Enter the Matador. A figure of style, strength and bravery. Our cocktail this week doesn’t require any bravery but certainly encompasses the other qualities.
It’s a truly magnificent combination of fruity pineapple, sweet orange, sour lime and gold tequila. Tequila pairs perfectly with lime and pineapple so even if you think you don’t like tequila, this cocktail may still be one you will enjoy.
2 oz. Sauza Gold Tequila
½ oz. Bols Triple Sec
3 oz. pineapple juice
1 oz. fresh pressed lime juice
Lime twist for garnish
Place ice in a sour glass and set it aside to chill. Fill a mixing glass with ice, then pour in all the ingredients. Shake vigorously. Discard the ice from the sour glass.
Strain shaken mixture into the now chilled glass. Twist lime peel over the drink and leave it resting on the rim.
Using fresh lime juice will give you the best tasting drink.
Use a channel knife to create the long twist. To get a tight curl, wrap the twist around the handle of a bar spoon or straw. This will help give the twist a tight spiral.
It is the time of year when it seems everyone celebrates St. Patrick’s Day. Who can blame us? It is just so much fun. If you have moved on from the green beer and drinks chosen only for their green colour, try this one for an upgrade in sophistication. The Ballylickey Belt is a medley of honey, bubbly water, zest of lemon, and subtle toffee blended scotch whisky. Raise your glass and toast “sláinte!” Happy St. Patty’s Day!
2 oz (60 ml) Famous Grouse Blended Scotch whisky
¾ tsp (4 ml) honey
Splash of water
Lemon twist for garnish
In a short rocks glass, add honey and a splash of water. Stir to dissolve honey into the water. Add ice, Famous Grouse whisky and top with sparkling water. Give a brief, gentle stir. Twist lemon peel over the glass, rub around the rim and drop into drink.
Substitute San Pellegrino Lemon flavour sparkling water for regular sparkling water to add even more citrus flavours.
If making more that one, plan ahead and create a honey syrup by combining honey into equal parts warm water.
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.
Space has long captured our imagination and has been a driving force in bringing the world together. That combination has helped lead to the International Space Station and its first Canadian commander, astronaut Chris Hadfield. In honour of the spirit of collaboration, this week’s feature is a mix of Canadian prairie wheat vodka, sugar cane rum, zesty lemon, and sweet passion fruit. So shake up this cocktail, lie back and relax staring at the stars.
½ oz Banff Ice Vodka
½ oz white rum
½ oz lemon juice
dash of passion fruit juice
Garnish with a lemon wedge
Pour all ingredients into a shaker glass and shake well. Strain in a small glass with new ice. Place lemon wedge garnish.
Hadfield is bringing the experience of being an astronaut to us all. Follow Chris Hadfield on Twitter @Cmdr_Hadfield