MULLED MARGARITA
Ingredients
Serves 1
2 oz (60 ml) Espolón Reposado Tequila
1 oz (30 ml) Spiced Syrup *
¾ oz (22 ml) Inniskillin Merlot
1 oz (30 ml) lime juice
4 dashes Dillon’s Cranberry Bitters **
orange twist, for garnish
grated cinnamon, for garnish
Instructions
- In a cocktail shaker with ice, add all ingredients except for garnishes, shake to combine. Double strain into a rocks glass filled with ice and garnish with orange twist and grated cinnamon.
- * For Spiced Syrup: In a saucepan, combine 1 cup (250 ml) each white sugar and water, with 4 star anise, 3 tsp (15 ml) cloves and 4 tsp (20 ml) cinnamon and bring to a boil. Turn down heat and allow to reduce by a quarter. Allow to cool to room temperature before using.
- ** Available at specialty stores.
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BLOOD ORANGE SANGRIA
Ingredients
Serves 6 to 8
1 stalk lemongrass, outer tough leaves removed, finely chopped
6 to 8 fresh mint leaves, plus extra for garnish
2 tbsp (30 ml) fresh lemon juice
2 cups (500 ml) chilled dry Riesling
2 cups (500 ml) chilled blood orange juice, fresh if possible
⅓ cup (75 ml) fresh grapefruit juice
¼ cup (60 ml) fresh lime juice
2 cups (500 ml) chilled sparkling wine
Blood orange wheels, for garnish
Instructions
- Into a large pitcher, place lemongrass, mint and lemon juice and muddle until mixed. Stir in Riesling and blood orange, grapefruit and lime juices. Place in refrigerator to chill and infuse for at least a ½ hour to up to 2 hours. Strain into a clean large pitcher.
- Pour ¾ cup (175 ml) citrus mix into ice-filled glasses. Top each with sparkling wine and garnish with orange wheels and mint.
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LILLET SPRITZ
Ingredients
Serves 1
2 oz (60 ml) Lillet
2 oz (60 ml) La Vieille Ferme Rosé
2 tsp (10 ml) Chambord
1 oz (30 ml) fresh grapefruit juice
1 dash Bittered Sling Orange & Juniper Bitters*
2 oz (60 ml) club soda
Dehydrated orange wheel, for garnish
Instructions
- Add all the ingredients into a wine glass, stir gently, add ice and garnish.
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PEACHY KEEN
Ingredients
Serves 1
1 oz (30 ml) Cîroc Peach Vodka
2 oz (60 ml) peach nectar
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
2 oz (60 ml) Bottega Moscato
sliced peach or nectarine, for garnish
Instructions
- In a mixing glass with ice, combine peach vodka, peach nectar and lemon juice then stir to chill. Strain into a glass, top with Moscato and garnish with a slice of peach or nectarine.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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HOLIDAY PASSION
Ingredients
Serves 1
2 oz (60 ml) passion fruit juice
½ oz (15 ml) lemon juice
½ oz (15 ml) coconut syrup
2 oz (60 ml) Bodacious Bubbles
1½ oz (45 ml) Empress 1908 Gin
1 fresh passion fruit, cut in half, for garnish
Instructions
- Half fill a Collins glass with crushed ice. In a cocktail shaker with cubed ice, combine passion fruit juice, lemon juice and coconut syrup. Shake vigorously and strain into Collins glass then add sparkling wine. Fill Collins glass with crushed ice, top with gin and garnish with half a passion fruit.
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LUSCIOUS LEMON
Ingredients
Serves 1
2 oz (60 ml) Rossi d’Asiago Limoncello
1 oz (30 ml) lemon juice
3 oz (90 ml) Villa Teresa Prosecco Frizzante
1 skewer of blueberries, for garnish
Instructions
- Pour limoncello, lemon juice and Prosecco into a glass with ice. Gently stir to combine and garnish with a skewer of blueberries.
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PINK FLAMINGO
Ingredients
Serves 1
½ oz (15 ml) Aviation American Gin
2 oz (60 ml) pink grapefruit juice
¼ oz (7 ml) Honey Cordial
½ oz (15 ml) lemon juice
1 dash Scrappy’s Lavender Bitters
2 oz (60 ml) Bolla Prosecco
1 sprig lavender (fresh or dried), for garnish
Instructions
- In a cocktail shaker with cubed ice, combine gin, grapefruit juice, Honey Cordial, lemon juice and lavender bitters. Shake vigorously. Pour Prosecco into a chilled flute glass before slowly straining cocktail into Prosecco and garnish with a sprig of lavender. Pour sparkling wine first before adding any juice to prevent foaming over.
- To make HONEY CORDIAL: use a 3:1 ratio of honey dissolved in boiling water. Allow to cool before using.
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CELESTIAL COCKTAIL
Ingredients
Serves 1
1 oz (30 ml) Hendrick’s Gin
2 oz (60 ml) Raspberry-Hibiscus Tea Cordial, make ahead, recipe follows
2 oz (60 ml) Chamdeville Blanc de Blancs Brut
1 raspberry, for garnish
Instructions
- In a cocktail shaker with ice, combine gin and cordial. Shake vigorously and fine strain into a Champagne flute. Top with sparkling wine and garnish with a raspberry.
- MAKE IT A MOCKTAIL: Prepare as directed above, omitting gin, and topping with soda water instead of sparkling wine.
- TO MAKE RASPBERRY-HIBISCUS TEA CORDIAL: Steep 3 Raspberry-Hibiscus tea bags in 3 cups (750 ml) boiling water for 5 minutes. In a saucepan, combine 20 oz (600 ml) of steeped tea, 1¼ cups (310 ml) sugar and 2 tsp (10 ml) citric acid. Simmer to dissolve sugar and remove from heat. Once cooled, store in refrigerator in a sealed bottle for up to 2 weeks.
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CRANBERRY, ORANGE AND ROSEMARY COCKTAIL SYRUP
Ingredients
Serves about 1¼ cups (310 ml)
1 cup (250 ml) water
1 cup (250 ml) granulated sugar
2 cups (500 ml) fresh cranberries
1 orange, peel finely zested
1 sprig fresh rosemary
Instructions
- In a medium saucepan over medium-low heat, stir together water, sugar and cranberries. Cook, stirring frequently, and adjust heat to maintain mixture at a bare simmer. Once cranberries have softened and start to break apart, about 20 to 25 minutes, strain syrup through a fine mesh sieve into an airtight container and press on cranberries lightly to extract as much liquid as possible without getting too much cranberry pulp. Stir in orange zest and rosemary sprig before allowing mixture to come to room temperature. Seal container and refrigerate overnight. Strain mixture once again and discard rosemary sprig and orange zest. Transfer to an airtight bottle and seal.
- Cocktail syrup can be stored in refrigerator for up to 2 weeks. Because cranberries are very high in pectin, cocktail syrup may jellify a bit, so give a good shake before using.
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ST. ALSACE
Ingredients
Serves 1
1 oz (30 ml) St-Germain Elderflower liqueur
4 oz (125 ml) Pfaffenheim Pfaff Pinot Gris
1 oz (30 ml) fresh lime juice
fresh dill sprigs, for muddling, plus extra for garnish
lemon and orange peel, plus extra zest for garnish
crushed ice
Instructions
- Gently muddle 4 to 6 sprigs of dill in a mixing tin with orange and lemon peel. Add St-Germain liqueur, Pinot Gris and lime juice. Add ice and shake hard until cold. Gently bruise 4 sprigs of dill while making it into a nest and drop into a Collins glass. Fine strain cocktail into a Collins glass over ice. Crown cocktail with crushed ice. Garnish with dill leaves and lemon and orange zest.