Canada's only magazine dedicated to distillers, spirits and cocktail culture.
It seems there will be no end to the supply chain issues that have drained back bars of essential spirits these past two years. This summer, for instance, it looks like we’re facing a shortage of Aperol, just in time for spritz season, so drink up while you can.
• 2 oz Barsol Pisco – Quebranta
• 1.5 oz fresh pineapple juice
• 0.75 oz fresh lemon juice
• 0.5 oz orgeat (almond syrup)
• Garnish: pineapple slice
• 1 oz Tanqueray gin
• 0.67 oz Blueberry Lavender Oleo (see note)
• 0.67 oz lemon juice
• 0.25 oz Luxardo Bitter Bianco
• 3 oz Blue Mountain Brut (or other sparkling wine)
• Garnish: Thyme flower
• 1.5 oz blanco tequila
• 0.5 oz crème de cassis
• 0.75 oz lime juice
• Ginger beer
• Garnish: lime wheel
1 whole lime
1 Tbsp granulated sugar
2 oz cachaça
Garnish: lime zest
• 2 oz Lapsang Bourbon (see recipe below)
• 1 oz Salted Asian Pear Syrup (see recipe below)
• 4 drops Apothecary Mystic Caravan Bitters
• Absinthe mist
• Garnish: dehydrated pear slice, lapsang tea smoke
Pair with: Prawn or fish tacos.
• 1.5 oz Don Papa Rum
• 0.5 oz 1800 Coconut Tequila
• 1 oz lime juice
• 0.5 oz guava syrup
• 0.5 oz guava juice
• 0.5 oz egg white
• 3 drops lime leaf bitters (such as Ms. Better’s)
• Garnish: Angostura bitters
Pair with: Fresh spring greens.
• 1 oz mint-infused gin (see note)
• 0.5 oz fresh lemon juice
• 0.25 oz simple syrup (see note)
• 2 dashes cucumber bitters (such as Bitter Truth)
• Sparkling wine to top
• Garnish: Cucumber slice
• 2 oz Citadelle Gin
• 1 oz Dolin dry vermouth
• 0.5 tsp salty cocktail onion brine
• Garnish: 3 cocktail onions
• 2 oz Absolut vodka
• 0.5 oz lavender syrup (note below)
• 1 oz lemon juice
• 3 to 4 oz Oddity Hibiscus Mint Kombucha
• Garnish: lavender or hibiscus flower or mint sprig