GREENHORN
Ingredients
Serves 1
1½ oz (45 ml) Absolut Vodka
2 oz (60 ml) grapefruit juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
1 dash Celery Bitters
3 oz (90 ml) tonic water
cucumber slices, for garnish
Instructions
- In a cocktail shaker with ice, add first 5 ingredients and give a short, sharp shake. Strain into a Collins glass, top with tonic and ice. Garnish with cucumber slices.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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ESCAPADE
Ingredients
Serves 1
2 oz (60 ml) Nütrl Vodka
1½ tsp (7.5 ml) Fino Sherry
1½ tsp (7.5 ml) White Vermouth
1 pinch salt
pickled caperberry, for garnish
Instructions
- In a mixing glass, stir ingredients together with ice and strain into a chilled cocktail glass. Garnish with pickled caperberry.
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GILDED GRASS
Ingredients
Serves 1
1 oz (30 ml) Żubrówka Bison Grass Vodka
4 oz (120 ml) Turmeric Elixir
1 dash Pimento or Angostura Bitters
freshly grated cinnamon, for garnish
Instructions
- Add ingredients to a teacup or coffee mug, gently stir to combine. Garnish with cinnamon and enjoy.
- To make TURMERIC ELIXIR: In a small saucepan over medium heat, add 2 cups (500 ml) coconut milk, 1 tsp (5 ml) powdered turmeric, 4 dollarsized slices ginger and 2 to 3 tbsp (30 to 45 ml) honey, to taste. Heat to about 212 F (100 C), whisking to combine and create a light froth.
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SILKSHADE
Ingredients
Serves 1
1½ oz (45 ml) Bruichladdich The Botanist Islay Dry Gin
1½ tsp (7.5 ml) Montenegro Amaro
1 tbsp (15 ml) Chamomile & Coriander Syrup
2 tbsp (30 ml) lemon juice
2 orange slices
1 egg white
dried flowers, for garnish
Instructions
- In a cocktail shaker, add ingredients and shake without ice. Add ice and shake again. Fine strain into a chilled cocktail glass and garnish with dried flowers.
- To make CHAMOMILE & CORIANDER SYRUP: Steep 1 tbsp (15 ml) ground coriander and 1 tbsp (15 ml) chamomile flowers in 1¼ cups (310 ml) hot water for about 10 minutes. Strain and add 1¼ cups (310 ml) sugar, stirring to dissolve. Store in an airtight container in refrigerator until ready to use.
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YI YI TODDY
Ingredients
Serves 1
1½ oz (45 ml) Mount Gay XO Reserve Cask Rum
½ cup (125 ml) Job’s Tears Tea
1 to 2 dashes Black Walnut Bitters
1 lemon wheel, for garnish
Instructions
- Add all ingredients to a teacup or mug. Garnish with lemon wheel.
- To make JOB'S TEARS TEA: In a pot, combine ½ cup (125 ml) Job’s Tears (Chinese Pearl Barley), 5 red dates, 1½ tbsp (22 ml) skinned almonds, 1 slice of lemon, 3 to 6 oz (90 to 180 ml) honey and 6 cups (1.5 L) water and bring to boil. Let steep for 5 minutes. Strain and serve.
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HIGHTIME
Ingredients
Serves 1
1½ oz (45 ml) Suntory Whisky Toki
½ oz (15 ml) Alvear Medium Dry Sherry
¾ oz (22 ml) Red Bean & Black Sesame Syrup
¾ oz (22 ml) lemon juice
4 oz (125 ml) soda water
pandan or banana leaves, for garnish (optional)
Instructions
- In a cocktail shaker with ice, add first 4 ingredients and give a short, sharp shake. Strain into Collins glass and top with soda and fresh ice.
- To make RED BEAN & BLACK SESAME SYRUP: In a saucepan, lightly toast 1 tbsp (15 ml) black sesame seeds. Add 2 cups (500 ml) water and 2 tbsp (30 ml) red bean paste, then bring to a boil. Remove from heat. Strain out seeds, add 1¾ cups + 1/8 cup (450 ml) sugar and stir to dissolve. Store in refrigerator for up to 1 week.
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OLD-FASHIONED COFFEE
Ingredients
Serves 1
¼ tsp (1 ml) sugar
1 tsp (5 ml) water
2 dashes Angostura Bitters
2 oz (60 ml) Bulleit Bourbon Frontier Whiskey
2 orange zests, pith removed, divided
1 lemon zest, pith removed
5 Cold Brew Coffee Ice Cubes (unsweetened)
1 brandied cherry, for garnish
Instructions
- In a mixing glass, combine sugar, water and bitters. Add bourbon, 1 orange zest and lemon zest. Stir to dissolve sugar, then add ice and stir again to chill. Strain over prepared Coffee Ice Cubes in a chilled old-fashioned glass. Garnish with orange zest and a brandied cherry. As the Coffee Ice Cubes melt, the infusion of coffee flavour develops and the flavour continues to evolve, making it exciting from start to finish!
- To make COLD BREW COFFEE ICE CUBES: Simply freeze cold brew coffee in large ice moulds.
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SHAKERATO CON PAOLO
Ingredients
Serves 1
1 oz (30 ml) Havana Club 7-Year-Old Rum
½ oz (15 ml) Phillips Butter Ripple Schnapps
½ oz (15 ml) Vanilla Syrup
1 oz (30 ml) espresso
Instructions
- Combine ingredients in a cocktail shaker before adding ice. Shake vigorously with ice and strain into a chilled Champagne flute.
- To make VANILLA SYRUP: In a saucepan, boil 2 cups (500 ml) water with 1 scored vanilla pod until reduced to 1 cup (250 ml). Remove vanilla pod. Add 2 cups (500 ml) sugar. Simmer to dissolve. Store in a sealed bottle in refrigerator for up to 3 months.
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ESPRESSO MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Ketel One Vodka
¾ oz (22 ml) Kahlúa
¾ oz (22 ml) espresso
¼ oz (7 ml) Simple Syrup
oils from lemon zest, for garnish
3 coffee beans, for garnish
Instructions
- Combine all liquid ingredients in a shaker with ice. Shake vigorously and fine strain into a chilled martini glass. Garnish with a twist of lemon zest over top to express oils, discard zest, then float 3 coffee beans on surface.
- To make SIMPLE SYRUP: Measure 2 parts sugar and 1 part water in a saucepan and place over medium heat. Stir occasionally until fully dissolved, but do not boil. Remove from heat and let cool before using. Store in a sealed container in refrigerator.
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ORANGE-SPICED HOT CHOCOLATE
Ingredients
Serves 4 to 6
8 cups (2 L) homogenized or 2% milk
8 whole cloves
2 cinnamon sticks
¼ tsp (1 ml) cayenne or chili powder
1 tbsp (15 ml) grated orange zest
½ lb (250 g) good quality dark chocolate, at least 65% cocoa, grated
¼ cup (60 ml) orange liqueur, like Grand Marnier or Cointreau
Orange Spice Whipped Cream, make ahead, recipe follows
ORANGE SPICE WHIPPED CREAM:
1 cup (250 ml) whipping cream
2 tbsp (30 ml) icing sugar
¼ tsp (1 ml) cinnamon
1 pinch nutmeg
¼ cup (60 ml) orange juice
½ tsp (2.5 ml) orange zest, freshly grated
Instructions
- In a heavy-bottomed saucepan over medium heat, add milk, cloves, cinnamon sticks, cayenne or chili powder, and orange zest, stirring occasionally until scalding. Reduce heat and simmer 5 to 10 minutes to infuse flavours. Remove cloves and cinnamon sticks then stir in grated chocolate and whisk until well blended. Before serving, stir in orange liqueur and serve with a dollop of Orange Spice Whipped Cream.
- TO MAKE ORANGE SPICE WHIPPED CREAM: Using an electric beater, whisk whipping cream, icing sugar, cinnamon and nutmeg on high speed until stiff peaks form. Fold in orange juice and zest, cover and refrigerate at least 1 hour before serving.