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From Our Food and Drink Archives
red-white-and-rye

Red, White & Rye

Prep a batch of cocktails ahead of time, with a colour scheme that's fit for Canada’s 150th anniversary.

Ingredients

1½ cups (375 mL) Collingwood rye
1 cup (125 mL) Spiced Citrus Syrup (recipe below)
½ cup (125 mL) lemon juice
½ cup (125 mL) water
12 oz chilled Ontario dry red wine
Dashes Dillon’s Cranberry Bitters

Directions

  1. In a pitcher, combine Collingwood rye, Spiced Citrus Syrup, lemon juice and water. Stir, cover and refrigerate until chilled, about 4 hours.
  2. To serve, fill a rocks glass with ice and top with 3½ oz of rye mixture. Top with 1½ oz of red wine and a few dashes of bitters. Serve with a swizzle stick. Repeat for more servings.
 
Makes 8 cocktails
 
 

Spiced Citrus Syrup

Ingredients

¾ cup (175 mL) each granulated sugar and water
1 each lemon and orange
3 cracked green cardamom pods
6 cloves
4 dried allspice berries

Directions

  1. Combine sugar and water in a saucepan over medium heat. Pull a 4-inch (10 cm) length from lemon and orange rinds, removing white piths. Stir into sugar mixture along with cardamom pods, cloves and allspice berries. Stir to dissolve sugar; bring to a boil. Boil for 5 minutes, then remove from heat; let steep for 1 hour. Strain.
 
Makes about 1 cup (250 mL)