Give the traditional shandy a refreshing twist with the addition of floral-scented vodka.
Pour 1 oz Absolut Juice Pear and Elderflower into a large wine glass filled with ice. Top with 2 oz each lemonade and hard cider. Garnish with pear slices and a lemon twist.
This sparkling vodka cocktail blossoms with the addition of sweet elderflower liqueur.
Pour ¾ oz Grey Goose Vodka, ¼ oz St-Germain Elderflower Liqueur and ½ oz lime juice into a cocktail shaker. Fill with ice. Shake and strain into a large coupe. Top with 3 to 4 oz sparkling rosé. Garnish with dragon fruit slices and fresh mint.
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.
Build on the beloved Cosmo by incorporating fresh watermelon and flavoured soda.
Muddle ½ cup watermelon chunks in a cocktail shaker. Add 1 oz Georgian Bay Vodka, 1 oz cranberry juice, ½ oz orange liqueur and ½ oz lime juice. Add ice. Shake until chilled. Strain into a coupe glass. Top with 1 oz Georgian Bay Strawberry Smashed Soda. Garnish with watermelon slice and basil sprig.
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Simplify this vacation staple with just a few quality ingredients.
Add 6 oz Baileys along with 2½ cups ice and 400 mL coconut milk to a blender. Pulse until smooth. Divide between 3 hurricane or other large glasses. Garnish with sliced tropical fruit, lime wedge and mint sprig.
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.
Delightfully easy-to-prepare, this delicious and trendy drink is here to stay.
To a blender, add ½ cup ice, 3 oz dry rosé, 1 oz elderflower liqueur or cordial, 3 oz white cranberry juice, ¼ cup fresh or frozen (thawed) strawberries (or 2 oz strawberry purée). Blend and pour into a wine glass. Garnish with basil sprig and strawberry slice.
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Inspired by last year's much-shared Dalgona coffee, this cheater version whips trendy and earthy matcha into a fluffy topping for Baileys.
Using an electric mixer, beat 1 cup (250 mL) whipping cream with 2 tbsp (30 mL) granulated sugar in a bowl until soft peaks form. Add 1½ tsp (7 mL) matcha powder. Continue beating until stiff peaks form. Makes approximately 2 cups (500 mL) for about 8 cocktails.
To prepare a cocktail, pour 1 to 1½ oz Baileys over ice in a small rocks or cocktail glass. Dollop spoonfuls of matcha cream overtop. Garnish with mint sprig. Serve with spoon.
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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