5 Cocktail Recipes To Get A Taste of YQG
When you think of anything pertaining to cocktails: cocktail hour, cocktail dresses, shrimp cocktail — there is an air of fun and frivolity. Whether you’re looking for a casual afternoon on a patio or a fancy night out, the mixologists in Windsor Essex are elevating cocktails to a whole new level and serving up hand crafted confections that will tempt your taste buds.
Recreate your favourite libations from the region’s top mixologists:
Funky Chow Kitchen – Harajuku Heights Highball
- 1.25 oz Canadian Club 12 year
- .75 oz Choya
- .25 oz Pressed ginger syrup
- .5 oz lemon juice
Combine all ingredients in a shaker. Add ice. Shake vigorously and double strain into a rocks glass with a large ice cube. Ginger syrup is made combining equal parts pressed ginger juice and white sugar. Blend it together to ensure a smooth consistency.
Maiden Lane Wine & Spirits – 5 Point Pick Me Up
- 1.5 oz Lot No. 40 Rye Whisky
- .5 oz Cynar
- .25 oz Walnut Syrup
- 1.5 oz Cold Brew Coffee
- Top with Lemon-Maple Foam
Glassware: Large coupe or rocks glass (chilled)
Garnish: Grated Nutmeg
Combine all ingredients excluding the foam in a cocktail shaker, add ice and shake vigorously. Double strain into chilled glassware and top with the foam. Finish with fresh nutmeg grated over top.
Salute Resto + Bar – Cocorindo
- 1.25 oz. – Malibu Rum
- .5 oz. – Lime Juice
- .75 oz – Tamarind Syrup
- Bar Spoon of Coconut Milk
- .75 oz – Havana Club 7 Rum (Float)
- .5 oz. – Wray & Nephew
- Passion Fruit
- Unsweetened Shredded Coconut
Tamarind syrup
- 5 oz. – Tamarind
- 1 Cup – Sugar
- 1 Cup – Water
-Let sugar and tamarind dissolve on a low simmer, double strain syrup and set aside to cool.
Add Malibu Rum, Lime Juice, Tamarind Syrup and Coconut Milk to a shaker. Add ice, shake and double strain in a candy bowl glass over crushed ice. Float the Havana Club 7 Rum using the back of a bar spoon. Cut Passion Fruit in half and hollow out to create a bowl. Fill Passion Fruit Bowl with a pinch of Unsweetened Shredded Coconut & the Wray & Nephew and place, as a garnish, on top of the cocktail. Ignite the bowl using a torch. Enjoy responsibly.
Sawyer’s Craft Barbecue – Last Chance Espresso Martini
- Chance Coffee Heart Eyes Espresso
- HvO Spring Water Vodka
- Galliano Vanilla Liqueur
- Kahlua Coffee Liqueur
Shaken over ice, and double strained into a frosted coupe glass.
Wolfhead Distillery – White Blossom
- 1.5 oz River’s End Gin
- .5 oz St. Germain Liqueur
- 1 oz Lemon Juice
- .25 oz Lime Simple Syrup
- Mint & Cucumber
- Club Soda
Instructions:
- Muddle together cucumbers, mint, lemon juice, and spirits in a shaker.
- Add ice to the shaker and shake thoroughly.
- Pour the mixture into a large wine glass.
- Top with club soda.
Enjoy your refreshing cocktail!
For more of our favourite cocktail and dining establishments head to dineyqg.ca and visit bestofwindsoressex.ca for past Art of a Cocktail winners and finalists.
