VAMPIRE BLOODSICKLE
Ingredients
Serves 1
¼ oz (7 ml) Luxardo Sambuca Passione Nera
1½ oz (45 ml) Beefeater London Dry Gin
¾ oz (22 ml) Noilly Prat Extra Dry Vermouth
¾ oz (22 ml) lemon juice
1 oz (30 ml) raspberry coulis, for garnish
Instructions
- Pour sambuca into bottom of a wine glass then fill with crushed ice. In a cocktail shaker, combine gin, vermouth and lemon juice. Shake with ice and strain into prepared glass. Drizzle raspberry coulis overtop of cocktail and allow it to cascade through crushed ice.
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THE WITCHING HOUR
Ingredients
Serves 1
1 oz (30 ml) The Kraken Black Spiced Rum
¾ oz (22 ml) lemon juice
¾ oz (22 ml) Vanilla Syrup, Recipe follows
10 fresh blackberries, save 1 for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake vigorously with ice to smash berries and double strain using a fine strainer into a champagne flute. Garnish with reserved blackberry.
- To make VANILLA SYRUP: Boil 2 cups (500 ml) of water with 1 scored vanilla pod until reduced to 1 cup (250 ml). Remove vanilla pod. Add 1 cup (250 ml) sugar, simmer to dissolve. Store in refrigerator for up to 4 weeks.
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HEADLESS HORSEMAN PUNCH
Ingredients
Serves 16
3 cups (750 ml) Alberta Premium Canadian Rye
2 cups (500 ml) lemon juice
2 cups (500 ml) Earl Grey Tea, Recipe follows
2 cups (500 ml) Rosemary Thyme Syrup, Recipe follows
3 cups (750 ml) water
rosemary sprigs, for garnish
lemon twists, for garnish
Instructions
- In a 16-cup (4 L) vessel, add all ingredients. Stir to combine and chill in refrigerator for 3 hours. Transfer punch to a large bowl to serve. Ladle into glasses filled with ice and garnish with rosemary sprigs and lemon twists.
- To make EARL GREY TEA: Combine ½ cup (125 ml) of loose leaf Earl Grey (or 8 bags) with 3 cups (750 ml) of room temperature filtered water and steep for 4 hours. Strain and refrigerate for up to 1 week.
- To make ROSEMARY THYME SYRUP: In a saucepan, combine 1 cup (250 ml) each sugar and water, 4 sprigs rosemary and 4 sprigs thyme. Gently simmer on medium heat, stirring occasionally, until sugar has dissolved. Remove from heat, let cool; discard rosemary and thyme.
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PEPPERED BRIGADE
Ingredients
Serves 1
2 oz (60 ml) Knob Creek bourbon
½ oz (15 ml) Disaronno Originale Amaretto
½ oz (15 ml) lemon juice
1 pinch cayenne pepper
Instructions
- Add all ingredients to a shaker with ice. Shake for 10 seconds, then double strain into a Collins glass. Fill with crushed ice. Garnish with lime hair (finely grated lime zest).
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REKINDLED FRIENDSHIPS
Ingredients
Serves 1
2 oz (60 ml) Woodfood Reserve bourbon
¾ oz (22 ml) Barbieri Aperol Aperitivo
½ oz (15 ml) Gonzalez Byass VORS 30-Year-Old Noé Pedro Ximénez Sherry
2 dashes Bittered Sling Kensington Dry Aromatic bitters
Instructions
- Combine all ingredients in a mixing glass, add ice, stir for 15 to 20 seconds. Strain, serve neat in a cocktail coupe. Garnish with an orange twist.
Featuring
FAIR HAIR CHILD
Ingredients
Serves 1
1 egg white
1½ oz (45 ml) Bulleit bourbon
½ oz (15 ml) Giffard ginger syrup
1½ oz (45 ml) grapefruit juice
½ oz (15 ml) lemon juice
½ oz (15 ml) honey syrup
2 dashes Angostura bitters, for garnish
Instructions
- Combine all ingredients in a cocktail shaker and shake without ice. Add ice, shake again and strain into an Old-Fashioned glass and garnish with a couple of dashes of Angostura bitters or a grapefruit twist.
- To make HONEY SYRUP: Mix 2 parts honey in 1 part hot water.
Featuring
OMA'S APFEL PIE
Ingredients
Serves 1
1 egg white
1 oz (30 ml) Broker’s Premium London Dry gin
1 oz (30 ml) Berentzen Apfel Korn Apple Liquor
½ oz (15 ml) brown sugar simple syrup
1 oz (30 ml) lemon juice
Instructions
- Combine all ingredients into a cocktail shaker and shake without ice. Add ice, shake again, strain into an old-fashioned glass and garnish with freshly grated nutmeg.
- To make SIMPLE SYRUP: Mix equal parts brown sugar and water
Featuring
BEAUTIFUL MUSE
Ingredients
Serves 1
1½ oz (45 ml) Cazadores Reposado tequila
¾ oz (22 ml) Gonzalez Byass Tio Pepe Fino Sherry
½ oz (15 ml) Disaronno Originale Amaretto
2 dashes Bittered Sling Orange & Juniper bitters
Instructions
- Combine all ingredients into a mixing glass with ice and stir for about 15 to 20 seconds. Strain into a martini glass and garnish with an orange twist.
Featuring
FALLEN ANGEL
Ingredients
Serves 1
1½ oz (45 ml) The Famous Grouse whisky
¾ oz (22 ml) falernum syrup
1 oz (30 ml) lemon juice
2 dashes Fee Brothers Old Fashion bitters
Instructions
- Combine all ingredients in a shaker and add ice. Shake for 10 to 15 seconds. Strain into a cocktail coupe and garnish with a lemon twist.
Featuring
OSAKE SPRITZ
Ingredients
Serves 1
1 oz (30 ml) Beefeater London Dry gin
2 to 4 oz (60 to 125 ml) Granville Island Osake Junmai Nama sake
1 oz (30 ml) Lemon Grass Syrup
½ oz (15 ml) fresh lime juice
4 oz (125 ml) Cold Brewed Jasmine Green Tea
soda water, to top
Instructions
- Add gin, sake, Lemon Grass Syrup, lime juice and jasmine tea to a shaker. Add ice and shake hard until cold. Strain into a tall glass over ice and top with soda water. Garnish with slivers of lemon grass, heirloom purple carrot and edible flowers, if desired.
- For LEMON GRASS SYRUP: Make a 1:1 ratio of sugar to water, approximately 2 cups (500 ml) sugar to 2 cups (500 ml) water in a heavy-bottom saucepan. Chop 1 lemon grass stalk and add to sugar syrup and boil for a couple of minutes. Strain and set aside to cool. Ready to use once cooled.
- For COLD BREWED JASMINE GREEN TEA: Add 4 to 5 tbsp (60 to 75 ml) of high-quality Jasmine green tea to a clean 2 L (8 cup) container. Fill container with cold water, cover and steep in fridge overnight. After steeping, stir and strain tea into a clean container.