Summer Cocktails

Here are some new ways to shake up cocktail hour using the season’s best fresh ingredients.

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Peach & Raspberry Mule

Add 1 ½ oz flavoured or regular vodka to an ice-filled rocks glass or mule mug. Squeeze in juice from ½ lime. Top with 4 to 5 oz ginger beer. Garnish with peach slices and raspberries. Add a basil leaf, if you like.

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Scotch Sour

Pour 1 ½ oz Scotch whisky, such as Singleton of Dufftown 12 Year Old Single Malt Scotch Whisky or Johnnie Walker Black Label Scotch Whisky, into a cocktail shaker filled with ice. Add ¾ oz lemon juice and ½ oz simple syrup. Shake vigorously until chilled. Strain into a rocks glass filled with ice. If using Singleton, garnish with cucumber ribbon and mint. If using Johnnie Walker, garnish with orange twist.



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Canadian Caesar

Rim a tall glass with lemon and Montreal steak spice. Fill glass with ice. Squeeze in juice from 1 lemon wedge. Pour in 1 ¼ oz vodka. Add 4 to 6 oz clam and tomato juice, 4 dashes Worcestershire sauce and 3 dashes hot sauce. Sprinkle with pepper. Garnish with seasonal fresh or pickled vegetables.

TIP: Try garnishing with a fresh radish with greens, shaved asparagus (prepared using a Y-shaped vegetable peeler) or store-bought pickled green beans.

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Gin & Tea

Partially fill a large balloon-style wine glass with ice. Pour in 1 ½ oz flavoured or regular gin and 4 oz chilled brewed hibiscus or rooibos tea. Add 1 oz simple syrup or honey syrup (optional), ½ oz freshly squeezed lemon juice and a splash club soda. Stir to mix. Garnish with lemon twist and a lavender sprig, if you like.



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Spiked Frozen Pops

Pour 1 oz Sour Puss Liquor into 1/3 cup (80 mL) ice pop mould. Add food-safe wooden frozen-pop stick, if desired. Top with 2 oz juice or coconut water. Freeze until firm. For a multicoloured pop, pour ¼ oz Sour Puss Liquor into 1/3 cup (80 mL) ice pop mould. Add food-safe wooden frozen-pop stick, if desired. Top with ¾ oz juice or coconut water. Freeze until firm. Repeat twice with different colours of liquor and juice, freezing in between each layer until firm.

FLAVOUR COMBOS: Try these Sour Puss and juice combinations: Sour Puss Apple with apple juice, Sour Puss Raspberry with cranberry juice, Sour Puss Pineapple Coconut with pineapple juice or Sour Puss Blue with coconut water.

TIP: These recipes can be easily multiplied to make a batch of pops.

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Spiked Frozen Pop Spritz

Pour ½ oz vodka and 2 oz club soda or sparkling water into a glass. Add in a squeeze of lemon or lime, if you like. Place 1 Spiked Frozen Pop (see left) in glass.