Fall’s favourite tree fruit makes a great addition to autumnal cocktails
There is a sublime comfort in autumn, as the breezy aroma of fallen leaves wafts away the smoke of our sultry summer. One of my favourite things to do in the fall is to cruise out to the local farmers markets and fill my basket with delicious local fruits and vegetables. As a cocktail maker, I love loading up on things that I can preserve and keep around through what is sure to be another cold, wet and dreary Vancouver winter.
• 1.5 oz. Remy Martin VS Cognac
• 0.5 oz Bénédictine liqueur
• 1 oz freshly squeezed lemon juice
• 0.75 oz pasteurized liquid egg white
• 1 oz caramelized pear purée (see note)
• 2 dashes Angostura bitters
• 1 tsp cinnamon sugar
Batch the cocktails for your next gathering, and you can be part of the fun, too
Let’s face it: Making cocktails for a crowd is quite easy, but executing multiple different drinks over and over can be a tedious chore, especially when you want to enjoy the fun, too. The solution? Bottle these crowd pleasers in advance of your next party or backyard barbecue.
Your guests will be blown away with your attention to detail and this fun way of serving iconic cocktails.
Mix up this rosé-based sangria recipe ahead of your next outdoor gathering.
• 3 cups dry rosé wine
• 0.5 cup brandy
• 0.5 cup Okanagan Spirits rhubarb liqueur
• 2 cups white cranberry juice
• 2 cups sliced strawberries
• 1 mango, peeled, pitted and cubed
• 2 cups soda water
In a large container such as a gallon-sized glass jar, combine all ingredients except soda water. Seal container and refrigerate for 12 hours or overnight. Remove fruit, place in ice moulds or freezer bags and freeze.