BISON GRASS FIZZ
Ingredients
Serves 1
1 oz (30 ml) Żubrówka Bison Grass vodka
1 oz (30 ml) Spiced Hibiscus Syrup
¾ oz (22 ml) fresh lemon juice
Villa Teresa Organic Veneto Rosé Frizzante, to top
lemon twist, for garnish
Instructions
- Add all ingredients except for sparkling to a cocktail shaker. Add ice, shake, strain into a champagne flute. Top with Villa Teresa. Garnish with a twist of lemon.
- For SPICED HIBISCUS SYRUP: In a large pot, add 2 cups (500 ml) water, 2 cups (500 ml) white sugar, 3 whole star anise, 3 whole cloves, 3 cinnamon sticks and 1 cup (250 ml) dried hibiscus flowers. Bring ingredients to a boil, remove from heat and let stand until cool. Strain out remaining particles of spices. Store covered in refrigerator up to a month.
Featuring
PERU 75
Ingredients
Serves 1
¾ oz (22 ml) Pisco Capel Premium
¾ oz (22 ml) St-Germain Elderflower Liqueur
½ oz (15 ml) lemon juice (strained)
3 oz (90 ml) Segura Viudas Brut Reserva
lemon zest, for garnish
Instructions
- Combine Pisco, St-Germain and lemon juice into a mixing glass. Stir with ice to gently chill. Strain into a Champagne flute and slowly top up with sparkling wine. Garnish with a lemon zest.
Featuring
CARIBOU COCKTAIL
Ingredients
Serves 1
2½ oz (75 ml) Inniskillin Cabernet Sauvignon
1 oz (30 ml) Alberta Premium Rye
1 tsp (5 ml) maple syrup
1 pinch ground cinnamon
cinnamon stick, for garnish
Instructions
- Simmer ingredients in a medium-sized saucepan until warm. Do not Boil. Strain into glass. Garnish with cinnamon stick. Can be served either hot or cold.
Featuring
PASSION FRUIT BELLINI
Ingredients
Serves 1
1½ oz (45 ml) passion fruit nectar
3½ oz (105 ml) Freixenet Cordon Negro
1 strawberry, sliced
Instructions
- Chill both the passion fruit nectar and the sparkling wine ahead of time. Measure passion fruit nectar into a flute and top with bubbles. Garnish with strawberry slices.
Featuring
RUPERT'S LAND
Ingredients
Serves 1
2 oz (60 ml) Lot No. 40 Rye whisky
¼ oz (7 ml) Prospect Winery Vidal Icewine
1 tsp (5 ml) maple syrup
4 dashes Angostura bitters
orange zest, for garnish
fermented root vegetables (optional)
Instructions
- Combine first four ingredients in a mixing glass. Add ice and stir. Strain into a chilled coupe. Express oils from orange zest and discard. Serve with fermented root vegetables, if desired.
Featuring
PLUM BLOSSOM
Ingredients
Serves 1
1 oz (30 ml) St-Germain elderflower liqueur
1 oz (30 ml) plum wine, preferably Nakano Umé
½ oz (15 ml) fresh lemon juice
2 oz (60 ml) sparkling wine
long lemon zest, for garnish
Instructions
- In a mixing glass with ice, stir St-Germain, plum wine and lemon juice. Strain into a Champagne flute and top with sparkling wine. Garnish with a long coil of lemon zest.
Featuring
CRISP, WHITE SANGRIA
Ingredients
Serves 1
2 cups (500 ml) white grape juice, divided
¼ cup (60 ml) berry sugar
1 bunch fresh mint
1 x 750 ml bottle dry white wine
1½ cups (375 ml) unsweetened apple juice
1 lime, juice only
2 limes, thinly sliced
1 cup (250 ml) seedless green grapes, halved
1 x 750 ml bottle soda water, chilled
1 green apple, cored, cut into thin wedges
Instructions
- In a small saucepan over medium heat, combine 1 cup (250 ml) white grape juice and berry sugar, stirring to dissolve sugar. Remove from heat and stir in 2 mint sprigs. Bring to room temperature.
- In a glass jug or container large enough to hold 8 cups (2 L), combine cooled and remaining grape juice with several more sprigs of mint, wine, apple juice and lime juice. Refrigerate overnight for flavours to meld.
- When ready to serve, remove mint sprigs. Place several lime wedges in a sangria pitcher. Add half the grapes and a couple mint sprigs.
- Pour half the sangria mixture into pitcher and top with chilled soda water.
- Serve sangria over ice in cocktail glasses, garnish with lime and apple wedges and a sprig of mint. Makes about 10 cups (2.5 L)
Featuring
KOHANA (LITTLE FLOWER)
Ingredients
Serves 1
1 oz (30 ml) Bulleit rye
1 oz (30 ml) Takara Plum wine
¼ oz (7 ml) Ardbeg 10-year-old Scotch
½ oz (15 ml) lemon juice
½ oz (15 ml) hibiscus syrup
1 egg white
2 dashes Bittered Sling Plum and Root Beer bitters
hibiscus flower, for garnish
Instructions
- Combine all ingredients in a shaker. Shake without ice. Add ice and shake again after egg white has been emulsified. Fine strain into a rocks glass over ice. Garnish with a hibiscus flower.
- To make HIBISCUS SYRUP: In a saucepan over low heat, mix 2 cups (500 ml) sugar to 2 cups (500 ml) water and bring to a boil. Add 1 cup (250 ml) of dried hibiscus flowers. Allow to steep for 20 minutes. Strain out flowers and allow mixture to cool before using.
Featuring
AUSTRIAN RED WINE PUNCH
Ingredients
Serves 18 to 20
2 cups (500 ml) hot, strong black tea
1 cup (250 ml) sugar
8 cloves
1 cinnamon stick
2 star anise pods
½ cup (125 ml) freshly squeezed lemon juice (about 4 lemons)
¾ cup (175 ml) orange juice
2 bottles (2 x 750 ml) full-bodied red wine
1 cup (250 ml) aged rum
lemon and orange slices, for garnish
Instructions
- In a large pot, over medium-high heat, combine freshly brewed tea with sugar, cloves, cinnamon and star anise. Bring to a simmer and cook, stirring, until sugar dissolves.
- Reduce heat to medium-low and add lemon and orange juice and continue to simmer for 15 minutes or so, then add red wine and rum, and cook for 5 more minutes, until heated through.
- Strain out cloves and cinnamon stick and either ladle punch into mugs or pour into a heatproof punch bowl and let guests serve themselves. Serve hot with fresh lemon or orange slices.
Featuring
APPLE TIME
Ingredients
Serves 1
2 large thyme sprigs, divided
¾ oz (22 ml) Père Magloire Calvados
1 oz (30 ml) Apple Cinnamon Cordial (make ahead, recipe follows)
½ oz (15 ml) freshly squeezed lemon juice, strained
3 oz (90 ml) Bailly Lapierre Crémant de Bourgogne Reserve Brut
APPLE CINNAMON CORDIAL:
2 cinnamon sticks
2 cups (500 ml) unsweetened apple juice
1 cup (250 ml) sugar
Instructions
- Gently bruise one sprig of thyme and combine in a mixing glass with ice, calvados, cordial and lemon juice. Stir until chilled and fine strain into a Champagne flute and top with sparkling wine. Gently bruise reserved sprig of thyme and lower into glass to garnish.
- To make APPLE CINNAMON CORDIAL: Break cinnamon sticks into a few pieces and combine with apple juice in a small saucepan over medium-high heat. Reduce apple juice by half to yield 1 cup (250 ml), approximately 10 to 15 minutes. Remove the larger pieces of cinnamon and strain through a coffee filter to remove all particulates.
- Rinse saucepan and combine the apple-cinnamon mixture with sugar. Simmer to dissolve. Store refrigerated, up to 1 month. Makes 1¼ cup (310 ml).