Drink | BCLIQUOR

PASSION COCONUT FIZZLE

Ingredients

Serves 1

PINEAPPLE COCONUT FOAM:

6¾ oz (200 ml) full-fat coconut milk

10 oz (300 ml) pineapple juice, strained

½ oz (15 ml) lemon juice, strained

¼ cup (60 ml) granulated sugar

PASSION FIZZLE:

1 oz (30 ml) Bacardí Maestro white rum

1 oz (30 ml) passion fruit purée

½ oz (15 ml) simple syrup

ice cubes

½ cup (125 ml) crushed ice

2 oz (60 ml) plain soda water

Instructions

To make PINEAPPLE COCONUT FOAM: Combine coconut milk, pineapple and lemon juice and sugar in a bowl. Stir until sugar is completely dissolved. Transfer to a 2 cup (500 ml) whipping cream dispenser and charge with one No. 2 charge. Chill dispenser until very cold, about 15 –30 minutes. Shake well and dispense when needed. When ready to serve, combine rum, purée, syrup and ice cubes in a cocktail shaker. Shake vigorously, strain and pour over crushed ice in a Collins glass. Top with soda and a piping of Pineapple Coconut Foam. Serve immediately.

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LEI ALOHA

Ingredients

Serves 1

2 oz (60 ml) Bombay Sapphire gin

½ oz (15 ml) hibiscus syrup

½ oz (15 ml) orgeat or almond syrup

1 oz (30 ml) fresh lime juice

2 drops orange flower water

ice cubes

a tropical flower, for garnish (optional )

Instructions

Combine all ingredients in a cocktail shaker. Shake vigorously, strain and pour drink into a chilled glass such as a coupe. Garnish with a tropical flower, if desired. Serve immediately.

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ROYAL MANDATE

Ingredients

Serves 1

granulated sugar

1 lemon slice

3 tbsp (45 ml) Havana Club 7 rum

1½ tsp (7 ml) Crème de Cassis

1½ tsp (7 ml) Fernet Branca

4 tsp (20 ml) lemon juice

2 tsp (10 ml) honey syrup

ice cubes

orange zest, for garnish

Instructions

Run a cut lemon along one half of the rim of a glass. Dip in sugar to coat half the rim. Combine remaining ingredients except for orange zest in a cocktail shaker. Shake vigorously and strain into tall sugar-rimmed glass. Garnish and serve immediately.
To make HONEY SYRUP: Combine 2⅓ cups (590 ml) honey and 1⅔ cups (400 ml) hot water in a glass container large enough to hold contents. Stir until dissolved. Can be refrigerated for up to 6 weeks.

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FLORIDA WATER

Ingredients

Serves 1

1 egg white

¼ cup (60ml) Lot No. 40 whisky

2 tbsp (30 ml) lemon juice

4 tsp (20 ml) charred orange and clove syrup

1 tsp (5 ml) unpasteurized apple cider vinegar

ice cubes

pinch espresso powder

Instructions

Place egg white in a cocktail shaker and shake vigorously until foamy. Add remaining ingredients except espresso powder. Shake vigorously and strain into a chilled white wine glass. Top with a pinch of espresso powder and serve immediately.
To make CHARRED AND CLOVE ORANGE SYRUP: Cut oranges in half and barbecue until golden. Muddle grilled oranges in a large container to release the juices. Strain into a 4 cup (1 L) glass container and add 4 cups (1 L) 60/40 sugar water after straining. Stir in 10 cloves, cover and refrigerate for 24 hours. Strain again and refrigerate. Can be stored in the refrigerator up to 1 month.

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FOOLISH PLEASURE

Ingredients

Serves 1

8 to 10 fresh mint leaves

2 tbsp + 2 tsp (40 ml) Buffalo Trace bourbon

2 tsp (10 ml) pernod

2 tbsp (30 ml) lime juice

4 tsp (20 ml) orgeat or almond syrup

ice cubes

plains soda water

Instructions

Gently slap mint leaves between your palms to bruise and release the essential mint oils. Place in large glass. Add bourbon, pernod, lime juice and orgeat. Add ice and fill glass with soda. Stir with a swizzle stick and serve immediately.

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FLORES’ DANCE

Ingredients

Serves 1

3 orange slices

2 oz (60 ml) El Jimador Reposado tequila

½ oz (15 ml) Alvear Fino sherry

2 tbsp (30 ml) lime juice, freshly squeezed

4 tsp (20 ml) orgeat or almond syrup

2 dashes Angostura Aromatic Bitters

ice cubes

Merlot, for garnish

Instructions

In a shaker, muddle 3 orange slices. Add all remaining ingredients except for Merlot. Shake vigorously. Fine strain into a chilled cocktail coupe. Layer a little Merlot on top. Serve immediately.

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JIMADOR’S SPADE

Ingredients

Serves 1

2 oz (60 ml) Herradura Reposado tequila

½ oz (15 ml) Lillet

¼ oz (5 ml) Green Chartreuse

1 tsp (5 ml) vanilla syrup

2 dashes Bitter Truth Creole Bitters

2 dashes Angostura Aromatic Bitters

ice cubes

lemon coin, for garnish

Instructions

Combine all ingredients except for lemon coin in a cocktail shaker. Shake vigorously and strain into chilled martini glass. Express a lemon coin on top to garnish. Serve immediately.

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BAYSIDE BLITZ

Ingredients

Serves 1

1½ oz (45 ml) El Jimador Blanco tequila

½ oz (15 ml) Martini Bianco vermouth

2 tbsp (30 ml) lime juice, freshly squeezed

2½ tsp (12 ml) agave syrup

2 slices jalapeño pepper

1 tbsp (15 ml) cucumber juice or 4 slices cucumber

ice cubes

English cucumber shaved slices, unpeeled

chilled ginger beer

Instructions

Combine tequila, vermouth, lime juice, syrup, jalapeño, cucumber juice and ice cubes in a cocktail shaker. Shake vigorously and strain into chilled Collins glass. Top up with chilled ginger beer and garnish with cucumber slices around inside of glass. Serve immediately.

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