Beet Brownie & Cointreau Cheesecake Swirl Bars

Roasted beets add richness and a slight garnet colour to these over-the-top brownie bars. Once cooled and cut, these bars travel well and make ideal host gifts. These Beet Brownie & Cointreau Cheesecake Bars can be gifted alongside Five Farms Single Batch Irish Cream Liqueur or a bottle of Cointreau.
Ingredients Instructions

Ingredients

Serves 16 bars
2 large beets (about 10 oz/280 g total)
4 oz (110 g) cream cheese, room temperature
2 tbsp + ½ cup (155 ml) granulated sugar, divided
5 large eggs, room temperature, divided
1 tbsp (15 ml) Cointreau
1 orange, finely grated zest only
1 cup (250 ml) unsalted butter
8 oz (225 g) dark chocolate, roughly chopped
1 cup (250 ml) all-purpose flour
¼ cup (60 ml) cocoa powder
1 tsp (5 ml) baking powder
¼ tsp (1 ml) fine sea salt
1 tsp (5 ml) vanilla extract
½ cup (125 ml) light brown sugar

Instructions

  1. Preheat oven to 400 F (200 C).
  2. Trim beets, then peel and pierce each with a fork several times. Wrap each in foil and place on a baking sheet. Roast until fork-tender, 50 to 60 minutes. Set aside until cool enough to handle.
  3. Meanwhile, make Cointreau cheesecake mixture. In a medium bowl, combine cream cheese, 2 tbsp (30 ml) sugar, 1 egg, Cointreau and orange zest. Stir with a fork until smooth and well combined. Set aside.
  4. Reduce oven temperature to 350 F (175 C). Line a 9-in (23 cm) square baking pan with parchment and set aside.
  5. Roughly chop beets and weigh out 8 oz (225 g). Add to bowl of a food processor or blender and purée until smooth, scraping down sides of processor bowl or blender pitcher as needed. Transfer beet purée to a medium bowl.
  6. Place butter and chocolate in a medium saucepan and set over medium heat. Stirring constantly with a heatproof spatula, cook mixture until melted and smooth, about 4 minutes. Stir chocolate mixture into beet purée until well combined.
  7. In a medium bowl, whisk flour, cocoa powder, baking powder and salt.
  8. In a large bowl, combine remaining 4 eggs, vanilla, brown sugar and remaining ½ cup (125 ml) sugar and whisk with a hand mixer until lighter in colour and aerated, about 2 minutes. With a rubber spatula, fold beet mixture into egg mixture until just combined. Add flour mixture and mix until just combined. Pour batter into prepared pan, reserving about ⅓ cup (80 ml), and smooth into an even layer. Top brownie batter with dollops of Cointreau cheesecake mixture and dollops of reserved brownie batter. Using tip of a knife, lightly mix and marble 2 batters together.
  9. Bake until a knife inserted into centre comes out with just a few moist crumbs sticking to it, 30 to 35 minutes. Transfer pan to a rack to cool to room temperature. Cut and serve. Bars can be made ahead and stored in an airtight container in refrigerator for up to 5 days.
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Drink Pairings

Sweet Potato Cookies with RumChata Frosting

A twist on the pumpkin spice craze, here sweet potato adds an earthy sweetness to these lightly spiced, soft and cakey cookies. Topping them with decadent RumChata Frosting makes sure that no one will be able to resist a second cookie. Enjoy this cookie with Rumchata Cream Liqueur.
Ingredients Instructions

Ingredients

Serves 30 cookies
SWEET POTATO COOKIES
1 large sweet potato, peeled and roughly chopped
2 cups (500 ml) all-purpose flour
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ tsp (2.5 ml) fine sea salt
1 tsp (5 ml) ground cinnamon, plus more for garnish
½ tsp (2.5 ml) ground nutmeg
½ tsp (2.5 ml) ground ginger
⅛ tsp (a pinch) ground cloves
10 tbsp (150 ml) unsalted butter, room temperature
¾ cup (180 ml) granulated sugar
½ cup (125 ml) packed light brown sugar
1 large egg
1 tsp (5 ml) vanilla extract
RUMCHATA FROSTING
1 cup (250 ml) unsalted butter, room temperature
4 cups (1 L) icing sugar, divided
1 tsp (5 ml) vanilla extract
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) fine sea salt
⅓ cup (80 ml) RumChata Cream Liqueur

Instructions

  1. To make the cookies, bring a saucepan of water to a boil over high heat. Add sweet potatoes and cook until fork-tender, about 10 minutes. Drain and transfer to a bowl. Use a fork to mash warm sweet potatoes until smooth, with few to no lumps. Set aside 1 cup (250 ml) mashed sweet potatoes and reserve rest for another use.
  2. Preheat oven to 350 F (175 C). Line 2 baking sheets with parchment and set aside.
  3. In a medium mixing bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves until well combined. Set aside.
  4. In bowl of a stand mixer fitted with paddle attachment, cream butter and sugars until well combined. Stir in egg, then add reserved sweet potatoes and vanilla, mixing until well combined. Scrape down sides of bowl with a rubber spatula as needed. Add flour mixture and mix until just combined.
  5. Using a 1½ tbsp (22.5 ml) cookie scoop, scoop cookie dough onto prepared baking sheets, spacing them 2-in (5 cm) apart.
  6. Bake 1 tray at a time until cookies are puffed and set, 13 to 15 minutes. Cool on baking sheet for several minutes, then transfer to a rack to cool completely. 
  7. To make the RumChata Frosting, in a large bowl, combine butter, 2 cups (500 ml) icing sugar, vanilla, cinnamon, salt and RumChata. Using a hand mixer, beat until smooth. Add remaining 2 cups (500 ml) icing sugar and beat until light and fluffy. Frosting can be stored in an airtight container in refrigerator for up to 4 days. Bring to room temperature and rewhip before using.
  8. Once cool, spread a dollop of RumChata Frosting on cookies. Serve right away or store in an airtight container in a single layer in refrigerator for up to 2 days. Bring to room temperature before serving.
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Drink Pairings

Parsnip Loaf Cake with Brown Butter Cream Cheese Frosting & Brandy Snaps

This showstopping loaf cake showcases the sweeter side of the humble parsnip. Widely available during cooler months, parsnips have a nutty, earthy, starchy and naturally sweet flavour. Complemented by big swoops of decadent Brown Butter Cream Cheese Frosting and crisp Brandy Snaps, this cake can easily stand alongside more elaborate fall treats. Serve this Parsnip Loaf Cake with Forty Creek Butter Tart Cream Liquor.
Ingredients Instructions

Ingredients

Serves 10
PARSNIP LOAF
1 cup (250 ml) cake flour
¾ cup (180 ml) all-purpose flour
⅓ cup (80 ml) almond flour
1½ tsp (7.5 ml) ground ginger
1½ tsp (7.5 ml) ground cinnamon
¼ tsp (1 ml) ground allspice
½ tsp (2.5 ml) ground cardamom
1 tsp (5 ml) baking soda
½ tsp (2.5 ml) baking powder
½ cup (125 ml) unsalted butter, room temperature
½ cup (125 ml) packed light brown sugar
½ cup (125 ml) granulated sugar
½ tsp (2.5 ml) finely grated orange zest
2 large eggs, room temperature
2½ tsp (12.5 ml) vanilla extract
⅓ cup (80 ml) plain Greek yogurt
1½ cups (375 ml) peeled and shredded parsnips (2 to 3 medium parsnips)
BROWN BUTTER CREAM CHEESE FROSTING
6 tbsp (90 ml) unsalted butter
4 oz (110 g) cream cheese, room temperature 
2 tsp (10 ml) liquid clover honey 
1 tsp (5 ml) vanilla extract 
½ tsp (2.5 ml) kosher salt 
1½ cups (375 ml) icing sugar, sifted, plus more as needed
1 to 2 tbsp (15 to 30 ml) whipping cream, as needed
BRANDY SNAPS
½ cup (125 ml) unsalted butter
½ cup (125 ml) liquid clover honey
¼ cup (60 ml) firmly packed light brown sugar
¼ cup (60 ml) granulated sugar
¾ cup (180 ml) all-purpose flour
⅛ tsp (a pinch) fine sea salt
¼ tsp (1 ml) ground ginger
1 tbsp (15 ml) St. Rémy VSOP Brandy

Instructions

  1. To make the parsnip loaf, Preheat oven to 350 F (175 C). Line a 5 × 9-in (2 L) loaf pan with parchment, leaving an overhang on all sides.
  2. In a medium bowl, whisk all flours, ginger, cinnamon, allspice, cardamom, baking soda and baking powder. Set aside.
  3. In a stand mixer fitted with whisk attachment, whisk butter, both sugars and orange zest on medium speed, scraping down sides of bowl as needed, until well combined and fluffy, 2 to 3 minutes. Add eggs 1 at a time, whisking well after each. Add vanilla, whisking well to incorporate. Alternate adding dry ingredients in 3 additions and yogurt in 2 additions, whisking slowly after each addition until just combined before adding next. A few flour streaks are okay. Remove bowl from mixer and use a rubber spatula to fold in shredded parsnips. 
  4. Scoop half of batter into prepared loaf pan. Evenly smooth into corners. Scoop remaining batter into pan and smooth into an even layer. 
  5. Bake loaf until risen and golden brown, 55 minutes to 1 hour. A wooden skewer inserted into centre of cake should come out clean or with only a few moist crumbs. Cool cake in pan on a rack for 20 minutes. Carefully remove cake from pan with help from excess parchment before removing parchment from cake. Continue cooling cake on rack to room temperature.
  6. When ready to serve, dollop and spread Brown Butter Cream Cheese Frosting overtop cake and garnish with some Brandy Snaps. Slice and serve with extra Brandy Snaps on side.
  7. BROWN BUTTER CREAM CHEESE FROSTING
  8. Start by making brown butter. In a small frying pan over medium heat, melt butter. Once butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour browned butter into a bowl, skim and discard any foam from top and cool to room temperature, stirring occasionally.
  9. To make frosting, in bowl of a stand mixer fitted with paddle attachment, cream ¼ cup (60 ml) room-temperature brown butter, cream cheese, honey, vanilla and salt until creamy and well combined, about 2 minutes. Scrape down sides of bowl as needed. Add sifted icing sugar ½ cup (125 ml) at a time, beating well after each addition and scraping down sides of mixing bowl as needed. Beat on high until frosting is fluffy and holds a peak. If frosting is too thick, add 1 to 2 tbsp (15 to 30 ml) whipping cream, beating until well incorporated. If frosting is too thin, beat in more icing sugar, a couple of tablespoons at a time, until desired texture is achieved. Frosting can be made ahead and stored in an airtight container in refrigerator for up to 1 week. Bring frosting back to room temperature and whip to revive before frosting cake.
  10. BRANDY SNAPS
  11. Preheat oven to 325 F (160 C). Line a baking sheet with a baking mat or parchment. 
  12. In a small saucepan over medium heat, melt butter with honey and sugars, stirring constantly with a wooden spoon. Once at a rolling simmer, allow mixture to bubble and cook for 1 minute. Remove saucepan from heat and stir in flour, salt, ginger and brandy until just combined. At this point, batter can be stored in an airtight container in refrigerator until ready to bake, up to 4 days.
  13. Using a measuring teaspoon, drop rounds of batter onto prepared baking sheet. Only do 6 to 8 dollops of batter, as cookies will spread out significantly in oven.
  14. Bake until bubbling, lacy and golden brown, 10 to 13 minutes. Remove baking sheet from oven and allow brandy snaps to cool on sheet for about 2 minutes. Gently lift snaps 1 at a time and drape them over a rolling pin. Once cool, remove brandy snaps from rolling pin and repeat with remaining batter. These are best enjoyed within a day of making.
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Drink Pairings

Carrot Hazelnut Crumb Cake with Red Wine Poached Pears

This showstopping carrot cake is moreish and comforting, no icing required. While great on their own, the Red Wine Poached Pears add extra texture to this cake. Also, baking them right into the cake keeps the cake moist and fresh for up to 5 days, making this a great make-ahead dessert. Serve this cake with Carolans Irish Cream Liqueur or Inniskillin Okanagan Pinot Noir.
Ingredients Instructions

Ingredients

Serves 6 poached pears
⅔ cup + ¼ cup (220 ml) unsalted butter, room temperature, divided 
1¼ cups (310 ml) granulated sugar, divided
1⅔ cups (410 ml) all-purpose flour, divided
1 cup (250 ml) shredded carrots (about 2 medium carrots)
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) freshly grated nutmeg
1 tsp (5 ml) ground cardamom
1 tsp (5 ml) ground cinnamon
½ tsp (2.5 ml) kosher salt
3 large eggs, room temperature
½ cup (125 ml) hazelnut flour
½ cup (125 ml) sour cream
¼ cup (60 ml) whole milk
6 Red Wine Poached Pears, room temperature, make ahead, recipe follows
⅓ cup (80 ml) roughly chopped hazelnuts
RED WINE POACHED PEARS
2 cups (500 ml) water
2 cups (500 ml) Inniskillin Okanagan Estate Pinot Noir
1 cup (250 ml) granulated sugar
1 vanilla bean, split in half and seeds scraped out
6 small firm Bosc pears or Forelle pears, peeled but not cored

Instructions

  1. Preheat oven to 350 F (175 C). Lightly grease base and sides of a 9-in (23 cm) springform pan and line with parchment. Set aside.
  2. In bowl of a stand mixer fitted with paddle attachment, beat ⅔ cup (160 ml) butter and 1 cup (250 ml) sugar at medium-high speed, scraping down sides of bowl as needed, until mixture is very pale and creamy, about 3 minutes.
  3. In a medium bowl, whisk 1⅓ cups (330 ml) flour, shredded carrots, baking powder, nutmeg, cardamom, cinnamon and salt until well combined.
  4. Add 2 tbsp (30 ml) flour mixture to butter mixture and beat until combined. Add eggs 1 at a time, beating well after each. Add remaining flour mixture, hazelnut flour, sour cream and milk. Mix until just combined. Spoon batter into prepared springform pan and smooth out into 1 even layer. Press pears into batter so they are arranged evenly and are standing upright.
  5. Make a quick hazelnut crumb by placing chopped hazelnuts and remaining ¼ cup (60 ml) butter, ¼ cup (60 ml) sugar and ⅓ cup (80 ml) flour in a medium bowl. Using your hands, rub ingredients together until a coarse crumb forms. Sprinkle crumble over cake, in and around pears.
  6. Bake until golden brown and a wooden skewer inserted in centre of cake comes out clean, 60 to 75 minutes. If crumble is browning too quickly, loosely cover with foil and continue to bake until cake is done. Cool cake in pan on a rack for 20 minutes, then remove springform collar and parchment (leave base on) and let cool to room temperature on rack.
  7. To serve, transfer cake to a cake plate or cutting board. Cut and serve. Serve reduced pear poaching liquid alongside to drizzle over cake, if desired.
  8. RED WINE POACHED PEARS
  9. In a small saucepan, stir water, wine, sugar and vanilla bean. Warm mixture over medium heat, stirring constantly, until sugar dissolves, about 2 minutes. Bring mixture just to a simmer.
  10. Place pears in simmering sugar syrup. To keep pears submerged, place a piece of parchment over them so that it touches poaching liquid. Poaching time for pears will depend on their ripeness. To check pears for doneness, after 8 to 10 minutes, lift them gently from syrup with a slotted spoon and, using a small knife, poke flesh. Pears are done when knife meets little resistance. If not yet done, return pears to sugar syrup and check every 3 to 5 minutes. When cooked to desired doneness, transfer pears to a bowl or plate, trying to keep them standing upright (slicing off a bit of each pear’s bottom helps with this). Let cool completely to room temperature before using.
  11. If desired, to make a syrup, return poaching liquid to stovetop over high heat and boil until reduced by half and syrupy, about 5 minutes. Set aside until needed.
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Drink Pairings

Swamp Water Punch

Not all swamp water is created equal. Try this botanically spiced, bright and tropical combination of Bombay Sapphire London Dry Gin, citrus, lychee and ginger.
Ingredients Instructions

Ingredients

Serves 10
15 oz (450 ml) Bombay Sapphire London Dry Gin
2½ oz (75 ml) Bols Blue Curaçao Liqueur
2½ oz (75 ml) fresh lemon juice
10 oz (300 ml) fresh orange juice
10 oz (300 ml) lychee nectar (from can)
10 oz (300 ml) ginger beer
lychees stuffed with blueberries, for garnish

Instructions

  1. In a large container, gently stir gin, blue curaçao, lemon juice, orange juice and lychee nectar. Refrigerate to chill for 3 to 5 hours. When ready to serve, transfer to a beverage dispenser, top with ginger beer, add cubed ice and garnish with lychee eyeballs. For each serving, dispense 5 oz (150 ml) into a small glass and garnish with a few lychee eyeballs.
  2. **Dry ice was used for visual purposes. Always use safe-handling practices when working with dry ice. Never handle dry ice with bare hands and do not add dry ice to a glass you are directly consuming from.
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Blackberry Tart with Grilled Grand Marnier Oranges

This brilliantly coloured blackberry tart with Grand Marnier oranges makes the perfect finale to any summertime meal. You can swap out the blackberries for raspberries for an equally delicious result. Try pairing this recipe with Saintly The Good Sparkling Rosé.
Ingredients Instructions

Ingredients

Serves 10
1 cup (250 ml) unsalted butter, divided
2 cups (500 ml) gingersnap cookie crumbs
¼ tsp (1 ml) fine salt
¼ cup (60 ml) water, room temperature
2½ tsp (12.5 ml) powdered gelatin
3 cups (750 ml) blackberries, plus more for garnish
¾ cup (180 ml) whole milk
½ cup (125 ml) granulated sugar
½ cup (125 ml) whipping cream
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) light brown sugar
2 tbsp (30 ml) Grand Marnier Cordon Rouge
2 navel oranges, ends trimmed off and each cut into 8 rounds

Instructions

  1. Preheat oven to 350 F (175 C).
  2. In a small saucepan over medium heat, melt ½ cup (125 ml) butter. Cook, stirring occasionally, until butter stops foaming and solids start to turn golden brown, 8 to 10 minutes. Transfer butter to a medium bowl and set aside to cool slightly.
  3. In a medium bowl, stir gingersnap cookie crumbs, salt and ⅓ cup (80 ml) browned, melted butter until well combined and mixture sticks together in a clump when pressed between fingers. Press crust mixture into a 9-in (23 cm) fluted tart pan, pressing mixture evenly into bottom and up sides. Refrigerate tart shell for 10 minutes. Save any remaining browned butter for another use; it will keep in an airtight container in refrigerator for up to 2 weeks.
  4. Place chilled tart shell on a rimmed baking sheet and bake until firm, 12 to 14 minutes. Set aside on a rack to cool completely at room temperature.
  5. To make blackberry filling, start by placing water in a small bowl and sprinkling gelatin evenly overtop. Let bloom for 5 minutes.
  6. Meanwhile, place blackberries in bowl of a food processor fitted with an S blade. Blend until blackberries are well puréed. Strain mixture through a fine-mesh strainer into a bowl and discard seeds. You should have about 1 cup (250 ml) purée.
  7. In a medium saucepan over medium heat, bring milk and sugar to a simmer, stirring often. Remove from heat and stir in bloomed gelatin until it melts. Transfer warm milk mixture to a blender along with blackberry purée, whipping cream and vanilla. Blend on low until well combined. Transfer mixture to a container with a pour spout. Carefully pour blackberry mixture into crust, filling it to top. Transfer tart to refrigerator until custard is set, at least 1 hour.
  8. Preheat barbecue grill to medium, taking care to clean and oil grills.
  9. In a small saucepan, combine remaining ½ cup (125 ml) butter, brown sugar and Grand Marnier. Warm gently over medium heat, whisking constantly, until butter melts and sugar dissolves. Remove from heat.
  10. Place orange slices on grill and baste with butter mixture. Grill until grill marks form on underside, about 1 minute, then flip and baste again. Continue to grill until warm but not falling apart. Transfer to a platter and baste one last time. Let cool for 5 minutes.
  11. To serve, remove tart from tart pan and place on a serving platter. Artfully arrange grilled orange slices over tart and garnish with additional blackberries. Slice and serve.
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Drink Pairings

Harissa-Roasted Carrot & Cashew Dip

Hailing from Tunisia, peppery and smoky harissa paste gives this roasted carrot dip an intriguing and complex flavour perfect for a summer party. A splash of Disaronno Originale Amaretto imparts a touch of nutty sweetness, and a hit of fresh herbs brightens it all up. Pair this dip with Tinhorn Creek Gewürztraminer or Haywire Pinot Gris.
Ingredients Instructions

Ingredients

Serves enough for everyone at the party to circle back for more
1½ cups (375 ml) raw cashews
3 tbsp (45 ml) harissa paste
3 tbsp (45 ml) apple cider vinegar
2 tsp (10 ml) ground ginger
2 tsp (10 ml) cumin seeds
2 tsp (10 ml) onion powder
1 tsp (5 ml) garlic powder
1 tsp (5 ml) ground turmeric
1 tsp (5 ml) Spanish hot paprika, plus more for garnish
1 lb (450 g) carrots, cut into about ½ × 1½-in (1.25 × 4 cm) pieces
¼ cup + 2 tbsp (90 ml) extra-virgin olive oil, divided, plus more for garnish
2 tsp (10 ml) salt
1 cup (250 ml) water, plus more if needed
2 tbsp (30 ml) Disaronno Originale Amaretto
1 lemon, juice only
1 tbsp (15 ml) chopped fresh mint, plus more for garnish
1 tbsp (15 ml) chopped fresh parsley, plus more for garnish
salt and freshly ground black pepper, to taste
3 tbsp (45 ml) roasted shelled sunflower seeds, for garnish

Instructions

  1. Place cashews in a bowl and cover with plenty of water. Cover bowl and set in refrigerator to soak overnight.
  2. Preheat oven to 400 F (200 C).
  3. In a medium mixing bowl, combine harissa paste, cider vinegar, ginger, cumin seeds, onion powder, garlic powder, turmeric and paprika. Set aside.
  4. Toss carrots with 2 tbsp (30 ml) olive oil and the salt and transfer to a parchment-lined baking sheet. Roast for 20 minutes, then remove from oven and toss with harissa mixture. Spread back on same baking sheet, return to oven and roast for another 20 to 30 minutes, until carrots are softened and well caramelized. Cool slightly.
  5. Drain and rinse soaked cashews. Transfer to a food processor with water, amaretto, lemon juice and remaining ¼ cup (60 ml) olive oil. Purée on high speed until smooth, scraping sides of processor bowl as needed. Add carrots and continue to purée until smooth, adding more water, 1 tbsp (15 ml) at a time, if needed. Stir in chopped mint and parsley and adjust seasoning with salt and pepper.
  6. Transfer to a serving dish, drizzle generously with olive oil and garnish with roasted sunflower seeds, paprika and more chopped mint and parsley.
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Drink Pairings

Pineapple Coconut Spritz

This modern spritz defies tradition, inspired by the tropical essence of the piña colada into a lighter, effervescent cocktail, embracing contemporary flair. Made with Malibu Coconut Rum Liqueur and Ruffino Prosecco.
Ingredients Instructions

Ingredients

Serves 1
2 oz (60 ml) pineapple juice
1 oz (30 ml) Malibu Coconut Rum Liqueur
½ oz (15 ml) fresh Iemon juice
1 oz (30 ml) soda water
3 oz (90 ml) Ruffino Prosecco
Pineapple wedge and leaves, for garnish

Instructions

  1. In a Collins glass with cubed ice, combine pineapple juice, Malibu and lemon juice. Stir to chill, then top with soda water and Prosecco. Garnish with a pineapple wedge and a few leaves.
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Lambrusco Spritz

Italy’s famous sparkling red wine, Lambrusco, with its berry-forward character, is complemented by dry vermouth and grapefruit in this delightfully dry cocktail.
Ingredients Instructions

Ingredients

Serves 1
1 oz (30 ml) fresh grapefruit juice
2 oz (60 ml) Noilly Prat Extra Dry Vermouth
½ oz (15 ml) Simple Syrup*
1 oz (30 ml) soda water
3 oz (90 ml) Medici Ermete Concerto Lambrusco Reggiano
grapefruit peel, for garnish

Instructions

  1. In a large old-fashioned glass with cubed ice, combine grapefruit juice, vermouth, Simple Syrup and soda water, then stir to chill. Slowly and carefully, layer Lambrusco on top. Garnish with a grapefruit peel.
  2. * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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Sorbet Spritz

Elevating the classic Italian Sgroppino, this effervescent cocktail blends Prosecco, gin and lemon, lifting your favourite sorbet to new heights.
Ingredients Instructions

Ingredients

Serves 1
1 oz (30 ml) Bombay Citron Pressé Gin
½ oz (15 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
3 oz (90 ml) La Marca Prosecco
1 scoop lemon sorbet (or your favourite flavour)
fresh mint tip, for garnish

Instructions

  1. In a mixing glass with cubed ice, combine gin, lemon juice and Simple Syrup. Stir to chill, then strain into a tall, footed glass. Top with Prosecco and a scoop of sorbet. Garnish with mint.
  2. * 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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