YEAR OF THE PULSE
Ingredients
Serves 1
1½ oz (45 ml) Alvear Medium Dry sherry
½ oz (15 ml) Averna Amaro Siciliano
1 oz (30 ml) Aquafaba (chickpea brine)
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Simple Syrup
orange wheel, for garnish
Instructions
- Add all ingredients to a shaker. Add ice and shake hard until cold. Fine-strain into a chilled coupe. Garnish with an orange wheel.
- To make SIMPLE SYRUP: Take equal parts sugar and dissolve in water.
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THE MARY PICKFORD COCKTAIL
This Prohibition-era cocktail was created for the Canadian-American film star known as “America’s Sweetheart” by a bartender at the Hotel Nacional in Cuba during the actress’s visit to Cuba in the 1920s.Ingredients
Serves 1
1½ oz (45 ml) white rum
1½ oz (45 ml) pineapple juice
1 tsp (5 ml) grenadine
½ tsp (2 ml) maraschino liqueur
Instructions
- Place ingredients in a cocktail shaker with ice. Shake and strain into a chilled cocktail glass. Garnish with a maraschino cherry, if desired.
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RED SANGRIA
Ingredients
Serves 8
1 red apple, cored
1 pear, cored
1 orange, peeled and seeds removed
1 bottle (750 ml) Rioja wine
½ cup (125 ml) brandy
½ cup (125 ml) orange liqueur
2 cups (500 ml) orange juice, freshly squeezed and strained
½ cup (125 ml) fresh 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. Stir 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. Then add ice and top with soda.
- Sangria should sit overnight or for at least six hours to infuse flavours.
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WHITE LADY
Ingredients
Serves 1
1½ oz (45 ml) Broker’s Premium London Dry gin
¾ oz (22 ml) Cointreau
¾ oz (22 ml) fresh lemon juice
Instructions
- Combine all ingredients in a cocktail shaker with ice; shake well and fine-strain into a chilled cocktail glass.
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HANKY PANKY
Ingredients
Serves 1
1½ oz (45 ml) Beefeater London Dry gin
1½ oz (45 ml) Cinzano Rosso
2 dashes Fernet-Branca bitters
orange peel, for garnish
Instructions
- Place gin, vermouth and Fernet-Branca in a mixing glass with ice and stir well. Strain into a chilled cocktail glass. Twist a slice of orange peel over the surface of the drink, then pop the peel in to garnish.
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PIMM’S CUP
Ingredients
Serves 1
2 oz (60 ml) Pimm’s No.1 Cup
4 oz (120 ml) lemon-lime soda or ginger ale
1 wheel cucumber, for garnish
1 wheel lemon, for garnish
1 wheel orange, for garnish
mint sprig, for garnish
Instructions
- Add Pimm’s and soda to a chilled highball glass and fill with ice. Garnish with a slice of cucumber, lemon, orange (or fruit of your choosing) and a sprig of mint. If desired, gently muddle ingredients to release essences.
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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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ROYAL MANDATE
Ingredients
Serves 1
granulated sugar
1 lemon slice
3 tbsp (45 ml) Havana Club 7 rum
1½ tsp (7 ml) Crème de Cassis
1½ tsp (7 ml) Fernet Branca
4 tsp (20 ml) lemon juice
2 tsp (10 ml) honey syrup
ice cubes
orange zest, for garnish
Instructions
- Run a cut lemon along one half of the rim of a glass. Dip in sugar to coat half the rim. Combine remaining ingredients except for orange zest in a cocktail shaker. Shake vigorously and strain into tall sugar-rimmed glass. Garnish and serve immediately.
- To make HONEY SYRUP: Combine 2⅓ cups (590 ml) honey and 1⅔ cups (400 ml) hot water in a glass container large enough to hold contents. Stir until dissolved. Can be refrigerated for up to 6 weeks.
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FOOLISH PLEASURE
Ingredients
Serves 1
8 to 10 fresh mint leaves
2 tbsp + 2 tsp (40 ml) Buffalo Trace bourbon
2 tsp (10 ml) pernod
2 tbsp (30 ml) lime juice
4 tsp (20 ml) orgeat or almond syrup
ice cubes
plains soda water
Instructions
- Gently slap mint leaves between your palms to bruise and release the essential mint oils. Place in large glass. Add bourbon, pernod, lime juice and orgeat. Add ice and fill glass with soda. Stir with a swizzle stick and serve immediately.
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FLORES’ DANCE
Ingredients
Serves 1
3 orange slices
2 oz (60 ml) El Jimador Reposado tequila
½ oz (15 ml) Alvear Fino sherry
2 tbsp (30 ml) lime juice, freshly squeezed
4 tsp (20 ml) orgeat or almond syrup
2 dashes Angostura Aromatic Bitters
ice cubes
Merlot, for garnish
Instructions
- In a shaker, muddle 3 orange slices. Add all remaining ingredients except for Merlot. Shake vigorously. Fine strain into a chilled cocktail coupe. Layer a little Merlot on top. Serve immediately.