Bebbo Cocktail

 

By: Michelle P. E. Hunt and Laura Panter

A speakeasy-themed bar, Montgomery Place is all you would expect: dark walls, low tables sparsely lit, and barmen dressed in black outfits and yellow suspenders. The cocktail menu might be a nod to the past, but the menu is any thing but bathtub gin, with a stunning list of more than 50 cocktails. With categories such as Acqua Vitae and Songs of Citrus, just choosing where to start can be a challenge. It is best to ask the bartenders, who know every drink by heart.

1. To a cocktail shaker filled with ice, add 2 oz gin, 1 tsp honey, ½ oz lemon juice and ½ oz fresh orange juice.

2. Shake and strain into a small Martini glass.

3. Garnish with an orange twist.

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Emerald Afternoon

By: Michelle P. E. Hunt and Laura Panter

In a cocktail shaker add 1 whole kiwi; ½ lime, chopped; 5 mint leaves, torn; and 1 oz vanilla syrup (see TIP). Muddle. Fill the shaker with ice and add 1½ oz 100 percent agave tequila and 2 oz white cranberry juice. Shake hard and strain into a Martini glass. Garnish with a kiwi slice. Makes 1 drink

TIP To make vanilla syrup, combine 1 cup sugar and 1 cup boiling water, stir to dissolve sugar and allow to cool. Add ¼ tsp vanilla extract and refrigerate for up to 2 weeks.

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Caramel Coffee

By: The Martini Club

In a cocktail shaker filled with ice, add 1 oz caramel syrup, 2 oz cream and 2 oz chilled coffee. Shake and strain into a fluted glass and decorate with caramel syrup.

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Baja Blend Mocktail

By: The Martini Club

To a blender, add 1 cup ice, 1/2 cup strawberries, 1/2 oz. grenadine and 3 oz. light cream. Blend until smooth and pour into a coupette glass. Garnish with a fresh strawberry.

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Repost Whisky Sangaree

2 oz Canadian or Scotch whisky
1 tsp honey
1 lime twist
Sparkling water
Freshly ground nutmeg

1. In the bottom of a chilled highball glass, muddle honey with a little sparkling water until the honey is dissolved.

2. Add whisky, lime twist and ice cubes. Fill with sparkling water and stir gently. Garnish with a sprinkle of nutmeg.

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Repost Dried Cherry Muffins

By: Lucy Waverman

These are outstanding muffins. They have a moist, cakey crumb texture and the slight taste of the cherry beer is enhanced by plump cherries and crunchy almonds. They keep moist for 2 days.

¾ cup (175 mL) dried cherries
1 cup (250 mL) flat cherry beer
2 cups (500 mL) all-purpose flour
1 cup (250 mL) granulated sugar
½ tsp (2 mL) salt
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ cup (125 mL) melted butter
1 egg, beaten
½ cup (125 mL) chopped almonds

1. Place cherries and beer in a small pot. Bring to boil. Remove from heat and let sit 30 minutes. Drain cherries and reserve both cherries and beer separately.

2. Preheat oven to 400°F (200°C). Oil or spray 12 medium muffin cups.

3. Combine flour, sugar, salt, baking powder and baking soda in a bowl. Combine butter, egg and ½ cup (125 mL) reserved beer in second bowl. Fold wet ingredients into dry ingredients with a wooden spoon or whisk. Batter may be a bit lumpy. Stir in reserved cherries and almonds.

4. Fill muffin tins ¾ full. Bake 16 to 18 minutes or until a toothpick inserted in centre comes out clean.

Makes 12 muffins

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