Canada's only magazine dedicated to distillers, spirits and cocktail culture.
1oz Herradura Ultra
1oz fresh lime juice
1oz fresh lemon juice
1oz grilled Pineapple Syrup
2 dashes Aromatic bitters
1 egg white (or vegan foamer)
2 oz rye whisky (Canadian, of course)
0.25 oz Fernet-Branca
0.25 oz simple syrup
2 dashes Angostura bitters
Garnish: orange twist
2 oz rye whisky
1 oz dry vermouth
0.25 oz maraschino liqueur
2 dashes Angostura bitters
Garnish: brandied or maraschino cherry, preferably Luxardo
2 oz rye whisky (or, if you must, bourbon)
1 oz sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherry or lemon twist
1 oz Glenlivet Caribbean Reserve
1 oz Fernet-Branca
1 oz Dolin sweet vermouth
0.5 oz Amaro Cinpatrazzo
Garnish: Luxardo cherry
1.5 oz Bruichladdich Classic Laddie
0.75 oz sweet vermouth
0.25 oz maraschino liqueur
1 bar spoon (5 mL) Port Charlotte single malt
Garnish: expressed orange oils and a quality cherry
• 2 oz blended scotch of your choice
• 0.75 oz Honey, Tonka Bean & Ginger Syrup (recipe follows)
• 0.75 oz fresh lemon juice
• Float: 0.25 oz Royal Lochnagar 16
• Garnish: lemon twist (optional)
• 1 oz Luzhou Laojiao Baijiu
• 1 oz D.O.M. Bénédictine
• 1.5 oz Seedlip Grove 42
• 3 to 4 dashes Angostura bitters
• Garnish: orange peel
15 oz Reifel Rye
6.75 oz Punt E Mes
2.5 oz Galliano liqueur
2.5 oz Krupnik Spiced Honey Liqueur (or any honey liqueur)
10 dashes orange bitters
2 dashes orange bitters
Garnish: Honey, freshly ground black peppercorn
10 oz Roku Gin (or whatever gin you prefer)
10 oz sweet vermouth
10 oz Campari (or whatever red aperitivo liqueur you prefer)