The Hugo

The Hugo

Full of summer seasons flavors, this is a modern classic.   Gin captures the refreshing essence of a sea breeze.

Ingredients:

1 handful/s ice cubes
2 tablespoons Gin
2 tablespoons Elderflower cordial
6 Tablespoons chilled Prosecco
1/4 cup sparkling water
1 strip of lemon zest
1 mint sprig to garnish

Directions:

Place in a cocktail shaker, ice cubes, gin, elderflower cordial, process,  and sparkling water, shake well.  Garnish with lemon zest and mint sprig.  

• 
  
  • CourseDrink
  • Prepare10 mins
  • Cook-
  • Total time10 mins

  Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

  Ingredients

  • 1 handful/s ice cubes
  • 25ml Hendrick’s Neptunia Gin
  • 25ml elderflower cordial
  • 100ml chilled Prosecco
  • 50ml sparkling water
  • 1  strip of lemon zest
  • 1  mint sprig to garnish

Grilled Peach Julep

Grilled Peach Julep

A classic Mint Julep—typically made with bourbon—becomes an all-new summer sensation by infusing grilled peaches. It’s so delicious that it will be hard to go back to a regular Julep. If you happen to have the barbecue on during the cocktail hour, you can grill the peach slice garnish over high heat for about 30 seconds per side. 
Ingredients:
3 sprigs mint
2 oz Grilled Peach–Infused Whisky, recipe follows. 
1/4 oz Simple Syrup 
Grilled peach slice to garnish
Directions:
Trim mint sprigs so they’ll fit in a julep tin or serving glass. Gather mint into a bouquet and rub the bouquet around the inside of a julep 

tin or glass. Set mint aside.

Add Grilled Peach–Infused Whisky and simple syrup to tin or glass. Fill halfway with crushed ice

Holding rim with your fingertips, stir with a mixing spoon in a churning motion for 10 seconds. Fill three quarters with crushed ice. Stir again for 10 seconds. Top with crushed ice, tunnel a hole in center with a straw. Slap mint a few times against palm of your hand and insert into hole. Garnish with peach slice and serve with a straw. Makes 1 drink

Grilled Peach Whisky

In addition to our Grilled Peach Julep, this fruity whisky is fabulous in an Old Fashioned or a Whisky Sour. Save the post-infusion peaches to chop up for a boozy sundae or to throw into a batch of homemade barbecue sauce. This recipe works best with a robust whisky such as Crown Royal Black
Ingredients:
1 firm-ripe peach, quartered, pit discarded
9 oz Canadian whisky

Directions:
Preheat half the grill or a grill pan on the stove on high. Clean and lightly oil grate. Grill peach quarters on all three sides until nice grill marks form, about 45 seconds per side. Transfer to a plate and cool until tepid.

Transfer peaches to a 2-cup (500-mL) glass jar. Pour whisky overtop. Cover and store in a cool, dark place for 4 days. Fine-strain into a bowl, but do not press on peaches (this would make the liquid cloudy). Discard peaches or save for another use.

Transfer infused whisky to a 1-cup (250-mL) glass jar or bottle. Store in a cool, dark place for up to 3 months.  Makes 8 oz (1 cup/250 mL)

Smokey Rosemary & Zesty Meyer Lemon Gimlet

Smoky Rosemary & Zesty Meyer Lemon Gimlet

Sweet-tart Meyer lemon citrus fruits are only available in late winter and early spring. They are a real treat in general but especially worth seeking out for cocktail-making. Add a moody, smoky scent to this libation by smoking the glass with fresh rosemary before pouring in the cocktail. Makes 1 cocktail.
Ingredients:
1 rosemary sprig
2 oz. London dry gin1 1/4 oz. freshly squeezed Meyer lemon juice
1 oz. Meyer Lemon Cordial. (recipe follows)

Directions:
Using a barbecue lighter, hold rosemary sprig above flame until it’s smoking but not flaming. Gently swirl it in an empty cocktail glass (like a Nick & Nora) before dropping it in.

Add gin, juice and cordial to a cocktail shaker filled with ice. Shake hard and strain into glass over rosemary (extinguishing it from smoldering). Makes 1 cocktail

Meyer Lemon Cordial

This is not technically a cordial, but adding the lemon juice—which would nudge it into that arena—would limit the shelf life. Instead, whip up the syrup, use it in this cocktail with fresh juice, then tuck any leftovers in the fridge. This syrup makes an excellent addition to soda water.

Ingredients & Directions:

Bring 1 cup (250 mL) water to a boil. 

Stir 1 cup (250 mL) granulated sugar into the boiling water to dissolve, stirring constantly. 

When sugar has dissolved completely, stir in 1 tsp (5 mL) packed finely grated Meyer lemon zest and cool syrup for 15 minutes. 

Strain through fine-mesh sieve. Store in an airtight jar for up to 2 weeks.

Makes 1 1/2 cups (375 mL) syrup

Amalfi Sunset Cocktail

Amalfi Sunset Cocktail

This fruity, zesty drink was created by Rebekah George, bar manager at Edinburgh’s Tipo. Make it with grappa instead of gin for an extra layer of Italian heritage.
Ingredients:
25ml London dry gin
10ml Cointreau
50ml peach juice
5ml lemon juice
8 leaves basil

Directions:

Place the basil leaves in a water glass.  Place the liquor and fruit juices in a shaker.  Shake to chill.  Pour in glass, stir and add ice.  1 cocktail

Rose Whisky Sour

Rose Whisky Sour

Toast spring with this elevated classic, which has a touch of perfume—in the best possible way—thanks to the addition of rosewater and a garnish of fresh rose. Look for rosewater at your local grocery store or in Middle Eastern specialty food shops. Makes 1 whisky sour
Ingredients:
2 oz whisky
1/2 oz fresh lemon juice
1/2 oz Rose Simple Syrup (recipe follows)
1/2 oz egg white (optional)
Rose petal for garnish
Directions:
Add whisky, lemon juice, syrup and egg white to a cocktail shaker. Shake vigorously until foamy. Remove lid and fill with ice. Shake again until chilled. Strain into a chilled rocks glass. Taste and add a drop or two more of pure rosewater, if you like.  Garnish with a rose petal.  Makes 1 cocktail 

ROSE SIMPLE SYRUP
Bring 1 cup (250 mL) water to a boil. Stir 1 cup (250 mL) sugar into the boiling water to dissolve, stirring constantly. When sugar has dissolved completely, cool syrup. Stir in 1 tsp (5 mL) rosewater. Taste and add more rosewater, if you like. Store in an airtight jar in the fridge for up to 2 weeks.   Makes 1 1/2 cups (375 mL) syrup

Rosemar-ita

Rosemar-ita

If you love the bracingly fresh, almost minty sensation of fresh rosemary, this winter Margarita riff is for you. It has a fragrant foam that’s shaken separately from the drink, which receives its own evergreen burst through a muddling technique. Clean the shaker very well before foaming, and ensure it’s as cold as possible. Adjust the bright citrus note to your taste, as limes vary in tartness. 1 Cocktail

Ingredients:
Pinch Rosemary Salt (recipe follows), plus more for rimming glass
6 finger-length sprigs of rosemary, divided
1 oz blanco tequila
3/4 oz melon liqueur
3/4 to 1 oz lime juice, or to taste
1 1/2 oz cold aquafaba or 1 cold egg white
Fresh sumac or cranberries for garnish (optional)

Directions:

Prepare a Margarita glass by dipping the rim into 2mm water and then the Rosemary Salt.  Recipe follows.

In a cocktail shaker, add 3 sprigs rosemary and a pinch of Rosemary Salt, and muddle until aromatic. 

Fill shaker with ice, add tequila, melon liqueur and lime, then shake until drink is thoroughly chilled, up to 30 seconds. 

Taste and, if desired, add additional lime and shake again to incorporate. Pour drink through a fine-mesh cocktail strainer into prepared glass and refrigerate while preparing foam.

To a clean, cold cocktail shaker, add 3 sprigs rosemary and chilled aquafaba or egg white. Dry shake (without any ice) vigorously, using an up-and-down motion, until liquid turns to a thick, white foam.

Pour foam on top of drink and garnish, if desired, with sumac or cranberries.  Makes 1 cocktail

Rosemary Salt
Very finely chop fresh rosemary and, in a small bowl, mix in a 1:4 ratio with sea salt until thoroughly combined, but maintaining distinct green flecks. Store in an airtight container for up to 2 days

Take It Easy Dude

Take It Easy, Dude

The signature drink of The Big Lebowski can be made even richer and creamier with the addition of vanilla yogurt. Swapping in aged rum for vodka gives it another boost, while complementing the coffee flavor. We’re sure The Dude would abide.

The Big Lebowski (/ləˈbaʊski/) is a 1998 crime comedy film written, directed, produced and co-edited by Joel and Ethan Coen. It follows the life of Jeffrey "The Dude" Lebowski (Jeff Bridges), a Los Angeles slacker and avid bowler. He is assaulted as a result of mistaken identity then learns that a millionaire, also named Jeffrey Lebowski (David Huddleston), was the intended victim.
Ingredients:
1 oz aged dark rum
3/4 oz coffee liqueur
1 oz 2% milk
1/4 cup (60 mL) vanilla Greek yogurt
Cocoa powder for dusting
1 cinnamon stick for garnish
Directions:
Combine rum, coffee liqueur, milk and yogurt in an ice-filled cocktail shaker. Shake well for 30 seconds. Strain into a chilled tumbler over ice. Dust with cocoa powder and garnish with cinnamon stick. 

Makes 1 drink

Hugo Cocktail

Hugo Cocktail

This light, floral and refreshing spritz is a great excuse to drink Prosecco on the rocks. It was created in 2005 by Roland Gruber in South Tyrol, a province in the Italian Alps. He brought the idea with him when he moved to Switzerland, where it became a hugely popular drink.  Makes 1 drink 

Ingredients:
4 oz Prosecco, chilled
1 oz St-Germain Elderflower Liqueur
1 oz club soda, chilled
2 lime wheels
Mint sprig
Directions:
Fill a chilled wine glass three quarters full with ice. 

Slowly pour in Prosecco followed by liqueur. Top with club soda. 

Lightly stir and garnish with lime wheels and mint. 

Pina Colada Seltzer

Pina Colada Seltzer

Ingredients:

2 ounces coconut water

1½ oz gold, spiced or dark rum or 2 oz flavored rum

2 oz pineapple juice
2 to 4 oz soda water
Lime wedge and pineapple spear for garnish
Mint or basil sprig for garnish (optional)
Directions:
Add coconut water, rum and pineapple juice to a rocks glass half-filled with crushed ice or filled with regular ice. 

Top with soda and stir to mix. Garnish and serve.
Makes 1 cocktail

Peach Bourbon Blizzard

Peach Bourbon Blizzard

The winning combination of sweet peaches and bold bourbon hits the blender for a simple summer sipper. Optionally add 3 tbsp (45 mL) chopped mint just before blending and take it into frozen Julep territory. It’s the perfect start to any backyard meal, especially if American style barbecue is on the menu.

 Ingredients:                                     

4 oz bourbon

6 oz peach nectar

1½ oz Simple Syrup

1½ oz fresh lemon juice

1 cup (250 mL) frozen peach slices

Peach slices and mint sprigs to garnish

Short straws, preferably reusable (not metal) or compostable

Directions
Pour bourbon, peach nectar, Simple Syrup and lemon juice into an airtight container. Freeze overnight and up to 3 days.

Place 2 lowball glasses or 250-mL Mason jars in freezer for at least 30 minutes.

Place drink mixture and frozen peaches in blender. Blend, stopping to scrape down bowl several times to get things moving. Once there are no big chunks of peach, gradually raise speed to high to get it smooth. 

Divide among chilled glasses with a spoon. Garnish with peach slices and mint sprigs. Serve with straws.    Makes 2 drinks

Simple syrup

Bring 1 cup (250 mL) water to a boil and stir in 1 cup (250 mL) refined white sugar until dissolved. Pour into jar and let cool. If storing, cover and refrigerate. Remaining syrup will keep in the fridge for up to a month.   Makes 1½ cups (375 mL) syrup.

Campari Spritz

                    

                                                                                                   

 

                           Campari Spritz                        

      Ingredients:

Ingredients:

3 oz Prosecco, chilled
2 oz Campari

1 oz soda water, chilled
3 small pimento olives on a cocktail pin
Directions:

Fill a chilled stemless red wineglass three quarters full with ice. Slowly pour in Prosecco, Campari and soda water. Lightly stir. Garnish with olives.

Blackberry Pomegranate Sangria

Blackberry Pomegranate Sangria

Ingredients:
2 bottles red Spanish table wine or other dry red wine
1 cup brandy
1/2 cup triple sec
1 cup fresh orange juice
1 cup pure pomegranate juice
1/2 cup simple syrup, or more to taste (equal parts sugar and water,
heated until sugar dissolves, cooled)
Orange slices from 1 or 2 oranges
Apple slices from 2 apples
1 cup fresh blackberries
Directions:
Mix all ingredients together and let stand in a tightly sealed container or pitcher for at least 24 hours in the refrigerator before serving.

Preserved Lemon Paloma

Preserved Lemon Paloma

Preserved lemon adds a slight saltiness and refined funkiness that enhances the complexity and sharpness of a lighter pour of tequila in this low-alcohol drink. If the (edible) rind of the preserved lemons is still firm, don’t incorporate it into the purée: just scrape out the soft centres, leaving any seeds behind.

Ingredients

1/2 oz blanco tequila, such as 1800 Blanco Tequila
4 oz Preserved Lemon & Grapefruit Juice (recipe follows), see TIP
Edible Flower Ice Cubes (optional, recipe follows)
2 oz chilled high-quality grapefruit soda, like Fever-Tree
1 oz chilled grapefruit-flavoured sparkling water (optional)
2 grapefruit triangles for garnish

Directions:
Pour tequila and juice into a chilled rocks glass. Add ice cubes, or Edible Flower Ice Cubes, to fill to two thirds and stir to chill. 

Pour in grapefruit soda and grapefruit sparkling water, if using. Stir.Garnish with grapefruit triangles. Makes 1 drink

TIP Find preserved lemons at Middle Eastern grocery stores or online (amazon.ca). Whole pickled Lemons from Middle Eastern grocers— Not South Asian lemon (or lime) pickle!— make a good substitute. You can also find a recipe to make your own.LCBO.com/fdspring24.

Preserved Lemon & Grapefruit Juice
Using a mortar and pestle, crush the soft centers and tender rinds of preserved lemons (minus the seeds) until you have 1 tbsp (15 mL) soft 
    purée. Add it to a blender along with 
2 cups (500 mL) freshly squeezed red grapefruit juice,
2 tbsp (30 mL) lime juice and
2 tbsp (30 mL) agave syrup,
blending 15 to 20 seconds to mix thoroughly. Place in a jar with a
tightly fitting lid and refrigerate 5 to 7 days.
Makes 2 1/3 cups (580 mL) juice, enough for 4 drinks

Edible Flower Ice Cubes
To make this gorgeous ice, you just need edible flowers and distilled water. Edible flowers include dandelions, lilacs, mums, nasturtiums, violets, pansies and orchids. Most gourmet shops will carry them, though it’s far more economical to grow them yourself. You could also use small herb sprigs or leaves. Distilled water, which you can find at Shoppers Drug Mart and Loblaws under the PC brand, will make clearer ice than tap water, which has minerals and impurities that cloud ice.

First, bring distilled water to a boil and let it cool to room temperature. Trim any stems from the flowers and gently wash them. Lay out ice cube trays of various sizes, if you have them. Silicone trays are preferable—the cubes are far less likely to break when you pop them out. Fill as many moulds as you need just a hair more than halfway with the prepared water. Place the flowers in, bloom side up, and poke down with a skewer. (It’s fine if they float back up.) Place trays in the freezer so they lay perfectly flat. Freeze until solid, which can take anywhere from 4 to 12 hours. Top up the cubes with more of the prepared water until almost full and return to freezer. When solid, carefully pop them out and transfer to freezer bags. Cubes will keep in the freezer up to 1 month.

Snap Pea Faux-Jito

                                                     

Snap Pea Faux-jito

Snap peas add a delicate, grassy herbaceousness that complements the bright mint and tangy lime of a traditional Mojito. A lighter pour of rum—1 oz (a standard drink contains 1 1/2 oz)—maintains a distinct presence in the drink while allowing those seasonal notes to shine. If garnishing with a snap pea, open along the inner seam to reveal the peas and tuck it in alongside the mint.  Makes 1 drink
Ingredients:
6 large mint leaves, plus a sprig for garnish
5 snap peas, sliced, plus another for garnish (optional)
1 oz fresh lime juice
3/4 oz Snap Pea Simple Syrup (recipe follows)
1 oz white rum, such as Bacardí Superior White Rum (LCBO 117)
2 oz lime-flavoured sparkling water
Directions:
Add mint leaves and snap peas to a cocktail shaker and muddle for about 15 to 20 seconds. Fill the shaker one third full with ice and add lime juice, syrup and rum. Shake for 15 to 20 seconds to chill.

Strain through a fine metal cocktail strainer or sieve into a chilled rocks glass or coupe half-filled with ice. Top with lime sparkling water and gently stir. Garnish with a sprig of mint and a snap pea.
Makes 1 drink

Snap Pea Simple Syrup
Add 1/2 cup (125 mL) sugar, 

1/2 cup (125 mL) water and 

1/2 cup (125 mL) sliced snap peas to a small pot. 

Directions

Bring to a simmer over medium-high heat, stirring regularly until sugar is dissolved. 

Reduce heat to medium and gently boil for 2 more minutes. 

Remove from heat and stir in 1/2 tsp (2 mL) lime zest. 

Set aside to steep for 30 minutes, then strain into a clean jar. 

Cover with a lid and refrigerate until well-chilled, approximately 3 hours.   Syrup will keep up to 1 week in the fridge.

The Transfusion

      

The Transfusion

A beloved refresher at many a great American golf courses.  This cocktail was apparently invented by U.S. President Dwight D. Eisenhower during or after a round at the Augusta National Golf Club in Georgia.  Definitely a hole in one.  

Ingredients:

2 oz vodka
1 oz Concord grape juice
1/8 oz freshly squeezed lime juice
Ginger ale
Lime wheel for garnish
Directions:
Add vodka, grape juice and lime juice to a highball glass and stir briefly. Fill with ice cubes. Top up with ginger ale. Garnish with a lime wheel.  Makes 1 drink.

Sparkling Peach Bellini

                                     

Sparkling Peach Bellini

This Italian cocktail will wake up your taste buds with its bright, fruity flavour and add a pop of colour to your brunch spread. Get the peach purée in the fridge ahead of time, so it’s nicely chilled when your guests arrive.
The Peach Bellini originated at Harry's Bar in Venice Italy.
Ingredients:
4 ripe peaches, peeled and pitted (frozen peaches will also work)
4 tbsp (60 mL) lemon juice
4 tbsp (60 mL) Simple Syrup (recipe follows)
1 bottle chilled Prosecco
Fresh mint leaves, optional
Directions:
Slice peaches into chunks and place them in a blender or food
processor. Add lemon juice and simple syrup to the blender and
blend until smooth.

Transfer peach purée to a pitcher or container and refrigerate
for at least 30 minutes to chill.

When ready to serve, take chilled peach purée and pour about
4 tbsp (60 mL) into each Champagne flute or glass. Slowly top
off each glass with chilled Prosecco, then gently stir to combine.
Garnish with a fresh mint leaf, if desired.  Makes 6 drinks

Brandy Rose Cocktail ~ Vegan Tahini And Eggplant "Bacon" Dip

                                         

Brandy Rose Cocktail  Vegan Tahini 

And Eggplant "Bacon" Dip

A Jack Rose cocktail is traditionally made with American apple brandy. This flexible recipe is lovely with grape brandy, or even premium Cognac, and stays chilled and looks dramatic poured over colorful flavored ice.   Try this drink at cocktail hour alongside our creamy vegan Tahini and Eggplant “Bacon” Dip, garnished with fresh pomegranate seeds.  Dip recipe follows. 

Ingredients:
8 oz or more of pomegranate-blend juice (such as cranberry-pomegranate) for colored ice (optional)

3 oz brandy
2 oz fresh-squeezed lemon juice
1 oz grenadine 
Lemon twists for garnish

Directions:

1. For flavoured ice, at least 1 day before serving, pour juice into moulds and freeze overnight, or until solid. 

2. When ready to serve, fill a cocktail shaker with plain ice cubes then add brandy, lemon juice and grenadine, and shake for up to 30 seconds, or until the shaker is icy-cold. 

3. For each drink, pour half of the mixture through a fine cocktail sieve or wire strainer into a coupe glass. Or, if using flavoured ice, place ice in the bottom of two coupe or rocks glasses and pour half of mixture through a fine cocktail sieve or metal strainer into each glass. 

4. Garnish each drink with a lemon twist and serve.  Makes 2 drinks

Tahini And Eggplant "Bacon" Dip

This Middle Eastern plant-based dip gives the smoky flavour and crunch of bacon but in a creamy, satisfying vegan dip. Top with parsley and pomegranate seeds for a fresh, light holiday garnish. Serves 4 to 6
Ingredients:
Eggplant Bacon
½ medium-size eggplant
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) tamari
1 tbsp (15 mL) Worcestershire sauce
2 tbsp (30 mL) maple syrup
1 tbsp (15 mL) liquid smoke
1 tsp (5 mL) smoked paprika
½ tsp (2 mL) fresh ground pepper
DIP
½ cup (125 mL) tahini (sesame paste)
½ tsp (2 mL) ground cumin
Juice of 1 lemon
1 garlic clove, fi nely minced
¾ cup (175 mL) water
3 tbsp (45 mL) olive oil
½ tsp (2 mL) salt
½ tsp (2 mL) freshly ground pepper
1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped
Garnish
2 tbsp (30 mL) pomegranate seeds
1 tbsp (15 mL) Italian flat-leaf parsley, finely chopped

Directions: 
1 For eggplant bacon, preheat oven to 250°F (120°C). Line a large baking sheet with parchment paper.

2 Cut eggplant in half again lengthwise. Using a sharp knife or mandoline, slice eggplant into very thin strips, about ⅛ inch (3 mm) thick. Place in a single layer on baking sheet.

3 In a bowl, whisk together remaining ingredients to make sauce. Brush each side of eggplant with a generous amount of sauce. Bake in oven for 30 to 40 minutes until eggplant is dark brown and crisp.

4 Remove from oven and cool slightly. Finely chop eggplant bacon and set aside.

5 For dip, add all ingredients in a medium bowl and whisk together until creamy. Mix in finely chopped eggplant bacon, reserving 1 tbsp (15 mL) for garnish. Refrigerate dip for at least 30 mins.

6 When ready to serve, garnish dip with the reserved 1 tbsp (15 mL) of eggplant bacon, pomegranate seeds and parsley. Serve alongside Crispy Baked Root Vegetable Skins (recipe below). 

Serves 4 to 6


Crispy Baked Root Vegetable SkinsNot only are root vegetable skins filled with nutrition, they save on food waste. These skins are absolutely delicious when lightly seasoned and baked. Every time you peel carrots, beets, parsnips, sweet potatoes or ginger, use a sharp peeler to peel wide pieces and place peels in a bowl stored in the refrigerator. These peels can be stored for up to 5 days with the exception of the russet potato peels, as they turn brown in color and should be used right away.
Ingredients:
Skin of 2 large red beets
Skin of 3 large parsnips
Skins of 3 large carrots|
Skin of 3 large sweet potatoes
Skin of 3 large russet potatoes
Skin of 1 large ginger root
2 tbsp (30 mL) olive oil
½ tsp (2 mL) sea salt
½ tsp (2 mL) freshly ground pepper

Directions:
1 Using a sharp vegetable peeler, peel root vegetable skins into wide pieces.

2 Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

3 In a large bowl, toss vegetable skins with olive oil and season with salt and pepper. Spread evenly on baking sheet and bake for 10 to 12 minutes until skins are crispy, occasionally checking and tossing for even crispiness.

4 Serve warm or at room temperature with dip.  Serves 4 to 6

Tom And Jerry Cocktail

The Invention of the Tom And Jerry

Jamie McFadden

 The invention of the Tom and Jerry cocktail is generally credited to British journalist Pierce Egan in the 1820’s.  Mr. Egan wrote a book, and subsequent play, called Life in London, in which the main characters are named Tom and Jerry.  It is believed that he introduced the cocktail as a way to promote his book and play.  Jerry Thomas, who is considered the father of modern mixology, was known to claim that he invented the Tom and Jerry, and although he published a similar egg-based cocktail in his 1862 book How to Mix Drinks (or The Bon-Vivant’s Companion), most historians agree that Egan is the true originator.

A Tom & Jerry is my second most absolute favorite Holiday beverage, next to an elegant French Sparkling Rose.  There are so many variations to this recipe, many with shortcuts.  However, this recipe was created by my Uncle Jim Schaffer who co owned the legendary Irish Tavern “The Shamrock”.   What a delight it was for me every Christmas evening to be in his home in the kitchen, licking the beaters from the mixer and watching him smile and laugh as he mixed this holiday cheer for family and friends.  The recipe is a bit time consuming………..but oh so delicious.  "Jamie McFadden"

From my home to yours…….Happy Holidays!!!

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Directions for: Uncle Jim’s Tom & Jerry’s

Ideally a stand mixer with 2 work bowls works best for this recipe.

To begin:

Crack and separate 6 eggs.

Place the 6 egg whites, room temperature, in the first mixing bowl and whip until soft peaks form.  Set aside.

Remove and wash the whip attachment and In a separate mixing bowl combine:

6 egg yolks with 1 pound powdered sugar, and whip until pale yellow. Next add 1 oz vanilla extract,

3/4 teaspoon allspice, 1 tbsp nutmeg and 1 1/2 oz of cream sherry.

With a plastic spatula gently combine the above 2 mixes and fold gently.

Fill a tea kettle with water and bring to a boil. 

Fill coffee mugs with 1 oz each brandy, rum and whiskey.  Pour in 1 -2 oz of the boiling water.  Top with up to 1 cup of the egg mix.  Gently mix and lightly dust the tops with freshly grated nutmeg.  Serve immediately. 

Lavender And Honey Lemonade Swizzle

Lavender & Honey Lemonade Swizzle

A traditional swizzle has rum and tropical juices mixed up with a signature wooden stick for a perfectly frosty cocktail. Give this swizzle-style classic lemonade a seasonal spin with the addition of lavender, a perfect complement for the honey. If you don’t have gin, most spirits will work well, and if you don’t have a swizzle stick, you can use a barspoon or whatever you have on hand.
Makes 6 cocktails or 4 1/2 cups (1.125 L) lavender-honey lemonade

Ingredients:
2 lemons, plus 1 more for garnishing
2 1/2 cups (625 mL) water, divided
1/2 cup (125 mL) liquid honey
2 tbsp (30 mL) edible dried lavender buds
6 oz gin or vodka
Lavender sprigs for garnish (optional)

Directions:
Using a vegetable peeler, pull long strips of peel from 2 lemons, being careful to avoid pith. Place in a small saucepan along with 1/2 cup (125 mL) water. Stir in honey and lavender. Bring to a gentle simmer and let simmer about 5 minutes. Remove from heat. Let stand, allowing mixture to cool and flavours to infuse, 30 to 40 minutes.

Meanwhile, squeeze and strain 1/2 cup (125 mL) juice from peeled lemons into a large measuring cup.

When syrup is cooled and infused, strain into a pitcher. Stir in lemon juice and 2 cups (500 mL) cold water. If making ahead, lavender lemonade will keep well, covered and refrigerated, for 2 to 3 days.

To make cocktail, pour 1 oz each gin (or vodka) and some lemonade into a crushed ice– filled Collins glass. Using a swizzle stick or barspoon, stir by rubbing it between your palms or stirring until chilled. Top with more ice, if needed. Garnish with lemon peel strip and lavender sprig. Repeat for five more servings.
Makes 6 cocktails or 4 1/2 cups (1.125 L) lavender-honey lemonade

Cuba Libre Pitcher

Cuba Libre Pitcher

This recipe can be scaled up or down as needed but, for best results, make this in smaller batches and serve it soon after adding the cola and sparkling wine—this drink shines when fresh and bubbly.

Ingredients:
8 oz white rum or Havana Club Cuban Smoky
2 oz fresh lime juice
2 oz mint syrup (see below)
12 oz cola
4 oz sparkling wine
4 mint sprigs for garnish
Directions:
Add rum, lime juice and syrup to a carafe and stir. Add ice and cola, and stir again. Add sparkling wine to carafe. Gently stir. Serve in wine glasses garnished with large sprigs of fresh mint.
Makes 4 to 5 cocktails

Mint Syrup
Gently heat 1 cup (250 mL) water and 1 cup (250 mL) granulated sugar in a small saucepan, stirring until the sugar is dissolved. Add 1 cup (250 mL) lightly-packed, well-washed mint sprigs. Turn off the heat. Allow to cool and infuse for 1 hour. Strain out solids. Mint Syrup will keep well, stored in a resealable container in the fridge for up to 2 weeks.
Makes 1 ½ cups (375 mL) mint syrup

Variations
For a smokier version, use Havana Club Cuban Smoky and swap in lemon instead of lime. Or try Mount Gay Eclipse Rum, an aged rum from Barbados that has ripe banana and pineapple notes, for a slightly more tropical flavour profile.