Watermelon Tarragon Fizz
Shake the following with ice:
2 oz. watermelon puree
2 oz. gin (one with more floral notes works best)
1/2 oz tarragon syrup*
1/4 oz Pastis
Strain into highball glass over ice, and top with club soda. Garnish with a tarragon leaf and enjoy!
Classic Gin n’ Tonic
||3 ounces gin
||4 ounces tonic water
||1 tablespoon freshly squeezed lime juice
||Garnish: lime wedge
3/5 of a glass of champagne (or sparkling wine)
1/5 of a glass Cointreau
1/5 glass orange flavoured vodka
1 sugar cube
Step 1: Mix all four ingredients together in champagne flute.
Step 2: Garnish with a slice of tangerine or cranberries.
HOT SPIKED CIDER
6 oz. hot apple cider
3 whole cloves
1 stick of cinnamon
1-1/2 oz. bourbon
Pour cider and bourbon into a stemmed mug. Garnish with cloves and cinnamon and serve immediately.
RUBY RED PARADE
2 oz. cranberry juice
1/2 oz. lemon juice
1 oz. orange juice
2 oz. ginger ale
Step 1: Pour all the juices into a glass half filled with ice.
Step 2: Add ginger ale. Garnish with slices of orange or lemon.
COZY COFFEE EGGNOG
2 litres whole or 2% milk
3 tbsp sugar
1 tbsp instant coffee or more
2 cinnamon sticks
1/2 vanilla bean or 2 tsp extract
1/2 lemon rind
1/2 orange rind
1/2 bottle Chilean pisco
Step 1: In a large pot over medium heat, bring the milk, sugar, cloves, vanilla, cinnamon and citrus peels to a gentle boil.
Step 2: Dissolve instant coffee in a small amount of warm milk and add to mixture in pot. Stir to mix, then cover and remove from heat.
Step 3: Strain hot milk mixture into a serving bowl. Add pisco slowly while stirring with a wooden spoon.
Step 4: Transfer to a glass pitcher, chill thoroughly and serve. Return unused portions to refrigerator.
6 fresh mint leaves
Juice of 1 lime
2 tsp light brown sugar
1-1/2 oz. white rum, such as 10 Cane
3 oz. champagne
Sprig of fresh mint, for garnish
Step 1: In a rocks glass, add the mint leaves, lime juice, and brown sugar. Muddle to release the mint oil.
Step 2: Add the rum and fill the glass 3/4 full with ice. Top off with the champagne. Garnish with the mint sprig.