!Ingredients
Serves 8
1 x 750 ml bottle Cono Sur Bicicleta Pinot Noir Rosé
2 tbsp (30 ml) sugar
4 oz (120 ml) Malfy Con Rosa Gin
2 cups (500 ml) fresh summer berries (such as raspberries and/or sliced strawberries), plus more, for garnish
Instructions
- One day before serving, freeze wine in ice cube trays. To serve, blend wine ice, sugar, gin and berries until smooth and slushy. Pour into wine glasses or tumblers and garnish with fresh berries.
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Rosy Mimosa
Try this gorgeous rosé mimosa. These rose ice moulds make the perfect rose-shaped ice cube. Fill with juice and top with your favourite sparking rosé. Great for entertaining, weddings, engagement parties, ladies’ nights, and enjoying all things pink!Ingredients
Serves 6
1 to 2 cups (250 to 500 ml)* cranberry, cran-raspberry or raspberry juice
1 x 750 ml bottle Steller’s Jay Sparkling Rosé
Instructions
- The day before, pour juice into ice cube trays or rose-shaped moulds (such as silicone moulds for ice, crafts or candy) and freeze overnight. To serve, place ice in each coupe glass and top slowly with 4 oz (120 ml) sparkling wine.
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Cava Sangria with Blackberries & Peaches
Take sangria to the next level by making it with cava! This white sangria is delighted with blueberries, peaches, and sprigs of aromatic rosemary. Use fresh or frozen fruit for whichever is handy! Pre-make this and have it ready for a backyard barbecue or a picnic!Ingredients
Serves 6 to 8
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) water
1 sprig fresh rosemary, plus more for garnish
3 cups (750 ml) dry or semi-dry Cava
½ cup (125 ml) Cointreau
½ cup (125 ml) freshly squeezed orange juice
¼ cup (60 ml) freshly squeezed lemon juice
2 ripe peaches, each pitted, sliced into 6 to 8 pieces
1 cup (250 ml) fresh blackberries
club soda, to serve
Instructions
- In a small saucepan, combine sugar, water and rosemary sprig. Heat over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and let cool to room temperature.
- In a large pitcher, combine rosemary simple syrup (including the sprig), Cava, Cointreau, orange juice and lemon juice. Stir to combine. Add peaches and blackberries and stir to combine. Refrigerate for 30 minutes.
- To serve, pour sangria into glasses filled with ice. Top with a splash of club soda and garnish with rosemary sprigs. Serve immediately.
Featuring
Sakura
This spring, we are taking cocktail inspiration from a classic symbol of the season: cherry blossoms, known as sakura in Japan. This cocktail features Roku Gin. Roku, translating to “six” in Japanese, is made from a distinctive blend of six different Japanese botanicals, including the flowers and leaves of cherry blossom trees. We also used Nakano Umeshu, made from sour plums, as a nod to the beautiful blooms in Vancouver, which are often sour plum trees, not cherry blossoms!Ingredients
Serves 1
1½ oz (45 ml) Suntory Roku Gin
¾ oz (22 ml) Nakano Umeshu Japanese Plum Wine
¾ oz (22 ml) fresh lemon juice
½ oz (15 ml) Cinnamon Cordial*
dried sour plum and lemon peel, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, plum wine, lemon juice and Cinnamon Cordial. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with a dried sour plum and lemon peel.
- *For Cinnamon Cordial, in a small saucepan, combine 2 cinnamon sticks with 2 cups (500 ml) water, boil until volume is reduced to 1 cup (250 ml). Remove cinnamon sticks, add 2 cups (500 ml) sugar and simmer to dissolve. Transfer to a clean bottle, allow to cool, seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
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SPICE & EVERYTHING NICE
Sparkling cocktails are great for celebrating the different events and important moments in our lives. This sparkling cocktail can be served to celebrate the holidays, New Year’s, Valentine’s Day, a birthday or any other reason to raise a glass to toast an occasion.Ingredients
Serves
1 oz (30 ml) Woodford Reserve Bourbon
½ oz (15 ml) simple syrup*
1 barspoon (5 ml) cherry brine (liquid from cocktail cherries)
5 dashes Agnostura bitters
2 strips orange peel, pith removed, save 1 for garnish
2 oz (60 ml) Segura Viudas Cava Brut
cherry and orange peel, for garnish
Instructions
- In a mixing glass with cubed ice, express oils from 1 orange peel, then combine bourbon, simple syrup, cherry brine and aromatic bitters. Stir to chill and dilute. Strain into a flute and top with sparkling wine. Garnish with a cherry and orange peel.
- * 1:1 ration of sugar dissolved in boiling water. Allow to cool before using.
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CITRUS & CRANBERRY SPARKLE
Sparkling cocktails are great for celebrating the different events and important moments in our lives. This sparkling cocktail can be served to celebrate the holidays, New Year’s, Valentine’s Day, a birthday or any other reason to raise a glass to toast an occasion.Ingredients
Serves 1
1 oz (30 ml) Tanqueray Flor de Sevilla Gin
1 oz (30 ml) cranberry juice
½ oz (15 ml) simple syrup*
½ oz (15 ml) lemon juice
3 oz (90 ml) Segura Viudas - Cava Brut Reserva
fresh cranberries and orange peel, for garnish
Instructions
- In a mixing glass with cubed ice, combine gin, cranberry juice, simple syrup and lemon juice. Stir to chill and dilute. Strain into a flute and top with sparkling wine. Garnish with fresh cranberries and an orange peel.
- * 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
Featuring
MUSTARD PRETZEL BITES
The perfect après treat: beer and cheese fondue with pretzel bites. Find the beer and cheese fondue recipe on our recipes page.Ingredients
Serves Serves 4 to 6
1½ cups (375 ml) warm water
2 tbsp (30 ml) sugar
1 package (2¼ tsp/7 g) dry yeast
⅓ cup (75 ml) butter, melted
2½ tsp (12.5 ml) salt
3 tbsp (45 ml) grainy mustard, divided
4½ cups (560 g) all-purpose flour
16 cups (4 L) water
½ cup (125 ml) baking soda
1 egg, beaten
1 tbsp (15 ml) whipping cream
2 tbsp (30 ml) coarse sea salt
Instructions
- In bowl of a standard mixer fitted with a dough hook attachment, add water, sugar and yeast. Let mixture sit for 5 minutes.
- Add butter, salt, 2 tbsp (30 ml) grainy mustard and flour and mix on low speed until combined. Continue mixing for another 10 minutes or until dough is smooth and elastic and pulls away from sides of bowl.
- Take a separate bowl and grease sides with vegetable oil. Place dough in the bowl and coat it with oil. Cover with shrink wrap or a tea towel and let it rise in a warm spot until it doubles in size, about one hour. Alternatively, let it rise overnight in the refrigerator.
- Preheat oven to 375 F (190 C). In a large pot, bring 16 cups (4 L) water to a boil. Once the water comes to a boil, reduce heat to medium and carefully add baking soda. This will make the water rise up, so be careful. Turn the heat back up to high. Line a baking pan with parchment paper
- Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece into a rope about 1-in (2.5 cm) thick.
- Cut the ropes into 1-in (2.5 cm) pieces.
- Drop 12 to 15 pieces of dough into pot, let water return to a boil then continue to cook for about 30 seconds. Remove pretzel bites with a spider or large slotted spoon and drain. Lay pretzel bites on baking sheet, leaving at least 2-in (5 cm) between each bite. Continue working until all pretzels have been boiled.
- Mix egg, whipping cream and remaining grainy mustard. Brush pretzels with egg wash and sprinkle with coarse salt.
- Bake pretzels until they are golden brown, about 10 to 15 minutes. Serve warm with fondue.
Drink Pairings
Gold Moon Rising
A cocktail by Barry Jackson, bar manager at Acquafarina from their fall menu.Ingredients
Serves 1
1¼ oz (37 ml) Moonlight Premium Shochu infused with toasted sesame seeds*
½ oz (15 ml) Bols Apricot Brandy
¼ oz (7 ml) Martini Bianco Vermouth
2 to 3 dashes Cardamom bitters
sour peach candy, for garnish
Instructions
- *Add 1 heaping tablespoon of toasted sesame seeds to a full 1 x 750 ml bottle of Shochu. Refrigerate overnight, then strain before serving.
- In a mixing glass over ice, stir together sesame-infused Shochu, apricot liqueur and vermouth. Strain into a small coupe or Nic & Nora glass and garnish with a skewered sour peach candy.