Named after the legendary live-music venue in Toronto, this tiki-style cocktail takes on a Canadian twist.
• 1.5 oz Canadian 100 percent rye whisky
• 0.75 oz falernum
• 2 oz coconut water
• 1 oz freshly squeezed pink grapefruit juice
• 0.5 oz freshly squeezed lime juice
• 3 dashes Bittered Sling Kensington bitters
This tiki punch recipe serves a crowd—so find some friends to help you out!
• 6 oz añejo rum
• 6 oz dark Jamaican rum
• 4 oz high-proof rum (such as Lamb’s Navy 151)
• 3 oz freshly squeezed lime juice
• 1.5 oz freshly squeezed pink grapefruit juice
• 3 oz falernum
• 1 oz pomegranate juice
• 2 tsp Pernod
• 10 oz filtered water
• 5 sprigs mint
• 3 cinnamon sticks, snapped in half
• 6 wheels grapefruit
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.