KIWI SMASH
Ingredients
Serves 1
1½ oz (45 ml) Zubrowka Bison Grass Vodka
½ oz (15 ml) 2:1 simple syrup
¾ oz (22 ml) lime juice
1 kiwi, peeled (save one slice for garnish)
Instructions
- After peeling a kiwi fruit, slice off a piece to use as garnish. Cut the remaining kiwi into smaller pieces and place in a cocktail shaker. Muddle the kiwi well before adding the Bison Grass Vodka, simple syrup and lime juice. Shake with ice and strain over ice in an old fashioned glass. Garnish with a kiwi slice.
- To make SIMPLE SYRUP: To make a 2:1 simple syrup, place 2 cups (500 ml) sugar and 1 cup (250 ml) water in a saucepan over medium-high 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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GRASSHOPPER
Ingredients
Serves 1
1 oz (30 ml) McGuinness Crème de Menthe
1 oz (30 ml) McGuinness Crème de Cacao
2 oz (60 ml) cream (half & half)
fresh mint, for garnish
Instructions
- Combine crème de menthe, crème de cacao and cream in a cocktail shaker. Shake vigorously with ice and double strain into a chilled cocktail coupe. Garnish with a mint tip.
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DILL MARTINI
Ingredients
Serves 1
2 oz (60 ml) The Botanist Gin
½ oz (15 ml) Noilly Pratt Extra Dry Vermouth
2 sprigs fresh dill (save one for garnish)
Instructions
- Chill a martini glass in the freezer or with ice cubes and water. Take one sprig of fresh dill, gently crunch it in your hand and drop into a mixing glass. Combine gin, vermouth and ice in the mixing glass. Stir until chilled and slightly diluted, then double strain into the cold martini glass. Garnish with a sprig of fresh dill. Try using different herbs to bring an exciting twist to this cocktail.
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SAIGON GIN
Ingredients
Serves 1
1½ oz (45 ml) Bombay Sapphire East Gin
¾ oz (22 ml) Saigon herbal syrup
1 oz (30 ml) lemon juice
2 oz (60 ml) soda water
lemon grass, for garnish
fresh basil, for garnish
black peppercorn ice cubes, optional
SAIGON HERBAL SYRUP:
3 stalks lemon grass, outer leaves removed, cleaned and sliced into small pieces
1 tbsp (15 ml) loose leaf jasmine green tea
2 tsp (10 ml) black peppercorns
40 leaves fresh purple basil
granulated sugar
Instructions
- In a collins glass, combine gin, syrup, lemon juice and soda water. Stir gently to combine before filling the glass with ice. Garnish with a stalk of lemon grass and basil.
- Optional: freeze some black peppercorns into your ice cubes for an interesting look.
- To make SAIGON HERBAL SYRUP: In a large pot, boil lemon grass in 6 cups (1.5 L) of water until reduced by half, about 10 minutes. Reduce heat to simmer and add jasmine green tea, black peppercorns and fresh basil. Simmer all ingredients for 10 minutes, then strain to remove solids. Rinse pot. Measure remaining liquid and calculate two parts sugar for one part liquid. Combine sugar and liquid in the pot and simmer until dissolved. Remove from heat and let cool before storing in a sealed container in the refrigerator.
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VANCOUVER COCKTAIL
Ingredients
Serves 1
1½ oz (45 ml) Long Table Gin
¾ oz (22 ml) Martini Rosso Vermouth
¼ oz (7 ml) Benedictine B&B
2 dash orange bitters
lemon zest, for garnish
Instructions
- Stir ingredients in a mixing glass with ice. Strain into a chilled cocktail glass. Twist a lemon zest over the drink and use as a garnish.
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CLASSIC CAESAR
Ingredients
Serves 1
1½ oz (45 ml) Alberta Pure Vodka
3½ oz (105 ml) Clamato Juice
2 dash Tabasco
4 dash Worcestershire Sauce
bacon, for garnish
celery, for garnish
pickle, for garnish
Instructions
- Combine ingredients without ice in a celery salt rimmed glass. Gently stir to combine. Add ice to the glass and garnish.
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HOTEL SASKATCHEWAN
Ingredients
Serves 1
2 oz (60 ml) Canadian Club
¾ oz (22 ml) Honey Syrup
¾ oz (22 ml) lemon juice
lemon zest, for garnish
HONEY SYRUP:
2/3 cup (150 ml) honey
1/3 cup (75 ml) hot water
Instructions
- Combine ingredients in a shaker with ice and shake well. Strain into a chilled cocktail glass. Twist a lemon zest over the drink and use as a garnish.
- To make HONEY SYRUP: Stir to combine, cool before use. Store in refrigerator for up to 2 weeks.
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TORONTO COCKTAIL
Ingredients
Serves 1
2 oz (60 ml) Alberta Springs 10-Year-Old
¼ oz (7 ml) Fernet Branca Bitters
¼ oz (7 ml) Simple Syrup (1:1)
1 dash Angostura Bitters
orange zest, for garnish
Instructions
- Stir ingredients in a mixing glass with ice. Strain into a chilled cocktail glass. Twist an orange zest over the drink and use as a garnish.
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CARIBOU COCKTAIL
Ingredients
Serves 1
2½ oz (75 ml) Inniskillin Cabernet Sauvignon
1 oz (30 ml) Alberta Premium Rye
1 tsp (5 ml) maple syrup
1 pinch ground cinnamon
cinnamon stick, for garnish
Instructions
- Simmer ingredients in a medium-sized saucepan until warm. Do not Boil. Strain into glass. Garnish with cinnamon stick. Can be served either hot or cold.
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PASSION FRUIT BELLINI
Ingredients
Serves 1
1½ oz (45 ml) passion fruit nectar
3½ oz (105 ml) Freixenet Cordon Negro
1 strawberry, sliced
Instructions
- Chill both the passion fruit nectar and the sparkling wine ahead of time. Measure passion fruit nectar into a flute and top with bubbles. Garnish with strawberry slices.