Prosper
Prosper, a cocktail that invites you to toast to fortune and harmony in the year ahead. This spirit-forward creation combines the velvety richness of Hennessy VSOP Cognac, the herbal allure of Amaro Montenegro, and the bittersweet charm of Campari.Ingredients
Serves 1
1½ oz (45 ml) Hennessy VSOP Cognac*
¾ oz (22 ml) Amaro Montenegro
¼ oz (7.5 ml) Campari
lemon peel
2 leaves fresh sage, for garnish
*For a more budget-friendly option, substitute with St-Rémy VSOP Brandy.
Instructions
- In a mixing glass, combine cognac, Amaro and Campari. Add ice and stir for 7 to 10 seconds. Strain into a coupe or martini glass. Express lemon peel over surface of drink and discard peel, then garnish with sage leaves.
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Berry Good Sangria
Sangria season is upon us! Inspired by our seasonal BC berry bounty comes a twist on a classic sangria! Use your favourite frozen or fresh BC berries (perhaps from your local farmer’s market!) and sip the summer away! Easy for creating in a batch format and sharing with friends.Ingredients
Serves 8
1 cup (250 ml) each strawberries (hulled and halved), blackberries and blueberries, washed
1 x 750 ml bottle Bodegas Borsao Campo De Borja Garnacha
½ cup (125 ml) Fundador Solera Reserva Brandy
½ cup (125 ml) L’Héritier-Guyot Crème de Cassis de Dijon
½ cup (125 ml) fresh lemon juice
2 cups (500 ml) apple juice
2 cups (500 ml) soda water, to serve
Instructions
- Place fruit in a three-quart (3 L), non-reactive pitcher. Add all liquids except for soda water. Stir well, cover and refrigerate overnight, at least 6 hours so flavours infuse. To serve, fill large wine glasses about halfway with liquid and fruit. Add ice and top with soda.
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Old Orchard
The Old Orchard is a take on an Old Fashioned, a classic spirit-forward cocktail. This variation uses apricot liqueur for a touch of sweetness and is accented by walnut bitters.Ingredients
Serves 1
2 oz (60 ml) Forty Creek Barrel Select Canadian Whisky
¾ oz (22 ml) Bols Apricot Brandy
2 dashes Walnut bitters
dried or fresh apricot, for garnish
Instructions
- In a mixing glass with cubed ice, combine whisky, brandy and bitters. Stir to chill then strain into a chilled old-fashioned glass over cubed ice. Garnish with dried or fresh apricot on a cocktail pick.
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Million Dollar Ridge
A cocktail by Barry Jackson, bar manager at Acquafarina from their fall menu.Ingredients
Serves 1
1½ oz (45 ml) Courvoisier VS Cognac
½ oz (15 ml) Luxardo Amaretto Di Saschira
1 oz (30 ml) fresh orange juice
½ oz (15 ml) fresh lemon juice
3 to 4 fresh mint leaves, slapped
½ oz (15 ml) maple syrup
dried orange wheel, for garnish
Instructions
- In a cocktail shaker with ice, combine all ingredients, then shake and double strain into a Martini glass. Garnish with a dried orange wheel.
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AMARETTO & APRICOT BRANDY SOUR
Ingredients
Serves
1½ oz (45 ml) St. Rémy XO Brandy
1 oz (30 ml) Disaronno Amaretto
¾ oz (22 ml) lemon juice
1 tbsp (15 ml) Apricot Jam *
1 egg white
freshly grated nutmeg, for garnish
* APRICOT JAM (or store bought):
2 cups (500 ml) apricots, peeled, pitted and crushed
½ oz (15 ml) lemon juice
1½ cups (375 ml) sugar
In a saucepan, combine all ingredients. Slowly bring to a boil, stirring until sugar dissolves. Cook over medium-high heat, stirring continuously, until mixture thickens, about 25 minutes. Remove from heat and skim off any foam, if necessary. Ladle jam into a sterilized glass jar with a lid and store in refrigerator for up to 3 weeks.
Instructions
- In a cocktail shaker, combine all ingredients. Fill shaker with ice and shake vigorously until well chilled. Strain through a fine mesh strainer into a coupe or sour glass and garnish with freshly grated nutmeg.
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Red Star Line
Ingredients
Serves 1
1½ oz (45 ml) Ketel One Vodka
1/3 oz (10 ml) Bols Cherry Brandy
1/3 oz (10 ml) Bols Apricot Brandy
½ oz (15 ml) lemon juice
½ oz (15 ml) natural, unsweetened cranberry juice
¼ oz (7 ml) simple syrup (1:1 ratio suger, with water)
2 dashes Bittered Sling Autumn Bog Cranberry Bitters
lemon zest “hairs,” for garnish
Instructions
- In a Collins glass over crushed ice, combine all ingredients then stir. Top with more crushed ice and garnish with lemon “hairs.”
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CHAMOMILE TODDY
Ingredients
Serves 1
1½ oz (45 ml) D’Eaubonne VSOP Brandy
4 oz (125 ml) Chamomile/Ginger Herbal Tea*
¾ oz (22 ml) lemon juice
1½ tbsp (22 ml) liquid honey, or to taste
lemon zest or wheel, for garnish
Instructions
- * In a tea pot, combine 5 oz (150 ml) boiling water with 1 chamomile tea sachet and ½-in (1.25 cm) piece fresh ginger, peeled and sliced. Steep for 4 to 6 minutes, strain for use in cocktail preparation.
- In a preheated mug or hot cocktail glass, combine brandy, chamomile/ ginger tea, lemon juice and honey. Stir to combine. Garnish with lemon zest.
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NOT YOUR GRANDMA’S APPLE PIE
Ingredients
Serves 1
1½ oz (45 ml) Père Magloire Calvados
1 oz (30 ml) apple cinnamon tea, steeped and cooled to room temperature
¾ oz (22 ml) lemon juice
½ oz (15 ml) Simple Syrup *
1½ oz (45 ml) soda water
apple slices, fanned out, for garnish
Instructions
- In a cocktail shaker, combine Calvados, apple cinnamon tea, lemon juice and simple syrup. Shake gently with ice and strain into a rocks glass over cubed ice. Top with soda water and garnish.
- For Simple Syrup: 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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B&B MARTINI
Ingredients
Serves 1
¾ oz (22 ml) Bénédictine B&B
1½ oz (45 ml) Bacardi 8-Year-Old Rum
4 dashes Bittered Sling Arabica Coffee Bitters
dark cherry, for garnish
Instructions
- In a mixing glass with cubed ice, combine all ingredients. Stir until chilled and diluted. Strain into a chilled cocktail glass and garnish with a dark cherry.
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CHAMBORD CRUSTA
Ingredients
Serves 1
1 oz (30 ml) Chambord
1½ oz (45 ml) Dujardin VSOP Brandy
½ oz (15 ml) lemon juice
2 dashes Bittered Sling Kensington Bitters
Vanilla Sugar, to rim glass, recipe follows
lemon zest, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Chambord, brandy, lemon juice and bitters. Shake vigorously and strain into a small wine glass rimmed with vanilla sugar and garnish with a lemon zest.
- TO MAKE VANILLA SUGAR: In a bowl, mix 2 cups (500 ml) sugar with 1 tsp (5 ml) pure vanilla extract. Mix thoroughly then spread out mixture on baking sheet to dry (20 to 25 minutes). Store at room temperature.