Looking for a special martini for that very special person this Valentine’s Day? Look no further than the Cherry Blossom martini, which is full of rich and lively flavours including cherry, orange and lemon.
1 oz Courvoisier VS cognac
2/3 oz Bols Cherry Brandy liqueur
½ oz Bols Triple Sec liqueur
½ oz fresh lemon juice
½ oz grenadine
Sugar for rim
Lemon knot to garnish
Wet the rim of the martini glass with the cherry brandy and roll in sugar. Pour all ingredients into a shaker and shake until chilled. Strain into the martini glass and rest lemon knot on the rim to garnish.
Use fresh juice wherever possible to maximize the flavour of your martini.
Delicious dessert flavours combine in this medley of cinnamon, vanilla and apple.
1 oz Courvoisier VS cognac
½ oz Galliano liqueur
3 oz apple cider (chilled)
Cinnamon stick, to garnish
Wet the rim of a rocks glass and roll rim in cinnamon sugar. Pour all ingredients into a shaker and shake vigorously. Add ice to the rimmed rocks glass and strain mixture over top. Garnish with a cinnamon stick or ground cinnamon.
If you don’t have hot apple cider, you can use fresh apple juice spiced with cinnamon and nutmeg.
Whether you are preparing a meal or mixing a drink, fresh ingredients always make a positive difference. The Canadian Daisy features real lemon and crisp raspberries, soft woody oak notes and some fizz: a beautiful blend of flavours using fresh ingredients and premium spirits.
1 oz. Canadian Club whisky
2 lemon wedges
3 raspberries, including one to garnish
1 tsp. sugar
Splash of Courvoisier VS cognac
Splash of Soda
In a glass, muddle lemon wedges, two raspberries, and sugar. Fill glass with ice and pour in whisky. Add soda to just below the rim and stir gently. Slowly drizzle Courvoisier VS around the top of the drink. Garnish with raspberry.
When using fresh ingredients, it’s important to taste them before using them in a drink. Eat a raspberry to taste how ripe it is. If the batch of fruit you have isn’t as vibrant in taste as the last, you may need to add more to give the drink the same flavour. Is the lemon juicy and bright yellow, or dry and old? The better your ingredients, the better the end result.
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.
1 oz Courvoisier VS
¾ oz BOLS Triple sec liqueur
¼ oz Frangelico Hazelnut liqueur
1 oz pineapple juice
Garnish with an orange peel
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.
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.
Sometimes it is hard to enjoy a cocktail when your drink is as frigid as the weather outside. Why not warm things up with a hot drink? The Alambra Royale starts with hot chocolate, then adds soft oak and light fruit flavours to create a warming winter cocktail.
1 1/2 oz Courvoisier VS Cognac
5 oz Hot Chocolate
Orange twist for garnish
Dollop of whip cream (optional)
Prepare some hot chocolate and pour it into a heat-resistant glass or mug about 3/4 of the way full. Next, we need to warm up the Courvoisier VS Cognac. Pour the cognac into a metal ladle, set the liquid on fire with a match or lighter, then carefully pour into the hot chocolate.
Be very careful any time you are using fire. If you are concerned about the use of fire, skip heating up the cognac and pour it directly into the hot chocolate.
Twist an orange peel over the entire drink and rest on the glass.