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Four Cocktails To Get Your Party Started

There’s something for every taste here.

50 Shades of Romeo’s

Recipe:

  • 1 ½oz Romeo’s Gin
  • ½oz rhubarb syrup (Prosyro)
  • ½oz lemon juice (Anti Vice)
  • 1 dash of cucumber bitters (Ms Betters Bitters)
  • 1 dash of celery bitters (Bittered Sling)
  • 1 dash of tonic bitters (Ms Betters Bitters)
  • 3oz Mediterranean tonic water (Fever Tree)

Garnish:

White flowers & lavender.

Method:

Shake the gin, juice, syrup and bitters. Strain over big ice cube in the glass, top with the tonic, gently stir and garnish.


The 50th for the 100

Recipe:

  • 6oz Walter 50th Anniversary Smoky Maple Caesar Mix
  • 5 dashes Celery Bitters (Dillons Distillery Anjelica Bitters)
  • 1/4oz Fresh Lemon Juice
  • 1 1/2oz Stolichnaya vodka

Garnish:

Lemon wedge, fresh celery.

Method:

Rim 12 ounce collins glass by running lemon wedge along top 1/2″ of outside lip, dip in Walter Craft Rim Spice. Add Vodka, lemon juice, celery bitters to bottom of glass. Fill glass 3/4 full with ice. Top with Walter Smoky Maple Caesar mix. Garnish with lemon wedge and fresh celery.


New Standard

Recipe:

  • 1 1/2oz Bearface Triple Oak Canadian Whisky
  • 1/2oz The New Standard Vanilla Syrup*
  • 4oz Soda Water

Garnish:

Fresh, local herbs.

Method:

Combine Bearface Whisky and New Standard Vanilla Syrup on ice in a rocks glass and top with 4oz soda water. Briefly stir and garnish with local herbs.

 

*Make a standard 2:1 simple syrup by combining 2 parts white sugar with 1 part water on heat until fully incorporated. Vacuum seal syrup in bags with stripped quality vanilla beans – for this a few varieties of vanilla were used for maximum depth of flavour and complexity. To this add .1g of phosphoric acid and/or .05g of citric acid and a teaspoon of salt per half litre of syrup. Place in water with an immersion circulator (sous-vide) set to 60 degrees Celsius for a minimum of 48 hrs. Strain any large solids when complete and store in the fridge in an airtight container.


From the Capital

Recipe:

  • 2oz Stoli Elit
  • 1/2oz Dry Vermouth
  • Barspoon Maraschino Liquor
  • 6 drops Strawberry Olive Oil*
  • 1 spritz of Early Summer Aromatics **
  • Tarragon

Method:

Combine Stoli Elit, Dry Vermouth and Maraschino in a mixing glass, fill with ice and stir well – this cocktail should be served freezing cold. Strain on quality ice, place 6 drops of Strawberry Oil on top, and atomize a single spray of Early Spring infusion on top of the cocktail. Garnish with a small piece of tarragon and serve.

 

* Combine cut strawberries and submerge in quality extra virgin olive oil (the earthy/nutty kind works best). Use around 6 thinly-sliced medium local strawberries and 400ml of EVOO. This can be done over a few days in a sealed jar (taste to determine length of time), however an immersion-circulator (sous-vide) can be used at a very low temperature (40 degrees Celsius) for 48hrs. When infusion is complete, fine strain all solids out of the EVOO.

** Combine a bottle of Stoli Elit with 8 thinly-sliced Medium strawberries and 8+/- tarragon leaves (without stems) for 36 hours and strain. Taste at 24 hours for bitterness, if there is any present, strain immediately.


 

Herradura Reposado Margarita

Recipe:

  • 1 1/2oz Herradura Reposado Tequila
  • 1/2oz Cointreau
  • 1oz fresh lime juice
  • 1/4oz agave nectar
  • salt to rim the glass with

Garnish:

Lime Wedge

Method:

Shake all ingredients and strain over fresh ice into a rocks glass with a half salt rim. Garnish with a lime wedge.

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