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
Lamento
Turf Cocktail
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
Martini
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
Secret Life of the Limbless Pirate
This tiki-inspired cocktail is made with JT’s Hula Bitters.
• 1.5 oz amber rum
• 0.5 oz Fernet Branca
• 0.25 oz JT’s Hula Bitters
• 0.5 oz cherry grenadine
• 1 oz pineapple juice
• 0.5 oz fresh squeezed lime juice
• 2 oz soda water
• Garnish: maraschino or brandied cherry and mint leaves
Cosmosis
A bright and fruity cocktail that uses JT’s Orange and Chamomile Bitters
• 1.5 oz vodka
• 0.5 oz Cointreau
• 0.25 oz JT’s Orange & Chamomile Bitters
• 0.5 oz fresh squeezed lime juice
• 0.25 oz simple syrup
• 5 frozen cranberries, thawed
• Garnish: fresh orange peel
Better with bitters
Add your own unique flavour to cocktails with homemade bitters. Here’s how
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.
Picnic Smash
This 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
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
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
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