ST. ALSACE
Ingredients
Serves 1
1 oz (30 ml) St-Germain Elderflower liqueur
4 oz (125 ml) Pfaffenheim Pfaff Pinot Gris
1 oz (30 ml) fresh lime juice
fresh dill sprigs, for muddling, plus extra for garnish
lemon and orange peel, plus extra zest for garnish
crushed ice
Instructions
- Gently muddle 4 to 6 sprigs of dill in a mixing tin with orange and lemon peel. Add St-Germain liqueur, Pinot Gris and lime juice. Add ice and shake hard until cold. Gently bruise 4 sprigs of dill while making it into a nest and drop into a Collins glass. Fine strain cocktail into a Collins glass over ice. Crown cocktail with crushed ice. Garnish with dill leaves and lemon and orange zest.
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YEAR OF THE PULSE
Ingredients
Serves 1
1½ oz (45 ml) Alvear Medium Dry sherry
½ oz (15 ml) Averna Amaro Siciliano
1 oz (30 ml) Aquafaba (chickpea brine)
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Simple Syrup
orange wheel, for garnish
Instructions
- Add all ingredients to a shaker. Add ice and shake hard until cold. Fine-strain into a chilled coupe. Garnish with an orange wheel.
- To make SIMPLE SYRUP: Take equal parts sugar and dissolve in water.
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PEOPLE’S COCKTAIL 2.0
Ingredients
Serves 1
1 small piece fresh ginger
1½ oz (45 ml) Havana Club Añejo Reserva rum
1½ oz (45 ml) fresh carrot juice
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Honey Ginger Syrup
1 dash of Angostura bitters
lemon twist, for garnish
Instructions
- Place ginger in bottom of a cocktail shaker, muddle it briefly. Add remaining ingredients to shaker, add ice, shake and double-strain into a chilled cocktail glass. Garnish with a lemon twist.
- For HONEY GINGER SYRUP: In a saucepan, bring 2 cups (500 ml) each honey and water to a boil. Add about 1 cup (250 ml) of roughly chopped fresh ginger. Let stand for about 10 minutes. Strain off chunks of ginger and store, refrigerated for up to a month.
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SCOTCH EGG
Ingredients
Serves 1
1½ oz (45 ml) The Glenlivet Founder’s Reserve Scotch
1 oz (30 ml) fresh orange juice
¼ oz (7 ml) fresh lemon juice
½ oz (15 ml) Turmeric Syrup
½ oz (15 ml) egg white
Instructions
- Add all ingredients to a cocktail shaker, shake without ice first, allowing egg white to emulsify, then add ice and vigorously shake a second time. Fine-strain into a chilled cocktail glass, garnish with grated nutmeg.
- For TURMERIC SYRUP: Grate 1 cup (250 ml) of whole, fresh turmeric into a pot. Add to pot, 1 whole nutmeg, ¼ cup (60 ml) cacao nibs, 1 L (4 cups) sugar and 1L (4 cups) water. Bring to a boil, let stand then strain out solids. Should yield enough to make plenty of cocktails. Can store, refrigerated, up to 1 month.
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THE FORBIDDEN MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Victoria Spirits gin
½ oz (15 ml) St-Germain Elderflower liqueur
1 dash Fee Brother’s Grapefruit bitters
¾ oz (22 ml) Kim Crawford Sauvignon Blanc
twist of grapefruit zest, for garnish
Instructions
- Add cocktail ingredients to a mixing glass. Add ice, stir and strain into a chilled cocktail glass. Garnish with a twist of grapefruit.
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THE MARY PICKFORD COCKTAIL
This Prohibition-era cocktail was created for the Canadian-American film star known as “America’s Sweetheart” by a bartender at the Hotel Nacional in Cuba during the actress’s visit to Cuba in the 1920s.Ingredients
Serves 1
1½ oz (45 ml) white rum
1½ oz (45 ml) pineapple juice
1 tsp (5 ml) grenadine
½ tsp (2 ml) maraschino liqueur
Instructions
- Place ingredients in a cocktail shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a maraschino cherry, if desired.
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FRENCH 75
Reportedly created by legendary barman Harry McElhone at Harry’s New York Bar in Paris. The way the story goes, it had such a kick, it felt like being shelled by the famous French 75 mm field gun. Note that some versions replace the gin with cognac.Ingredients
Serves 1
1 oz (30 ml) London dry gin or cognac
½ oz (15 ml) lemon juice
¼ oz (7 ml) 2:1 simple syrup
3 oz (90 ml) sparkling wine
lemon zest, for garnish, optional
Instructions
- Combine gin or cognac, lemon juice and simple syrup in a mixing glass with ice. Stir until chilled and strain into a champagne flute. Top with sparkling wine and garnish with lemon zest, if desired.
- To make a 2:1 SIMPLE SYRUP: Place 2 cups (500 ml) sugar and 1 cup (250 ml) water in a saucepan over mediumhigh heat. Cook, stirring frequently, until sugar is fully dissolved. Remove from heat. Place in a sterilized jar and chill. Will keep indefinitely in the refrigerator
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WHISKY SOUR
This classic cocktail dates back to at least the 1870s, and is among the greatest of the family of so-called “sours,” which are not actually sour, but a balance of sweet, strong and citrus. Can be made with or without the egg white, which adds a luscious texture to the drink as well as an appealing foaminess.Ingredients
Serves 1
2 oz (60 ml) bourbon
¾ oz (22 ml) lemon juice
½ oz (15 ml) 2:1 simple syrup
1 small egg white (optional)
Instructions
- Place all ingredients in a cocktail shaker with ice and shake vigorously. (If you’re using the egg white and you like it extra foamy, shake first without ice to whip up the airiness – this is known as a dry shake – then shake again with ice for chill and dilution.) If you prefer your drink “straight up,” strain into a chilled cocktail glass, or, if preferred, strain over ice into a rock glass.
- To make a 2:1 SIMPLE SYRUP: Place 2 cups (500 ml) sugar and 1 cup (250 ml) water in a saucepan over mediumhigh heat. Cook, stirring frequently, until sugar is fully dissolved. Remove from heat. Place in a sterilized jar and chill. Will keep indefinitely in the refrigerator
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WHITE SANGRIA
Ingredients
Serves 8
1 green apple, cored
1 small pineapple, peeled and cored
1 mango, peeled and pitted
1 bottle (750 ml) slightly off-dry Riesling
½ cup (125 ml) pisco
1½ cup (375 ml) orange-flavoured liqueur
2 cups (500 ml) apple juice
½ cup (125 ml) lemon juice, strained
ice cubes
2 cups (500 ml) plain soda water
Instructions
- Chop fruit into bite-sized pieces and place in a three-quart (3 L), non-reactive pitcher. Add all the liquid except for soda water. Sir well, cover and refrigerate overnight so the flavours have a chance to marry*. When ready to serve, pour into large wine glasses, filling each about halfway with liquid and fruit. Add ice and top with soda. S
- Sangria should sit overnight or for at least six hours to infuse flavours.
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RED SANGRIA
Ingredients
Serves 8
1 red apple, cored
1 pear, cored
1 orange, peeled and seeds removed
1 bottle (750 ml) Rioja wine
½ cup (125 ml) brandy
½ cup (125 ml) orange liqueur
2 cups (500 ml) orange juice, freshly squeezed and strained
½ cup (125 ml) fresh lemon juice, strained
ice cubes
2 cups (500 ml) plain soda water
Instructions
- Chop fruit into bite-sized pieces and place in a three-quart (3 L), non-reactive pitcher. Add all the liquid except for soda water. Stir well, cover and refrigerate overnight so the flavours have a chance to marry*. When ready to serve, pour into large wine glasses, filling each about halfway with liquid and fruit. Then add ice and top with soda.
- Sangria should sit overnight or for at least six hours to infuse flavours.