Canada's only magazine dedicated to distillers, spirits and cocktail culture.
INGREDIENTS:
4 oz bourbon
4 oz amaro
12 oz fresh pressed cider
2 dashes Scrappy’s Firewater bitters
Cinnamon and lemon zest (for garnish)
METHOD:
Pour ingredients (except garnish) into a small saucepan and bring to a temperature of no more than 80 degrees Celsius (use a thermometer, otherwise you could boil off all the alcohol). Remove from heat, divide evenly between four mugs and garnish with freshly grated cinnamon and lemon zest. Serves 4.
INGREDIENTS:
Juice of one whole Ginger Crisp apple (around 2oz)*
1 oz unsweetened cranberry juice
1.5 oz gin
0.5 oz ginger liqueur
0.5 oz freshly squeezed lemon juice
3 dashes of orange bitters
Apple slices and cranberries (for garnish)
METHOD:
Using a press or juicer, extract juice from apple. Add all ingredients (except garnish) to a cocktail shaker with ice and shake hard for 20 seconds. Double strain into a chilled cocktail coupe and garnish with apple and cranberry skewers.
INGREDIENTS:
1 whole Honey Crisp apple, core removed*
Egg white separated from 1 large egg
1 oz amaretto
1 oz calvados
1 oz lemon juice
2 oz soda water
4 1-inch ice cubes
apple fan (for garnish)
METHOD:
Place first five ingredients plus ice into a blender and blend on a low setting, gradually increasing speed until the ice has dissolved. Put soda water into a tall glass, then add the blender contents slowly to mix through the soda—done right, a frothy head that rises above the rim of the glass should form. Garnish with an apple fan.
Cocktails have their own vocabulary, a richly evocative lingo that has evolved over the years from the barkeeps who sling the drinks, the customers who swill ’em and the scribes who take note of it all.
Here are some of the most useful expressions to know.
School days, school days, dear old golden rule days – nope, don’t miss ’em.
But there’s still something about September that makes you want to learn something new. It’s even better if that something new has a boozy kick to it. So why not pick up one of the season’s new cocktail books and drink in some liquid education? Start with these spirited volumes.
INGREDIENTS:
1 oz peach liqueur
1 oz prosecco
1 fresh pitted peach (leave skin on for added colour and texture)
OR 3 oz white peach puree
2 cups of cubed ice
METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the desired texture is reached. Pour into coupe glasses. Garnish with fresh mint and peach slices. Serves 2.
INGREDIENTS:
4 oz London dry gin
1 oz simple syrup*
0.5 oz freshly squeezed lemon juice
0.5 oz freshly squeezed lime juice
2 oz heavy cream
1 tsp orange flower water
2 oz club soda
1 oz liquid egg white (white of one large egg)
1 cup of cubed ice
METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the ice has melted and cocktail has become light and frothy. Pour into Highball glasses. Garnish with grated nutmeg and perhaps an umbrella. Serves 2.
INGREDIENTS:
1 oz London dry gin
1 oz Campari
1 oz sweet vermouth
3 oz freshly squeezed blood orange
2 cups of cubed ice
METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the desired texture is reached. Pour into double Old Fashioned glasses. Garnish with a fresh rosemary and a straw, or maybe even a spoon. Serves 2.
INGREDIENTS:
4 oz light cuban rum
1 oz maraschino liqueur
1.5 oz freshly squeezed ruby red grapefruit juice
1.5 oz freshly squeezed lime juice
0.5 oz simple syrup*
2 cups of cubed ice
METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the desired texture is reached. Pour into Martini glasses. Garnish with fresh mint and a grapefruit wedge. Serves 2.
