The Cold Room’s Almond Milk Punch
Almond Milk Punch from Montreal's The Cold Room is exactly what you need to drink right now.
Tonton Rémi
The Tonton Rémi combines aromatic Calvados, gin and lemon with a subtle brown butter-roasted butternut squash syrup to deliver the true taste of fall in Québec.
THE LOTUS MARTINI
It's the perfect martini for summer quaffing thanks to the bright and bracing flavour courtesy of tart, citrusy grapefruit bitters and zest. INGREDIENTS 3 parts Elit Vodka 1⁄4 part dry vermouth 3 dashes grapefruit bitters grapefruit zest METHOD Stir in…
Herradura Horseshoe Margarita
INGREDIENTS 2 parts Tequila Herradura® 1 part fresh-squeezed lime juice 3⁄4 part agave nectar 1 lime wedge (garnish) METHOD Combine all the ingredients in a shaker with ice, shake hard so that some of the ice melts, then strain over…
Le Trou
Le Trou cocktail will warm you right up by combining maple syrup, Calvados and cedar infusion.
Newfoundland Rhubarb Gin Shrub
For this Rhubarb Gin Shrub, I use Newfoundland Distillery Seaweed Gin, made at a new distillery in Clarke’s Beach using juniper, Newfoundland savory—prized for its distinct avour—and dulse. The Third Place tonic syrup is made here in St. John’s. The…
Caesar’s Ghost
If you are an informed consumer, with taste, you more than likely prefer the flavour of fresh, ripe, locally farmed tomatoes to that of their pulpy brethren, intensively reared, laced with chemicals, pulverized and preserved in a can. You’d probably…
Glenfiddich Toddy
1.5 oz (45 ml) Glenfiddich The Original 0.5 oz (15 ml) honey 0.25 oz (7.5 ml) fresh squeezed lemon juice
Toqué!’s Pickle Me Softly Caesar
Toqué! has become quite the creative laboratory for innovative chefs. The same applies to the bar menu, which features Gilbert Lemieux’s unique spin on the Caesar called Pickle Me Softly. This pickled cocktail includes pickle juice, fresh horseradish, green Tabasco…