Raise a toast this lunar new year with these unique cocktails. Cheers!
Pomegranate Paloma by EPOCH
- Prepare a salt-rimmed highball glass with ice
- Shake together 2 tablespoons of freshly squeezed lime juice, 2 teaspoons of simple syrup and ¼ cup of pomegranate juice
- Add 1.5 ounces of your favourite white tequila and ¼ cup of club soda, then shake all the ingredients together
- Pour into glass and garnish with a sprig of rosemary!
Moment of Zen by EPOCH
(Photo Credit: Jessica Huras)
Ingredients:
- FLUÈRE Non-Alcoholic Smoked Agave 40 ml
- Match Simple Syrup 45 ml
- Citrus Stock (or Lemon Juice) 30 ml
- Fermented Pineapple Juice 22.5 ml (or reg. Pineapple Juice 30 ml)
- Ms. Better’s Bitters Foamer 1 ml
- Mint sprig
Directions:
- Combine all ingredients in cocktail shaker and shake until foam is formed
- Add ice to shaker and shake again to chill the ingredients
- Add fresh ice to a rocks glass and pour cocktail over ice
- Add mint sprig as a garnish.
Gingersnap Sour by Ritz-Carlton, Toronto
Ingredients:
- 1 ounce Rye Whiskey
- ½ ounce of Amaretto
- ½ ounce ginger simple syrup (see below)
- Juice of half a lemon
- orange large zest with cloves, to garnish (see picture)
Preparation:
- Fill a short tumbler or rocks glass with ice.
- Add Rye Whisky, ginger simple syrup and lemon juice, stirring to combine and chill.
- Top off with Amaretto, and stir to combine.
- Garnish with a orange large zest and cloves.
Recipe Notes:
To make ginger simple syrup, peel and slice 3 oz of fresh ginger. Place ginger in a saucepan with 1 1/4 cups of water and 1 cup sugar. Bring the mixture to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low, and simmer for 10 minutes. Take the saucepan off the heat, cover, and let cool completely. Pour the simple syrup through a strainer. Discard ginger. Store the ginger simple syrup covered in the refrigerator for up to several weeks.
Niagara Peach
Ingredients:
- 2 oz Inniskillin Vidal Icewine
- 1 oz gin
- 1 ½ oz peach juice
- Soda water
- Lemon and peach slices for garnish
Directions:
- Combine Inniskillin Vidal Icewine, gin and peach juice in a mixing glass.
- Add ice, shake and strain over fresh ice into a highball glass.
- Top with soda water and garnish with lemon and peach slices.
The Manhattinn
Ingredients:
- 2.5 oz Inniskillin Cabernet Franc Icewine
- 0.75 oz rye whiskey
- 2 dashes Angostura bitters
- Lemon peel for garnish
Directions:
- In a cocktail shaker or mixing glass, combine all ingredients.
- Add in ice and stir until cold.
- Strain over one large ice cube into a rocks glass.
- Garnish with lemon peel.
Icewine Martini
Ingredients:
- 1 oz Inniskillin Vidal Icewine
- ½ oz London Dry Vermouth
- 1 lemon slice for garnish
- Sage leaf for garnish
Directions:
- In a cocktail shaker filled with ice, add Inniskillin Vidal Icewine and Vermouth.
- Shake sharply and strain into a cocktail glass.
- Garnish with a lemon slice and sage leaf.
