PLUM BLOSSOM
Ingredients
Serves 1
1 oz (30 ml) St-Germain elderflower liqueur
1 oz (30 ml) plum wine, preferably Nakano Umé
½ oz (15 ml) fresh lemon juice
2 oz (60 ml) sparkling wine
long lemon zest, for garnish
Instructions
- In a mixing glass with ice, stir St-Germain, plum wine and lemon juice. Strain into a Champagne flute and top with sparkling wine. Garnish with a long coil of lemon zest.
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PIÑA ASADA BEBIDA
Ingredients
Serves 1
2 oz (60 ml) Tequila Reposado
½ oz (15 ml) Pineapple Syrup, recipe follows
¾ oz (22 ml) fresh lemon juice
1 dash Angostura bitters
6 to 8 basil leaves
Instructions
- Shake all ingredients together with ice for 10 to 15 seconds. Strain over crushed ice in a highball glass. Garnish with sliced pineapple and extra basil leaves.
- To make PINEAPPLE SYRUP: Remove skin and core of 1 pineapple. Slice into 1-in (2.5 cm) thick slices. Chop pineapple and transfer to a blender. Pulse until smooth consistency. Pour blended pineapple through a cheesecloth, squeezing out all juice into a glass bowl. Add equal parts sugar to pineapple juice and stir to dissolve. Store in a clean glass jar or bottle and keep refrigerated.
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FRESA ROJA SOUR
Ingredients
Serves 1
2 oz (60 ml) Don Julio Blanco Tequila
½ oz (15 ml) Hibiscus Syrup
¾ oz (22 ml) fresh lime juice
2 dashes Bittered Sling Malagasy Chocolate Bitters
1 ripe strawberry, sliced, for garnish
Instructions
- Shake first 4 ingredients with ice for 10 to 15 seconds. Fine strain over cracked ice in a Collins glass half- rimmed with Himalayan pink sea salt. Garnish with a hibiscus flower and sliced strawberry.
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TEQUILA VIEJA MODA
Ingredients
Serves 1
2 oz (60 ml) Herradura Reposado Tequila
2 Griottine cherries, plus extra for garnish
3 dashes Angostura bitters
1 barspoon Agave Syrup
orange zest for garnish
Instructions
- In a mixing glass lightly muddle 2 Griottine cherries with Angostura bitters. Add tequila and agave syrup. Stir all ingredients together, add ice and stir for 30 seconds. Strain over fresh ice in a highball glass. Garnish with a wide orange zest and Griottine cherries (optional).
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L’AIR DE PANACHE
Ingredients
Serves 1
2 oz (60 ml) Zubrówka vodka
4 tsp (20 ml) apple concentrate
2 tsp (10 ml) fresh lemon juice
2 tsp (10 ml) honey syrup (equal parts honey and water)
Jasmine-Ginger-Honey Foam, to top, recipe follows
bergamot essence, to top
Instructions
- Combine first 4 ingredients in a mixing tin, add ice and shake vigorously. Strain mixture through a fine mesh strainer into a chilled cocktail coupe. Top with Jasmine-Ginger-Honey Foam and a spray of bergamot essence.
- To make JASMINE-GINGER-HONEY FOAM (to top): Brew 3 green jasmine tea bags in 400 ml of hot water for 5 minutes. Meanwhile, juice 1 lb (500 g) of ginger into a large bowl and add equal volume of honey. Mix together, you will only use 100 ml of this ginger-honey syrup. Take 3 gelatin sheets, bloom in ice water for 10 minutes, then microwave for 30 seconds to liquefy. In a bowl, combine jasmine tea, ginger- honey syrup and gelatin liquid and whisk together until fully dissolved. Add to a whipped cream dispenser and charge twice with nitrous oxide. Foam cream over top of cocktail and enjoy!
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MOSCOW MULE
Ingredients
Serves 1
2 oz (60 ml) Ketel One vodka
1 tbsp (15 ml) fresh lime
2 tsp (10 ml) simple syrup (equal parts sugar and water)
2 dashes Angostura bitters
ginger beer, to top
mint sprig, for garnish
Instructions
- Build ingredients over crushed ice in a copper mule mug. Give the mixture a stir to combine. Garnish with a mint sprig.
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TENNESSEE HIGHBALL
Ingredients
Serves 1
1 egg white
2 oz (60 ml) Jim Beam Black Label bourbon
1 oz (30 ml) fresh lemon juice
1 tbsp (15 ml) simple syrup (equal part sugar and water)
2 dashes Angostura Orange bitters
long orange twist, for garnish
Instructions
- Beginning with the egg white, combine first 5 ingredients in a mixing tin. Give mixture a dry shake (share without ice). Add ice and shake vigorously. Strain mixture through a fine mesh strainer over ice in a Collins glass. Top with ginger beer. Garnish with a long orange twist.
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HOTEL GEORGIA
Ingredients
Serves 1
1 egg white
2 oz (60 ml) Beefeater London Dry gin
4 tsp (20 ml) fresh lemon juice
1 tbsp (15 ml) Orgeat syrup
5 drops orange blossom water
freshly grated nutmeg, for garnish
Instructions
- Beginning with the egg white, combine first 5 ingredients in a mixing tin. Give mixture a dry shake (shake without ice). Add ice and shake vigorously. Strain mixture through a fine mesh strainer into a chilled cocktail coupe. Garnish with a sprinkling of freshly grated nutmeg.
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SAZERAC SOUR
Ingredients
Serves 1
1½ oz (45 ml) Buffalo Trace Kentucky bourbon
¾ oz (22 ml) Sazerac Syrup, recipe follows
¾ oz (22 ml) lemon juice
Okanagan Spirits Taboo Absinthe, in a spray bottle
dried lemon wheel, for garnish
Instructions
- Shake first 3 ingredients with ice and strain over fresh ice in a highball glass. Garnish with dried lemon wheel facing up – spray wheel and top of drink lightly with absinthe.
- To make Sazerac Syrup: In a saucepan over low heat blend 1 bottle of Peychaud’s bitters with equal part sugar until sugar dissolves. Store in glass bottle, keep refrigerated.
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HOT APPLE CIDER
Ingredients
Serves 12
10 whole cloves
5 whole allspice, gently cracked
1 whole star anise
½ cinnamon stick
1 orange, peel only, pith removed
1 lemon, peel only, pith removed
1 small piece ginger, peeled and sliced into 2 coins
1 x 12-in (30 cm) cheesecloth square
1 x 4-in (10 cm) string
4¼ cups (1.25 L) organic apple juice
¼ cup (60 ml) cranberry juice
3 tbsp (45 ml) organic maple syrup
12 oz (360 ml) Appleton Estate Rum
Instructions
- Place cloves, allspice, star anise, cinnamon stick, ginger, orange and lemon peel into centre of cheesecloth, then gather corners and tie with string to create a sachet.
- Into an 8-cup (2 L) pot, add apple juice, cranberry juice and maple syrup. Then add sachet of spices and citrus peels and bring to a boil. Reduce to simmer for an additional 20 to 30 minutes.
- Remove sachet from pot, but do not discard, you can reuse sachet if needed.
- Using a ladle, measure about 4 oz (120 ml) hot spiced cider into a cup or mug and add 1 oz (30 ml) rum per serving. Store any unused cider in a sealed bottle in refrigerator for up to 3 weeks.