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.
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THE FORBIDDEN MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Victoria Spirits gin
½ oz (15 ml) St-Germain Elderflower liqueur
1 dash Fee Brother’s Grapefruit bitters
¾ oz (22 ml) Kim Crawford Sauvignon Blanc
twist of grapefruit zest, for garnish
Instructions
- Add cocktail ingredients to a mixing glass. Add ice, stir and strain into a chilled cocktail glass. Garnish with a twist of grapefruit.
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FRENCH 75
Reportedly created by legendary barman Harry McElhone at Harry’s New York Bar in Paris. The way the story goes, it had such a kick, it felt like being shelled by the famous French 75 mm field gun. Note that some versions replace the gin with cognac.Ingredients
Serves 1
1 oz (30 ml) London dry gin or cognac
½ oz (15 ml) lemon juice
¼ oz (7 ml) 2:1 simple syrup
3 oz (90 ml) sparkling wine
lemon zest, for garnish, optional
Instructions
- Combine gin or cognac, lemon juice and simple syrup in a mixing glass with ice. Stir until chilled and strain into a champagne flute. Top with sparkling wine and garnish with lemon zest, if desired.
- To make a 2:1 SIMPLE SYRUP: Place 2 cups (500 ml) sugar and 1 cup (250 ml) water in a saucepan over mediumhigh heat. Cook, stirring frequently, until sugar is fully dissolved. Remove from heat. Place in a sterilized jar and chill. Will keep indefinitely in the refrigerator
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WHITE SANGRIA
Ingredients
Serves 8
1 green apple, cored
1 small pineapple, peeled and cored
1 mango, peeled and pitted
1 bottle (750 ml) slightly off-dry Riesling
½ cup (125 ml) pisco
1½ cup (375 ml) orange-flavoured liqueur
2 cups (500 ml) apple juice
½ cup (125 ml) lemon juice, strained
ice cubes
2 cups (500 ml) plain soda water
Instructions
- Chop fruit into bite-sized pieces and place in a three-quart (3 L), non-reactive pitcher. Add all the liquid except for soda water. Sir well, cover and refrigerate overnight so the flavours have a chance to marry*. When ready to serve, pour into large wine glasses, filling each about halfway with liquid and fruit. Add ice and top with soda. S
- Sangria should sit overnight or for at least six hours to infuse flavours.