Make an impressive cocktail with citrus-flavoured vodka and Kombucha.
Pour 1 to 1½ oz vodka or citrus-flavoured vodka and ½ oz lemon juice into an ice-filled collins glass. Top with 1½ oz soda water then 4½ oz kombucha. Add 2 tsp honey syrup and 1 or 2 dashes bitters. Gently stir to mix and chill. Taste and add more honey syrup, if you like. Make a vegetable ribbon garnish by using a Y-shaped peeler to pull long, thin strips from carrots, cucumber, rhubarb and celery.
Balance the zingy lime in this tried-and-true tequila favourite with a chili salt rimmer and caramelized grapefruit wedge.
Place orange or grapefruit wedges in a dry non-stick pan and heat over medium-high just until charred. Mix kosher salt and a pinch of cayenne on a small plate. Rub lime wedge around rim of a chilled margarita glass and rim outside edge with salt mixture. Fill glass with ice. Pour 1½ oz tequila, 1 oz orange liqueur, 1 oz lime juice and ½ oz simple syrup or agave syrup into ice-filled cocktail shaker. Shake vigorously, then strain into prepared glass. Garnish with a charred grapefruit wedge or a fresh lime wedge.
Mixing citrus notes and tropical ingredients lends remarkable flavours to a vodka-based cocktail.
Pour 2¼ cups coconut water, 1½ cups vodka, ½ cup fresh lime juice and ½ cup lemongrass and makrut lime syrup in a pitcher. (Makes 6 cocktails.) For each drink, measure out ⅓ cup of mixture, and shake over ice. Strain into a collins glass and garnish with lime leaf.
Boost zingy flavours in a classic cocktail with the addition of citrus-forward Tanqueray Rangpur Gin.
Simply pour 2 oz gin, ¾ oz honey syrup and ¾ oz lemon juice into a cocktail shaker. Add ice and shake until chilled. Double strain into a chilled coupe glass. Garnish with a lemon and/or lime twist.
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Rum infused with sweet apple flavour updates a favourite that dates back to 1876.
Swap in a flavoured rum, like Captain Morgan Sliced Apple Spiced Rum, instead of gin in this highball favourite. Add an extra splash of soda, and garnish with pineapple leaves and dehydrated orange wheels.
Using tequila in place of the usual white rum adds new and complex flavours to a mojito.
Muddle ¾ oz simple syrup with 6 mint leaves in a highball glass. Add 2 oz tequila and ¾ oz lime juice. Fill glass with ice. Top with 4 to 5 oz club soda. Garnish with mint sprig.
For a spicy spin on this classic, use Captain Morgan Original Spiced Rum instead of whisky.
Taste and add a couple more dashes of bitters and garnish with an orange twist and edible flower.
Whisky and grapefruit are an unexpectedly good match. Experiment with whisky instead of tequila in a traditional Paloma.
Mix 1 tsp (5 mL) agave syrup with 1 tsp (5 mL) warm water for an agave simple syrup. Rub a lime wedge around half of outer rim of a tall glass. Turn in kosher salt. Add ice. Pour in 2 oz Canadian whisky, 4 oz grapefruit juice, 2 oz soda water, ½ lime juice and 2 tsp (10 mL) agave simple syrup. Garnish with a grapefruit twist.
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Give your favourite brew a zippy twist by combining it with tequila and Margarita mix.
Start by blending equal parts frozen limeade concentrate and tequila; add 1 oz to a salt-rimmed rocks glass of beer.
Crisp apple cider brings a touch of tartness to a simple smash cocktail.
Pour ½ oz simple syrup into a rocks glass. If cider is sweet you may want to reduce amount of syrup. Add 6 mint leaves and 3 cucumber slices. Using a muddler or the back of a wooden spoon, muddle a few times, extracting flavour and rubbing ingredients around interior of the glass. Add ½ oz lime juice. Fill with ice. Slowly add 6 oz chilled dry cider, stirring as you add. Garnish with cucumber wheel or apple slices.
Tequila and watermelon come together nicely in this fresh take on a classic.
Pour 1 ½ oz Casamigos Blanco Tequila and 2 oz Simply Cocktails Watermelon Mint Lime Mixer into a cocktail shaker filled with ice. Add 2 dashes Peychaud’s Bitters. Shake vigorously until chilled. Strain into a rocks glass. Garnish with mint sprig and watermelon slices.
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Take this flavoured seltzer to the next level by creating a peach melba dessert-inspired sipper.
Blend a can of White Claw, a handful of frozen peaches and raspberries, 1 oz of a Amaretto and ice. Divide between 2 to 3 rocks glasses.
Blend all the best parts of sangria — wine, spirits and fruit — into a delightful frozen sipper.
Pour 1 cup dry white wine, 1½ oz brandy, 1½ oz simple syrup and ¾ oz lemon juice into an airtight container. Freeze at least 6 hours and up to 3 days. (It will freeze, but not completely, so you’ll still be able to spoon it out.) Place drink mixture and 1 cup frozen peach slices in blender. Blend until smooth. Divide between 2 chilled glasses using a spoon. Garnish with mint sprigs, and serve with straws or long spoons. Add skewer of peach slices.
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Pineapple juice, when given a hard dry (without ice) shake, foams beautifully and holds its shape well.
Pinch lime wedge around rim of a tall glass. Place Tajin spice on a small plate. Turn outer rim in spice mix. Pour 2 oz tequila, 4 oz pineapple juice, 3/4 oz lime juice and 3/4 oz simple syrup into a cocktail shaker. Dry shake by sealing and vigorously shaking without ice. Add ice. Shake until chilled and very frothy. Pour into prepared glass filled with ice. Garnish with pineapple wedge and leaves.
Create a grownup version of this fluffy favourite by using beer in place of pop.
Scoop 1 to 2 scoops vanilla ice cream into a parfait or sturdy cocktail glass. Tilt the glass slightly and slowly pour 4 to 6 oz Guinness along the inside. Garnish with a cocktail cherry.
The OG frothy cocktail can always benefit from a twist. Try incorporating your favourite flavoured whisky for something new.
Pour 2 oz Canadian whisky or flavoured whisky, ¾ oz lemon juice, ¾ oz honey syrup or simple syrup and 1 egg white into a cocktail shaker. Fill with ice. Shake sharply and strain into a coupe glass. Add a few dashes bitters to the frothy top. Run a skewer through dashes, creating a design. Garnish with skewered honeycomb, if you like.
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