This refreshing summertime recipe from Josh Pape at Wildebeest balances the bitterness of Campari with a splash of simple syrup, which keeps the texture consistent. It’s designed for one portion; if you’re serving more, just multiply the ingredients by the number of servings. But remember, you’ll also need about 1 cup (250 mL) ice per serving, so make sure everything fits into your blender.
• 0.75 oz (20 mL) Beefeater gin
• 0.75 oz (20 mL) Campari
• 0.75 oz (20 mL) Cinzano Rosso
• 0.5 oz (15 mL) simple syrup (see note)
• 3 x 1.5-inch (3 cm) cubes of watermelon
Place ½ cup (125 mL) cracked ice into the blender with the watermelon and simple syrup. Blend until smooth.
Add the other ingredients and another ½ cup (125 mL) of ice. Blend for 45 seconds and pour into a fancy glass (or a plastic cup).
Victoria’s grande dame gets a makeover with a sexy new bar and a truly royal namesake gin
The gin is sky blue – that’s right, blue – and it has a delicate floral aroma. Add a little tonic water, though, and it magically turns a beautiful royal purple.
“It’s spectacular, isn’t it? It goes from that nice blue, then you pour the tonic in there, it swirls around, and you get that nice pink colour,” says Peter Hunt, president of Victoria Distillers. “It’s certainly something fun for bartenders and mixologists to play with.”
The original 1908 cocktail, featuring tea-infused vodka, was introduced to celebrate the Fairmont Hotel Empress’ 100th anniversary. This royal update gets its purple hue from the butterfly pea flower in the Empress Gin by Victoria Spirits.
• 2 oz (60 mL) Empress Gin
• 0.75 oz (22 mL) lemon juice
• 0.75 oz (22 mL) simple syrup (see note)
• 1 egg white
Place all the ingredients in a cocktail shaker, without ice, and shake vigorously. Once you have created voluminous foam, add ice, and shake again. Strain into a chilled cocktail glass. If you like, garnish with dried butterfly pea flower blossoms. Serves 1.