A Taste of Our 30th Anniversary
Food & Drink Event

Whip up this Spanish-inspired twist on a classic Manhattan using Canadian Club 1858 Whisky and amontillo sherry. 

Mix it up by making an Old Fashioned with Maker’s Mark, using ½ oz maple syrup in place of the sugar and swapping in a couple dashes of Angostura and cherry bitters before garnishing with a cinnamon stick.

You can get creative with a Negroni by stirring one up using Roku Gin or trying a new version with an alcohol-free bitter aperitif such as Novara Bitter Aperitivo in place of Campari.

Using brown sugar prepare a simple syrup. Pour 1¼ oz Glenfiddich Orchard Experiment into a cocktail shaker filled with ice. Add ¾ oz freshly pressed sweet apple cider, ½ oz Amaro Nonino, ½ oz cooled brown sugar simple syrup, ¼ oz each freshly squeezed orange juice and lemon juice. Strain into an ice filled Collins glass. Top with ½ to 1 oz Fever-Tree ginger beer. Stir to mix. Garnish with apple slices and an orange wheel and cinnamon stick.

Pour 2 oz of The Gardener French Riviera Gin into a large wineglass. Top with 3 to 4 oz Fever-Tree Premium Indian tonic water. Garnish with an orange twist and a rosemary sprig. 

Pour 2 oz Hennessy VS Cognac, 1 tsp (5 mL) honey syrup, 2 dashes ginger bitters, 1 dash Angostura bitters and a pinch of sea salt into an ice-filled mixing glass. Stir until chilled. Strain into a rocks glass filled with ice. Garnish with a rosemary sprig.

TIP Using a barbecue lighter, hold rosemary sprig above flame until it’s smoking but not flaming. Drop into drink as a garnish, using drink to extinguish any flame.

Add 3 lime wedges and a pinch of sea salt to a highball glass. Muddle. Add ½ oz agave syrup to the glass. Fill the glass with ice. Add 1½ oz White Claw Premium Vodka. Top with your favourite White Claw Hard Seltzer, such as black cherry or soda water. Stir to mix. Serve garnished with a cherry and edible flowers, if you like.

Traditionally, this drink combines spirits and liqueurs in a short, bitter, flavourful cocktail that’s enjoyed at room temperature. To make this sipper, simply mix ½ oz each of Rabbit Hole Cavehill Bourbon Whiskey, Benedictine and Cointreau.