Bossanova

Bossanova

Bossa Nova

The wonderful thing about cocktails is that you create them from scratch. The magic is created right in front of you and can be adjusted by the slightest splash of this or long pour of that. This week, we feature a cocktail that is all about combining flavours. Aged rum, subtle apricot, sweet vanilla, crisp apple, and fresh lime blend to make this incredibly easy drinking cocktail.

Ingredients

1 oz Brugal Anejo Rum

¼ oz Galliano Liqueur

¼ oz Bols Apricot Brandy Liqueur

2 oz Apple Juice

½ oz Fresh Lime Juice

¼ oz Simple Syrup *

Garnish with lime wedges

Method

Fill a cocktail shaker with ice and pour all ingredients into it. Shake well and strain into a glass with new ice. Garnish with lime wedges and serve.

Tips

This drink can be shaken or, if you prefer, blended.

*To make simple syrup, combine equal parts of boiling water to sugar and leave to cool. Store in the refrigerator.

57 Brunch

57 Brunch

When the season changes and the temperature falls, I embrace spirits full of flavour with smooth oak notes.

Dock No. 57, a smooth Canadian whisky spiced with a hint of vanilla, cinnamon and caramel, blends nicely with apple juice and fizzy ginger ale. The whisky is named after the historic shipping dock in Windsor, Ont., where Canadian Club is produced.

Drinks like this make it easier to say goodbye to summer and hello to fall.

Ingredients

1 oz. Canadian Club Dock No. 57

2 oz. Apple juice

2 oz. Ginger ale

2 dashes cinnamon

Garnish with a cinnamon stick

Method

Pour apple juice, two dashes cinnamon and Dock 57 into a shaker. Shake with ice and then strain into a glass with new ice. Top with ginger ale and garnish with a dash of cinnamon and a cinnamon stick.

Tips

Spiced whisky is not as sweet as a spiced rum so it’s a great choice for those who don’t what a sugary tasting spirit.

Look for apple juice that says “not from concentrate” on the label because using juice that’s not from concentrate will always give you a better tasting drink.