SAGE NORTH
Ingredients
Serves 1
¾ oz (22 ml) Crown Royal Northern Harvest Rye
1 oz (30 ml) Sage Honey (make ahead, recipe follows)
½ oz (15 ml) freshly squeezed lemon juice, strained
2 oz (60 ml) freshly squeezed ruby grapefruit juice, strained
2 oz (60 ml) Chamdeville Brut
1 large sage sprig, for garnish
SAGE HONEY:
2 large sage sprigs
½ cup (125 ml) boiling water
⅔ cup (150 ml) unpasteurized honey
Instructions
- Combine rye, Sage Honey, lemon and grapefruit juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Gently bruise a sprig of sage and lower into glass to garnish.
- To make SAGE HONEY: In saucepan, add sage to boiling water, cover and simmer for 15 minutes. Remove sage and measure ⅓ cup (75 ml) of Sage Water. Set aside.
- Gently heat honey to thin it out and make it esier to work with. Combine Sage Water with warm honey and stir to dissolve. Store refrigerated, up to 1 month. Makes 1 cup (250 ml).
Featuring
PETIOLE
Ingredients
Serves 1
¾ oz (22 ml) Hendrick’s Gin
1½ oz (45 ml) Rhubarb Cordial (make ahead, recipe follows)
½ oz (15 ml) freshly squeezed lemon juice, strained
2 oz (60 ml) Segura Viudas Brut Rosado
lime zest, for garnish
RHUBARB CORDIAL:
1¼ cup (310 ml) water
1¼ cup (310 ml) sugar
4 cups (1 L) frozen rhubarb, cubed
2 slices fresh ginger, peeled
1 orange, zest and juice
1 lemon, zest and juice
Instructions
- Combine gin, cordial and lemon juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Garnish with lime zest.
- To make RHUBARB CORDIAL: In a medium saucepan, combine water, sugar, rhubarb, ginger and both the juice and zest of the orange and lemon. Cook over medium heat, stirring occasionally, until rhubarb is falling apart, 10 to 12 minutes. Strain through a fine strainer and press pulp to extract liquid. Strain a second time through a coffee filter, changing filter as needed. Store refrigerated, up to 1 month. Makes 2 cups (500 ml).
Featuring
POINSETTIA SPICE
Ingredients
Serves 1
¾ oz (22 ml) Marquis de Villard VSOP Brandy
1½ oz (45 ml) Spiced Cranberry Cordial (make ahead, recipe follows)
¾ oz (22 ml) freshly squeezed lemon juice, strained
2 oz (60 ml) Freixenet Cordon Negro Brut
1 rosemary sprig, for garnish
SPICED CRANBERRY CORDIAL:
1½ cups (375 ml) warm water
4 tea bags of Organic Chai Tea (such as Tazo)
3 cups (750 ml) fresh cranberries, halved
1 cup (250 ml) sugar
Instructions
- Combine brandy, cordial and lemon juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Gently bruise a sprig of rosemary and lower into glass to garnish.
- To make SPICED CRANBERRY CORDIAL: In a small saucepan over low heat, combine water, tea bags and cut cranberries. Stir frequently and adjust heat to maintain only a simmer until cranberries have completely softened, approximately 20 to 25 minutes. It is important to use low heat throughout the process, to prevent pectin from being activated.
- Strain through a fine strainer and press berries and tea bags to extract liquid. Strain a second time through a coffee filter, changing filter as needed. Filtration will take up to 30 minutes. Rinse the saucepan and combine cranberry/tea mixture with sugar. Simmer to dissolve. Store refrigerated, up to 1 month. Makes about 1¼ cup (310 ml).
Featuring
ELDERFLOWER & BUBBLE
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
SPARKLING MOROCCAN TEA
Ingredients
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
Instructions
- *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.
Featuring
PEACH BELLINI
Ingredients
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
Instructions
- Mix everything, except Prosecco, together in a chilled flute glass. Top with champagne and stir.
Featuring
APPLE GINGER SLING
Ingredients
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
Instructions
- 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.