Ingredients

• Pulp from half a mango or the equivalent in mango juice
• 3 oz lime juice
• 2 oz Bacardi white rum
• 1 tsp (5 mL) sugar (or to taste)
• Ice

Directions

Place all ingredients in a shaker, play ‘Livin la Vida Loca’ and shake.

Courtesy of the Conga Room

Ingredients

• 1/2 lemon
• 1/2 Kaffir lime
• 1/4 oz Giffard vanilla syrup
• 1 1/2 oz Manuka Honey Vodka
• 1/4 oz Giffard Ginger of the Indies
• Ice
• Vanilla pod, for garnish

Directions

Muddle lemon, lime and vanilla syrup in a mixing glass; add alcohol and a scoop of ice and shake. Strain liquid into a chilled martini glass. Garnish with a vanilla pod.

YEW Restaurant + Bar

It is said the ancient Greeks and Romans made crowns of mint and spread this fragrant herb around their tables during celebratory feasts. While the scent of fresh-picked mint can be heavenly, the taste is simply divine.

Ingredients

• 1 1/2 oz rye
• 5 to 7 torn mint leaves
• 5 oz lemonade
• ice

Directions

In a cocktail shaker filled with ice, add rye, mint leaves and lemonade. Shake vigorously and strain into a highball or tulip-shaped glass filled with ice. Garnish with a mint sprig.

Michelle Hunt and Laura Panter, The Martini Club

WARMED COCKTAILS HAVE BEEN AROUND FOR HUNDREDS OF YEARS, CREATED WITH A VARIETY OF LIQUORS, CITRUS AND SPICES. OUR UNIQUELY PATRIOTIC VERSION USES CANADIAN WHISKY AS A BASE AND WILL THAW OUT EVEN THE CHILLIEST TOES!

Ingredients

• 1/2 cup (125 mL) Canadian whisky
• 1/4 cup (60 mL) Drambuie
• 1 tsp (5 mL) allspice
• 2 tsp (10 mL) brown sugar
• 1 cup (250 mL) pineapple juice
• 1/4 cup (60 mL) lemon juice
• rind of a lemon
• 1 tbsp (15 mL) honey

Directions

To a saucepan, add 1/2 cup (125 mL) Canadian whisky, 1/4 cup (60 mL) Drambuie, 1 tsp (5 mL) allspice, 2 tsp (10 mL) brown sugar, 1 cup (250 mL) pineapple juice, 1/4 cup (60 mL) lemon juice and the rind of a lemon, and 1 tbsp (15 mL) honey. Simmer for 20 to 30 minutes. Pour into cups or mugs and garnish with a cinnamon stick.

4 servings

Ingredients

• 2 fresh cashew fruit, sliced
• 1/4 cup (60 mL) sugar
• 2 cups (500 mL) water
• Pinch of salt

Directions

Combine all ingredients in a blender and process until smooth. Serve as a breakfast juice or mixed with spirits and served over ice.

Sarah Esperanza

Ingredients

• 1 1/2 oz Bacardi Superior
• 2 tbsp mixed wild berries
• 5 torn mint leaves
• 1 oz lime juice
• 1 oz simple syrup
• Mint sprig for garnish

Directions

To a cocktail shaker filled with ice add 1 1/2 oz Bacardi Superior, 2 tbsp (30 mL) mixed wild berries, 5 torn mint leaves,
1 oz lime juice and 1 oz simple syrup. Shake sharply and strain into a tall glass filled with ice. Garnish with a mint sprig.

Ingredients

• 1 oz Absolut Mandarin
• 1 oz Absolut Citron
• Splash of Cointreau
• 1 oz lime juice
• Slice of orange for garnish

Directions

Combine all ingredients in a cocktail shaker and shake well. Pour into a chilled martini glass. Garnish with slice of orange.

Recipe courtesy of 20.44

Ingredients

• 1 cup (250 mL) water
• 1/2 cup (125 mL) brown sugar
• 26 oz bottle of white or dark rum
• 4 cups (2 L) orange juice
• 1 cup (250 mL) grenadine syrup
• A shake of angostura bitters
• Pinch of nutmeg

Directions

Boil the water and add the brown sugar. Cook until syrupy and cool. Mix the brown sugar syrup and the remaining ingredients with ice in a punch bowl and serve.

The only gin with its own appellation, Plymouth is one of the oldest distilleries and still produces all of its product in the port of Plymouth, England.

Ingredients

• 2 oz Plymouth gin
• Juice of 1/8 fresh lime
• 1 basil leaf, torn
• Tonic Water

Directions

In a cocktail shaker filled with ice, add 2 oz Plymouth gin, the juice of 1/8 fresh lime and 1 basil leaf, torn. Shake sharply and strain into a highball glass filled with ice. Top with tonic water and garnish with a basil leaf.

Ingredients

• 1 ripe mango, peeled, pitted and cut into chunks
• 1 tsp (5 mL) finely grated ginger
• 4 mint leaves
• 2 oz bourbon
• 1 can ginger ale

Directions

Place mango, ginger and mint into a food processor and process until puréed. Add some cold water if mixture is too thick. Pour bourbon into a rocks glass filled with ice. Add 2 oz of Mango Purée and top with ginger ale. Stir to mix and serve immediately.