- 1 oz Johnnie Walker Black Label Scotch Whisky
- ¾ oz Freshly squeezed lemon juice
- ¾ oz Ginger syrup (see recipe below)
- ½ oz Lagavulin 8 Year Old Islay Single Malt Scotch Whisky
- Candied ginger and lemon zest, for garnish
Vigorously shake Johnnie Walker Black Label, lemon juice, and ginger syrup in a cocktail shaker filled with ice. Strain into an ice-filled rocks glass. Hold a bar spoon upside-down over the surface of the drink. Pour Lagavulin Scotch Whisky slowly over the spoon so it floats across the surface of the cocktail. Garnish with a skewer of candied ginger and lemon zest.
- 1 inch Fresh ginger
- 1 cup Water
- 1 cup Granulated sugar
Scrub and slice ginger. Bring water to a boil in a small pot; add sugar and ginger. Reduce heat. Stir until sugar is dissolved and ginger flavour begins to infuse. Remove from heat and let cool completely. When cool, strain into an airtight container. Store, sealed, in the fridge for up to 1 week.
- 1¼ oz Bombay Sapphire Dry Gin
- 1 oz Pomegranate juice
- ½ oz Lime juice
- ¾ oz Vanilla syrup
- 2½ oz FIOL prosecco
Fill cocktail shaker with ice. Shake gin, pomegranate juice, lime juice, and vanilla syrup in cocktail shaker until well chilled—about 15 seconds. Strain into a coupe and top with FIOL prosecco.
GREY GOOSE Le Fizz
- 1¼ parts GREY GOOSE vodka
- 1 part St-Germain elderflower liqueur
- ¾ parts Fresh lime juice
- 2 parts Soda water
Pour first three ingredients into a shaker with ice. Shake and fine-strain into a chilled flute glass. Top with ice-cold soda water.
Winter Citrus Twist
- 1 oz Bombay Sapphire Dry Gin
- 1 oz MARTINI® Rosso
- 3½oz Premium tonic water
- Orange slice
- Lemon wheel
- Star anise
Fill balloon glass to rim with good ice. Stir until frosted then strain excess liquid from glass. Add Bombay Sapphire Dry Gin and Martini® Rosso. Stir drink to acclimate contents. Tilt glass and pour chilled tonic water down side of glass and gently lift once using bar spoon. Garnish with orange slice, lemon wheel, and star anise.
- 1½ oz Georgian Bay gin
- ½ oz Oloroso sherry
- ½ oz Orange syrup
- Egg white
- Grated nutmeg, for garnish
Combine all ingredients in shaker without ice. Shake for 45 seconds to emulsify the egg, then add ice and shake for 20 seconds. Strain into a rocks glass filled with ice. Finish by grating nutmeg on top.
- 2 oz Pomegranate juice
- 1 oz Sparkling water
- Crushed ice
- Orange slice
Fill glass with crushed ice, pour in pomegranate juice then top with sparkling water. Garnish with orange slice.
Photography by Natasha V.
Model: Elizabeth A. (B&M Models)
Styling by Haley Dach