Canada's only magazine dedicated to distillers, spirits and cocktail culture.
Campari-pomegranate ice cube:
• 0.5 oz Campari
• 0.5 oz pomegranate juice
• 3 oz water
Cocktail:
• 1 oz Volcan blanco tequila
• 0.25 oz pisco
• 0.5 oz orgeat
• 0.5 oz citric acid
• Garnish: dehydrated lemon slice, pomegranate seeds
• 2 oz light rum
• 1 oz brandy
• 1.5 oz orange juice
• 0.5 oz lemon juice
• 0.75 oz orgeat
• 1.5 oz aged rum such as Mount Gay Eclipse
• 0.5 oz Cointreau
• 1.5 oz orgeat
• 1 oz lime juice
Victor Bergeron, founder of Trader Vic’s restaurants, claims to be the originator of the Mai Tai, back in 1944. This is his version of the drink.• 2 oz aged rum
• 1 oz fresh lime juice
• 0.5 oz orgeat syrup (such as Giffard)
• 0.5 oz Cointreau or Curaçao
• Mint sprig to garnish