Winter Cocktail Recipes

Winter Cocktail Recipes from Queen West

RATION BEVERLEY 335 Queen St W @ration.beverley

Cocktail: “Two More Gifts”

Art, science and sustainability are what captivates me within this industry. Creating something out of nothing, while leaving nothing behind but a smile and a memory has no absolute price tag. Spending the better portion of my life in the Middle East has allowed me to experience rich tapestries of different cultures, while encouraging an obsession with flavour combinations. I believe that every person’s palate is unique, and every palate is perfect. Ration at the Beverley was forged out of passion and respect. We pay homage to the old ways of fermenting and preserving before modern refrigeration, while at the same time infusing exciting and creative methods into the mix. The cocktail bar, the coffee bar and the kitchen have really great synergy in order to waste as little as possible.

Eleni Bock, Bar Manager at Ration Beverley

TWO MORE GIFTS Ingredients:

• Green coffee beans infused into Flor de Cana rum (140*F sous vide for two hours) • Syrup made from fresh cherries and pink peppercorns • Amontillado Sherry • Sweet Vermouth • Orange peel • Sugar made from dehydrated cherry pulp, pink peppercorns and salt • Homemade bitters (Nostalgic Bitters) which are made from Goslings 151, and have an overall flavour profile of sarsaparilla and star anise

Method:

1. In a mixing glass, add: 1.75 oz Flor de Cana infused with Green Coffee Beans, and 2 orange zests expressed and dropped in to open up the pores for maximum oils. 2. Muddle ingredients to incorporate oils. 3. Add: .25 oz Sweet Vermouth, .5 oz Amontillado Sherry, .5 oz fresh cherry, and pink peppercorn syrup. 4. Chill glass and rub the outside with orange juice to adhere sugar. Create an exaggerated lipstick rim by dusting the sugar of cherry and pink peppercorn over the outside half of a Nick and Nora glass. It should have an ombre appearance. 5. Add ice (we use Kold Draft ice at Ration) to the mixing glass, and stir until chilled and frosty. Fine strain into Nick and Nora glass. Serve neat. 6. Express and discard a third orange zest, and spritz with homemade Nostalgic Bitters. 7. Savour and enjoy!

PETER PAN BISTRO 373 Queen St W @peterpanbistro

Cocktail: “ Dirty Mezcal Margarita”

Located at the prominent intersection of Soho St and Queen West, kitty corner to the former GAP flagship store, Peter Pan Bistro has been serving the City since the late 1920s. Originally called Peter Pan Lunch, this beloved establishment has transformed into a fine dining restaurant and bar. Owner, Noah Goldberg, was very quick to pivot his business into a takeout and pantry model during the challenging pandemic. It was a success that as the world has started to return to some sense of normalcy, the adjacent storefront at 371 Queen St W is now the permanent home to Peter Pantry. It is continuing to offer a one stop shop for wine, cocktails, and fine grocery items. Be sure to add Peter Pan Bistro to any date night and brunch spot lists! Here is the recipe for the “Dirty Mezcal Margarita”, one of the more popular cocktails we sell in the shop. • Tequila Blanco - 1.25 oz • Sombra Mezcal - .75 oz • Grapefruit juice - 1 oz • Lime Juice - 0.5 oz • Agave - 0.5 oz • Olive Brine - 0.5 oz

Method: Put all ingredients together in a shaker, shake and strain over ice into a lowball or rocks glass. Garnish with olives.