Shooting Star Martini

Shooting Star martini 2

Shooting Star

This elegant martini is sure to brighten the holidays. The Shooting Star martini is a mix of fresh raspberries, citrus lime, tart cranberry, aromatic bitters and smooth, oak-aged Canadian whisky. Its taste is rivalled only by it’s festive appearance.

Let the Shooting Star martini guide you to a very merry Christmas!

Ingredients

1 oz Canadian Club Whisky

1/3 oz lime juice

6 raspberries

Splash of cranberry juice

Dash of Angostura Bitters

Starfruit slice for garnish (optional)

Method

Start by placing ice in a martini glass to chill while making the drink. In a shaker glass, muddle the raspberries and fill with ice.

Add remaining ingredients and shake until well mixed. Discard the ice from the martini glass and strain the shaken ingredients into the now chilled martini glass. Place the slice of starfruit on the rim for garnish.

Tips

If starfruit is not available, placing three raspberries on a pick is a nice option.

You may double strain the shaken ingredients to remove the seeds from the martini if you prefer.

Robson Sour Float

Robson Sour Float

Add depth of flavour to your favourite brew by creating a brilliant beer cocktail. Using Granville Island’s Hefeweizen beer with fruity flavours of banana and apricot, mix in refreshingly tart pink grapefruit and smooth Canadian whisky we achieve an incredibly light full-flavoured drink.

Ingredients:

1oz Canadian Club Whisky

1oz Pink Grapefruit juice

8oz Granville Island Hefeweizen Beer

Method:

Use a juice press to extract the juice from a pink grapefruit, measure out 1 ounce (28ml) into a beer glass.

Add Canadian Club Whisky and slowly pour Granville Island Hefeweizen into the mixture.

Tips:

Garnish for this beer cocktail is completely optional. You can leave as is or add a wedge of the pink grapefruit to allow additional tartness, or a wheel to show off, or float a wheel in the cocktail.

Hefeweizen means suspended yeast and is an unfiltered wheat ale.

Micah welcomes bartending questions or comments by email at askmybartend-er@gmail.com

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