Originally a blender drink from Beachbum Berry, and traditionally served as a bowl for six with a gardenia garnish at Trader Vic’s, the Scorpion makes a terrific single-serving shaken drink, too. Just beware of its lethal sting.
• 2 oz light rum
• 1 oz brandy
• 1.5 oz orange juice
• 0.5 oz lemon juice
• 0.75 oz orgeat
They came, they sipped, they chose their favourites, ranging from a delicately herbal absinthe to a boldly spiced rye whisky.
Some 600 people descended on the Croatian Cultural Centre on April 6 for the sixth annual BC Distilled festival, highlighting the best of the province’s artisan spirits. Some 180 spirits from 39 distilleries were poured over two tastings, and at the end of it all, the audience voted for their favourites in 13 categories.
Mix up this rosé-based sangria recipe ahead of your next outdoor gathering.
• 3 cups dry rosé wine
• 0.5 cup brandy
• 0.5 cup Okanagan Spirits rhubarb liqueur
• 2 cups white cranberry juice
• 2 cups sliced strawberries
• 1 mango, peeled, pitted and cubed
• 2 cups soda water
In a large container such as a gallon-sized glass jar, combine all ingredients except soda water. Seal container and refrigerate for 12 hours or overnight. Remove fruit, place in ice moulds or freezer bags and freeze.
Nightingale head bartender Rhett Williams created this base to take the time-consuming part out of making an Old Fashioned, and to make it versatile enough to use with just bourbon, brandy, rye or rum. It’s perfect for hosting a crowd. Note that this recipe needs at least 24 hours before it’s ready to use.
Every cocktail starts with a base spirit. Every home cocktail bar should do the same. The question is, what spirits do you really need to stock at home? What’s worth spending money on (and what isn’t)? After all, those bright, shiny bottles can be expensive.
Turn the heat on under this cocktail an hour before your guests arrive and your home will be filled with wonderful holiday aromas.
750ml bottle red wine 2 cups freshly squeezed orange juice, pulp removed 0.5 cup granulated sugar 0.5 cup brandy or Cognac 2 tsp whole cloves 3 unpeeled mandarins, washed and cut into quarters 2 apples cored and quartered 1 cup frozen cranberries 4 cinnamon sticks 3 sprigs of rosemary
METHOD: Add wine, orange juice and sugar into a large pot over medium heat and stir until sugar dissolves. Stud mandarins with cloves and add, along with remaining ingredients, to pot. Cook gently for two hours (take care not to boil off the alcohol). Remove from heat and allow to cool, then strain through a sieve, pressing down to extract the juices from the cranberries and mandarins. Store up to one week in fridge. To serve, heat in a crockpot on low, or in a pan over low heat. Do not boil. Garnish with mandarin segments, apple slices, cinnamon sticks and cranberries. Makes 12, five oz. servings.