Matador

Matador

Matador

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.

Ingredients

2 oz. Sauza Gold Tequila

½ oz. Bols Triple Sec

3 oz. pineapple juice

1 oz. fresh pressed lime juice

Lime twist for garnish

Method

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.

Tips

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.

 

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.

Downhill Racer #9

Downhill Racer #9Downhill Racer #9

Winter is a great season for many reasons and enjoying the mountains is one of them. Whether you ski or snowboard, you deserve a delicious cocktail at the end of the day.

The nine spices in Cruzan Spiced Rum – allspice, vanilla, pepper, ginger, mace, clove, nutmeg, cinnamon and juniper berry – infuse it with layers of flavour. Mix it with almond liqueur and tropical fruit juice for a delicious blend perfect for winter nights.

Ingredients

1 1/4 oz Cruzan 9 Spiced Rum

3/4 oz Amaretto liqueur

2 oz pineapple juice

Method

Start by placing ice in a martini glass and putting it aside to chill while you prepare the martini. Next, pour all the ingredients into a shaker glass filled with ice and shake vigorously.

Discard the ice from the martini glass and strain shaken mixture into the now chilled glass.

Tips

This martini recipe is a variation on the original Downhill Racer, which uses white rum instead of Cruzan 9 Spiced Rum. Using the spiced rum adds more flavour profile, with the nine spices complementing the other ingredients.

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.