WORD OF MOUTH
Ingredients
Serves 1
1½ oz (45 ml) Absolut Vodka
½ oz (15 ml) Averna
½ oz (15 ml) Honey Syrup
¼ oz (7 ml) lime juice
3 dashes apple cider vinegar
Instructions
- Stir ingredients with ice in a shaker glass. Shake and strain over ice in a rocks glass.
- To make HONEY SYRUP: Combine equal parts honey and water on the stove and warm at low heat while stirring until the honey dissolves. Can be refrigerated for several days.
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KIWI SMASH
Ingredients
Serves 1
1½ oz (45 ml) Zubrowka Bison Grass Vodka
½ oz (15 ml) 2:1 simple syrup
¾ oz (22 ml) lime juice
1 kiwi, peeled (save one slice for garnish)
Instructions
- After peeling a kiwi fruit, slice off a piece to use as garnish. Cut the remaining kiwi into smaller pieces and place in a cocktail shaker. Muddle the kiwi well before adding the Bison Grass Vodka, simple syrup and lime juice. Shake with ice and strain over ice in an old fashioned glass. Garnish with a kiwi slice.
- To make SIMPLE SYRUP: To make a 2:1 simple syrup, place 2 cups (500 ml) sugar and 1 cup (250 ml) water in a saucepan over medium-high heat. Cook, stirring frequently, until sugar is fully dissolved. Remove from heat. Place in a sterilized jar and chill. Will keep indefinitely in the refrigerator.
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CLASSIC CAESAR
Ingredients
Serves 1
1½ oz (45 ml) Alberta Pure Vodka
3½ oz (105 ml) Clamato Juice
2 dash Tabasco
4 dash Worcestershire Sauce
bacon, for garnish
celery, for garnish
pickle, for garnish
Instructions
- Combine ingredients without ice in a celery salt rimmed glass. Gently stir to combine. Add ice to the glass and garnish.
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CATCH THE BOUQUET
Ingredients
Serves 1
1½ oz (45 ml) Sid’s Vodka
½ oz (15 ml) Triple Sec
½ oz (15 ml) lemon juice
8 to 10 red grapes, reserve a couple for garnish
¼ tsp (1 ml) orange flower water
lemon twist, for garnish
Instructions
- Muddle grapes in a shaker tin. Combine remaining ingredients in shaker with ice. Shake well and fine strain into a chilled cocktail coupe. Garnish with lemon twist.
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VX COBBLER
Ingredients
Serves 1
2 oz (60 ml) Grey Goose VX vodka
1 oz (30 ml) fresh orange juice
4 tsp (20 ml) fresh lemon juice
1 tbsp (15 ml) Giffard gomme syrup
Instructions
- Build over crushed ice in a stemmed glass. Give mixture a stir to combine ingredients. Garnish with a fruit medley using a large assortment of berries, as desired.
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ORANGE SOUCHONG MARTINI
Ingredients
Serves 1
1½ oz (45 ml) Absolut Mandarin
3/4 oz (22 ml) red sweet vermouth
1 oz (30 ml) Lapsang Souchong Cordial
2 dashes orange bitters
1 strip orange zest, for garnish
Instructions
- In a mixing glass with ice, combine vodka, vermouth, Lapsang Souchong Cordial and orange bitters. Stir until well chilled and diluted as desired. Strain into a chilled cocktail glass. Express oils from orange peel over surface.
- To make LAPSANG SOUCHONG CORDIAL: Pour 1¼ cups (310 ml) boiling water over 2 tbsp (30 ml) of loose-leaf lapsang souchong tea. Steep for 5 minutes. Strain out leaves and discard. Combine hot tea with 2/3 cup (150 ml) of sugar and stir to dissolve. Once cooled, refrigerate in sealed container for up to 1 month.
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L’AIR DE PANACHE
Ingredients
Serves 1
2 oz (60 ml) Zubrówka vodka
4 tsp (20 ml) apple concentrate
2 tsp (10 ml) fresh lemon juice
2 tsp (10 ml) honey syrup (equal parts honey and water)
Jasmine-Ginger-Honey Foam, to top, recipe follows
bergamot essence, to top
Instructions
- Combine first 4 ingredients in a mixing tin, add ice and shake vigorously. Strain mixture through a fine mesh strainer into a chilled cocktail coupe. Top with Jasmine-Ginger-Honey Foam and a spray of bergamot essence.
- To make JASMINE-GINGER-HONEY FOAM (to top): Brew 3 green jasmine tea bags in 400 ml of hot water for 5 minutes. Meanwhile, juice 1 lb (500 g) of ginger into a large bowl and add equal volume of honey. Mix together, you will only use 100 ml of this ginger-honey syrup. Take 3 gelatin sheets, bloom in ice water for 10 minutes, then microwave for 30 seconds to liquefy. In a bowl, combine jasmine tea, ginger- honey syrup and gelatin liquid and whisk together until fully dissolved. Add to a whipped cream dispenser and charge twice with nitrous oxide. Foam cream over top of cocktail and enjoy!
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MOSCOW MULE
Ingredients
Serves 1
2 oz (60 ml) Ketel One vodka
1 tbsp (15 ml) fresh lime
2 tsp (10 ml) simple syrup (equal parts sugar and water)
2 dashes Angostura bitters
ginger beer, to top
mint sprig, for garnish
Instructions
- Build ingredients over crushed ice in a copper mule mug. Give the mixture a stir to combine. Garnish with a mint sprig.
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BUFFALO STANCE
Ingredients
Serves 1
1½ oz (45 ml) Zubrówka vodka
½ oz (15 ml) Alvear Medium Dry sherry
½ oz (15 ml) lemon juice
½ oz (15 ml) allspice syrup
2 dashes Mystic Caravan Smokey Pear bitters
fresh slices of pear, for garnish
Instructions
- Combine all ingredients into a mixing glass and stir. Strain into a chilled coupe. Garnish with fresh slices of pear.
- To make ALLSPICE SYRUP: In a saucepan, combine 2 cups (500 ml) sugar to 2 cups (500 ml) water to 1 tbsp (15 ml) ground allspice. Bring to a boil and let cool.
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SPOOKTACULAR VODKA POPS
Ingredients
Serves 12 pops
¼ cup (60 ml) water
1½ cups (375 ml) granulated sugar
¼ cup (60 ml) light corn syrup
¼ cup (60 ml) vodka
½ tsp (2 ml) clear flavouring of choice (clear vanilla, peppermint, cinnamon, etc.)
red gel food colouring (optional)
gold leaf flakes (optional)
Instructions
- Place twelve 2½-in (6.25 cm) lollipop moulds on baking trays and lightly oil with a flavourless oil, such as grapeseed oil. Have red food colouring, gold leaf flakes and lollipop sticks ready. Alternatively, line three baking trays with silicone mats and set aside.
- In a large 3 L (12 cup) saucepan, stir together water, sugar and corn syrup over medium-high heat until sugar has dissolved. Without stirring, allow mixture to come to a boil. Boil until mixture reaches 300 F (150 C) on a candy thermometer. Add vodka and flavouring of choice, stirring just to incorporate, before letting mixture return to 300 F (150 C).
- Working quickly, remove sugar mixture from heat. One at a time, pour into cavities of half the lollipop moulds. After a few seconds, swirl a lollipop stick dipped in food colouring around in mould to make a marbling effect in each. Place lollipop stick in centre of each mould and twist 180 degrees so that it is fully covered in syrup.
- Once half the syrup is used up, if using, stir in some gold leaf flakes before pouring into remaining moulds. Repeat placing lollipop stick in centre of each mould before twisting 180 degrees so that it is fully covered in syrup. Let cool completely at room temperature, about 3 hours. If using silicone mats, simply pour rounds of hot sugar mixture until desired size is reached and decorate as described above.
- Remove lollipops from moulds and store in an airtight container, preferably overnight, allowing flavours to develop.