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 lemon zest, taking care to avoid the bitter white pith. Add to a large saucepan with sugar, rum and brandy. Heat carefully, without allowing to boil, and simmer for 5 minutes. Add the juice of the lemons, the boiling water and let cool a little. Serve in heatproof punch glasses or cups.

Serves 8

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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 cherries

1. To a covered container, add Wiser's De Luxe Canadian Whisky or Beefeater Dry Gin, fresh orange juice, lemon juice, McGuinness Cherry Brandy Liqueur and ice.

2. Shake and strain into short Martini glasses and garnish with maraschino cherries.

Serves approx. 12 - 4 oz drinks

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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 cherry.

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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. Enjoy.

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Whisky Rickey

By: The Martini Club

1. Fill a highball glass with ice.
2. Add 1 oz. Crown Royal and 1/4 oz. lime cordial.
3. Top with soda water and garnish with a lime wedge.

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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 stick.

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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 fruit.

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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 wheel.

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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 muffin cups. Bake in preheated oven according to package directions. Serve warm or at room temperature.

Makes 12 muffins

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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 (2 mL) salt
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) each of grated nutmeg and all-spice
1 small or ½ large orange
1 egg
1 cup (250 mL) pure pumpkin purée (not sweetened pie filling-see Tip below)
1 cup (250 mL) buttermilk
1 tsp (5 mL) pure vanilla extract
½ cup (125 mL) butter, melted
Icing sugar, for topping, optional

1. To make streusel, stir flour with icing sugar and baking powder. Stir in melted butter and vanilla until moist crumbs form. Set aside with raw pumpkin seeds.

2. To make muffins, preheat oven to 375°F (190°C).

3. Coat 12 standard muffin tin cups liberally with nonstick spray or butter, including top of pan for easy release of large muffins. Spread ½ cup (125 mL) pumpkin seeds on a shiny baking tray; bake for 5 to 6 minutes or until a few seeds turn colour. Cool on a rack.

4. Meanwhile, stir flour with sugar, baking powder, baking soda, salt and spices. Make a well. Finely grate zest from orange and squeeze ¼ cup (50 mL) juice. Lightly beat egg; stir in pumpkin purée, buttermilk, juice, vanilla and zest.

5. Stir pumpkin mixture and butter into flour until mostly moistened. Then stir in toasted pumpkin seeds until well-mixed; divide batter among cups, heaping slightly in centre. (Batter completely fills cups.) Sprinkle with raw pumpkin seeds; then liberally with streusel crumbs. Press seeds and crumbs gently into muffin tops.

6. Bake in centre of preheated oven for 25 to 28 minutes or until a cake tester or skewer inserted into muffin centre comes out clean and tops are lightly golden. Rest on cooling rack for 5 minutes; then lift each muffin with the aid of a dull kitchen knife out of pan onto rack. Cool completely; to serve, lightly sieve a spoonful of icing sugar over muffin tops, if desired. (Covered muffins keep well for a day or 2 at room temperature or freeze air-tight for up to 2 weeks.)


Tip Pumpkin purée freezes well for months if pre-measured and spooned into freezer bags. Flatten purée in bags, excluding as much air as possible before sealing, and freeze flat for swift thawing.

Makes 12 large muffins

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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 nuts
¼ cup (50 mL) whipping cream
¼ cup (50 mL) sugar
2 tbsp (25 mL) corn syrup
2 tbsp (25 mL) butter
¾ cup (175 mL) good-quality chocolate chips or chopped coating chocolate (available at bulk stores)

1. Preheat oven to 350°F (180°C).

2. Generously grease 24 mini-muffin cups.

3. Pulse macadamia nuts in food processor until coarse crumbs.

4. Combine whipping cream, sugar, corn syrup and butter in a small saucepot over medium-high heat. Bring up to a simmer and cook for 1 minute, stirring constantly. Remove from heat and stir in macadamia nuts.

5. Measure ½ tsp (2 mL) of mixture into each well-greased muffin cup. Bake for 6 to 8 minutes, until a deep golden brown (watch oven carefully—once Florentines start browning, they progress quickly). Let cookies cool in muffin tins for 5 minutes. To remove, use a bamboo skewer or the tip of a paring knife and push down the side of cooled cookie gently (rotating the tool slightly helps pop the cookie out).

6. Melt chocolate chips or coating chocolate in microwave on medium heat, stirring every 10 seconds. Brush the bottom of each Florentine with melted chocolate and place on a clean, parchment-lined baking tray until set. Alternatively, Florentines can be drizzled with melted chocolate. Florentines will keep up to a week in an airtight container.

Makes about 4 dozen

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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
2 cups (500 mL) all-purpose flour
1 tbsp (15 mL) cold water

Caramel

1/2 cup (125 mL) granulated sugar
1/4 cup (50 mL) water
1 tsp (5 mL) corn syrup
1/3 cup (75 mL) whipping cream

Chocolate

8 oz (250 g) European bitter or semi-sweet chocolate
1 cup (250 mL) whipping cream
1 egg, beaten
1/2 tsp (2 mL) vanilla essence

1. Place butter, salt and sugar in food processor. Process until mixture is light and fluffy. Add flour and water and just combine. Remove from processor and shape into a flat disc. Chill for 30 minutes.
2. Roll out pastry about 1/8-inch (3-mm) thick. Using a cookie cutter, cut circles to fit your tartlet tins. Ease pastry into tins and if it breaks then pat together again. If there is enough pastry make a rim around tart. Chill pastry for 30 minutes to allow it to relax. Prick base of pastry with a fork.
3. Preheat oven to 375°F (190°C).
4. Bake tartlets 15 to 20 minutes or until golden. Cool in tins. Remove before filling them.
5. Combine sugar, water and corn syrup in a heavy pot. Bring to boil and boil until sugar turns an amber colour, about 4 to 5 minutes. Remove from heat and stir in cream until well incorporated. Stir occasionally as mixture cools. Chill until mixture thickens.
6. Break up chocolate and place in a heavy pot with 1 cup (250 mL) cream. On low heat slowly melt chocolate, stirring until the mixture is smooth.
7. Stir in egg and vanilla and continue to stir together until mixture is slightly thickened, about 2 minutes. Cool.
8. Place 1 tsp (5 ml.) caramel in base of tart. Fill with chocolate mixture. Refrigerate tarts until chocolate mixture is set.
9. For an optional garnish, pipe tart with whipping cream or top with gold flakes or balls.

Makes 24 tarts

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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 and baking soda until well blended. Stir in cheese and jalapeño.

3. In a large bowl, stir yogurt with butter and eggs until blended. Add flour mixture and stir until just blended and batter is thick. Turn into muffin cups.

4. Bake in centre of preheated oven until a toothpick comes clean when inserted in the centre, about 18 to 20 minutes. Cool muffins in pan for 5 minutes. Run a knife around edge of muffins, turn out and serve warm or cool completely on a rack.

Makes 12 muffins

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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 tsp (4 mL) red-wine vinegar
¼ tsp (1 mL) salt
Several grindings of black pepper

8 oz (250 g) pancetta or regular bacon, cooked and coarsely crumbled

1. Preheat oven to 325°F (160°C). Coat mini-muffin cups with nonstick spray. Using electric beaters, briefly beat butter with mustard; then add cheese. Beat until well combined and only small bits of cheese are still visible. Stir flour with salt and cayenne; stir into cheese mixture. Add 1 tbsp (15 mL) vodka; stir until dough forms. Dough has cookie-like texture; if too dry, add another tbsp (15 mL) of vodka.

2. Gather dough into a log about 12 inches (30 cm) long. Cut in half lengthwise; then cut each half into quarters. Cut each quarter into 3 pieces ending up with 24 equal pieces of dough. Using your hands, shape each piece of dough into a cup-like shape. Fit into muffin-cups, pressing to evenly fill each cup right to top.

3. Bake in oven centre for 20 minutes or until lightly brown. Cool on a rack before turning out. If cheese cups stick, turn pan up-side down over rack; hold slightly above rack and lightly rap bottom of each muffin cup with back of a spoon until released. (Cheese cups can be made ahead and stored airtight at room temperature for several days or frozen for a month.)

4. To make relish, toss tomatoes with green onion and basil in a small bowl. Stir olive oil with vinegar, salt and pepper; add to tomato mixture. Gently stir to combine. (Mixture can sit at room temperature for a couple of hours, but loses flavour if refrigerated.)

5. When ready to serve, return cheddar cups on a metal tray to preheated 325°F (160°C) oven for 5 minutes to crisp. Cool slightly; then fill each with a spoonful of tomato mixture. Top with bacon bits, giving each cup a slight pat to firm up filling. Serve right away.

Makes 24 nibbles

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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 soda and cinnamon. Add oil, eggs and vanilla and beat well with an electric mixer. Fold in puréed carrots and grated carrots.

4. Pour batter into prepared pans and bake for 40 to 50 minutes or until edges have pulled away from the sides. Let cool for 3 hours before icing.

5. To make cream cheese frosting, cream together cream cheese and butter with an electric mixer. Slowly add icing sugar and beat until smooth. Mix together, vanilla and lemon juice and add just enough for the frosting to be of spreading consistency. Smooth frosting over sides of cake.

Makes 2 small or one 2-layer cake

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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 (25 mL) butter
2 tbsp (25 mL) finely grated
Parmesan cheese
1⁄2 tsp (2 mL) dried thyme
1⁄4 tsp (1 mL) freshly ground
black pepper
2 sheets (each 13 x 13 inches/
33 x 33 cm) frozen phyllo pastry, thawed

1. For filling, heat butter and oil in a large skillet over medium-high heat. Add onions, sugar and salt; cook, stirring, for 3 to 5 minutes until onions start to release some of their moisture.

2. Reduce heat to medium; cook, stirring occasionally, for about 40 minutes until onions are very tender, browned and sticky. Remove skillet from heat; stir in balsamic vinegar. Taste and add pepper and more salt if necessary. Let cool completely.

3. With a fork, beat eggs and cream into onions until well combined; set aside.

4. For phyllo tart shells, clarify butter by melting it in a small saucepan over medium-low heat. Carefully skim off any scum, then pour butter into a small bowl, leaving any milky residue behind in saucepan.

5. Preheat the oven to 350°F (180°C).

6. In a separate small bowl, stir together Parmesan cheese, thyme and pepper.

7. Lay 1 sheet of phyllo on work surface; brush with half the clarified butter. Sprinkle evenly with Parmesan mixture. Lay second sheet of phyllo over first; brush with remaining butter. Cut stacked phyllo into 12 even-size rectangles.

8. Carefully fit 1 phyllo rectangle into each of 12 cups of a lightly buttered mini-muffin pan. Spoon onion filling into phyllo tart shells, filling each generously. Bake for 16 to 18 minutes, until pastry is golden and crisp and filling is bubbly. Let tarts cool in pan for 5 minutes; remove tarts and serve warm or at room temperature.

Makes 12 tarts

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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 soda

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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 drink

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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 garnish.

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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 twist.

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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 to extract all the flavour. When the liquid comes to a boil, light it carefully with a long match and slowly pour in the hot coffee to douse the flames. Stir until well blended and strain and serve in demitasses.

Makes 6 drinks

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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 slice.

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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 cane.

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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 skewer.

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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 top.

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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 pineapple.

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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 raspberry.

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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 gooseberry.

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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 drink

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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 slice.

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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 cocktail

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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 serve.

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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 almonds.

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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 sauce.

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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 mint.

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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 cocktail

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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 cups apple cider
8 apple and orange slices, for garnish
8 cinnamon sticks, for garnish
Add all ingredients to a pitcher. Pour into rocks glasses with ice and garnish each with an apple slice, orange slice and a cinnamon stick.

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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 2

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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 raspberries.

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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 ball.

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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 skewer.

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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 slice.

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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 syrup.

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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 leaf.

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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 wedge.

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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 cinnamon.

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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 spear.

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