Lemon Punch

By: James Chatto In a letter Dickens wrote in 1847, he gives his own recipe for lemon punch. Dickens suggests setting the liquid on fire and letting it burn for at least 3 or 4 minutes before the flames are extinguished and lemon juice and boiling water added. It seems to me that the same affect can be achieved without the use of open flames. Simmering the rum and brandy in a pan drives off some of the alcohol without reducing the flavour of this heady punch. 3 lemons ½ cup (125 mL) sugar 2 cups (500 mL) gold rum ½ cup (125 mL) brandy 3 to 4 cups (750 mL to 1 L) boiling water 1. Remove and thinly slice the yellow...

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Jackpot

Cocktail Size 1 oz Wiser's De Luxe Canadian Whisky or Beefeater Dry Gin 1/2 oz McGuinness Cherry Brandy Liqueur 2 oz fresh orange juice 1 tsp lemon juice maraschino cherry 1. In a cocktail shaker filled with ice, add Wiser's De Luxe Canadian Whisky or Beefeater Dry Gin, fresh orange juice, lemon juice and McGuinness Cherry Brandy Liqueur. 2. Shake and strain into a short Martini glass and garnish with a maraschino cherry. Make-ahead Entertaining Size 13 oz (375 mL) Wiser's De Luxe Canadian Whisky or Beefeater Dry Gin 6 oz (175 mL) McGuinness Cherry Brandy Liqueur 24 oz (3 cups) fresh orange juice 3 oz lemon juice 2 cups ice maraschino...

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Island Sipper

By: The Martini Club To a cocktail shaker filled with ice, add 1 oz. white rum, 1/2 oz. Southern Comfort, 3 oz. orange juice and 2 oz. mango juice. Shake and strain into a tall glass with ice. Garnish with an orange wheel and a maraschino cher...

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A Canadian in Manhattan

By: Michelle P. E. Hunt and Laura Panter When we go visiting south of the border, there are two items our hosts wish for us to bring that are not readily available in the U.S.: Canadian maple syrup and icewine. This smooth creation blends the smoky sweetness of bourbon with two of our national treasures. To a cocktail shaker filled with ice, add 1 oz bourbon, ½ oz maple syrup, ½ oz icewine. Stir and strain into a rocks glass with ice. Garnish with a maraschino cherry....

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Vanilla Pepper Scot

Slowly pour 1 1/2 oz blended scotch over vanilla ice cream. Add 1 tsp. freshly ground pepper. Enj...

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Whisky Rickey

By: The Martini Club Fill a highball glass with ice. Add 1 oz. Crown Royal and 1/4 oz. lime cordial. Top with soda water and garnish with a lime wedg...

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Winter Wonderland

By: Michelle P. E. Hunt and Laura Panter A true original, this cocktail holds in it the promise of festivities and the ideal end to a perfect hike through the snow, when friends and family can share in the warmth and traditions that bring us all together. In a cocktail shaker filled with ice, add 1 oz bourbon or rye, ½ oz Grand Marnier, ½ oz Navan, 2 oz chai-flavoured tea, chilled, and 1 oz cream. Shake until frothy and strain into a coupette glass rimmed with fresh orange and cinnamon sugar. Garnish with an orange wheel skewered on a cinnamon stic...

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Whisky Sour

By: Cynthia David Trendy once more, sours are simply liquors mixed with lemon or lime juice and sugar. Jeff Sansone updates the traditional garnish with a few fresh raspberries. 2 oz rye whisky 1 oz lime juice 1 tsp sugar Garnish: Maraschino cherry or fresh berries 1. Shake whisky, lime juice and sugar vigorously with ice to dissolve the sugar. 2. Strain into a cocktail glass and garnish with fru...

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Wild Whisky

By: The Martini Club Fill a tall glass with ice. Add 1 oz. Mountain Rock Rye Whisky, 1/2 oz. orange liqueur and top with grapefruit juice. Garnish with a lime whe...

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Morning Muesli Muffins

By: Heather Trim Kick-start your day with these hearty breakfast muffins. My favourite muesli mix consists of coarsely chopped dried apricots, pecans or hazelnuts, dried cranberries or cherries, unsalted pepitas (pumpkin seeds) or large flake coconut. Half of a 900 g pkg oatmeal muffin mix ½ tsp (2 mL) cinnamon ¼ tsp (1 mL) nutmeg or ginger 1 cup (250 mL) muesli mixture (see above) ½ cup (125 mL) diced chopped peeled apple or pear 1. Preheat oven and prepare muffin tin according to package for 12 muffins. 2. Prepare muffin mix, stirring in cinnamon and nutmeg, for 12 muffins. Stir in muesli mix and apple just until blended. Spoon into...

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Double Pumpkin Muffins

By: Marilyn Bentz-Crowley These high-topped muffins are delicious with the combination of orange and spice enhancing pumpkin's robust taste. Hulled green pumpkin seeds are easily found at health food stores. Store them in a sealed container in the refrigerator or freezer. Streusel Topping 2/3 cup (150 mL) all-purpose flour ½ cup (125 mL) icing sugar ½ tsp (2 mL) baking powder ¼ cup (50 mL) butter, melted ¼ tsp (1 mL) pure vanilla extract ¼ cup (50 mL) green pumpkin seeds Muffins ½ cup (125 mL) green pumpkin seeds 3 cups (750 mL) all-purpose flour ¾ cup (175 mL) granulated sugar 1 tbsp (15 mL) baking powder 1 tsp (5 mL) baking soda ½ tsp...

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Chocolate Macadamia Florentines

By: Anna Olson These are truly a pastry chef’s cookie. More like a candy, it’s hard to believe that such small measurements of ingredients yield so many cookies, but they do. Tips for success include using a Teflon-coated mini-muffin pan or a flexible silicone pan for easy removal of the baked cookies. It is also important to measure ½ teaspoon (2 mL) of filling into each cup—this will ensure they all bake evenly in their pan. And lastly, don’t wander too far from the oven—the difference of just 30 seconds can mean the difference between a perfectly golden Florentine and an “over-caramelized” Florentine. ½ cup (125 mL) whole salted macadamia...

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Chocolate Caramel Tarts

By: Lucy Waverman These decadent tarts combine two favourite flavours, caramel and chocolate. When making tart shells you need a slightly sturdier pastry than a regular sweet dough. It needs to be removed easily from the tartlet shells and weighting the shells with rice or beans takes too much time. This dough is made like a cookie dough to avoid these problems. As tartlet tins come in different sizes, use what you have - even small muffin tins work. Measure the top of the tin and use a cutter 1-inch (2.5-cm) bigger than the cup. Pastry 3/4 cup (175 mL) unsalted butter 1/2 tsp (2 mL) salt 1/4 cup (50 mL) granulated sugar...

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Cheese and Chilli Muffins

By: Heather Trim These moist muffins keep well, but do store them in an airtight container. 2 cups (500 mL) all-purpose flour ¼ cup (50 mL) granulated sugar 1 tbsp (15 mL) baking powder 1 tsp (5 mL) salt 1 tsp (5 mL) chilli powder ½ tsp (2 mL) baking soda 1½ cups (375 mL) finely diced extra-old Cheddar cheese preferably orange-coloured 1 large jalapeño pepper, seeded and finely diced 1 ¼ cups (300 mL) plain yogurt ¼ (50 mL) butter, melted and cooled 2 eggs, lightly beaten 1. Preheat oven to 400°F (200°C). 2. Grease a 12-cup muffin tin in and around tops of cups. In a medium bowl, whisk flour with sugar, baking powder, salt, chilli powder...

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Cheddar Cups with Fresh Tomato Relish & Crispy Pancetta

By: Marilyn Bentz-Crowley These crispy cups are shaped in mini-muffin pans. Use orange cheddar to add a golden hue. While vodka may seem unusual, it releases alcohol-soluble flavours and most importantly, does not toughen cheese dough. Cups ¼ cup (50 mL) butter, softened 1 tsp (5 mL) Dijon mustard 2 cups (500 mL) grated cheddar, at room temperature ¾ cup (175 mL) all-purpose flour ¼ tsp (1 mL) salt ¼ tsp (1 mL) cayenne 1 to 2 tbsp (15 to 25 mL) vodka Tomato Relish 1½ cups (375 mL) seeded and diced plum tomatoes 1 large green onion, finely sliced 3 to 4 tbsp (45 to 60 mL) finely chopped fresh basil or parsley 1 tbsp (15 mL) olive oil ¾...

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Carrot Cake with Cream Cheese Frosting

By: Lucy Waverman This recipe would also make great muffins. 3 cups (750 mL) flour 3 cups (750 mL) granulated sugar 1 tsp (5 mL) salt 1 tbsp (15 mL) baking soda 1 tbsp (15 mL) ground cinnamon 1½ cups (375 mL) corn oil or canola 4 eggs 1 tbsp (15 mL) vanilla 1 1/3 cups (325 mL) puréed cooked carrots ¾ cup (175 mL) grated carrots Cream Cheese Frosting 8 oz (250 g) cream cheese at room temperature 6 tbsp (90 mL) unsalted butter 3 cups (750 mL) icing sugar 1 tsp (5 mL) vanilla Juice of half a lemon (optional) 1. Preheat oven to 350°F (180°C). 2. Grease two 9-inch (1.5-L) square or round pans. 3. Mix together flour, sugar, salt, baking...

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Caramelized Onion Phyllo Tarts

By: Julia Aitken These rich, appetizer-size tarts make elegant canapés or, when served alongside a green salad, a pretty summer sit-down appetizer for four or six people. Refrigerating the tarts makes the pastry soggy, so store them at room temperature and serve within a couple of hours of baking. Use a mini-muffin pan with cups that hold 2 to 3 tbsp (25 to 45 mL). Filling 1 tbsp (15 mL) butter 1 tbsp (15 mL) olive oil 2 large red onions, thinly sliced 1 tsp (5 mL) granulated sugar 1⁄2 tsp (2 mL) salt 1 tsp (5 mL) balsamic vinegar Freshly ground black pepper 2 eggs 1⁄4 cup (50 mL) whipping cream Phyllo Tart Shells 2 tbsp...

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Butter Tart Muffins

By: Lucy Waverman These muffins are very dense and really do taste like butter tarts. They are also not supposed to look rounded and perfect like a regular muffin, so when putting them in the pan leave them looking messy. ¾ cup (175 mL) granulated sugar ½ cup (125 mL) butter, cut into pieces 2 eggs, slightly beaten ½ cup (125 mL) milk 1 tsp (5 mL) vanilla 1½ cups (375 mL) raisins 1½ cups (375 mL) flour 2 tsp (10 mL) baking powder 1 tsp (5 mL) baking so...

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Apricot Cocktail

By: Jennifer McLagan This makes a light refreshing summer drink. For a pitcher drink, multiply the ingredients by 10 and mix the brandy, lemon juice and nectar ahead, adding the ice and ginger ale just before serving. 1½ oz brandy ½ oz freshly squeezed lemon juice 4 oz apricot nectar Ice Ginger ale 1. Mix the brandy and lemon juice in a tall glass. 2. Add the apricot nectar and ice, then top up with the ginger ale. Makes 1 dr...

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Autumn Warmer

By: Michelle P. E. Hunt and Laura Panter ll too fast the summer is gone, along with the fresh berries, veggies and fruit that grew freely in the summer sun. Try sipping this ode to the last few apples clinging to the tree. 1 oz brandy ½ oz Grand Marnier Hot apple cider Garnish: Red apple slice dipped in honey and coated with brown sugar 1. To a heatproof glass, add 1 oz brandy, ½ oz Grand Marnier and top with hot apple cider. Dip a red apple slice in honey and coat with brown sugar to garni...

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Between The Sheets

By: Michelle P. E. Hunt and Laura Panter In a cocktail shaker filled with ice, add ½ oz brandy, ½ oz white rum, ½ oz Cointreau and ½ oz lemon juice. Shake and strain into a cocktail glass. Garnish with a lemon twi...

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Café Brulot

By: Jennifer McLagan Traditionally made in a copper chaffing dish, it also works well in a frying pan. This “burnt coffee” is not burnt but flambéed with brandy, which makes a great after dinner drink. 6 pitted prunes, cut into dice 1 cinnamon stick Zest of 1 orange cut into slivers Zest of 1 lemon cut into slivers 6 oz Plum or regular brandy 3 tbsp sugar 16 oz hot coffee Place the prunes, cinnamon stick and zests in a frying pan. Crush them with the back of a soup ladle to release all the flavours. Add the brandy and sugar and bring slowly to a boil over medium-low heat, stirring to dissolve the sugar and pressing the fruit...

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Brandy Orchard

By: The Martini Club 1 oz Small Cask VSOP Brandy ½ oz Dr. McGillicuddy Peach Schnapps Juice of 1/8 fresh lemon ½ tsp grenadine 2 oz peach juice 2 oz apple juice Garnish 1 apple slice 1. In a cocktail shaker filled with ice, add Small Cask VSOP Brandy, Dr. McGillicuddy Peach Schnapps, fresh lemon juice, grenadine, peach juice and apple juice. 2. Shake and strain into a tall glass with ice. 3. Garnish with an apple sli...

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Brandy Frost

By: The Martini Club Cocktail Size 1 oz. St. Rémy XO Brandy ½ oz. White Crème de Cacao ¼ oz. Peppermint Schnapps 2 oz. milk 1. In a cocktail shaker filled with ice, add St. Rémy XO Brandy, white crème de cacao, peppermint schnapps and milk. 2. Shake, strain and pour into a martini glass. Garnish with a candy cane. Make-Ahead Entertaining Size 13 oz. St. Rémy XO Brandy 8 oz. White Crème de Cacao 4 oz. Peppermint Schnapps 24 oz. milk 1. In a pitcher filled with ice, add St. Rémy XO Brandy, white crème de cacao, peppermint schnapps and milk. 2. Stir and pour into a martini glass. Garnish with a candy...

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Brandy Bliss

By: The Martini Club In a cocktail shaker filled with ice, add 1oz. brandy, the juice of 1/8 fresh lemon, ½ oz Amaretto and 3 oz cranberry juice. Shake and strain into a highball glass filled with ice. Garnish with a cranberry skew...

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Brandy Alexander

By: Cynthia David For many families, it's not Christmas Eve without a Brandy Alexander. This drink can easily be prepared ahead and refrigerated if you're serving a group. 1 1/2 oz brandy Garnish: 1/2 oz white crème de cacao Freshly grated nutmeg 2 oz 10% cream Shake brandy, crème de cacao and cream with ice and strain into a cocktail glass. Grate nutmeg on t...

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Brandy Abacaxi

By: James Chatto I tried to reproduce this Portuguese cocktail in Canada with bottled pineapple juice and it was a disaster. Then I bought a whole pineapple and used the fresh juice... Bingo! It was even better with sparkling wine instead of club soda. 1 oz Portuguese brandy 2/3 oz fresh pineapple juice 1 oz cava or other dry sparkling wine 1. Put 2 or 3 cubes of ice in a tumbler. Add brandy and pineapple juice and stir. Top up with cava. 2. Garnish with a wedge of pineappl...

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Valley Cooler

By: The Martini Club 1 ½ oz ABK6 VS Premium Cognac ¼ cup fresh or frozen raspberries ½ oz lemon juice ½ oz simple syrup 2 mint leaves Garnish Mint leaf Raspberry 1. In a cocktail shaker, add fresh or frozen raspberries, lemon juice, simple syrup and mint leaves. Crush. 2. Fill the shaker with ice and add ABK6 VS Premium Cognac. Shake and strain into a martini glass. 3. Garnish with a mint leaf and a raspber...

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Holiday Kiss

By: Michelle P. E. Hunt and Laura Panter To a Champagne flute, add 1 oz chilled Lillet. Top with 4 oz Champagne or sparkling wine and garnish with a gooseber...

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Moulin Lemonade

By: The Martini Club 1 oz Pernod Absinthe 1/2 oz Peach Schnapps 1 tsp grenadine 2 oz lemonade Lemon-lime soda In a cocktail shaker filled with ice, add Pernod Absinthe, Peach Schnapps, grenadine and lemonade. Shake sharply and strain into a rocks glass filled with ice.Top with lemon-lime soda and garnish with a lemon twist. ...

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Negroni

By: Cynthia David This timeless Italian classic is elegant and festive. It also makes a classy pre-dinner drink. If making ahead for a party, make the ice cubes out of soda water and don't add soda at serving time. Bartender Jeff Sansone also recommends placing a lemon twist in each ice cube. 1 1/2 oz Campari 1 oz gin 1/2 oz sweet vermouth 2 oz soda water Garnish Orange or lemon slice 1. Pour Campari, gin and vermouth over ice in a wine glass or tumbler and stir. Add soda and garnish with an orange slice. Makes 1 dri...

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Paris Parade

By: The Martini Club Fill a goblet with ice. Add 1 ½ oz Pernod, 3 oz cranberry juice and 2 oz tangerine juice. Garnish with a tangerine sli...

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Pomegranate Cocktail

By: Jennifer McLagan Vermouth mixed with pomegranate juice makes a sophisticated cocktail. 1½ oz dry white vermouth 1½ oz pomegranate juice 1. Mix ingredients over ice and serve with an orange twist. Makes 1 cockt...

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Vanilla Sky

By: The Martini Club 1 oz Smirnoff Vanilla Twist Vodka 1 oz Baileys Original Irish Cream To a cocktail shaker filled with ice, add Smirnoff Vanilla Twist Vodka and Baileys Original Irish Cream. Shake and strain into a short glass with crushed ice and ser...

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White Out

By: The Martini Club In a cocktail shaker filled with ice, add 1 oz. Iceberg vodka, 1 oz. amaretto cream liqueur and 1 oz. milk. Shake sharply and strain into a Martini glass. Sprinkle with shaved toasted almon...

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Yucatan Coffee Break

By: The Martini Club In a blender, add 1 oz Sauza Gold Tequila, 1/2 oz coffee liqueur, 1 oz chilled strong coffee, 1 cup of ice and 1 scoop vanilla ice cream. Blend until slushy and pour into a cocktail glass. Drizzle with chocolate sau...

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Zen Glow

By: The Martini Club Fill a highball glass with ice. Add 1 oz Zen Green Tea Liquor, 1/4 oz citrus vodka, ¼ oz lime juice and 5 oz lemon-lime soda. Stir to mix. Garnish fresh mi...

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Zen Saketini

By: James Chatto This recipe comes from the Suntory web site, www.suntory.com. The absence of any garnish is presumably part of the zen of the Zen Saketini. ½ oz Zen 1 oz chilled dry saké 1. Shake with ice and strain into a Martini glass. Makes 1 cockt...

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Cappuccino Shake

By: Michelle P. E. Hunt and Laura Panter Cool down and rejuvenate with this decadent slushy! 1 scoop vanilla ice cream 1 oz Amarula Cream liquor ½ oz coffee liqueur 2 oz chilled strong coffee 1. To a blender, add 1 cup ice, 1 scoop vanilla ice cream, 1 oz Amarula Cream liquor, ½ oz coffee liqueur and 2 oz chilled strong coffee. 2. Blend until smooth and pour into a glass coffee mug....

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Maple-Orange Cider

By: Michelle P. E. Hunt and Laura Panter Hot cider is always popular during winter months, but many people haven’t discovered that the chilled version is also a lovely sipper. Rounded out with flavours of orange, maple and lemon, this cider can be served any time from cocktail hour to après-ski. In a cocktail shaker filled with ice, add 1½ oz Grand Marnier, the juice of ⅛ fresh lemon, 1 tbsp maple syrup and 4 oz chilled apple cider. Shake and strain into a rocks glass with ice. Garnish with an apple slice, orange slice and a cinnamon stick. Entertaining Size: Serves 8 People 1½ cups Grand Marnier ¼ cup lemon juice ¾ cup maple syrup 4...

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Cider Cup

By: James Chatto Cups were (and in some old-fashioned quarters still are) long and refreshing drinks. Some were made with wine - Rhine Wine Cup or Claret Cup, for example-but this one calls for cider. This recipe is based on a version by Harry Craddock, barman at The American Bar in the Savoy Hotel. 1 oz calvados 1 oz brandy 1 oz orange Curaçao or Cointreau 1 bottle (341 m) Waupoos Premium Cider chilled Apple slices and mint sprigs Soda water 1. Combine the spirits and the cider in a large jug. Serve with 2 or 3 ice cubes in long glasses and garnish with a slice of apple and a sprig of mint. Add a splash of soda to perk up the fizz. Serves...

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Fame Game Non-Alcoholic Mocktail

1 tsp fresh lemon juice 4 oz raspberry juice 1 oz lemon-lime soda fresh raspberries 1. Fill a tall glass with ice. 2. Add fresh lemon juice, raspberry juice and lemon-lime soda. 3. Sprinkle with fresh raspberri...

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Far Out Margarita Mocktail

By: The Martini Club In a cocktail shaker filled with ice, combine 3 oz. strawberry juice, 3 oz. orange juice, and the juice of 1/8 fresh lime. Shake and strain into a Margarita glass filled with crushed ice. Garnish with a strawberry or honeydew melon ba...

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Festive Cranberry Mocktail

By: The Martini Club In a cocktail shaker filled with ice, add the juice of 1/8 fresh lemon, 1 tsp grenadine and 3 oz. cran-raspberry juice. Stir and strain into a martini glass. Garnish with a frozen cranberry skew...

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Front Row Mocktail

By: The Martini Club In a cocktail shaker filled with ice, add 1 ½ oz. white cranberry juice, ½ oz. lemon juice, ½ oz. simple syrup, 1 tbsp. marmalade and a dash of bitters. Shake and strain into a rocks glass filled with ice. Garnish with a lemon sli...

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Frosty Mocktail

By: The Martini Club 1. Fill a cocktail shaker with ice. Add 2 tsp. caramel sauce, 1 oz. chocolate milk and ½ oz. chilled coffee. 2. Shake and strain into a tall glass with ice. 3. Decorate with caramel syr...

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Gentle Breeze

By: The Martini Club Fill a goblet with ice. Add 4 oz. cranberry juice and 4 oz. grapefruit juice. Garnish with a fresh cranberry and mint le...

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GTO Mocktail

By: The Martini Club In a rocks glass filled with ice, combine 4 oz. cranberry juice, 2 oz. peach juice and 1/4 oz. fresh lemon juice. Garnish with a lemon wed...

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Festive Smoothie

In a blender, combine 1/4 cup applesauce, 1/4 cup vanilla ice cream, 1/4 cup apple juice, 1/8 tsp. vanilla extract and 1/2 cup ice. Blend until smooth. Pour into a cocktail glass and garnish with an apple wheel dipped in ground cinnam...

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French Delight

By: The Martini Club In a cocktail shaker filled with ice, add 3 oz. pineapple juice and 2 oz. raspberry juice. Shake and strain into a Martini glass. Garnish with a pineapple spe...

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