Lamento

Lamento. Origami Social photo

Recipe courtesy of Bodega on Main

• 2 oz Rum Blend
• 1 oz Coconut Syrup
• 0.5 oz Lime
• 0.5 oz Passionfruit Purée
• 0.5 oz Pineapple Juice

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Turf Cocktail

The Turf Cocktail. Istockphoto.com photo

The Turf Cocktail emerged around the same time as the Martini, and some believe it was an early version of it (not likely, but you never know).

• 1.5 oz Plymouth gin
1.5 oz dry vermouth, preferably Noilly Prat
• 2 dashes orange bitters
• 2 dashes maraschino liqueur
• 2 dashes absinthe
• Garnish: olive

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Martini

Martini. istockphoto.com

The classic, as it has evolved over more than a century of opinionated drinking.

• 2.5 oz London dry gin
• 0.25 to 0.5 oz dry vermouth
• Garnish: lemon peel twist or olives

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Better with bitters

Add your own unique flavour to cocktails with homemade bitters. Here’s how

A variety of spices, herbs and other botanicals give bitters their intense flavour. Dan Toulgoet photo

Making your own bitters at home is a lot easier than you may think. However, we need to understand a few things first. Cocktails, by definition, are made up of four essential ingredients: spirits, sugar, water and bitters. Spirits are self-explanatory. The sugar and water elements can be exactly that or they can take on other forms, such as syrups and juices. Bitters are much more complex, though. Bartenders use bitters to bridge the flavours of spirits, sugar and water so they come together. The key to selecting the right bitter is to use one that complements the other three components in the cocktail.

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Picnic Smash

The Picnic Smash, made with Seedlip Spice 94, is ideal for your next outdoor adventure. Photo courtesy of SeedlipThis recipe from Seedlip is ideal for tucking in a picnic basket or insulated backpack for your next outdoor adventure.

• 2 oz Seedlip Spice 94
• 0.75 oz pink grapefruit juice
• 3 tsp strawberry jam
• 2 basil leaves, plus additional for garnish

Place all ingredients in a jam jar filled with ice. Tighten lid and shake well. Garnish with an additional basil leaf. Serves 1.

Zero Proof Clover Club

Mike Norbury’s Zero-proof Clover Club uses Lumette! Photo courtesy of Lumette!

Recipe created by Mike Norbury of Veneto Kitchen + Bar in Victoria.

• 2 oz Lumette!
• 0.75 oz fresh-squeezed lemon juice
• 1 Tbsp raspberry jam
• 1 oz egg white

Place all ingredients in a cocktail shaker without ice and vigorously dry shake. Add ice and shake again until chilled. Strain into a chilled coupe. Serves 1.

The Hound

The Hound, created by Jess Morton at Reid’s Distillery. Photo courtesy of Sobrii

Recipe created by Jess Morton at Reid’s Distillery in Toronto. She suggests using a vegetable peeler to create ribbons from the fresh ginger root.

• 1 or 2 ribbons of fresh ginger root
• 1.75 oz Sobrii
• 4 oz grapefruit-flavoured seltzer
• Garnish: 2 to 3 large mint leaves or a slice of grapefruit

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Thai One On

Southeast Asian flavours and a pretty purple hue make this cocktail from The Diamond (and Elk Room) irresistible.

• 1.5 oz yuzu sake
0.5 oz Wray & Nephew overproof rum
• 0.5 oz butterfly pea flower syrup
• 0.75 oz lime juice
• Tonic water
• Garnish: sprig of mint

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