Wine | BCLIQUOR

My Cellar

Serves

1 oz (30 ml) Bombay Sapphire gin

1½ oz (45 ml) Moroccan Mint Green Tea*

½ oz (15 ml) fresh lemon juice, strained

2 oz (60 ml) Cupcake Prosecco, to top

1 mint leaf, for garnish

*For Moroccan Mint Green Tea: In a saucepan, add 2 tbsp (30 ml) Green Tea and 8 tbsp (120 ml) sugar to 3 cups (750 ml) boiling water. Steep for 10 minutes. Add 1 cup (250 ml) mint leaves. Steep another 5 minutes. Strain through a coffee filter into a glass bottle. Chill before using.
In a mixing glass, stir gin, Moroccan Mint Green Tea and lemon juice with ice. Strain into a flute and top with Prosecco. Garnish with a mint leaf.

Serves 2

2 oz (60 g) peach nectar concentrate

1 oz (30 g) peach schnapps

1 tsp (5 ml) lemon juice

3 oz (90 g) chilled Prosecco

Mix everything, except Prosecco, together in a chilled flute glass. Top with champagne and stir.

Serves 4 to 6

1 oz (30 ml) Père Magloire Fine Calvados

1½ oz (45 ml) Stones Ginger wine

¾ oz (22 ml) fresh lemon juice, strained

½ oz (15 ml) Simple Syrup*

2 dashes Angostura bitters

2 oz (60 ml) soda water

apple slices, for garnish

Build all ingredients in a Collins glass, gently stir, add ice and garnish with slices of apple spread out into a fan.
*For Simple Syrup: In a saucepan over medium heat, stir 2 cups (500 ml) sugar with 1 cup (250 ml) water, simmer until completely dissolved. Remove from heat to cool, transfer to a clean glass bottle and store in refrigerator.