Creating a cocktail can be as simple as combining the right flavours. From the Rafters is a perfect example of mixing sweet orange, nutty hazelnut, juicy pineapple and soft oak, creating a martini that is sweet and goes down easily. Maybe it goes down too easily, so be careful or you may find yourself swinging from the rafters.
1 oz Courvoisier VS
¾ oz BOLS Triple sec liqueur
¼ oz Frangelico Hazelnut liqueur
1 oz pineapple juice
Garnish with an orange peel
Begin by setting ice in a martini glass to chill. Pour all ingredients into a shaker filled with ice. Shake vigorously until chilled. Discard the ice from the martini glass and strain. Squeeze the orange peel over the drink and drop in.
The BOLS Around The World 2013 cocktail competition is under way. One representative from Canada will be chosen to compete in Amsterdam. Visit www.bols.com for more information and to enter.
When you enter, please email the cocktail recipe to askmybartender@gmail. com for a chance to be in the featured Cocktail of the Week in the Province newspaper.
Sometimes it is hard to enjoy a cocktail when your drink is as frigid as the weather outside. Why not warm things up with a hot drink? The Alambra Royale starts with hot chocolate, then adds soft oak and light fruit flavours to create a warming winter cocktail.
1 1/2 oz Courvoisier VS Cognac
5 oz Hot Chocolate
Orange twist for garnish
Dollop of whip cream (optional)
Prepare some hot chocolate and pour it into a heat-resistant glass or mug about 3/4 of the way full. Next, we need to warm up the Courvoisier VS Cognac. Pour the cognac into a metal ladle, set the liquid on fire with a match or lighter, then carefully pour into the hot chocolate.
Be very careful any time you are using fire. If you are concerned about the use of fire, skip heating up the cognac and pour it directly into the hot chocolate.
Twist an orange peel over the entire drink and rest on the glass.
Add whipped cream if desired.
The Orchard Sour cocktail is full of flavour. Fine Courvoisier cognac, aged a minimum of four years, imparts smooth oak notes that combine with sweet subtle apricot and sour citrus lemon. The drink finishes with bubbles that dance on your tongue.
1 1/2 oz Courvoisier VSOP
1/2 oz fresh lemon juice
2 tsps apricot jam
Soda to top off the drink
Lemon wheel for garnish
Put two teaspoons of apricot jam into a shaker, then pour in remaining ingredients. Fill shaker with ice and shake vigorously.
Strain into a tall glass with new ice and top with soda.
Garnish with a lemon wheel.
This cocktail is very easy to adjust to your preferred taste. If you enjoy a cocktail that is a little sweeter, use 7Up instead of soda. If you prefer your drink a little more sour, increase the amount of lemon juice to 1oz and use soda.