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1 oz vodka
1 oz rose wine
1 oz grapefruit soda
Grapefruit slice as garnish
Fill a wine glass with ice cubes. Add vodka, then top with rose wine and grapefruit soda. Garnish with grapefruit wedge and serve.
Recipe by Brandon Boone
1/2 cup (125 mL) red wine
1/2 cup (125 mL) sugar
1 oz gin
Soda water
Twist of orange
Combine wine and sugar in a saucepot and bring to a boil; reduce heat and stir until sugar has dissolved. Remove from heat and let cool. In a rocks glass filled with ice, pour in 1 oz of red wine syrup, gin and top with soda water. Garnish with orange and serve.
Recipe by Brandon Boone
1 oz Patron Citronage
2 oz freshly squeezed orange juice
2 oz Sauvignon blanc white wine
Soda water
Mint leaves
In a cocktail shaker filled with ice, combine Patron and orange juice. Shake vigorously and pour into a rocks glass. Add wine and fill with soda. Garnish with mint and serve.
Recipe by Brandon Boone
Mixed fresh fruit such as chopped strawberries, blueberries and raspberries
1 tsp (5 mL) honey
1/2 cup (125 mL) Merlot
1 oz Grand Marnier
Soda water
Twist of lemon
Place the fruit in the bottom of a highball glass with honey and muddle. Add ice, then wine and Grand Marnier, stirring to mix. Top with soda and twist of lemon.
Recipe by Brandon Boone
By Brandon Boone
1 oz Chambord vodka
Champagne
1 Blackberry
In a rocks glass filled with ice, pour in vodka. Fill glass with Champagne and garnish with a blackberry and serve.
1 ½ oz McLoughlin & Steele Rye Whisky (or other rye whisky)
3/4 oz Martini & Rossi Bianco Vermouth
1/2 oz Torres 5 Solera Brandy
1/4 oz Benedictine
3 dashes Angostura Orange Bitters
Grapefruit peel for garnish
Combine all ingredients in a mixing glass filled with ice. Stir to mix, then strain into a stemmed antique cocktail glass. Garnish with a long rectangular grapefruit peel. Twist over the glass to release the oil, and then drop in.
Serves 1
Recipe by Evelyn Chick
Black Pepper & Coriander Syrup:
½ cup (125 mL) water
¼ cup (125 mL) sugar
1/2 tbsp (7 mL) ground coriander seeds (freshly ground is best)
1 tbsp (15 mL) freshly crushed black pepper
1 cup (250 mL) water
½ cup (125 mL) sugar
Honey Ryder:
1 oz (30 mL) Plymouth Gin
1 oz (30 mL) Tantalus Riesling or other Riesling wine
1 1/2 tbsp (22 mL) lemon juice
1/2 oz (15 mL) Calvados
1/4 oz (15 mL) Strega Italian liqueur
1 tbsp (15 mL) Black Pepper & Coriander Syrup
Lemon peel for garnish
Black Pepper & Coriander Syrup:
Combine the first 4 ingredients in a saucepot set over medium-high heat. Bring to a boil then remove from heat and strain out pepper and coriander. Lower heat to medium and add remaining ½ cup (120 mL) sugar and 1 cup (240 mL) of water and heat until sugar is dissolved. Cool and refrigerate.
Honey Ryder:
Combine all ingredients in a cocktail shaker filled with ice; shake vigorously. Double strain into a coupe glass. Garnish with a long lemon twist, and a dash of black pepper.
Recipe by Evelyn Chick
Stir syrup with heavy cream in a small saucepan. Mix the cornstarch with cold water; stir into syrup mixture. Cook over medium heat, stirring frequently, especially as the mixture becomes hot and begins to bubble. Let bubble for 1 1/2 to 2 minutes, or until thickened. Remove from heat, stir in vanilla and pour into small cups suitable for serving. Refrigerate until set; then cover until ready to serve (within 2 days).
Serves 8
Rim a coffee mug with sugar. Fill with whisky and coffee. Top with whipped
cream and cherry.
Serves 1
These colorful little bites would get Dr. Atkin’s vote.
Wash tomatoes and prick them with a small skewer. Place tomatoes in a large resealable bag and pour enough vodka over them to cover. Marinate overnight in refrigerator.
To serve, place tomatoes, with some of the marinade, in a large stemmed glass. Pour sea salt into a separate small dish. Spear a tomato with a toothpick, dip in the sea salt et voila!