FOOD
Crown Royal Cocktail If you grew up in Canada, chances are you had a purple velvet “toy bag” full of Lego or marbles. Here’s a whisky cocktail we hope you’ll find just as memorable. 1 oz Crown Royal Apple whisky 1 oz Cointreau ½ oz freshly squeezed lime juice 1 ½ oz cranberry juice Sparkling water, to taste Slice of lime, to garnish Simply fill a tumbler with ice, pour in the ingredients, garnish, and serve.
Spirits for the
Summer Cocktail options to sip during the sunny season
Tuscan Rosemary Lemon Drop For the citrus set, here’s one to liven up those tastebuds. 1 ½ oz vodka
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nlike beer or wine, serving the hard stuff requires a bit more preparation and a bit of dedication to the fine art of mixology. Fortunately, these drinks take a lot of the guesswork out of creating some of the best concoctions to get the most out of your summer downtime.
Kiwi & Blueberry Mojito Looking for a new take on a classic rum mojito? It’s kiwis to the rescue.
Raspberry Fizz Mocktail Make an impression with this delicious non-alcoholic mocktail. 750 mL bottle of raspberry Italian soda, chilled (or whatever flavour you like)
Rosemary sprig, to garnish For the rosemary syrup
Juice of 2 limes
½ cup sugar
12 mint leaves
½ cup water
1 oz freshly squeezed lime juice
1 tbsp honey
1 tsp white sugar
Club soda, to taste
Fresh raspberries, to garnish
12 mint leaves, torn into pieces
4 kiwi slices (to garnish)
Lemon slices, to garnish
2 kiwis, peeled and quartered
2 tbsp blueberries (to garnish)
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¼ cup white sugar mixed with 1 tsp lemon zest (for rimming the glass)
1 cup white grape juice, chilled
2 cups frozen grapes, to garnish (and they double as ice cubes!)
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½ oz rosemary syrup
Cherry, to garnish
⅓ cup blueberries
Next, fill a cocktail shaker half-full of ice, and add the rum, lime juice and honey. Secure the lid, and shake until chilled. Strain the mixture into the prepared glass, and top with club soda to taste. Stir and enjoy.
½ oz freshly squeezed lemon juice
750 mL bottle of sparkling water, chilled
2 ½ oz rum
Place the quartered kiwis, blueberries, mint and white sugar in a cocktail shaker, and muddle them until pulverized. Then, place 2 tablespoons of the mixture in the bottom of a tall glass, followed by ice cubes, kiwi slices and blueberries.
½ oz limoncello
Place a few handfuls of ice cubes in a pitcher, and top with the Italian soda, sparkling water, grape juice and lime juice. Next, add the mint leaves, frozen grapes, raspberries and lemon slices. Stir, and serve.
4 sprigs rosemary To make the syrup, bring the water, sugar and rosemary to a boil in a small pot; reduce the heat to low, and let simmer 5 minutes. Remove the pot from the heat, strain the syrup and cool it to room temperature before placing in the fridge to chill. Rim a Martini glass with lemon sugar, and set it aside. Next, pour all the cocktail ingredients into a shaker filled with ice, secure the lid and shake until chilled. Strain into the prepared martini glass and garnish with a sprig of rosemary and a cherry. n
