The end of the year is approaching and with it comes a chance to reflect. One of my favourite cocktails of the past year is the Red Manhattan, which is full of flavours of rich black cherry, light vanilla, a touch of caramel and woody oak. Have a safe and happy New Year!
1½ oz Jim Beam Red Stag Bourbon
½ oz sweet vermouth
2 dashes of Angostura bitters
Cherry to garnish
Pour all ingredients into a mixing glass with ice. Stir until cold, then strain into a martini or cocktail coupe. Garnish if desired.
Stirring the drink rather than shaking is important to the balance of the cocktail. Stirring causes less dilution from the ice melting and subduing the flavours.
Whether you’re a writer or avid reader, here’s a cocktail that’s sure to inspire great words. The classic Ink Street is a mix of citrus-sweet orange, citrus-sour lemon and blended scotch whisky with a light oak finish.
I’ve come across many variations of this cocktail that use a different whisky, but I particularly enjoy the flavours in the blended scotch and how they interact with the orange and lemon notes.
1½ oz The Famous Grouse Blended Scotch Whisky
¾ oz orange juice
¾ oz lemon juice
Half an orange wheel, to garnish
Chill a cocktail glass with ice and set aside. Pour all the ingredients into a cocktail shaker with ice and shake. Discard the ice from the cocktail glass and strain in shaken ingredients. Place the half orange wheel garnish on the rim.
This is the time of year when pineapples are at their most flavourful and found in most grocery stores. This is the perfect cocktail to take advantage of pineapple’s sweet juice, which blends with other wonderful tropical flavours of rum, orange and coconut.
The Painkiller cocktail came from the Soggy Dollar Bar on the British Virgin Islands. Its creator never gave up the exact recipe so people have had to develop their own variations. Here’s mine!
2 oz Brugal Anejo Rum
2 oz pineapple juice
2/3 oz orange juice
2/3 oz coconut cream
Pineapple wedge and leaf to garnish
Combine all ingredients into a cocktail shaker and shake vigorously. Give it a few extra shakes than usual to ensure the coconut cream is well mixed in with the other ingredients. Strain into a tall glass filled with ice. Place a wedge of pineapple on the rim and include a washed pineapple leaf if desired.
Use fresh juice for the best flavour. When shopping for a pineapple, choose one that’s almost completely yellow from the bottom up. These are the ripest and will have the best flavour.
In celebration of this Sunday’s Super Bowl, which takes place at the home stadium of the NFL’s New York Giants and Jets, here’s a cocktail from the area. The Brooklyn Cocktail is layered with flavours of tart lemon, bold rye whisky and sweet red vermouth and is finished with maraschino cherry. It’s a super drink to share with friends while cheering on two teams at the top of their game.
1½ oz Alberta Premium rye
¾ oz sweet vermouth
Dash of maraschino liqueur
Twist of lemon to finish
Pour all ingredients except lemon into a mixing glass and stir until well chilled. Strain into a short rocks glass with a few cubes of ice. Twist a long strip of lemon peel over the glass, rub around the rim and place in the drink.
Alberta Premium rye is made from 100-per-cent rye grain, which gives a bolder flavour profile than other whiskies.
If you want to make pitchers of this cocktail for a party, have the lemon peels prepared ahead of time.
And if you’re rooting for the Seahawks and Marshawn Lynch, float a few Skittles — the star running back’s favourite snack — in the drink for good luck!