Hot Buttered Rum
Hot Toddy
According to cocktail historian David Wondrich: “The hot toddy was the original way single-malt scotches were consumed as they were considered to be ‘lesser quality’ whisky in contrast to the art of blended scotch.”
Crema Martini
This creamy, nutty riff on an Espresso Martini comes courtesy of North Vancouver’s The Woods Spirit Co.
Jade Ghost
This refreshing and fruity cocktail will make the Margarita lovers happy.
Kyoto Collins
This refreshing long drink uses a soda made with fragrant white tea. White teas are harvested from the youngest, most tender buds and leaves of the tea plant, and very lightly processed, resulting in a delicate, often floral flavour.
Idol Meets Impostor
This twist on a classic Old Fashioned gets an appealing smoky note from the ice cube made with Lapsang Souchong, a Chinese black tea whose leaves are dried over burning pinewood for a rich, bold and earthy flavour with subtle bonfire notes.
The Belly of the Beast
Recipe by Tristin Vissers, bartender at Toronto’s Library Bar.
INGREDIENTS:
1.5 oz Appleton Estate 12 Year old rum
0.75 oz Brown Butter Fat-Washed Bearface Triple Oak whisky (see note)
0.75 oz Metaxa 5 Star brandy
0.75 oz grapefruit juice
0.75 oz sea buckthorn juice
0.75 oz Toasted Pecan & Mace Orgeat (see recipe below)
1 dash Angostura bitters
Garnish: cedar sprig, cinnamon sticks, bitters
Rat Boy
Recipe by Kat Saulnier, bartender at Toronto’s Bar Mordecai.
INGREDIENTS:
0.75 oz Lot 40 Rye Whisky
0.75 oz Tio Pepe fino sherry
0.5 oz Strega liqueur
0.75 oz Salted Oat Orgeat (see note)
0.5 oz fresh lemon juice
1 dash Angostura bitters
Garnish: star anise pod
High Fives All Around
Recipe by Bradley Horseman, bar manager, Salt & Brick in Calgary.
INGREDIENTS:
1.5 oz Forty Creek Copper Bold
0.5 oz Punt e Mes vermouth
0.25 oz maraschino liqueur
0.5 oz Chinese Five Spice Agave Syrup (see recipe)
1 oz pineapple juice
0.75 oz fresh lemon juice
Lost Highway
