COFFEE CORDIAL
Pour 2 cups (500 mL) water, 200 g (approximately 1 cup or 250 mL) granulated sugar, and 8.5 g (approximately 2 tsp or 10 mL) citric acid into a blender. Pulse until dissolved. Pour into a resealable plastic bag. Add 25 g (approximately 1/4 cup or 60 mL) good-quality coffee beans. Seal and refrigerate for 24 hours, allowing flavours to infuse. Fine-strain into a resealable jar. Cordial will keep well, sealed and refrigerated for up to 1 month.
Makes 2 cups for approximately 16 cocktails
PINA COLADA SOUR
With a combination of gin, Chartreuse and maraschino, the intense flavour profile of The Last Word Gin Sour is softened by a slushy, creamy coconut and zesty lime colada base.
5 frozen pineapple chunks
1 oz London dry gin
1 oz green Chartreuse
3/4 oz maraschino liqueur
3/4 oz coconut milk such as Grace
1/2 oz cream of coconut such as Coco López
1/4 oz lime juice
Brandied cherry or Luxardo Maraschino cherry for garnish
Lime wheel and freshly grated nutmeg for garnish
1 Add pineapple chunks, gin, Chartreuse, maraschino liqueur, coconut milk, cream of coconut, lime juice and 5 ice cubes to a blender. Blend until smooth. Pour into a Collins or Pearl Diver glass. Garnish with cherry, lime wheel and nutmeg.
Makes 1 cocktail
MOJITO-RITA
Two iconic hot-weather sippers—one hailing from Cuba and the other Mexico—blend seamlessly to create a fizzy and zingy drink. Made from the agave plant, agave nectar is a sweet syrup that’s excellent for cocktails. Look for it in the baking or natural foods section of your local grocery store.
1 oz lime juice
1/4 oz agave nectar
4 fresh Thai basil leaves, plus more for garnishing
1 1/2 oz Patrón Silver Tequila (LCBO 34595,
$81.95) 1/2 oz pineapple juice Soda water
Pineapple leaf for garnish
1 Pour lime juice and agave into a highball glass. Add basil leaves and gently muddle the leaves.
2 Add tequila and pineapple juice. Fill glass with ice. Top with soda and gently stir with a bar spoon. Garnish with pineapple leaf and additional Thai basil leaves.
Makes 1 cocktail