Johnny Mcintosh
Ingredients
Serves 1
1½ oz (45 ml) Jack Daniel's - Gentleman Jack Rare Tennessee (alternatively, try using Forty Creek Copper Pot Reserve for a slightly richer and spicier profile)
¼ oz (7 ml) lemon juice
¼ oz (7 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using)
2 dashes Angostura Bitters
3 oz (90 ml) sparkling apple juice fresh apple slices, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine whisky, lemon juice, simple syrup and bitters. Shake gently and strain into a Collins glass over fresh ice cubes. Top with sparkling apple juice and garnish with fresh apple slices.
Featuring
Maple-Allspice Whisky Sour
Ingredients
Serves 1
1 medium egg white
1½ oz (45 ml) JP Wiser’s Deluxe Whisky*
¾ oz (22 ml) fresh lemon juice, strained
½ oz (15 ml) maple syrup, or to taste
1 pinch ground allspice, plus more for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake without ice to emulsify, then add ice cubes, shake vigorously and fine strain into a coupe glass. Sprinkle ground allspice over surface to garnish.
Featuring
Peach Cobbler
Ingredients
Serves 1
6 slices fresh or thawed frozen peach (save 1 for garnish)
1½ oz (45 ml) Crown Royal Northern Harvest Rye (for a slightly more assertive spice character, try using Lot No. 40 Rye Whisky Single Copper Pot Still)
½ oz (15 ml) orgeat syrup (made from almonds, this syrup is available online or at specialty grocery stores)
¾ oz (22 ml) fresh lemon juice
fresh thyme or lemon verbena, for garnish
Instructions
- In a cocktail shaker, muddle peach slices. Add whisky, orgeat, lemon juice and ice cubes. Shake vigorously and fine strain into a rocks glass over crushed ice. Garnish with thyme or lemon verbena and a slice of peach.
Featuring
Albatross
Ingredients
Serves 1
1 oz (30 ml) Don Julio Blanco Tequila
1 oz (30 ml) Campari
¾ oz (22 ml) fresh lemon juice
1 oz (30 ml) fresh grapefruit juice
½ oz (15 ml) simple syrup (1:1 ratio of sugar dissolved in boiling water. Allow to cool before using).
2 oz (60 ml) Central City Red Racer Pilsner
2 dashes Bittered Sling Clingstone Peach Bitters
a large mint sprig, for garnish
Instructions
- Combine all ingredients except for the pilsner in a cocktail shaker filled with ice. Hard shake and fine strain into a Collins glass over fresh ice. Top with pilsner and garnish with mint.
Featuring
Tropical Tartan
Ingredients
Serves 1
1½ oz (45 ml) Johnnie Walker Black Label
1½ oz (45 ml) coconut water
¾ oz (22 ml) Pineapple and Green Tea Syrup*
¾ oz (22 ml) lemon juice
1 dash Ms. Better's Cucumber Bitters (optional)
PINEAPPLE AND GREEN TEA SYRUP:
pineapple leaves and cucumber peels, for garnish
Place the peeled outer skins of a fresh pineapple in a plastic bag. Add 1 cup (250 ml) white sugar and let sit overnight to extract pineapple juice and oils. Transfer to a bowl, add 1 cup (250 ml) hot green tea and stir to dissolve. Strain, bottle and refrigerate for up to 1 week.
Instructions
- Combine all ingredients in a shaker with ice. Shake vigorously and strain into a Collins glass filled with ice. Garnish with pineapple leaves and cucumber peels.
Featuring
Escape de Uva
Ingredients
Serves 1
10 to 15 red grapes, plus extra for garnish
4 to 5 mint leaves, plus extra for garnish
1 oz (30 ml) Flor De Caña 5-Year-Old Rum
¾ oz (22 ml) Martini Bianco
1 oz (30 ml) lemon juice
1½ oz (45 ml) La Marca Prosecco
lemon zest, to serve
Instructions
- In a cocktail shaker, muddle grapes and mint.
- Add remaining ingredients, except Prosecco.
- Add ice, shake vigorously, then fine strain into a glass, leaving no mint or grapes in drink.
- Top with Prosecco, then garnish with a mint sprig and a couple of grapes on a cocktail pick.
- Express oil from a zest of lemon and serve.
Drink Pairings
Homeward Bound
Ingredients
Serves 1
1 oz (30 ml) Suntory Roku Gin
1 oz (30 ml) Tio Pepe Palomino Fino Sherry
a squeeze of lemon
1 small dab of wasabi
cucumber and lemon slices, for garnish
Instructions
- Combine first 4 ingredients in a cocktail shaker filled with ice and shake.
- Strain into a Collins glass over fresh ice and top with ginger beer.
- Garnish with cucumber and lemon slices.
Featuring
Buttermilk Panna Cotta with Summer Fruit
Ingredients
Serves 8
¼ cup (60 ml) water
2 tsp (10 ml) unflavoured gelatin
½ vanilla bean, halved lengthwise (or use 1 tsp (5 ml) pure vanilla extract)
2 cups (500 ml) whipping cream
1 pinch fine sea salt
½ cup (125 ml) granulated sugar
1½ cups (375 ml) buttermilk
MACERATED SUMMER FRUIT:
½ cup (125 ml) water
¼ cup (60 ml) granulated sugar
1 strip of lemon peel
8 small apricots, halved and pitted, or peeled, sliced peaches
½ cup (125 ml) fresh blueberries
½ cup (125 ml) fresh blackberries
1 cup (250 ml) fresh raspberries
Instructions
- In a small saucepan, combine water and gelatin. Stir to combine and allow to sit for 2 minutes for gelatin to bloom. Heat mixture over low heat until gelatin has just dissolved, about 2 minutes, then remove from heat.
- Meanwhile, in a large saucepan, combine vanilla, cream, salt, sugar and buttermilk. Bring just to a boil over moderately high heat, whisking occasionally. As soon as it comes to a boil, remove from heat and immediately whisk in gelatin mixture. Strain through a fine mesh sieve, then divide cream mixture between eight ½-cup (125 ml) glasses. Cover and chill for at least 4 hours, or overnight.
- To serve, divide fruit and syrup between chilled glasses and serve immediately.
- For the macerated summer fruit, in a medium saucepan, combine water, sugar and lemon peel. Bring to a boil over medium-high heat and cook until syrup has reduced to about 3 tbsp (45 ml). Lower heat to minimum, add apricots or peaches and swirl to coat. Cook for 3 minutes then add berries. Cook for 1 more minute, swirling berries in the syrup. Remove lemon peel. Allow to cool. Will keep refrigerated for up to 3 days.
Drink Pairings
COLD SOBA NOODLE SALAD WITH HOT-SMOKED SALMON
Ingredients
Serves 4
SOBA NOODLE SALAD:
12 oz (340 g) soba noodles
1/3 cup (75 ml) fresh mint leaves, whole or coarsely chopped
1/3 cup (75 ml) fresh basil leaves, whole or coarsely chopped
1/3 (75 ml) fresh cilantro leaves, whole or coarsely chopped
½ cup (125 ml) finely sliced green onion
½ cup (125 ml) finely shaved red cabbage
¼ cup (60 ml) toasted sesame seeds
2 tbsp (30 ml) poppy seeds
8 oz (250 g) hot-smoked salmon
PICKLED CUCUMBER:
½ cup (125 ml) rice wine vinegar
2 tbsp (30 ml) granulated sugar
1 medium English cucumber, thinly sliced
1 lime, zest and juice
½ tsp (2.5 ml) chili flakes, or to taste
DRESSING:
¼ cup (60 ml) mirin
¼ cup (60 ml) soy sauce
1 tbsp (15 ml) rice wine vinegar
1 tbsp (15 ml) sesame oil
1 tbsp (15 ml) grated ginger
1 garlic clove, grated
black pepper, to taste
Instructions
- Bring a large pot of water to a boil. Cook noodles according to package instructions until just al dente, then drain and rinse under cold running water. Shake off excess water and place noodles in a serving bowl.
- Stir prepared dressing through noodles to coat. Add mint, basil, cilantro, green onion, cabbage, sesame seeds, poppy seeds and pickled cucumber. Toss to combine and top with flakes of smoked salmon. Serve immediately or chill for up to 2 hours, covered.
- PICKLED CUCUMBER: In a small saucepan, combine rice wine vinegar and sugar. Simmer over medium heat until sugar is dissolved. Remove saucepan from heat and refrigerate until cool, about 10 minutes.
- Meanwhile, in a medium bowl, combine cucumber, lime zest and juice and chili flakes.
- Pour cooled syrup over cucumbers and mix well to combine. Set aside. Can be made up to 1 day in advance and kept in refrigerator.
- DRESSING: In a medium bowl, whisk together mirin, soy sauce, rice wine vinegar, sesame oil, ginger and garlic. Season with black pepper. Set aside. Will keep for up to 3 days in refrigerator.
Drink Pairings
Tomato and Melon Gazpacho
Ingredients
Serves 6
¾ cup (175 ml) finely diced colourful cherry tomatoes
2 cups (500 ml) finely diced seedless watermelon
¾ cup (175 ml) finely diced cantaloupe
¾ cup (175 ml) peeled, seeded and finely chopped cucumber
1 tbsp (15 ml) minced shallot
¼ cup (60 ml) loosely packed fresh basil leaves, plus extra for garnish
2 tbsp (30 ml) extra-virgin olive oil, plus extra for garnish
2 tbsp (30 ml) sherry vinegar
1 pinch chili flakes
sea salt and black pepper
½ cup (125 ml) watermelon balls and/or wedges
½ cup (125 ml) cantaloupe balls
½ cup (125 ml) colourful cherry tomatoes, halved
Instructions
- Using a blender, food processor or immersion blender, purée tomatoes, diced watermelon and cantaloupe, cucumber, shallot, basil, olive oil, vinegar and chili flakes until smooth with a slight amount of texture. Transfer to a bowl and season with salt and pepper to taste. Cover and chill for at least 1 hour, and up to 2 days.
- To serve, stir gazpacho well. Divide between shallow bowls and top with melon and cantaloupe balls and/or wedges, halved cherry tomatoes, fresh basil leaves and a drizzle of olive oil, if desired.