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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CHAMPAGNE PUNCH
Ingredients
Serves 20
2 cups (500 ml) St-Rémy VSOP brandy
1 cup (250 ml) fresh lemon juice
3/4 cup (180 ml) Sugar Syrup
1 tsp (5 ml) orange bitters
6 cups (1.5 L or 2 bottles)
Veuve Du Vernay brut, chilled
lemon wheels, for garnish
ice, preferable a large block
Instructions
- In a pitcher or large glass jar, combine brandy, lemon juice, Sugar Syrup and bitters. Stir until blended. Chill for a couple of hours or overnight.
- When ready to serve, pour the gin base into a large, non-reactive punch bowl. Add the bubble and stir gently. Add ice, then garnish with lemon wheels. To serve, ladle into punch glasses. Makes 20 servings (10 cups or 2.5 L).
- To make SUGAR SYRUP: Bring 1 cup (250 ml) sugar and ½ cup (125 ml) water just to a boil, stirring constantly, until sugar is completely dissolved. Will keep, refrigerated, for a week or two.
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HADDONFIELD
Ingredients
Serves 1
1 oz (30 ml) Knob Creek Bourbon
1 oz (30 ml) Père Magloire Calvados
½ oz (15 ml) sweet sherry
¼ oz (7 ml) Green Chartreuse
4 dashes Angostura bitters
Instructions
- Stir ingredients with ice in a shaker glass. Shake and strain over ice in a coupe glass.
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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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APPLE BUTTER GENES
Ingredients
Serves 1
1½ oz (45 ml) Père Magloire Calvados
½ oz (15 ml) Berentzen Apple Liqueur
¾ oz (22 ml) apple juice
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup
2 tsp (10 ml) apple butter
1½ oz (45 ml) Lonetree Cider
fresh nutmeg, for garnish
dried apple pieces, for garnish
Instructions
- Combine all ingredients, except the Lonetree, in a cocktail shaker. Add ice and shake well. Strain over fresh ice into a Collins glass and top with cider. Garnish with fresh nutmeg and dried apple slices
- To make SIMPLE SYRUP: Combine equal parts sugar and water.
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JASMINE COLLINS
Ingredients
Serves 1
1½ oz (45 ml) Capel Premium Pisco
3 oz (90 ml) cold-steeped jasmine green tea
½ oz (15 ml) lemon juice
½ oz (15 ml) simple syrup
2 oz (60 ml) soda water
1 sprig fresh mint, for garnish
Instructions
- In a Collins glass, combine pisco, jasmine green tea, lemon juice and simple syrup. Stir to mix and add ice. Top with soda water and garnish with fresh mint.
- To prepare JASMINE GREEN TEA: Combine 2 tbsp (30 ml) of loose-leaf jasmine green tea with 4 cups (1 L) of room temperature water. Cover and let sit for 6 to 8 hours. Strain loose-leaf tea through a coffee filter and transfer to a sealed container to refrigerate until ready to use.
- To make SIMPLE SYRUP: 1:1 ratio of sugar dissolved in boiling water, then chilled.
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HOT TO TROT HOLIDAY PUNCH
Ingredients
Serves 4 to 6
16 oz (500 ml) Brugal Ron Añejo rum
2 oz (60 ml) Père Magloire Fine Calvados
10 oz (300 ml) organic apple cider
2 cinnamon sticks
6 whole cloves
3 star anise
half an apple, sliced
dried apple crisps and cinnamon sticks, for garnish
Instructions
- In a medium saucepan, combine all ingredients and bring to a low simmer. Serve warm in punch or cocktail glasses. Garnish with dried apple crisps and cinnamon sticks, if desired.
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APPLE TIME
Ingredients
Serves 1
2 large thyme sprigs, divided
¾ oz (22 ml) Père Magloire Calvados
1 oz (30 ml) Apple Cinnamon Cordial (make ahead, recipe follows)
½ oz (15 ml) freshly squeezed lemon juice, strained
3 oz (90 ml) Bailly Lapierre Crémant de Bourgogne Reserve Brut
APPLE CINNAMON CORDIAL:
2 cinnamon sticks
2 cups (500 ml) unsweetened apple juice
1 cup (250 ml) sugar
Instructions
- Gently bruise one sprig of thyme and combine in a mixing glass with ice, calvados, cordial and lemon juice. Stir until chilled and fine strain into a Champagne flute and top with sparkling wine. Gently bruise reserved sprig of thyme and lower into glass to garnish.
- To make APPLE CINNAMON CORDIAL: Break cinnamon sticks into a few pieces and combine with apple juice in a small saucepan over medium-high heat. Reduce apple juice by half to yield 1 cup (250 ml), approximately 10 to 15 minutes. Remove the larger pieces of cinnamon and strain through a coffee filter to remove all particulates.
- Rinse saucepan and combine the apple-cinnamon mixture with sugar. Simmer to dissolve. Store refrigerated, up to 1 month. Makes 1¼ cup (310 ml).
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POINSETTIA SPICE
Ingredients
Serves 1
¾ oz (22 ml) Marquis de Villard VSOP Brandy
1½ oz (45 ml) Spiced Cranberry Cordial (make ahead, recipe follows)
¾ oz (22 ml) freshly squeezed lemon juice, strained
2 oz (60 ml) Freixenet Cordon Negro Brut
1 rosemary sprig, for garnish
SPICED CRANBERRY CORDIAL:
1½ cups (375 ml) warm water
4 tea bags of Organic Chai Tea (such as Tazo)
3 cups (750 ml) fresh cranberries, halved
1 cup (250 ml) sugar
Instructions
- Combine brandy, cordial and lemon juice in a mixing glass with ice. Stir until chilled and strain into a Champagne flute. Top with sparkling wine. Gently bruise a sprig of rosemary and lower into glass to garnish.
- To make SPICED CRANBERRY CORDIAL: In a small saucepan over low heat, combine water, tea bags and cut cranberries. Stir frequently and adjust heat to maintain only a simmer until cranberries have completely softened, approximately 20 to 25 minutes. It is important to use low heat throughout the process, to prevent pectin from being activated.
- Strain through a fine strainer and press berries and tea bags to extract liquid. Strain a second time through a coffee filter, changing filter as needed. Filtration will take up to 30 minutes. Rinse the saucepan and combine cranberry/tea mixture with sugar. Simmer to dissolve. Store refrigerated, up to 1 month. Makes about 1¼ cup (310 ml).
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APPLE GINGER SLING
Ingredients
Serves 4 to 6
1 oz (30 ml) Père Magloire Fine Calvados
1½ oz (45 ml) Stones Ginger wine
¾ oz (22 ml) fresh lemon juice, strained
½ oz (15 ml) Simple Syrup*
2 dashes Angostura bitters
2 oz (60 ml) soda water
apple slices, for garnish
Instructions
- Build all ingredients in a Collins glass, gently stir, add ice and garnish with slices of apple spread out into a fan.
- *For Simple Syrup: In a saucepan over medium heat, stir 2 cups (500 ml) sugar with 1 cup (250 ml) water, simmer until completely dissolved. Remove from heat to cool, transfer to a clean glass bottle and store in refrigerator.