HOT APPLE CIDER
Ingredients
Serves 12
10 whole cloves
5 whole allspice, gently cracked
1 whole star anise
½ cinnamon stick
1 orange, peel only, pith removed
1 lemon, peel only, pith removed
1 small piece ginger, peeled and sliced into 2 coins
1 x 12-in (30 cm) cheesecloth square
1 x 4-in (10 cm) string
4¼ cups (1.25 L) organic apple juice
¼ cup (60 ml) cranberry juice
3 tbsp (45 ml) organic maple syrup
12 oz (360 ml) Appleton Estate Rum
Instructions
- Place cloves, allspice, star anise, cinnamon stick, ginger, orange and lemon peel into centre of cheesecloth, then gather corners and tie with string to create a sachet.
- Into an 8-cup (2 L) pot, add apple juice, cranberry juice and maple syrup. Then add sachet of spices and citrus peels and bring to a boil. Reduce to simmer for an additional 20 to 30 minutes.
- Remove sachet from pot, but do not discard, you can reuse sachet if needed.
- Using a ladle, measure about 4 oz (120 ml) hot spiced cider into a cup or mug and add 1 oz (30 ml) rum per serving. Store any unused cider in a sealed bottle in refrigerator for up to 3 weeks.
Featuring
ROSA AHUMADO
Ingredients
Serves 1
1½ oz (45 ml) Jaral De Berrio mezcal
½ oz (15 ml) Chambord
1 barspoon Rose Honey Syrup
5 dashes lemon bitters
dried rosebuds, for garnish
wide lemon zest, for garnish
rose water, for garnish
Instructions
- Stir first 4 ingredients on ice for 30 seconds. Strain over ice cubes in a rocks glass. Garnish with dried rosebuds and wide lemon zest with oils expelled over the drink. Finish with a spray of rose water.
- To make ROSE HONEY SYRUP: Heat 1 cup (250 ml) water to boil, remove from heat, add 10 dried rosebuds. Let sit for 5 minutes and strain through a fine strainer. Add 1 cup (250 ml) honey to rosebud tea. Stir to dissolve so that honey becomes syrup. Add 1 tsp (5 ml) rose water to honey syrup. Store in a clean glass bottle. Keep refrigerated.
Featuring
MACUA COLADA
Ingredients
Serves 1
1½ oz (45 ml) Flor de Caña 5 year old
1½ oz (45 ml) guava juice
½ oz (15 ml) fresh lime juice
1 oz (30 ml) Coconut Almond Milk
chocolate bitters, to top
chocolate curls, for garnish
Chocolate-Coconut Rim
Instructions
- Shake first 4 ingredients on ice and strain over crushed ice in a Collins glass. Garnish with chocolate curls and a Chocolate-Coconut Rim.
- To make COCONUT ALMOND MILK: Heat ½ cup (125 ml) coconut water and add 1 cup (250 ml) sugar. Stir to dissolve. This will make your coconut water syrup. Add equal parts almond milk to coconut water syrup.
- To make CHOCOLATE-COCONUT RIM: Blend together 1 tsp (5 ml) coconut flakes, 1 tsp (5 ml) cocoa powder, 1 tbsp (15 ml) raw sugar. Store in a glass jar. To rim glass, pour some mixture on a plate. Wet half the outside of the glass rim with a lime slice and dip rim into sugar.
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LION’S BREATH
Ingredients
Serves 1
1½ oz (45 ml) Beefeater London Dry gin
½ oz (15 ml) Lillet
½ oz (15 ml) Lemon Thyme Syru
1 dash chocolate bitters
1 egg white
Instructions
- Dry shake all ingredients for 10 seconds, add ice and shake 10 seconds more. Double strain into a cocktail glass. Garnish with freshly grated lemon zest or a sprig of thyme.
- To make LEMON THYME SYRUP: In a saucepan, heat 1 cup (250 ml) fresh lemon juice with six 4-in (10 cm) sprigs of thyme and 1 cup (250 ml) sugar on low until sugar dissolves. Add 1 tbsp (15 ml) lemon bitters to syrup. Let sit for 30 minutes. Strain into a glass bottle and place one of the thyme sprigs in the bottle. Keep refrigerated.
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FLORENCE FENNEL COCKTAIL
Ingredients
Serves 1
2 oz (60 ml) Hendrick’s small batch gin
½ oz (15 ml) Martini Bianco
¼ oz (8 ml) Fennel Syrup
2 dashes lemon bitters
1 dash Okanagan Spirit Taboo absinthe
Instructions
- Stir all ingredients on ice. Strain into a chilled cocktail coupe. Garnish with thinly sliced fennel bulb strips and wide lemon zest with oils expelled over the drink. Discard zest.
- To make FENNEL SYRUP: In a saucepan, bring 1 cup (250 ml) water to a boil and add 1 cup (250 ml) thinly sliced fennel bulb. Let sit for 15 minutes. Strain through a cheesecloth. Add equal parts sugar to fennel water. Store in a glass bottle. Keep refrigerated.
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BITTER DAISY
Ingredients
Serves 1
1½ oz (45 ml) Long Table London Dry gin
½ oz (15 ml) Cointreau
½ oz (15 ml) Lavender Bitter Orange Cordia
¾ oz (22 ml) fresh lemon juice
dried candied orange slice, for garnish
Instructions
- Shake all ingredients on ice and fine strain into a chilled cocktail glass. Garnish with dried candied orange slice.
- To make LAVENDER BITTER ORANGE CORDIAL: Heat 1 cup (250 ml) water to a boil. Remove from heat and add 2 tbsp (30 ml) dried lavender buds and let sit for 10 minutes. Strain out buds and add equal parts honey to lavender water (about 1 cup/250 ml each). Add ⅓ cup (75 ml) orange bitters to the Lavender Honey Syrup. Store in a glass bottle, keep refrigerated.
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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
BUCK STOP
Ingredients
Serves 1
1½ oz (45 ml) cinnamon-infused Jim Beam
1 oz (30 ml) lemon juice
1 oz (30 ml) cranberry-orange simple syrup
1 egg white
2 dashes orange bitters
cinnamon and sugar, to dust top
cinnamon sticks and cranberries, for garnish
Instructions
- Place 2 cinnamon sticks into Jim Beam bottle. Let infuse overnight.
- Combine all ingredients in a mixing glass (except cinnamon and sugar) and shake without ice. Add ice and shake again after egg white has been emulsified. Fine strain into a coupe glass. Dust top with cinnamon- sugar mixture and, using a kitchen torch, carefully brûlée top of drink. Garnish with cinnamon sticks and cranberries, if desired.
- To make SIMPLE SYRUP: In a saucepan over low heat, mix together equal parts sugar to water to cranberry juice and add zest of 1 orange. Remove zest and allow mixture to cool before using.
Featuring
BUFFALO STANCE
Ingredients
Serves 1
1½ oz (45 ml) Zubrówka vodka
½ oz (15 ml) Alvear Medium Dry sherry
½ oz (15 ml) lemon juice
½ oz (15 ml) allspice syrup
2 dashes Mystic Caravan Smokey Pear bitters
fresh slices of pear, for garnish
Instructions
- Combine all ingredients into a mixing glass and stir. Strain into a chilled coupe. Garnish with fresh slices of pear.
- To make ALLSPICE SYRUP: In a saucepan, combine 2 cups (500 ml) sugar to 2 cups (500 ml) water to 1 tbsp (15 ml) ground allspice. Bring to a boil and let cool.
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.