I Like Your Blush
Move over, cosmopolitan: it’s time for a lighter, more floral style of pink drink. This cocktail combines the fruity notes of apricot with the floral freshness of elderflower—the perfect pairing for Sunday brunch.Ingredients
Serves 1
1 oz (30 ml) Absolut Vodka
⅓ oz (10 ml) St Germain Elderflower Liqueur
⅓ oz (10 ml) Bols Apricot Brandy
½ oz (15 ml) cranberry juice
½ oz (15 ml) fresh lemon juice
⅓ oz (10 ml) Simple Syrup*
lemon wheel, for garnish
edible rose bud, for garnish**
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
** Edible rose buds can be found in the tea aisle of most grocery stores or in tea shops.
Instructions
- In a cocktail shaker, combine vodka, elderflower liqueur, apricot liqueur, cranberry juice, lemon juice and Simple Syrup. Add ice and shake for 5 to 7 seconds. Strain into a chilled cocktail coupe. Garnish with lemon wheel and rose bud.
Featuring
Cherry Coco Breeze
When spring is in full swing, it’s time to bring out the blended drinks for easy entertaining. With fino sherry and cherry brandy, this is a lower-proof play on the classic piña colada. Have fun with silly straws and umbrellas.Ingredients
Serves 1
1 oz (30 ml) Tio Pepe Fino Sherry
1 oz (30 ml) Bols Cherry Brandy
1½ oz (45 ml) coconut cream
3 oz (90 ml) fresh pineapple juice
½ oz (15 ml) Simple Syrup*
1½ cups (375 ml) ice
maraschino cherries, for garnish
* 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
Instructions
- In a blender, combine sherry, cherry brandy, coconut cream, pineapple juice and Simple Syrup. Add ice and blend until smooth. Pour into a hurricane glass and garnish with maraschino cherries, a drink umbrella and a fun curly straw.
Featuring
Surprise Cake
Get those cameras ready: this cake is a showstopper for any celebration! Easy, delicious and spilling with a surprise, this fun-to-make cake is a treat for you and your guests. Follow this recipe to make it once, then let your creativity lead the way to future variations using your favourite flavours. Consider pairing this cake with Veneto Moscato Oggi Frizzante or Baileys Birthday Cake.Ingredients
Serves 6 to 8
4 × 8- to 9-in (20 to 23 cm) vanilla cakes made from boxed cake mix
4 × 16 oz (450 g) tubs store-bought vanilla frosting
2 cups (500 ml) mini Easter egg candies
candy sprinkles, for garnish
Instructions
- Trim domes off cakes to create flat tops. Using a 3½-in (9 cm) round cookie cutter, cut centres out of 3 cakes to align with each other.
- In a large mixing bowl, beat vanilla frosting until smooth and fluffy. Transfer half to a large piping bag with a large round nozzle (such as Wilton 1A). Smear about 2 tsp (10 ml) vanilla frosting around centre of cake platter.
- Place 1 cake layer with hole in centre of platter. Pipe concentric circles of frosting to cover surface, leaving centre open. Repeat this step with remaining 2 cake layers with holes cut in centre. Using a small offset spatula, line hollow in centre of cake with thin layer of frosting.
- Gently fill hollow in centre of cake with mini Easter egg candies. Reserve extra for decorating cake if desired. Place last cake layer (the one without hole cut in centre) on top.
- Pipe rings of frosting around side of cake, starting from bottom and moving upwards. Fill piping bag with remaining frosting as needed and continue piping rings around top of cake as well. Pipe frosting into any gaps. Using a metal spatula, smooth frosting on top and sides of cake.
- Decorate with sprinkles or reserved mini Easter egg candies, as desired.
Drink Pairings
Festive Eggnog Cones
Taste the magic of the season in every bite of these finger-licking cones! Creamy eggnog filling is encased in flaky pastry dusted with cinnamon sugar, drizzled with white chocolate and sprinkled with pistachios. One may not be enough! Enjoy this dessert with Bumbu Crème or Baileys S’mores.Ingredients
Serves 10 - 12 cones
1 lb (450 g) puff pastry, thawed if frozen
1 egg
1 tbsp (15 ml) water
1 cup (250 ml) granulated sugar
1 tbsp (15 ml) ground cinnamon
¼ cup (60 ml) melted butter
½ cup (125 ml) chopped shelled pistachios, divided
Eggnog Pastry Cream, make ahead, recipe follows
4 oz (110 g) white chocolate, melted
Eggnog Pastry Cream
2 cups (500 ml) eggnog
2 cups (500 ml) whole milk
1 cup (250 ml) granulated sugar
¼ tsp (1 ml) salt
8 egg yolks
½ cup (125 ml) cornstarch
6 tbsp (90 ml) unsalted butter
1 tbsp (15 ml) vanilla extract
1 tbsp (15 ml) rum (optional)
½ tsp (2.5 ml) ground nutmeg
Instructions
- Preheat oven to 400 F (200 C). Set out 10 to 12 metal cone moulds, about 4¾-in (12 cm) tall × 1¼-in (3 cm) diameter at base.
- On a clean work surface, roll puff pastry into a rectangle about ¼-in (0.6 cm) thick. Divide puff pastry into 2 parts if easier to work with. Using a sharp knife, cut pastry into 1-in (2.5 cm) wide strips.
- Starting from base of 1 metal cone mould, wrap a pastry strip around mould, overlapping by about ¼-in (0.6 cm) from edge of previous strip each time around mould. Continue wrapping towards tip of cone. If pastry strip ends along the way, continue with another strip. Place prepared cone tip-side up in cavity of a muffin pan. Repeat to make 10 to 12 cones or until all pastry is used.
- In a small bowl, whisk egg and water until combined. Using a pastry brush, brush egg wash over pastry cones.
- Bake cones for 15 to 20 minutes, until golden brown. Remove from oven and cool slightly on a rack. Gently remove metal cone moulds and let cones cool completely. Can be stored in an airtight container at room temperature for up to 1 day.
- In a shallow bowl, mix sugar and cinnamon.
- Brush cones with melted better and dust with cinnamon sugar. Place cones tip-side up on a baking sheet.
- Reserve 2 tbsp (30 ml) crushed pistachios for garnish. Place remaining pistachios in a small plate.
- Spoon Eggnog Pastry Cream into a piping bag with a ½-in (1.25 cm) round nozzle tip. Pipe cream into prepared pastry cones, filling to brim. Gently press filled cones over plate of pistachios to coat base of cones, then place on a baking sheet. The pistachios will “seal” cones so they can be placed standing tip-side up or laid on their sides.
- Place white chocolate in a small heatproof bowl over a small saucepan with simmering water, making sure bowl does not touch water. Stir until fully melted. Transfer melted chocolate to a small piping bag. Cut a small hole at tip of bag, about ¼-in (0.6 cm) in diameter. Pipe drips of chocolate from tip of each cone to slide gently down sides, then stand cones on a plate. Sprinkle wet chocolate with reserved crushed pistachios. Transfer cones to a serving platter standing tall like festive “trees” or laid on their sides.
- In a medium saucepan over medium heat, bring eggnog, milk, sugar and salt to a simmer. Remove from heat.
- In a medium bowl, stir egg yolks and cornstarch. Add a ladleful of warm eggnog mixture and briskly stir to temper eggs. Repeat this step. Slowly add tempered eggs to rest of eggnog mixture and return to heat. Continue cooking over medium heat, stirring constantly, until mixture thickens and first bubble pops. Remove from heat.
- Add butter, vanilla, rum (if desired) and nutmeg. Stir until butter has melted and all ingredients are combined. Cover surface with plastic wrap to avoid a film forming. Cool slightly, then refrigerate for at least 4 hours and up to 3 days.
Drink Pairings
No-Bake Cranberry Eggnog Parfaits
These visually stunning single-serve desserts are sure to impress guests at a celebration potluck or an elegant soirée. Tangy cranberries, silky eggnog custard, and fluffy pillows of whipped cream combine for parfait perfection! Pair them with Moscato d'Asti Ruffino or Carolans Irish Cream for a delightful match.Ingredients
Serves 6
¾ cup (180 ml) cranberry sauce
1 cup (250 ml) eggnog
¾ cup (180 ml) milk
½ cup + 1 tbsp (140 ml) granulated sugar, divided
½ tsp (2.5 ml) ground nutmeg
½ tsp (2.5 ml) ground cinnamon
4 egg yolks
⅛ tsp (a pinch) salt
1½ tbsp (22.5 ml) vanilla extract, divided
1½ tsp (7.5 ml) cornstarch
2 tbsp (30 ml) butter
1 cup (250 ml) whipping cream
½ cup (125 ml) crushed praline or SKOR bars, for garnish
cranberries, for garnish
Instructions
- Divide cranberry sauce equally into each of 6 heatproof glass dessert bowls. Set aside.
- In a medium saucepan over medium heat, heat eggnog, milk, ¼ cup (60 ml) sugar and the nutmeg and cinnamon until sugar has melted and mixture comes to a simmer. Remove from heat.
- In a large bowl, whisk egg yolks, ¼ cup (60 ml) sugar, salt, 1 tbsp (15 ml) vanilla and cornstarch until combined and no lumps remain.
- Using a ladle, slowly and carefully pour about ½ cup (125 ml) warm milk mixture over egg mixture, stirring vigorously to avoid scrambling eggs. Pour back into saucepan with remaining milk and whisk to combine. Return saucepan to medium heat and stir mixture constantly until it thickens to consistency of custard. Stop at first bubble that pops. Remove from heat and immediately add butter. Whisk vigorously for about 30 seconds. Strain through a fine-mesh strainer into a bowl to remove any lumps.
- Pour custard into dessert bowls with cranberry sauce, dividing equally. Cover surface of custard with plastic wrap and refrigerate for 2 to 3 hours, until set.
- In a medium bowl, whisk whipping cream and remaining 1 tbsp (15 ml) sugar and ½ tbsp (7.5 ml) vanilla until medium peaks form. Spoon as desired over custard. Can be made ahead and refrigerated for up to 1 day. When ready to serve, garnish with crushed praline and cranberries as desired.
Drink Pairings
Glide Like the Snake
Glide into the new year with the elegance of a snake with this refreshing punch-style cocktail. Aromatic Jasmine Green Tea is combined with Saigon Baigur Gin, Aperol and lemon juice to create a premium punch that can be served throughout an evening of Lunar New Year celebrations. Garnish with star anise and peppercorns for an extra touch of spice.Ingredients
Serves 10 to 12
14 oz (400 ml) Simple Syrup*
28 oz (830 ml) cold Jasmine Green Tea**
21 oz (620 ml) Saigon Baigur Dry Gin
6 oz (180 ml) Aperol Aperitivo
7 oz (210 ml) fresh lemon juice
2 lemons, sliced
whole star anise***
whole peppercorns***
*1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using. See note below on adding spices to Simple Syrup.
** To make Jasmine Green Tea, pour 4½ cups (1.1 L) boiling water over 5 to 6 tsp (25 to 30 ml) jasmine green tea leaves and steep for 10 minutes before straining leaves. Allow to cool, then refrigerate for up to 5 days. Makes 4 cups (1 L).
***To make punch more intense, add 4 to 5 whole star anise and 1 tsp (5 ml) whole peppercorns to your Simple Syrup as it cools. This will bring out more spice notes.
Instructions
- Prepare Simple Syrup and Jasmine Green Tea a day in advance. When ready to serve, combine all ingredients except for spices in a punch bowl and stir to combine.
- Add ice just before serving.
- Garnish with star anise and peppercorns, as desired.
Featuring
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.
Featuring
Cookie Wreath
Celebrate the season with a stunning holiday cookie wreath that’s as delightful to admire as it is to eat! This festive creation starts with a versatile dough divided into three portions, each infused with unique flavours: zesty orange, rich chocolate, and warming ginger. The result is a vibrant, aromatic assortment of cookies that come together to form a beautiful, edible wreath—perfect for decorating the table or gifting to loved ones. Serve this cookie wreath with Amarula Cream Liqueur or On The Rocks Effen Espresso Martini.Ingredients
Serves 10-12
2¼ cups (560 ml) icing sugar
1½ cups (375 ml) unsalted butter, room temperature
1½ cups (375 ml) unsalted butter, room temperature
1 large egg
1 large egg white
3¾ cups + 2 tbsp (960 ml) all-purpose flour, divided, plus extra for rolling cookies
1½ tsp (7.5 ml) baking soda
1½ tsp (7.5 ml) cream of tartar
½ tsp (2.5 ml) fine sea salt
1 tbsp (15 ml) finely grated orange zest
¼ cup (60 ml) Dutch-processed cocoa powder
2 tbsp (30 ml) molasses
1 tsp (5 ml) ground ginger
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground cardamom
icing, jam, sprinkles, chopped nuts or other decorations, for garnish
Instructions
- In bowl of a stand mixer fitted with paddle attachment, mix icing sugar, butter, vanilla, egg and egg white until well combined.
- In a medium bowl, whisk 3¾ cups (930 ml) flour, baking soda, cream of tartar and salt. Add dry flour mixture to icing sugar mixture and combine until dough just comes together. Divide dough equally into thirds and place into 3 separate medium bowls.
- To first bowl, add orange zest and 1 tbsp (15 ml) flour and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
- To second bowl, add cocoa powder and use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
- To third bowl, add molasses, ginger, cinnamon, cardamom and remaining 1 tbsp (15 ml) flour. Use a rubber spatula or wooden spoon to stir into dough until thoroughly combined. Gather dough into a ball and wrap in plastic wrap or a beeswax cloth.
- Refrigerate all 3 doughs for at least 3 hours or up to 24 hours.
- Preheat oven to 350 F (175 C). Line 3 or 4 baking sheets with parchment and set aside.
- Lightly flour a clean work surface. Working with 1 dough at a time, roll out dough to ¼-in (0.6 cm) thick. Cut into desired shapes with 2- to 3-in (5 to 7.5 cm) cookie cutters. Place cookies at least 1-in (2.5 cm) apart on 1 of prepared baking sheets. After cutting as many cookies as possible, lightly press scraps of dough together and reroll before cutting out more cookies. Place cookie-filled baking sheet in freezer for 10 to 20 minutes. Repeat rolling, cutting and chilling with remaining 2 doughs.
- Bake chilled cookies, 1 sheet at a time, until set around edges, 8 to 12 minutes. Baking time will vary depending on which dough you are baking and shape and size of your cookies. Let cookies cool for 5 minutes on baking sheet before transferring to a rack to cool completely at room temperature.
- Garnish cookies as desired before arranging on a platter in a wreath shape. To obtain a fuller look, layer cookies 2 to 3 high. Finish off wreath with a ribbon or bow, if desired.
Drink Pairings
Negroni Pavlova Wreath
This showstopping edible pavlova wreath is sure to be the highlight of your holiday table. The bitter notes of Negroni-soaked oranges and tart pomegranate arils perfectly balance the sweetness of the pavlova, offering a delightful burst of flavour in every bite. Pair this pavlova with Campari Negroni or Glayva.Ingredients
Serves 10-12
6 large egg whites, room temperature
½ tsp (2.5 ml) cream of tartar
1½ cups (375 ml) granulated sugar
1 tsp (5 ml) distilled white vinegar
1 tsp (5 ml) vanilla extract
6 tbsp (90 ml) Campari Negroni
⅓ cup (80 ml) light brown sugar
4 oranges, divided
2 cups (500 ml) whipping cream
2 tbsp (30 ml) skim milk powder (optional)
¼ cup (60 ml) pomegranate arils
¼ cup (60 ml) toasted shelled pistachios, roughly chopped
icing sugar, for garnish (optional)
Instructions
- Preheat oven to 250 F (120 C). Line a baking sheet with parchment. Trace a 9-in (23 cm) diameter circle on parchment. Trace a 4½-in (11.25 cm) diameter circle in centre of larger circle. Turn parchment over so food does not directly touch traced circles. Set aside.
- In bowl of a stand mixer fitted with whisk attachment, combine eggs whites and cream of tartar. Whip on medium-high speed until soft peaks form. Gradually add sugar, a couple of tablespoons at a time, beating until stiff, glossy peaks form. Add vinegar and vanilla and whisk on medium-high until fully incorporated.
- Dollop big spoonfuls of meringue onto parchment in a ring shape, using traced ring as a guide. Using back of a spoon, create small indents in each dollop of meringue.
- Bake meringue until ring easily lifts off parchment, about 1½ hours. Turn oven off and allow meringue to cool in oven with door closed.
- While pavlova cools, make Negroni-soaked oranges. In a small saucepan over medium-high heat, stir Campari Negroni and brown sugar and bring to a boil. Reduce heat to medium and let simmer and reduce until slightly thickened, about 3 minutes. Remove from heat.
- Meanwhile, wash 2 oranges well and thinly slice into rounds. Using a paring knife, cut away peel and pith of remaining 2 oranges. Working over a small bowl to catch any juice, cut between membranes to release orange segments. Place orange slices and segments into saucepan with warm Negroni syrup. Set aside and allow to cool to room temperature.
- Just before ready to serve, place whipping cream and milk powder (if desired) in a large bowl (the milk powder helps stabilize whipping cream so it can hold lovely swoops without weeping). Using a whisk, whip to firm peaks.
- Place pavlova wreath on a serving platter. Dollop whipped cream over wreath, then garnish with Negroni-soaked orange slices and segments, pomegranate arils and toasted pistachios. Garnish with a dusting of icing sugar (if desired) and serve immediately. Any leftover Negroni syrup may be served alongside for guests to spoon over their portion.
Drink Pairings
After 8 Fizz
Celebrate the season with this festive and indulgent cocktail that blends the refreshing bite of peppermint with the smooth sweetness of chocolate. Topped with Codorníu Cava for a bubbly finish, this cocktail is crowned with a decadent swirl of whipped cream and a sprinkle of shaved chocolate, making it the perfect treat for holiday gatherings.Ingredients
Serves 1
¾ oz (22 ml) Luksusowa Vodka
¾ oz (22 ml) McGuinness Crème de Cacao Liqueur
¼ oz (7.5 ml) McGuinness Peppermint Schnapps
¾ oz (22 ml) fresh lemon juice
3 oz (90 ml) Codorníu Cava Clasico Brut
whipped cream and shaved chocolate, for garnish
Instructions
- In a cocktail shaker, combine vodka, crème de cacao, schnapps and lemon juice. Add ice and shake for 5 to 7 seconds. Pour over fresh ice in an old-fashioned glass, then top with Cava until ½-in (1.25 cm) from top. Garnish with whipped cream and shaved chocolate.