When I have friends over to play poker, I like to serve a cocktail in lieu of beer. With so many contenders to consider, I recently chose this riff on a Manhattan, made with Scotch instead of rye. Smoky, peaty whisky, shaken with herbaceous vermouth and bitters, and finished with a cherry (and maybe a splash of quality maraschino juice), really ups the ante here. Rob Roy? Deal me in! — Ricardo
Рубрика: Drinks and Cocktails
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Honey Rosemary Whisky Sour
“When I was building this cocktail, I wanted to add a smoky layer to play well with the leathery notes of the whisky and evoke the peaty character of single-malt Scotch. The solution? A lightly charred rosemary sprig. Not only does it look festive, it levels out the sweetness of the honey and the tart zing of the lemon. Cheers!” — Étienne Marquis, RICARDO chef and recipe developer
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Plum Mistelle
Plunged and macerated in vodka, white wine and sugar (pits and all!), the stone fruit gives this spin on mistelle (a type of fortified wine) a lot of punch. Pro tip: Up the ante with your favourite bottle of bubbly.
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French 75
The French 75 dates back to World War I, when the potent kick of gin topped with champagne was first poured at the New York Bar in Paris.
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Raspberry Brandy Rooibos Punch
To serve a crowd, nothing says party like a big bowl of iced tea. This Raspberry Brandy Rooibos Punch has just the right amount of fruit, fizz—and brandy for extra punch—to do the job.
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Michelada
The Michelada is a Mexican fiesta that combines beer, tomato or Clamato juice, citrus and spice—there are lots of versions, but one thing’s for sure: It’s a hangover cure.
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Lemon Balm Pimm’s Cup
The ultimate drink to herald the summer and a twist on the British favourite, our Lemon Balm Pimm’s Cup is freshness incarnate: Frozen strawberries, cucumber, orange and lemon balm top this gin-like liqueur mixed with ginger ale. Plus, freezing fruit is one of the easiest ways to chill and add texture, colour and flavour to your drinks!
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Cosmo Slush
For those who would rather slurp their drink with a spoon, our Cosmo Slush comes right out of the freezer and into your glass (or bowl!). Use your blender to purée until smooth or use a fork to scrape icy crystals.
