Catalina Margarita

By: The Martini Club

1 1/2 oz Hoja Vieja Premium Gold Tequila
1/2 oz Peach Schnapps
1/2 oz Blue Curaçao
4 oz Sour Mix

To a cocktail shaker filled with ice, add Hoja Vieja Premium Gold Tequila, Peach Schnapps, Blue Curaçao and Sour Mix. Shake and strain into a chilled cocktail or Margarita glass and garnish with a lemon wheel.

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Absolut Raspberriade

Cocktail Size

1 oz Absolut Raspberri Vodka
5 oz pink lemonade
1 tsp fresh or frozen raspberries

1. Fill a tall glass with ice.

2. Add Absolut Raspberri Vodka and top with pink lemonade.

3. Garnish with fresh or frozen raspberries.

Make-Ahead Entertaining Size

10 oz (300 mL) Absolut Raspberri Vodka
48 oz (6 cups) pink lemonade
1 tsp fresh or frozen raspberries (per drink)

1. To a pitcher, add Absolut Raspberri Vodka and pink lemonade.

2. Stir and pour into tall glasses with ice.

3. Garnish with fresh or frozen raspberries.

Serves approx. 10 - 6 oz drinks

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Irish Espresso

By: The Martini Club

1. To a heatproof glass or mug, add 3/4 oz. dark crème de cacao and 3/4 oz. Irish cream liqueur.
2. Add 1 1/2 oz. hot espresso coffee and 3 oz. warm milk.
3. Top with whipped cream, if desired, and sprinkle with shaved chocolate.

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Hazelnut Mochaccino

By: Michelle P. E. Hunt and Laura Panter

If you simply don’t have time to create a baked dessert, combine your liqueurs, sweets and coffee in one decadent sipping dessert.

To a heatproof mug, add 1½ oz Kahlúa Hazelnut, 2 oz hot chocolate and 3 oz hot coffee. Top with whipped cream, if desired, and serve alongside chocolate-covered hazelnuts.

Makes 1 drink

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Chocolate Amour

By: The Martini Club

To a heatproof mug, add 1 oz. Amarula cream liqueur, ½ oz. Grand Marnier, 1 tbsp. chocolate sauce and 4 oz. hot coffee. Stir to mix. Top with whipped cream, if desired, and garnish with an orange slice.

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Coffee Cooler

By: Michelle P. E. Hunt and Laura Panter

This chocolate and coffee combination, with a hint of vanilla, is a sumptuous and satisfying treat.

Ice
1 oz vanilla vodka
½ oz white crème de cacao
2 oz cold, strong coffee
2 oz chocolate milk
2 oz milk or cream

Garnish:

Sprinkle with shaved chocolate

Fill a cocktail shaker with ice. Add 1 oz vanilla vodka, ½ oz white crème de cacao, 2 oz cold, strong coffee, 2 oz chocolate milk and 2 oz milk or cream. Shake sharply and strain into a glass. Sprinkle with shaved chocolate.

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Amarula on ice

By: 

Pour 2 oz Amarula into a rocks glass filled with ice. Sprinkle powdered chocolate on top and enjoy. Delightfully fruity and nutty.

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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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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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