Scotch Rocks Punch

Justin Taylor’s Scotch Rocks Punch. Dan Toulgoet photo

This flavourful punch was created by Justin Taylor, general manager of The Cascade Room.

• 1 bottle (750 mL) blended scotch
• 1 cup Cynar amaro
• 1 cup apricot brandy
• 1 cup oleo saccharum
• 1 Tbsp Angostura bitters
• 4 cups cold water

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Graveyard Flip

The Graveyard Flip. Photo courtesy of Uva Wine & Cocktail Bar

Created by Wyeth Maiers, bar manager at UVA Wine & Cocktail Bar.

Meringue:
• 3 egg whites
• 1 oz crème de cassis

Cocktail:
• 0.75 oz Evan Williams bourbon
• 0.25 oz Fernet Branca
• 2 tsp Laphroaig 10 Year Old single malt whisky
• 0.75 oz lemon juice
• 0.5 oz maple syrup
• 1 dash Angostura bitters
• 1 egg yolk
• Garnish: Grated chocolate, granulated sugar, (optional) brandied cherries

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Up to date

The Up to Date cocktail, created by Rob Scope, lead bartender at Homer Street Cafe.

In this updated classic, Homer Street Café lead bartender Rob Scope uses Lot 40 rye whisky for its bold flavours of spice and oak. The light, dry notes of Manzanilla sherry complement the rye, Grand Marnier adds a touch of orange and Angostura marries all the flavours together.

Adapted from Hugo Ensslin’s Recipes for Mixed Drinks, 1916 edition. Ensslin was the head bartender at the Hotel Wallick in New York City’s Times Square, and gained fame from publishing the first version of the Aviation cocktail.

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La Mula

La Mula cocktail at Bodega on Main.
Bodega on Main’s La Mula cocktail. Origami Social photo

• 2 oz Koch Espadín Mezcal
• 0.5 oz Lime
• 0.5 oz Hibiscus Syrup
• 1 oz Passion Fruit Purée
• 2 dashes Angostura Bitters
• Ginger Beer

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The Fire at the Mill

The Black Lodge's The Fire at the Mill cocktail.
The Black Lodge photo

This cocktail was created by Edmonton’s James Grant, and is featured on the list at The Black Lodge.

• Mist/rinse of peaty whisky
• 1 oz rosemary-infused gin (see note)
• 1 oz Scotch whisky
• 0.5 oz medium dry sherry
• 0.5 oz ginger syrup
• 0.5 oz lemon juice
• 2 dashes Angostura bitters

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Lust

Hail Mary’s photo

A divine take on one of the seven deadly sins at Hail Mary’s.

• 2 oz bourbon
• 0.75 oz simple syrup
• Splash of peach schnapps
• 2 oz fresh lime juice
• 1 egg white
• Dash of Angostura bitters

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Barbados Rum Punch

Barbados Tourism Marketing Inc. photo

The classic the way it is made on the island.

• 0.5 oz freshly squeezed lime juice
• 1 oz simple syrup (see note)
• 1.5 oz dark rum (such as Barbados’ own Mount Gay Eclipse, or older)
• 2 oz water
• 1 dash Angostura bitters
• Freshly grated nutmeg

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Three Dots and a Dash

Three Dots and a Dash—victory! Joanne Sasvari photo

The garnish says it all. The three cherries are the dots, the pineapple wedge the dash, representing the letter “V” in Morse code, which was the symbol for “victory” during the Second World War.

• 1.5 oz rhum agricole or demerara rum
• 0.5 oz aged blended rum
• 0.5 oz orange juice
• 0.5 oz lime juice
• 0.5 oz honey syrup (see note)
• 0.25 oz falernum
• 0.25 oz pimento dram (see recipe)
• 1 dash angostura bitters
• Garnish: 3 cherries and 1 wedge of fresh pineapple

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Bamboo

Bamboo cocktail. Istockphoto.com photo

Nobody really knows the back story of this sherry-based cocktail from the 19th century, but we do know that it quenches our thirst for all things low-proof and lightly bittered.

• 1.5 oz dry sherry
• 1.5 oz dry vermouth
• 1 dash Angostura bitters
• 1 dash orange bitters

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Cognac & Pear Brulée

Justin Taylor’s Cognac & Pear Brulée. Dan Toulgoet photo

• 1.5 oz. Remy Martin VS Cognac
• 0.5 oz Bénédictine liqueur
• 1 oz freshly squeezed lemon juice
• 0.75 oz pasteurized liquid egg white
• 1 oz caramelized pear purée (see note)
• 2 dashes Angostura bitters
• 1 tsp cinnamon sugar

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