Candy Cane Fizz

The Candy Cane Fizz by Justin Taylor. Photo: Dan Toulgoet
The Candy Cane Fizz by Justin Taylor. Photo: Dan Toulgoet

This festively fizzy cocktail was created by Justin Taylor of The Cascade Room.

The Giffard Menthe-Pastille, which is similar to a white crème de menthe, is available at Legacy Liquor and other select private retailers.

• 1 oz (30 mL) cachaça
• 1 oz (30 mL) Giffard Menthe-Pastille
• 2 oz (60 mL) heavy cream
• 1 egg white
• 2 oz (60 mL) soda water or as needed
• ¼ bar spoon (2 mL) crushed candy canes

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Apples, sauced

Apples are the perfect fall fruit to work into cocktails at home

Danika Sea photo

I’ve always loved apples — in pies and crumbles, roasted with pork — there is no end to the versatility of this beautiful local fruit. As a cocktail maker, apples play a major role in my creations. Our B.C. apples are bountiful, and we produce so many varietals to choose from. As the cool, crisp breezes of fall begin, apples automatically become a focus at my professional bar, but they are perfect to incorporate into drinks at home. Here are four recipes to get you started, but feel free to experiment with different varieties of apples, in different forms. Your house guests will be happy, I guarantee it.

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Apple-etto Fizz

The Apple-etto Fizz by Justin Taylor. Danika Sea photo.

1 whole Honey Crisp apple, core removed*
Egg white separated from 1 large egg
1 oz amaretto
1 oz calvados
1 oz lemon juice
2 oz soda water
4  1-inch ice cubes
apple fan (for garnish)

Place first five ingredients plus ice into a blender and blend on a low setting, gradually increasing speed until the ice has dissolved. Put soda water into a tall glass, then add the blender contents slowly to mix through the soda—done right, a frothy head that rises above the rim of the glass should form. Garnish with an apple fan.

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Grey Goose Le Grand Fizz

Grey Goose photo

This simple but elegant vodka fizz is a clean canvas for your own experimentation.

• 1.25 oz (35 mL) Grey Goose vodka
• 0.75 oz (22 mL) St. Germain elderflower liqueur
• 0.75 oz (22 mL) freshly squeezed lime juice
• 2.5 oz (75 mL) chilled soda water

Place vodka, elderflower liqueur and lime juice in a cocktail shaker along with some ice. Shake vigorously. Fine strain into a chilled flute or large wine glass and charge with soda water. If you like, add a few cubes of ice and garnish with a slice of lime. Serves 1.

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Fire up the fizz for patio season

These soda-charged sours are what you should be drinking this summer

A fizz made with ginger beer instead of soda water, at Le Logis in the Cognac region of France. Joanne Sasvari photo

Some of Europe’s most talented bartenders are lounging around the swimming pool at Le Logis, the 16th-century chateau in France’s Cognac region that Grey Goose calls home.

It is hot – the mercury hovering around 30 C – and humid, with thunderstorms threatening to break later on.

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