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“I decided to embrace the salty, briny taste of this Manzanilla sherry and create a pickle juice Martini on steroids. The salt and pepper rim complements the sherry’s terroir near the ocean, and the peppery punch of the tequila, while the celery bitters and oils from the lemon peel keep it light and crisp.”
“A riff on Portugal’s national drink of choice — White Port and Tonic— that combines the flavours with those of Mexico in a housemade cordial.”
“I was inspired by the idea of the island of Madeira floating in the sea. I wanted the richness of the Madeira to float on a refreshing, citrus-forward, more tropical cocktail.”
INGREDIENTS:
2 oz light rum
1 oz fresh lime juice
3 fresh basil leaves, plus one for garnish
1 oz cocoa nib syrup*
1 egg white
cocoa powder for garnish
METHOD:
Pre-chill a cocktail glass. Add rum, lime, basil (torn in half), cocoa nib syrup and egg white to a cocktail shaker and dry shake without ice for about 10 seconds. Add ice and shake for an additional 10-15 seconds. Double strain into the glass using a fine mesh. Garnish with a fresh basil leaf and a small pinch of cocoa powder.
—by Justin Taylor
INGREDIENTS:
1.5 oz single malt Scotch whisky
0.5 oz dry vermouth
1 oz white chocolate syrup*
0.5 oz fresh lemon juice
3 dashes Bittered Sling Malagasy Chocolate Bitters
candied cocoa nibs
METHOD:
Pre-chill an Old Fashioned glass. Add ice and all liquid ingredients to a cocktail shaker and shake vigorously for 15 seconds. Strain over crushed ice into your glass. Garnish with candied cocoa nibs.
*White chocolate syrup: Boil 2 cups heavy cream and pour over 6 oz white chocolate chips, stirring to dissolve. Reserve in a sealable jar or bottle and refrigerate until needed.
—by Justin Taylor
INGREDIENTS:
2 oz mezcal
0.5 oz cocoa nib syrup*
2 dashes Scrappy’s Fire Water
1 dash Angostura bitters
orange zest for garnish
METHOD:
Pre-chill an Old Fashioned glass. Add all liquid ingredients to a mixing glass with ice and stir for 20 seconds. Strain cocktail into the glass, over fresh ice. Garnish with orange zest.
*Cocoa nib syrup: Add 1 cup cocoa nibs, 1 cup raw sugar and 1.5 cups water to a small saucepan and bring to a boil. Reduce heat, stir, and simmer for 10 minutes. Allow syrup to cool and strain into a sealable bottle or mason jar and refrigerate (it will keep for about four weeks). Dry the nibs on parchment paper to use as garnish.
—by Justin Taylor
INGREDIENTS:
4 oz 70 per cent dark baking chocolate
3 tbsp cocoa powder
0.5 tsp salt
1 cup sugar
8 cups whole milk
1 cup Fernet Branca
0.5 cup peppermint liqueur
12 dashes Angostura Bitters
marshmallows or whipped cream for garnish (optional)
shaved tonka bean for garnish (optional)
METHOD:
Add chocolate, cocoa powder, milk, sugar and salt to a medium saucepan and heat gently, stirring constantly. As the mixture reaches a slow boil, remove from heat and add liquor. Pour into mugs and garnish with whipped cream or marshmallows, and shaved tonka bean. Makes 8 cups.
—by Justin Taylor
INGREDIENTS:
3 oz Lohin McKinnon Single Malt Whisky
3/4 oz apple butter diluted with just enough water to make a thick syrup
2 dashes of Bittered Sling Suius Cherry Bitters
1 dash Bittered Sling Kensington Bitters
METHOD:
Place all the ingredients in a mixing glass with ice and stir well. Strain into an Old Fashioned glass and add fresh ice. Garnish with a dehydrated apple chip.
—by J-S Dupuis
• ¾ oz (22 mL) lemon juice
• ¾ oz (22 mL) Aperol
• ¾ oz (22 mL) bourbon
• ¾ oz (22 mL) Mia Amata amaro
INGREDIENTS:
1.5 oz El Gobernador Pisco
0.25 oz Amaro Nonino
0.25 oz Giffard Elderflower Liqueur
0.75 oz lemon juice
2 dashes of Bittered Sling Western Haskap bitters
METHOD:
Combine all ingredients into a cocktail shaker and shake. Double strain into a chilled, small coupe. Garnish with a dehydrated rose.
—by Katie Ingram