Florida Peach Julep Ingredients:
1 ½ oz. Wild buck whiskey
½ oz. simple syrup
1 Tbs. Diced Peach
5 mint leaves
½ oz. water Directions:
In a glass, muddle mint, simple syrup and diced peaches lightly. Next, add
whiskey to mixture with ice, cover. Shake vigorously. Pour into a rocks glass
and finish with water.
Garnish with a sliced candied peach The Passion Ingredients:
1 ½ oz. House infused Watermelon lemongrass vodka
½ oz. Simple syrup Directions:
Place both ingredients into a shaker with ice and shake vigorously. Strain
into a martini glass and garnish with a watermelon ball. Infusion Ingredients:
1/2 seedless watermelon cut into cubes
1 whole lemongrass stalk ends removed
1 whole peal of lemon
3 Tbs. Lemon Juice
1 Tbs. Brown Sugar Directions:
Place all ingredients into a large mason jar and fill with your favorite
vodka. Allow to rest for 3-4 days in a cool dry place. Once time has passed,
strain and enjoy!
Montreal summer, how we love thee, let us count the ways. There’s just so
much awesomeness going on at any given moment all over the city, but if there is
one thing that really makes the warmer months extra special, it’s the pure
indulgence of sipping a refreshing cocktail on a comfy terrasse while enjoying
good company and friendly weather. The perfect combination of quality
ingredients and premium alcohol makes for a delicious party in your glass, and
we’ve found 6 you owe it to yourself to try this summer.
1. Watermelon Mojito
Made with Havana Club 3 Year Old rum, fresh lemon and lime juice, muddled
mint, watermelon and sugar. This watermelon mojito has the perfect ingredients
for a night out.
2. Mai Tai
A lot of ingredients go into crafting the perfect date night. This new Mai
Tai made with Sailor Jerry spiced rum, Amaretto, Triple Sec, fresh orange,
pineapple and lime juice has all of them.
3. Strawberry Basil Lemonade
Part sweet, part refreshing, this Strawberry Basil Lemonade includes
Beefeater 24 gin, fresh lemon juice, muddled strawberry and basil. Great for
birthday toasts.
4. Basil Julep
This Basil Julep made with Jameson Irish Whiskey, fresh lemon and lime juice
and basil leaves has just the right ingredients to help you celebrate that
special occasion.
5. Bourbon Cherry Smash
Celebrate the good times with this Bourbon Cherry Smash made with Woodford
Reserve bourbon, Averna Amaro, and cherry brandy liqueurs.
6. Lime Rickey
Nothing pairs better with patio season than this cool and refreshing Lime
Rickey made with Absolut vodka, Limoncello, lime juice and soda.
Thirsty yet? Because we are. But we would not just leave you hanging after
teasing you with these tantalizing cocktails which is why we’ll tell you where
you can get ’em. Best known for their tender aged steaks, delicious Prime Rib,
and a variety of seafood favourites that have made them famous for well over 40
years, The Keg Steakhouse + Bar is actually so much more.
Their wine menu is extensive and their latest bar menu features a great
selection of signature cocktails, including all 6 listed above! Not only is each
cocktail imagined and custom-made in-house, but they are also ridiculously
affordable, with a double (“Keg Size”) costing you no more than $10.50!
The Keg has 4 gorgeous terrasses in the greater Montreal area (including two
rooftops) and ashareable menu jam-packed with delectable items like fresh Ahi
Tuna Tacos, shaved Prime Rib Sliders, and Crispy Shrimp. And, just in time for
summer, The Keg’s Lobster Summer menu features delicious new shareable items
like Crispy Lobster Tacos and Lobster Gratinee, plus returning favourites like
the Sirloin and Half Lobster, and Whole Atlantic Lobster. These lobster features
are only available until August 30th, so come and get them before they’re gone
and make The Keg your new summer dining destination.
Check out The Keg’s Facebook Page and website for full menu and
locations.
DrinkAdvisor is now available for the Apple iWatch, allowing users to
discover local bars and browse cocktails from their wrist.
Featuring 210 cities across the globe, the
“hyperlocal” app enables travellers and locals to find nearby venues according
to various categories.
The user’s ‘Favourite Spots’ can be bookmarked for later viewing on any Apple
device – featuring images, ratings, a description and the venues signature
cocktails, allowing the user to ‘follow’ the bars upcoming events schedule and
deals.
The app also provides up to date information about the most recommended bars,
pubs and clubs near the user, via Apple Watch’s GPS function, and provides
directions to each one using Apple Maps.
A statement from DrinkAdvisor read: “No more waving around your phone in a
new town or unknown district. You can find the way to the next bar or a
nightclub with your iPhone stowed away while on the go or sitting at the
bar.”
In addition, a cocktail guide features a selection of recipes categorised
A-Z, complete with pictures, equipment, ingredients and history.
Earlier this year, DrinkAdvisor launched a new marketing tool for venues in
an effort to make them “more visible on the party radar of smartphone
owners”.
Spring has sprung, plus it’s Easter: high time for a refreshing sip to banish
the last of winter. Use any sweet vermouth you like, be it Antica Formula, Punt
e Mes or, dare I say it, The Ethicurean’s own version, The Collector. Serves
one.
50ml sweet vermouth 25ml gin (I’d use Sipsmith’s London Dry) 50ml
Fentimans’ Victorian lemonade 1 strip orange peel (no pith) and matches, to
finish
Fill a tumbler with ice, add the gin, vermouth and lemonade, and stir. Light
a match, wait for the sulphur to burn off, then gently warm the orange skin.
Light another match, hold over the glass and pinch the peel directly above the
flame to release the oils. These will spray on the flame and ignite, before
falling into the glass.
The
Melbourne food and wine festival will be hosting cocktail-makers from across
Australia for the next three weeks, as part of the programme at the Immersery,
the festival’s kitchen, bar and rain garden. From Thursdays to Sundays, top
Melbourne bars will be collaborating with their interstate peers. Here five of
the bars involved give us their favourite water-themed cocktails. Make the
recipes at home, or get one specially made at the festival between 28 February
and 16 March.
Mechanics
Institute, Perth: Aqua Spolias
“This cocktail is
fragrant summer deliciousness featuring fresh ingredients from your local
grocers’ – or even your back garden.”
Ingredients
45 ml gin
Juice of
a plum (45ml approx.)
Five basil leaves
10ml lemon juice
15ml simple
syrup (1:1 sugar and water)
15ml egg white
Method
Shake without ice in
any sealable container, then shake again with ice.
Strain through a tea
strainer into your favourite glass, garnish with a basil leaf and consume with
carefree abandon.
Water Cooler moment: Bulletin Place’s cocktail.
Photograph: Melbourne Food and Drink Festival
Bulletin Place,
Sydney: Water Cooler
30ml Don Julio Blanco
Tequila
30ml Aperol
30ml fresh watermelon juice
15ml lime juice
One
teaspoon castor sugar
One tablespoon seawater (filtered through a tea
towel)
Shake all ingredients
with ice in a cocktail shaker and serve over a big piece of ice in a tumbler.
Garnish with a mint sprig.
Alfred and Constance's Blue Hawaii. Photograph:
Tracey Gray
Alfred and Constance,
Valley Fringe: Blue Hawaii
“Made popular by Elvis
Presley, Harry Yee created this drink in 1957 while he was head bartender of the
Hilton Hawiian village in Waikiki, Hawaii. Vibrantly colourful, refreshing and
delicate, fun and easy drinking with tropical fruit characters. A true tiki
classic.”
Ingredients
30ml fresh pineapple
juice
22ml vodka
22ml white rum
15ml demerara sugar syrup (see
note)
15ml fresh lemon juice
7ml Blue Curaçao
To garnish: thinly sliced
orange and umbrellas
Method
Combine ingredients,
except sliced orange, in a cocktail shaker, half-fill with ice and shake
hard.
Taste for balance,
adjusting with more citrus, syrup and booze as necessary.
Strain into a glass
over ice cubes and garnish with thinly sliced orange and an umbrella and
serve.
Note: To make
demerara sugar syrup, gently heat two parts demerara to one part water in a
saucepan over medium-high heat, stirring to combine, then set aside to
cool.
Heavy ... the Black Metal. Photograph: PR
Mona’s Void Bar,
Hobart: Black Metal
“This drink was
designed for Mona’s MoMa (Mona Market) River Derwent Heavy Metals Project: an
ongoing art-science collaboration bent on tackling the problem of pollution in
the River Derwent.”
Ingredients
50ml wet Summer Saaz
hop-infused Reposado Ilegal Mezcal (or any good Mezcal uninfused will
do)
10ml Pierre Ferrand Dry Curacao
10ml Agave Nectar (15ml if you like it
sweeter)
15ml freshly squeezed lime juice
15ml freshly squeezed lemon
juice
Two drops black walnut bitters
1/4 bar spoon of squid ink
Method
Combine all
ingredients in a Boston shaker. Add ice and shake.
Double strain into a
black salt-rimmed martini glass or champagne coupe.
The Melbourne food and
win festival runs 28 February until 16 March. Details here.
Class in a glass ...
the Black Pearl.
Black Pearl,
Melboune: Empire of Dreams
“The Empire of Dreams
is a fresh, tropical cocktail with an earthy kick from fresh espresso beans to
reflect the cafe culture of Melbourne. The cocktail, the Black Pearl and
Melbourne are all defined by cultural collusion, each finding its way to the
banks of the Yarra.”
Ingredients
50ml Bacardi Superior
rum
30ml fresh pineapple juice
10ml fresh lime juice
10ml apricot
brandy
5ml orgeat (almond syrup)
15ml whole espresso beans (we use fair
trade, organic Nicaraguan beans)
Method
Shake hard and strain
finely.
Serve straight-up in
vintage glassware with a big twist of lime peel.
