Basil Aperol Spritz
Aperol is an aperitif with a bitter flavour that's made from infusions of bitter and sweet oranges and herbs. We've added fresh basil to this traditional Venetian favourite for a punchier cocktail.
Aperol is an aperitif with a bitter flavour that's made from infusions of bitter and sweet oranges and herbs. We've added fresh basil to this traditional Venetian favourite for a punchier cocktail.
It is said that adding bubbly was Ernest Hemingway's favourite way to drink anise-flavoured pastis or absinthe. This cocktail is best served as an aperitif – or to the literary crowd.
Feel free to add your own toppings, such as leftover crumbled bacon, roasted chicken or deli meats to this pizza. Cut leftovers into appetizer-size fingers and enjoy with cocktails.
Often found in various dishes on a New Year's Eve banquet table, pine nuts represent fecundity, traditionally granting diners “a hundred sons.” These nuts also make a terrific cocktail-party snack.
This warm appetizer blends sweet, smoky and spicy Mediterranean flavours. Use any kind of unpitted green and black olives, which are available at deli counters and supermarkets. Serve with cocktail picks.
This cocktail is like a melted Freezie –adult-style. Infuse the Blueberry Vodka at least 3 days ahead for best flavour. Add a skewer of blueberries and lemon rind for an extra pretty garnish.
See the world through rose-coloured glasses with this pink gin-spiked sipper. It's sure to become your go-to cocktail of the season. The rhubarb syrup yields enough for about six servings.
Serve trendy cocktails without having to shake each one. Have soda water handy for guests to add their own splash. Be sure to use 100 per cent pomegranate juice, such as Pom Wonderful.
Inspired by the classic Italian cocktail made of sparkling wine and peach purée, this bellini features a surprisingly sweet substitution: mango! Puréeing the frozen fruit with mango juice adds silky body to the bubbly.
Take your pick of nine delicious, easy-to-make party delights in our "Fantastic Finger Foods" collection in the January 2007 issue of Canadian Living magazine -- also featuring a helpful cocktail party planner.