AT-HOME HAPPY HOUR
Your Easter at home just got more interesting! Shop our recipes below to add a Spring twist to your next whisky cocktail.
Stock up in time for the long weekend with 2-day Ontario delivery!
FEATURED PRODUCTS
APPLE FIZZ
INGREDIENTS
5 oz. soda
1.5 oz. J.P. Wiser's Apple
1 oz. Lemon Juice
0.5 oz. Triple Sec
Lemon slice garnish
Ice cubes
INSTRUCTIONS
Shake everything but the soda, then strain and add soda to a highball glass filled with ice. Garnish with a lemon slice.
RYE AND RHUBARB
INGREDIENTS
1.5 oz. Lot No. 40 (45ml)
1 oz. sweet vermouth (30ml)
0.75 oz. rhubarb shrub (22ml) - *recipe below
2 dashes Angostura bitters
2 dashes of rhubarb bitters
INSTRUCTIONS
Combine all ingredients in a cocktail shaker, add ice and shake until well-blended for about 5 to 6 seconds and fine strain into chilled
glass.
*RHUBARB SHRUB
6 cups rhubarb
6 cups granulated sugar
6 cups water
Apple cider vinegar
INSTRUCTIONS
Combine everything except for vinegar in a saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves. Continue simmering for 10 to 20 minutes, remove from the heat. Pour the syrup through a sieve into another saucepan. Make sure no fruit is in
the syrup. Add an equal amount of vinegar, let cool and transfer into a bottle and refrigerate for up to two weeks.
SWEET JANE
INGREDIENTS
2 oz. Gooderham & Worts (60ml)
1 oz. fresh lemon (30ml)
0.75 oz. raspberry syrup (22ml) - *recipe below
Egg white
Garnish: skewer of raspberries
INSTRUCTIONS
Dry shake the egg white alone in a cocktail shaker until it emulsifies, then combine the rest of the ingredients and dry shake for about 8 to 10 seconds. Then add ice and shake hard until well blended and chilled for about 8 to 10 seconds. Fine strain into chilled glass and garnish with a skewer of raspberries.
*RASPBERRY SYRUP
1.5 litre water
1 litre raw sugar
2 cups raspberries
INSTRUCTIONS
Combine water, sugar, and raspberries in a saucepan over medium heat. Bring to a simmer, stirring until the berries dissolve. Continue simmering for 10 to 15 minutes, remove from the heat and let cool. Strain it through a sieve to remove the berries.
HORSES NECK
INGREDIENTS
2 oz. Pike Creek (60ml)
4 oz. ginger ale (120ml)
2 dashes of Angostura bitters
Lemon zest
INSTRUCTIONS
Place three good sized ice cubes in the glass, add whisky, bitters and then ginger ale.
Garnish with a lemon zest.
