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      Blog — cocktail

      Sip of the Month: Bramble Cocktail

      Sip of the Month: Bramble Cocktail

      A favourite all year round, however, the lovely violet colour of the Bramble is perfect for Valentine's too! This classic gin cocktail is refreshing with lemon juice, simple syrup, Crème de Mûre (blackberry liquor) and crushed ice. 

      Bramble Cocktail
      Bramble Cocktail
      Serves 2

      INGREDIENTS
      100 ml | 3  ½ fl oz  (scant  ½ cup) gin  
      50 ml | 3 tbsp fresh lemon juice
      2 tsp simple syrup or more, to taste
      2 ½ tsp Cr ème de Mure (or Cassis)
      fresh blackberries or lemon peel to garnish
      crushed ice

      METHOD
      Fill a rocks glass with crushed ice.
      Put all the ingredients except for the Crème de Mure in a cocktail shaker half filled with ice.
      Shake hard for about ten seconds then strain into the glass.
      Drizzle the Crème de Mure over the drink – it will stain your cocktail a beautiful colour – and garnish with fresh blackberries or some lemon peel.



      Recipe and photo via Super Golden Bakes

      Sip of the Month: Sparkling Blood Orange Mocktail

      Sip of the Month: Sparkling Blood Orange Mocktail

      Dry January anyone? This mocktail made with blood orange juice, honey, and vanilla is a refreshing winter spritzer. P.S. Did you know that just one blood orange delivers more than a day’s supply of Vitamin C!?

      Honey Vanilla Blood Orange Mocktail
      Sparkling Blood Orange Mocktail
      Serves 2

      INGREDIENTS
      8 oz. blood orange juice, freshly squeezed
      1 tbsp honey
      ½ tsp vanilla extract
      4 oz. lime sparkling water
      blood orange slices for garnish

       

      METHOD
      Squeeze the blood orange juice into a mason jar with a lid or cocktail shaker. Add the honey and vanilla extract to the un-chilled juice. Shake. Add ice to cool it down.

      Pour evenly into two ice-filled glasses. Top with lime sparkling water and a slice of blood orange on top. Cheers! Enjoy right away.

       

      Recipe and photo via Marisa Moore

      Sip of the Month: Holiday Pear

      Sip of the Month: Holiday Pear

      After the year we've had, we're ready to spend the next few weeks cozied up with a holiday cocktail in hand. We suggest this pear forward stunner with a hint of Prosecco for something merry and bright. 

      Holiday Pear

      Serves 1

      INGREDIENTS
      1 ½ oz vodka
      1 oz Berentzen pear liqueur
      ¾ oz lemon juice
      3 oz prosecco
      3 pear slices

      METHOD
      Shake the vodka, pear liqueur and lemon juice in a shaker. Pour into a coupe glass. Top up with prosecco. Garnish with three pear slices on a cocktail stick.

      Recipe and photo via Foodism

      Sip of the Month: The Fighter

      Sip of the Month: The Fighter

      When life gives you lemons, make lemonade. Spice up the fall season with this tonic-like cocktail filled with warming cayenne, bright lemon and pungent ginger. 

      The Fighter Cocktail
      The Fighter

      Serves 1

      INGREDIENTS

      1.5 oz Casamigos Blanco Tequila
      1 oz fresh lemon juice
      .5 oz agave nectar
      .25 oz ginger juice
      Pinch of cayenne pepper
      Club soda to top

      METHOD

      Combine all ingredients except cayenne pepper and soda in a shaker over ice. Shake and strain over new ice into a rocks glass. Top with club soda and garnish with pinch of cayenne pepper


      Recipe and photo via Town and Country

      Sip of the Month: Strawberry Rhubarb Sangria

      Sip of the Month: Strawberry Rhubarb Sangria

      Just in time for our new Happy Hour Mask, this summer sip is light, refreshing and bursting with flavour. 

      Strawberry Rhubarb Sangra
      Strawberry Rhubarb Sangra

      Serves 6-8

      INGREDIENTS

      STRAWBERRY RHUBARB SYRUP
      2/3 cup granulated sugar
      2/3 cup water
      1 1/2 cups coarsely chopped rhubarb
      1 cup coarsely chopped strawberries
      2 tbsp lemon juice

      SANGRIA
      1 750-mL bottle chilled rosé wine
      1 1/4 cups strawberry-rhubarb syrup
      1 cup club soda
      1 cup sliced strawberries
      mint leaves
      ice , (optional)

      METHOD
      SYRUP: Combine sugar, water, rhubarb and strawberries in a medium saucepan. Boil over medium-high until the fruits turn mushy when pressed, 8 to 9 min. Strain, using the back of a spoon to press liquid out of fruit. Stir in lemon juice. Cool completely. Will keep, refrigerated, up to 1 week.

      SANGRIA: To serve, pour the wine, syrup, club soda and sliced strawberries into a pitcher. Add mint leaves and ice. Pour into glasses.


      Recipe and photo via Chatelaine

      Sip of the Month: Pepino Elixir

      Sip of the Month: Pepino Elixir

      Cocktails anyone? The Pepino Elixir from Leynia at the iconic Delano Hotel in Miami's South Beach, is as refreshing as they come: Stoli vodka, light and floral St. Germain, crisp cucumber and fresh ginger.

      Pepino Elixir

      Serves 1

      INGREDIENTS

      2 1/4-inch slices English hothouse cucumber, divided
      1/4 inch slice of ginger, peeled
      1 oz. Stoli vodka
      1 oz. St. Germain
      2 oz. club soda
      1/4 oz. lime juice
      1/2 oz. simple syrup
      1 sprig fresh rosemary

      METHOD

      Using a muddler or the handle of a wooden spoon, mash 1 cucumber slice and the ginger in a cocktail shaker. Add Stoli vodka, St. Germain, club soda, lime juice, and ice. Shake several times to blend. Pour cocktail into a tall glass filled with ice; garnish with remaining cucumber slice and rosemary sprig.


      Recipe and photo via the editors at Helene Clarkson