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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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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Classic Long Island Iced Tea

By: Michelle P. E. Hunt and Laura Panter

Whether Long Island Iced Tea was invented in Long Island or was named for a long, tall island cocktail, the drink has been a perennial summer favourite for decades. There are two misconceptions about this cocktail. To clarify, first, it doesn't actually contain any tea, and second, despite being made with five spirits, it is a smooth, light and refreshing beverage

1. Fill a zombie glass with ice. Add 1/3 oz each vodka, gin, rum, white tequila triple sec.

2. Add 2 oz tart lemonade and top with cola.

3. Garnish with a lemon wheel.

Makes 1 Drink.

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Apfel-Tea

By: Michelle P. E. Hunt and Laura Panter

This warm drink is sure to be the apple of your eye.

1-1/2 oz Berentzen Apfelkorn
Orange pekoe tea
Cinnamon Stick

1. In a heatproof mug, add Berentzen Apfelkorn.

2. Top with hot orange pekoe tea.

3. Garnish with a cinnamon stick, and stir before serving.

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Cancun Drizzle

By: Michelle P. E. Hunt and Laura Panter

At your next Mexican Fiesta dinner, finish with the surprisingly smooth pairing of tequila and coffee. Chambord, a rich black raspberry liqueur, adds the dramatic drizzle to this impressive concoction.

¾ oz gold tequila

Hot coffee
Whipped cream
3/4 oz Chambord Royale
Garnish
Chocolate-dipped raspberry.

To a heatproof mug, add ¾ oz gold tequila. Top with hot coffee and whipped cream. Drizzle ¾ oz Chambord Royale on top and garnish with a chocolate-dipped raspberry.

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Bushmills Irish Cream Liquor Coffee

Pour 1 ½ oz Bushmills Irish Cream into a glass coffee mug. Fill with freshly brewed coffee. Top with a decorative swirl of whipped cream and dust with cocoa.

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MISTLETOE SANGRIA

By: Michelle P. E. Hunt and Laura Panter

To capture the mood of the season, try this delicious and festive Sangria featuring pomegranate and spiced rum.

To a pitcher or punch bowl, add 2 oz spiced rum, 2 oz cherry brandy, 1 bottle (750 mL) red wine, 1 cup cranberry juice, 1 cup pomegranate juice, 1 cup lemonade. Add 1 cup blueberries, 1 cup pomegranate seeds. Stir to mix.

Pour into glasses with ice and garnish each with a sprig of mint.

Makes 8 to 10 drinks

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Scottish Grog

By: The Martini Club

 

1. In a coffee glass, place a sugar cube, a slice of 1/8 orange, a slice of 1/8 lemon (rind included), and 1/2 oz. Grand Marnier.
2. Mash or muddle with a bar spoon.
3. Add 4 oz. of boiling water and 1-1/2 oz. Scotch and stir.
4. Remove lemon and orange slices if desired.
5. Garnish with slices of lemon and orange and sprinkle with 1 tsp ground nutmeg.

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Right Bank

By: The Martini Club

In a cocktail shaker filled with ice, add 1 oz. Dr. McGillicuddy vanilla schnapps, 1/2 oz. white crème de cacao, 1/2 oz. cold coffee and 1 oz. milk or cream. Shake and strain into a cocktail glass. Sprinkle with shaved chocolate.

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Homecoming

By: The Martini Club

1 oz Wiser's Deluxe
½ oz Kahlùa
½ oz McGuinness Crème De Cacao Dark
2 oz chilled coffee


Garnish
Mint

1. In a cocktail shaker filled with ice, add Wiser's Deluxe, Kahlùa, McGuinness Crème De Cacao Dark and chilled coffee.

2. Shake and strain into a rocks glass with ice. Garnish with mint.

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Blue Christmas

By: Jennifer McLagan

Add colour to your holiday celebration with this brilliant blue drink.

1 1/2 oz blue Curaçao
1/2 oz orange juice, freshly squeezed
1/2 oz lime juice, freshly squeezed
Tonic water
Ice

Stir together blue curaçao and freshly squeezed orange and lime juice. Pour into a cocktail glass and add ice, then top with tonic water.

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Asian Sling

By: Dee Gibson, Gibson & Lyle, Caterer

Kumquats, which originated in China, resemble a small orange. The whole fruit can be eaten without peeling.

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Sparkling Blackberry

By: Jennifer McLagan

Blackberries are the last soft fruit of the season. Mixed with gin and pink sparkling wine they make a fantastic cocktail.

2 blackberries
1/2 oz gin
1/2 tsp cassis
Sparkling pink wine

1. Place 2 blackberries in a Champagne flute, pour over ½ oz gin, ½ tsp cassis and top with pink sparkling wine.

Makes 1 drink

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BLOOD ORANGE SPARKLER

By: Dee Gibson, Gibson & Lyle, Caterer

ncient origin between a pomelo and a tangerine and is grown in Sicily.

2 oz blood orange juice (freshly squeezed)
4 oz Prosecco or sparkling wine

1. Into a Champagne flute, pour blood orange juice and top up with Prosecco

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Watermelon Margarita

By: The Martini Club

In Latin, watermelon is Citrullus Lanatus. Surprisingly, the fruit is related to cucumbers, pumpkins and squash. From ancient depictions in Egyptian hieroglyphics, it is believed that the first recorded watermelon harvest occurred nearly 5,000 years ago. Watermelons were often placed in the burial tombs of Kings to nourish them in the afterlife.

1. In a cocktail shaker, mash 3/4 cup (175 mL) cubed, seeded watermelon (this can be blended, if desired).

2. Add 1 oz gold tequila, 1/2 oz Cointreau, the juice of 1/2 fresh lime and 1 cup ice.

3. Shake sharply until well chilled and pour into a Margarita glass.

4. Garnish with a lime wheel and a fresh watermelon slice, if desired.

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Vampiro

By: James Chatto

A delicious alternative to the Margarita.

Essentially a Mexican version of a Bloody Mary, this cocktail has lent itself to many bizarre interpretations, including the inclusion of blended onion, honey, whole red chilis… Life is complicated enough.

1 1/2 oz tequila
3 oz tomato juice
Salt to taste
Pepper or crushed chili

Dash Worcestershire sauce (optional)
Ice
Lime wedge

1. In a big-enough glass, stir all the ingredients except the lime wedge together. Squeeze the lime lightly into the drink.

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Polar Bear

By: Michelle P. E. Hunt and Laura Panter

In cold months, hot drinks can double as desserts. Hot coffee, hot chocolate or a combination of both, coupled with liqueurs and topped with whipped cream are the perfect end to a snowy evening.

1½ oz Grand Marnier
Hot chocolate
Whipped cream

Garnish:
Candied orange slice

1. Add 1½ oz Grand Marnier to a glass coffee mug. Top with hot chocolate and whipped cream and garnish with a candied orange slice.

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Lexington

By: Michelle P. E. Hunt and Laura Panter

Liqueurs, with their high sugar content, are the perfect sugar substitute to add sweetness and flavour to coffee cocktails. The unique and creamy taste of Amarula blends with the toffee overtones of bourbon to bring a bold and sophisticated edge to hot espresso.

1 oz Amarula Cream
½ oz bourbon
Espresso coffee
Whipped Cream

Garnish:
Maraschino cherry

To a small coffee mug, add 1 oz Amarula Cream and ½ oz bourbon. Top with a shot of hot espresso and whipped cream and garnish with a bourbon-soaked maraschino cherry.

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Mudslide Martini

Love rich, creamy coffee? Try it with a kick.

1. Fill a cocktail shaker with ice and add 1 oz. measures each of
Baileys Irish Cream, Baileys Coffee and fresh cream.

2. Shake well and strain into a martini glass.

3. Sprinkle with shaved chocolate and savour.

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Calista Cocktail

By: The Martini Club

In a cocktail shaker filled with ice, add 1 ½ oz. NLUV, 2 oz. lemonade and 1 oz. cranberry juice. Shake and strain into a martini glass. Garnish with a frozen cranberry.

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