Rose water is distilled from the flower's petals. Though it has been used for centuries in Middle Eastern, Indian and Chinese cuisines, rose water is relatively new to the average Canadian bartender.
While we love eating sweet clementines straight out of hand, the juice is so delectable that it begs to be used for something special—like a cocktail! Buck tradition and lace a classic Moscow mule with bright, fresh notes of the fruit's nectar. Bonus: Brush the leftover clove syrup on our Gingerbread Cake.
This twist on an Irish coffee makes the classic warm cocktail extra enticing. In place of traditional Irish whiskey, we've used smoky mezcal, but if you can't find the agave-based liquor, peated Scotch whisky gives the same effect.
Once the ice pop melts, you'll be left with a fruity cocktail flavoured with lime and rosemary.
In this crisp libation, bright lemongrass and warm ginger and rum create a punchy full-flavoured cocktail that will wash away your day on the first sip.
Inspired by the classic Italian cocktail made of sparkling wine and peach purée, this bellini features a surprisingly sweet substitution: mango!
Add festive flair to this long-standing favourite cocktail with a bottle of sparkling wine.
Canadian maple whisky, fresh ginger and a touch of raspberry liqueur make for a well-balanced libation that's sure to be a hit among fans of both sweet and savoury drinks.
We strongly believe sangria should be enjoyed all year round. Here, we've tweaked the flavours to pay tribute to the holiday season.
Sweet spices, winter fruit and sparkling white wine give this sangria a nod to the holiday season.
See the world through rose-coloured glasses with this pink gin-spiked sipper.
Ruby red and sparkling, this sophisticated take on a cosmopolitan is sure to brighten the festive season.
Add this boozy punch to your holiday party cocktail menu.
Ask any Canadian what a double double is and you'll get a description of a sweet, creamy coffee that Canucks "always have time for." Although the double double—coffee with two creams and two sugars—isn't technically on the Tim Hortons menu, it's become synonymous with the brand. We couldn't resist making a nighttime counterpart to the popular coffee order. We initially envisioned an equal-parts drink—two shots whisky and two shots Kahlúa—but we realized it's just not a double double without all that creamy goodness, so we incorporated whisky cream liqueur.
This sophisticated, effervescent cocktail is tailor made for serving with seafood. Pastis is an anise-flavoured liqueur with herbaceous undertones. Originating from France, it’s typically diluted with water and served as an aperitif, but it’s also delightfully crisp when paired with fresh sage, tangy citrus and a splash of bubbly.