Make Your Cocktails World Class

Want to make amazing cocktails at home? We’ll show you how with tips for mixing 10 must-try craft cocktails from recent winners of the Diageo World Class Competition, an annual event to choose the best bartender in the world. From recipes to product recommendations to how-to cocktail videos, here's everything you need to elevate your home bar.



Meet the Winners

Jeff Savage

Jeff Savage
Winner, World Class Canada Bartender of the Year 2019

This Calgary native spearheaded the bar program at Edmonton’s acclaimed Three Boars restaurant and has honed his mixology skills in some of the top bars across Canada.

Chris Enns

Chris Enns
Winner, World Class Canada Bartender of the Year 2018

Born in Saskatoon, Chris showcases his craft at the Fairmont Pacific Rim in Vancouver and placed eighth out of 56 bartenders at the World Class Global Finals.

Shane Mulvany

Shane Mulvany
Winner, World Class Canada Bartender of the Year 2016

Originally from Ireland, Shane is known for creating avant-garde cocktails at bars in Toronto, London and New York City.

Lauren Mote

Lauren Mote
Winner, World Class Canada Bartender of the Year 2015

The former Associate Director for the Canadian Professional Bartender's Association, Lauren is now the Diageo Reserve Global Cocktailian based in Amsterdam.

"For the best cocktails, start with premium spirits and mix them with high-quality ingredients, like freshly squeezed juices and just-picked herbs."

 

- Lauren Mote, Bartender of the Year Winner



Mix It Like a Pro!

KETEL ONE DUTCH MULE

“Make sure the ginger beer is ice cold. You’ll get the full carbonation for a refreshing cocktail.”

- Jeff Savage

 

2 oz Ketel One Vodka
1 lime
Bar spoon of honey
Ginger beer
Lime wheel, for garnish

Pour Ketel One Vodka into a Moscow Mule cup or glass. Squeeze in juice of half a lime and add honey. Add ice and stir to mix. Top with ginger beer. Garnish with a lime wheel.

Makes 1 cocktail

CIROC MARTINI

"A martini is traditionally stirred and not shaken to avoid over-diluting or even clouding this classic cocktail.”

- Jeff Savage

2 oz Cîroc Ultra Premium Vodka
½ oz dry vermouth
3 grapes, a lemon twist, olives or cocktail onions, for garnish

Pour Cîroc Vodka into a mixing glass. Add dry vermouth and ice. Stir until chilled and diluted. Strain into a cocktail glass. Skewer grapes and add or use your favourite garnish.

Makes 1 cocktail

THE SINGLETON ROB ROY

“For the best Rob Roy, make sure the vermouth is fresh and if opened previously, has been refrigerated.”

- Jeff Savage

1½ oz Singleton of Dufftown 12 Year Old Scotch Whisky
¾ oz sweet vermouth
3 dashes of aromatic bitters
Cocktail cherry, for garnish

Pour Singleton of Dufftown Scotch Whisky into a mixing glass. Add sweet vermouth and bitters. Stir with ice until chilled and diluted. Strain into a glass. Garnish with cherry.

Makes 1 cocktail

DON JULIO TOMMY'S MARGARITA

“I mix it with agave nectar instead of an orange liqueur, to enhance the agave flavour."

- Jeff Savage

 

2 oz Don Julio Reposado Tequila
1 lime
½ oz agave nectar
Kosher salt

Pour Don Julio Reposado Tequila into a cocktail shaker tin. Add 1 oz lime juice, agave nectar and ice. Shake until chilled and diluted. Run half a lime around the rim with salt. Double-strain into a rocks glass. Top glass with ice and garnish with lime wheel.

Makes 1 cocktail

TANQUERAY NO. TEN & TONIC

"Enjoy the aromatic botanicals in the gin by serving it Spanish-style in a copa or balloon glass."

- Chris Enns

 

1½ oz Tanqueray No. Ten Gin
3 oz premium tonic water
Rosemary sprig, for garnish
Grapefruit wedge, for garnish

Add ice to your glass and stir to cool. Pour in Tanqueray No. Ten Gin into a copa or balloon wine glass. Top with tonic water and stir. Garnish with a rosemary and grapefruit.

Makes 1 cocktail

JOHNNIE & GINGER WITH PEACH & THYME

“The secret to a great highball is using a premium blended Scotch.”

- Chris Enns

 

1½ oz Johnnie Walker Black Label Scotch Whisky
Ginger ale
Thyme sprig, for garnish
Fresh peach slice, for garnish

Fill rocks glass with ice. Pour in Johnnie Walker Black Label Scotch Whisky and top with ginger ale. Garnish with thyme and peach.

Makes 1 cocktail

BULLEIT BOURBON WHISKEY SOUR

“Be sure to use a fresh pasturized egg. Shaking the egg with freshly squeezed lemon juice  'cooks' it and creates a velvety, frothy mouth-feel.”

- Chris Enns

 

1 fresh egg white
¾ oz simple syrup
1 oz fresh lemon juice
1½ oz Bulleit Bourbon Whiskey

Crack egg white into a cocktail shaker. Pour in Bulleit Bourbon Whiskey, simple syrup and lemon juice. Add ice and shake until cold and diluted. Double-strain into a cocktail glass.

Makes 1 cocktail

BULLEIT 10-YEAR-OLD OLD FASHIONED

“Stir it well with a long bar spoon to dilute the alcohol and open up the flavours.”

- Shane Mulvaney

 

3 dashes of aromatic bitters
2 oz Bulleit 10-Year-Old Bourbon Whiskey
¼ oz simple syrup
Orange zest strip, for garnish

Add aromatic bitters into a rocks glass. Add simple syrup and Bulleit 10 Year Old Bourbon. Fill glass with ice. Stir until chilled and diluted. Garnish with orange zest.

Makes 1 cocktail

DON JULIO BLANCO PALOMA

“Use a premium tequila made with quality agave, which adds vibrant flavour to every sip.”

- Shane Mulvaney

 

2 oz Don Julio Blanco Tequila
½ lime
Grapefruit soda
Grapefruit slice, for garnish

Pour Don Julio Blanco Tequila into a rocks glass or tumbler. Add in juice from lime half. Fill with ice. Top with grapefruit soda. Stir to chill and dilute. Garnish with grapefruit slice.

Makes 1 cocktail

ZACAPA PINEAPPLE DAIQUIRI

“Give it a good shake to meld the flavours together. Prefer it blended? Increase the rum and sugar by half an ounce.”

-Shane Mulvaney

 

2 oz Ron Zacapa Rum
3 fresh pineapple chunks
¾ oz fresh lemon juice
¾ oz simple syrup

Pour Ron Zacapa Rum into a shaker and add fresh pineapple chunks. Add lemon juice and simple syrup. Fill with ice and shake until chilled and diluted. Double-strain into a cocktail glass.

Makes 1 cocktail