From the Rafters

From the RaftersFrom The Rafter

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.

Ingredients

1 oz Courvoisier VS

¾ oz BOLS Triple sec liqueur

¼ oz Frangelico Hazelnut liqueur

1 oz pineapple juice

Garnish with an orange peel

Method

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.

EXTRA

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.

Banana Nut Bay

Banana Nut Bay

With warmer weather around the corner, it’s finally time to indulge in a true summertime cocktail.

The fruit flavours of banana and pineapple blend with silky smooth coconut milk, a touch of hazelnut and soft oak-aged rum in the Banana Nut Bay cocktail.

Ingredients

1 oz. Brugal Anejo Rum

½ oz. Bols Banana Liqueur

½ oz. Frangelico

½ oz. Coconut Milk

3 oz. Pineapple juice

Method

In a mixing glass, pour in all the ingredients, add ice and shake. Pour into a tall glass. Garnish with a pineapple wedge and enjoy.

Tips

Using an aged rum adds flavour to the drink.

To highlight more nut flavour notes, grate nutmeg over the finished drink or a dash of cinnamon.