5 Cocktail Recipes To Get A Taste of YQG

F&B Restaurant – The LeBaron

• 1.5 oz Lot 40 Canadian Whisky
• .25 oz The Famous Grouse Scotch Whisky
• .5 oz Alpenbitter
• .75 oz Lemon Juice
• .5 oz Local Maple Syrup

Add all ingredients. Stir 30 times and single strain into glass. Garnish with a torched cinnamon stick.

KONA Sushi – Spicy Mango Margarita

• 2 oz Don Julio Blanco Tequila
• 1 oz Cointreau
• 1-2 oz Fresh Lime Juice
• 4 oz fresh mango nectar
• Tajin
• dehydrated limes for garnish
• Jalapeño (optional)

Rim a cocktail glass with lime and dip in Tajin seasoning, set aside. In a cocktail shaker filled with ice add a few slices of jalapeño and cointreau. Muddle well. Add in tequila, lime juice, mango nectar and shake until well chilled. Pour into prepared cocktail glass filled with crushed ice. Garnish with dehydrated lime wheel.

Maiden Lane Wine & Spirits – The Variant

• 1  1/2 oz Lot No. 40 Rye Whisky
• 1/2 oz B&B (Bénédictine & Brandy Liqueur)
• 1/2 oz Apricot Brandy
• 1/4 oz Green Chartreuse
• 2 dash of Angostura Bitters

Combine all ingredients in a mixing glass, add ice and stir (25-30 rotations). Double strain into ice filled rocks glass. Garnish with clove studded lemon twist.

Salute Cafe + Bar – The Toronto

• 1.75 oz Lot 40 Dark Oak
• .75 oz Sorteleige
• .25 oz Fernet-Branca
• .25 oz Demerara
• 2 dashes of Angostura Bitters

Add all ingredients to a mixing beaker, stir approximately 30 times and give a single strain into a small coupe glass. Serve with an orange peel garnish with an accent of orange oil on top.

Wolfhead Distillery – Butter Tart Manhattan 

In a mixing glass:

• 1 oz Wolfhead Coffee Whisky Liqueur
• 1 oz Wolfhead Cinnamon Whisky
• 4 dashes of Aromatic bitters
• .5 oz Maple Syrup

Add in 2 ice cubes and stir for 30 seconds. Strain into a rocks glass with fresh ice and garnish with a cherry.