the peppery apricot single 1 ½ oz proof whisky • 1/8 fresh lemon • ½ oz vanilla syrup* • 4 oz Ceres apricot juice crushed peppercorns • LOTS of ice METHOD In a rocks glass filled with ice, add 1 ½ oz proof whisky, the juice of 1/8 fresh lemon, ½ oz. vanilla syrup and 4 oz. apricot juice. Garnish with a lime wedge.
the peppery apricot pitcher 12 oz proof whisky • the juice of 1 lemon • 4 oz vanilla syrup • 32 oz or 1L of Ceres apricot juice • Crushed peppercorns (to taste) • LOTS of ice METHOD Combine all ingredients in a pitcher, add 1-2 cups of ice, and stir well.
vanilla syrup Combine equal parts sugar and boiling water. Stir until sugar is completely dissolved. Pour into a jar or bottle with a lid and drop in a 1 inch piece of vanilla bean (you can substitute a 1/4 teaspoon of real vanilla extract for the bean). Let cool and store in the refrigerator for up to 2 weeks. This syrup is also great in your morning coffee. You can re-use the vanilla bean once the syrup is gone by putting it in your sugar bowl for vanilla sugar. (october 7, 2010, volume 1)
the William Tell 1 oz proof whisky • 2 oz William Organic Cider • 1 tbsp muddled wild berries • 8 mint leaves • 1/2 oz lemon juice • 1/2 oz vanilla syrup • LOTS of ice METHOD To a cocktail shaker filled with ice, add 1 oz proof whisky,
1 tbsp wild berries, 8 mint leaves, 1/2 oz. lemon juice, and 1/2 oz. vanilla
syrup, shake and strain into a tall glass filled with ice. Top with
approximately 2 oz of William Organic Cider. Garnish with a mint
sprig. (october 14, 2010, volume 2)
the apple crisp single 1 oz proof whisky • 1/2 oz Goldschlager • 5 oz apple cider METHOD To a highball glass filled with ice, add proof whisky, Goldschlager and apple
cider. Garnish drink with cinnamon stick. This cocktail can be served warm as
well, just omit the ice and warm in a heat-resistant mug.
the apple crisp pitcher 8 oz proof whisky • 4 oz Goldschlager • 40 oz apple cider METHOD To a pitcher, add proof whisky, Goldschlager and apple cider. Serve in highballs glasses filled with ice or a heat-resistant mug. Garnish with a cinnamon stick. (october 21, 2010, volume 3)
the great pumpkin single 1 ½ oz proof whisky • 4 oz mango juice • 1 tbsp canned pumpkin • 2 tsp spiced simple syrup* • 1 tsp fresh lemon juice • pumpkin spice (optional) METHOD To a cocktail shaker filled with ice, add 1 ½ oz proof whisky, 4 oz mango juice, 1 tbsp canned pumpkin, 2 tsp spiced simple syrup, and 1 tsp lemon juice. Shake and strain into a glass filled with ice. Optional: For an extra kick, sprinkle with pumpkin spice.
the great pumpkin cauldron 1 bottle proof whisky • 40 oz mango juice (5 cups) • 1/3 cup canned pumpkin • 5 tbsp spiced simple syrup • 5 tbsp fresh lemon juice • pumpkin spice METHOD To a large container filled with ice, add a bottle of proof whisky, 5 cups mango juice, 1/3 cup canned pumpkin, 5 tbsp. spiced simple syrup, and 5 tbsp lemon juice. Shake and pour into an ice-filled punch bowl. Sprinkle with pumpkin spice. (october 28, 2010, volume 4)
pumpkin spice syrup Combine equal parts brown sugar and boiling water, add 1 tbsp pumpkin spice. Whisk until sugar and spices are completely dissolved. Pour into a jar or bottle with a lid. Drop in a vanilla bean or good quality vanilla extract. Let cool and store in the refrigerator for up to 2 weeks.
the capone 1 ½ oz proof whisky • ½ oz lime juice • ½ oz simple syrup • dash of orange bitters • ginger beer • mint METHOD Fill a glass with ice. Add 1 ½ oz proof whisky, ½ oz lime juice, ½ oz simple syrup, a dash of orange bitters and top with ginger beer. Garnish with a mint sprig. (november 4, 2010, volume 5)
the spiked rooster 1 ½ oz proof whisky • 1 tsp vanilla simple syrup • 5 oz espresso • 8 Heavy cream or frothed milk METHOD Pour 1 ½ oz proof whisky, 1 tsp. vanilla simple syrup and 5 oz hot espresso into a coffee mug or latte bowl, slowly float the heavy cream or frothed milk on top. Sprinkle with cinnamon.
vanilla simple syrup Combine equal parts of sugar and boiling water. Stir until sugar is completely dissolved. Pour into a jar or bottle with a lid and drop in a 1” piece of vanilla bean (you can substitute a 1/4 teaspoon of real vanilla extract for the bean). Let cool and store in the refrigerator for up to 2 weeks. This syrup is also great in your morning coffee. You can re-use the vanilla bean once the syrup is gone by putting it in your sugar bowl for vanilla sugar. (november 11, 2010, volume 6)
the gingersnap single 1 ½ oz proof whisky • ½ oz fresh lemon juice • 1 tsp chopped ginger • 4-5 oz cloudy apple juice or cider • 1 coin of candied ginger
LOTS of ice METHOD In a cocktail shaker filled with ice, add 1 ½ oz proof
whisky, ½ oz of lemon juice, 1 tsp chopped ginger, and 4-5 oz cloudy apple
juice. Shake and strain into a glass filled with ice. Garnish with a
piece of candied ginger.
the gingersnap pitcher 12 oz proof whisky • 1 oz fresh lemon juice • 2 tbsp chopped ginger • 32 oz or 1L of cloudy apple juice • LOTS of ice METHOD Combine all ingredients in a container with lid filled with ice, shake vigorously and strain into punch bowl or pitcher, add 1-2 cups of ice and stir well. (november 18, 2010, volume 7)
the grilled caesar 1 ½ oz proof whisky • 2 tsp Bull’s Eye BBQ Sauce • ¼ oz lime juice • 4 oz Clamato Juice • 1 beef pepperette • Celery Salt METHOD Rim a tall glass with fresh lime and celery salt. (you can also sprinkle it on top of drink instead of rim) Fill the glass with ice and add 1 ½ oz proof whisky, 2 tsp BBQ sauce, ¼ oz lime juice and 4 oz Clamato. Stir to mix. Garnish with a beef pepperette. (november 25, 2010, volume 8)
the pomegranate sour 1 oz proof whisky • ½ oz Pama Pomegranate Liquor • 2 oz limeade • Pomegranate seeds METHOD In a cocktail shaker filled with ice, add 1 oz proof whisky, ½ oz Pama Pomegranate Liquor and 2 oz limeade. Shake and strain into a rocks glass filled with ice. Garnish with pomegranate seeds. (december 2, 2010, volume 9)
the crimson cup single 1 1/2 oz proof whisky • 1 oz lemon juice • 1 tbsp cranberries (frozen & thawed) • 1/2 oz maple syrup • 2 oz Ocean Spray® Cranberry Cocktail METHOD In a cocktail shaker filled with ice, add 1½ oz proof whisky, 1 oz of lemon juice, 1 tbsp cranberries (frozen & thawed) ½ oz. maple syrup and 2 oz Ocean Spray® Cranberry Cocktail. Shake sharply and strain into a martini glass. Garnish with a lemon and cranberry skewer.
the crimson cup punch bowl 1 cup proof whisky • 5 oz lemon juice • ½ cup frozen cranberries (thawed) • 1/3 cup maple syrup • 1.89 litres of Ocean Spray® Cranberry Cocktail (full bottle) METHOD In a punch bowl or pitcher add ½ cup muddled or smashed cranberries, 1 cup proof whisky, 5 oz. of lemon juice, 1/3 cup maple syrup and 1.89 litres of Ocean Spray® Cranberry Cocktail. Mix well and add lots of ice. Garnish with frozen cranberries. (december 9, 2010, volume 10)
the streetcar 1 1/2 oz proof whisky
• 3/4 oz. Cointreau • 3/4 oz fresh lemon juice METHOD In a cocktail shaker filled with ice, add 1½ oz proof
whisky, 3/4 oz. of Cointreau, 3/4 oz. lemon juice. Shake and
strain into a cocktail glass. Garnish with an orange peel. (december 16, 2010, volume 11)
proof’s spiced eggnog makes 6 cups 4 egg yolks • 1/3 cup sugar, plus 1 tablespoon • 1 cup heavy cream • 2 cups whole milk • 3 oz proof whisky • 1 teaspoon freshly grated nutmeg • 4 egg whites METHOD In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the proof whisky, pour into a medium mixing bowl, and set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture. Grate more Nutmeg on top. (december 23, 2010, volume 12)
the yellow snowball makes 4 snow-cones 3/4 cup sugar • 4 oz water • 2 1/2 oz proof whisky • the zest of a whole lemon • 6 mint leaves METHOD In a saucepan add sugar, water and lemon zest. Bring to a boil, simmer for 3-5 minutes until sugar is completely dissolved and the mixture has changed become yellow from the zest. Remove from heat and add the proof whisky. In a heatproof container, with lid, add the 6 mint leaves. (rub between your hands first to release the oils). Pour in the lemon syrup and cool. Place in the fridge overnight. Before serving, strain syrup to remove zest and mint and pour into a dispensing bottle. Drizzle over shaved ice. (january 6, 2011, volume 14)
proof winter cream 1 1/2 cups proof whisky • 1 can of condensed milk • 1 cup whipping cream • 4 eggs – beaten • 2 tbsp chocolate syrup • 2 tsp instant coffee • 1 tsp vanilla extract • 1/2 tsp almond extract METHOD Mix all ingredients in blender. Chill down in refrigerator. Shake before serving. Serve over ice or add to hot cocoa. Recipe makes a quart. (stores in fridge for 4-6 weeks) (january 20, 2011, volume 16)
chai toddy 1 teaspoon honey • 2 oz proof whisky • 1 tbsp fresh lemon juice • 1 chai tea bag (or 1 tsp loose tea*) • hot water • 1 cinnamon stick METHOD Add the honey and lemon juice to a tea cup and warm in the microwave for 30 seconds, or until the honey becomes very runny. Pour boiling water into the mug and add the chai tea bag. Leave the bag to infuse for 2 minutes, before gently squeezing against the side of the mug with a teaspoon and removing. Add proof whisky and stir well. Serve piping hot with a cinnamon stick. (january 27, 2011, volume 17)
bloody canadian 1 1/2 oz proof whisky • 4 oz tomato juice • 1/2 oz lemon juice • black pepper & salt • 3 dashes Worcestershire • 2 drops tabasco sauce METHOD Shake all the ingredients in a shaker with ice and strain into a highball glass over crushed ice. Garnish with the lemon wedge. (february 3, 2011, volume 18)
cupid’s cocoa 1 oz good quality dark chocolate, chopped • 2 tbsp sugar • 1/4 c. boiling water • 1 3/4 cup coffee • 1 ½ c. light cream • 4 oz proof whisky METHOD On stovetop melt chocolate and sugar on low heat. Slowly beat in water with a wire whisk. Heat on medium for 3 minutes (stirring constantly). Mix in coffee and cream until blended. Remove pan from heat and add proof whisky. Divide among 4 heated mugs. Top with whipped cream and shaved chocolate. (february 10, 2011, volume 19)
whisky avalanche single 1 ½ oz proof whisky • ½ oz cinnamon simple syrup • dash of orange bitters • 2 oz grapefruit juice • 2 oz ginger ale METHOD Fill a glass with ice. Add 1 ½ oz proof whisky, 2 oz grapefruit juice, ½ oz cinnamon simple syrup*, a dash of orange bitters and top with 2 oz ginger ale. Garnish with a piece of grapefruit.
whisky avalanche punch bowl 9 oz proof whisky • 3 oz cinnamon simple syrup • 4-6 dashes of orange bitters • 12 oz grapefruit juice • 12 oz ginger ale METHOD Fill a punch with ice. Add 9 oz. proof whisky, 12 oz. grapefruit juice, 3 oz. cinnamon simple syrup*, 4-6 dashes of orange bitters and top with 12 oz ginger ale. Garnish with a slices of grapefruit. (february 17, 2011, volume 20)
proof manhattan single 1 1/2 oz proof whisky • 3/4 oz Sweet Vermouth • 1 dash Angostura bitters • Cherry METHOD Stir well in a mixing glass filled with ice. Strain into a chilled rocks glass and garnish with a cherry.
proof manhattan pitcher 1 bottle 500 mL proof whisky • 8 oz Sweet Vermouth • 10 dashes • Angostura bitters • Cherries METHOD Stir all ingredients in a pitcher. Serve beside ice bucket
and bowl of cherries. (march 3, 2011, volume 22)
the blackout-berry 2 oz proof whisky • 2 oz Chambord Royale • 2 tsp simple syrup • 1 oz • lemon juice • garnish with blackberries METHOD Pour 2 oz proof whisky, 2 oz Chambord Royale, 2 tsp simple
syrup, and 1 oz lemon juice into an ice-filled shaker. Shake well and strain
into a tumbler glass filled with cubed ice. Garnish with blackberries. (march 24, 2011, volume 26)
the maple sour 1 1/2 oz proof whisky • 1/2 oz pure maple syrup
• 1/2 oz fresh lemon juice METHOD Pour 1 1/2 oz proof whisky, 1/2 oz pure maple syrup, 1/2 oz fresh lemon juice in a cocktail shaker filled with ice. Shake and strain into a cocktail glass filled with ice. (march 31, 2011, volume 27)
the urban 1 ½ oz proof whisky • 4 oz Ceres pear juice • 1 tsp fresh lemon juice METHOD Pour 1 1/2 oz of proof whisky, 4 oz pear juice and 1
tsp lemon juice in a shaker filled with ice. Shake and pour into a
glass filled with ice. (april 14, 2011, volume 29)
fizzy peach 1/2 oz proof whisky • 2 oz Ceres peach juice • Prosecco METHOD Pour 1/2 oz of proof whisky and 2 oz peach juice into a champagne flute. Top with prosecco. (april 21, 2011, volume 30)
proof pimm’s cup 1 oz proof whisky • 1 oz Pimm's No.1, Top with 4-6 oz 7-Up or Sprite METHOD Add proof whisky & Pimms No.1 to a glass filled with ice. Top with 7-UP & stir. Garnish with cucumber, lime, orange slice and a mint leaf.
proof pimm's pitcher 4 oz proof whisky, 4 oz Pimm's No.1, Top
with 16-24 oz Sprite or 7-up METHOD Add proof whisky & Pimms No.1 to a pitcher filled
with ice. Top with 7-UP & stir. Garnish with cucumber, orange, lemon
or lime slices and mint (april 28, 2011, volume 31)
proof’s mint julep 2 oz proof whisky • 1 oz water • 1 tsp or
1 cube white sugar • 4 sprigs fresh mint • LOTS of crushed ice METHOD Muddle 3 mint sprigs, sugar, and water in the bottom of a
Julep cup and fill with crushed ice. Pour in 2 oz proof whisky and stir. Garnish with remaining mint sprig. Drink with straw. (may 5, 2011, volume 32)
proof is in the collins 2 oz proof whisky • 1 oz fresh
lemon juice • 1 oz simple syrup • 5 oz soda water • 1 slice lemon METHOD Shake 2 oz proof whisky, 1 oz lemon juice and 1 oz simple
syrup in an ice-filled shaker. Strain into an ice-filled Collins glass. Top with soda and garnish with a lemon wheel or wedge. (may 12, 2011, volume 33)
the rhubarb cup 1 1/2 oz proof whisky • 1 oz fresh lemon juice • 3 oz rhubarb simple syrup METHOD Shake 1 1/2 oz proof whisky, 1 oz lemon juice and 3 oz rhubarb simple syrup in an ice-filled shaker. Pour it into an ice-filled glass and garnish with a strip of rhubarb or rosemary. (for a lighter version, top with soda water)
rhubarb simple syrup add 1 ½ cups chopped rhubarb, 1 cup sugar and 1 ½ cups water to a sauce pan. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain into a bottle and chill. It can be stored in the refrigerator for up to 2 weeks. (may 19, 2011, volume 34)
the mint divine 1 ½ oz proof whisky • 6 torn mint leaves • 5 oz lemonade • garnish of 1 tbsp blueberries and a mint sprig METHOD In a cocktail shaker filled with ice, add 1 ½ oz proof whisky, 6 torn mint leaves and 5 oz frozen lemonade (thawed). Shake well and strain into a Collins glass filled with ice. Garnish with 1 tbsp fresh blueberries and a mint sprig.
the mint divine pitcher 1 - 500ml bottle of proof whisky • 1/2 cup torn up mint leaves • 60 oz of lemonade (1 can frozen lemonade - when making use 1 can less water than instructed) METHOD Fill the pitcher with ice (as it melts it will make up for the 1 can of water) Add all ingredients and stir. (june 2, 2011, volume 36)
rye & root 1 ½ oz proof whisky • 5 oz root beer METHOD Add 1 1/2 oz proof whisky to an ice-filled frosted mug. Add
root beer. Enjoy with Dad. (june 16, 2011, volume 38)
proof strawberry granita 1 cup water • ½ cup sugar • 2 cups ripe strawberries • 2 tbsp lemon juice • ½ - 1 oz proof whisky (depending on how boozy you like your granita) METHOD Measure the sugar and water into a small saucepan, and bring the mixture to a boil over medium heat, stirring to dissolve sugar. Remove from heat and let the syrup cool to room temperature. (june 23, 2011, volume 39)
the tea party 16 oz boiling water • 4+ cups ice • 3 black tea bags • 2 tbsp sugar • 1 cup loosely-packed mint leaves (plus a few more for garnish) • 12 oz proof whisky • juice of 1 lime • juice of 1 lemon (1 lime & 1 lemon for garnish) METHOD Boil water and add to tea bags. Steep for 5 minutes. Pour the hot tea into a large thermos or pitcher, along with the sugar and the ice. As the ice melts, juice one lemon and one lime and then slice the other two for garnish. Loosely muddle the mint leaves in a glass or bowl. Into the pitcher of now-sweetened tea, stir in the proof whisky, lemon & lime juices and mint. When ready to serve, fill pitcher with ice and citrus slices. Serve over ice with extra mint and citrus slices. (Adjust sweetness to taste. Makes about 6 drinks) (june 30, 2011, volume 40)
the thirteenth 1 oz proof whisky • 5 oz Italian
lemon soda METHOD Fill a rocks glass with ice. Add proof whisky and top with
Italian lemon soda. Garnish with a lemon slice. (august 4, 2011, volume 45)
the windsurfer 1 ½ oz proof whisky • ½ oz simple syrup • 1 oz grapefruit juice and 4 oz cranberry juice METHOD To a glass filled with ice, add 1 oz proof whisky, ½ oz simple syrup, 1 oz grapefruit juice and 4 oz cranberry juice. Stir and garnish with lemon. (august 11, 2011, volume 46)
proof & the giant peach single 1 ½ oz proof whisky • 1 tbsp lemon juice • ½ tsp fresh ginger • 4 oz Ceres peach juice • ginger ale • mint & peach slices for garnish METHOD To an ice-filled glass add proof whisky, lemon juice, fresh ginger, peach juice and stir. Top with ginger ale and garnish with mint and fresh peach slices. Serve immediately.
proof & the giant peach pitcher 1 bottle proof whisky • 2/3 cup lemon juice • 3 tbsp fresh ginger • 48 oz Ceres peach juice (1 bottle) • ginger ale • mint & peach slices for garnish METHOD To an ice-filled pitcher add proof whisky, lemon juice, fresh ginger, peach slices and stir. Top with ginger ale and garnish with mint. Serve immediately. (august 18, 2011, volume 47)
the stargazer single 1 oz proof whisky • ½ oz Chambord* •
juice of 1/8 fresh lime • ½ cup ginger ale • fresh Ontario raspberries METHOD Fill a tall glass with ice. Add 1oz proof whisky, ½ oz
raspberry liqueur, the juice of 1/8 fresh lime and 4 oz ginger ale. Garnish
with fresh Ontario raspberries.
the stargazer pitcher 1 cup proof whisky • ½ cup Chambord* • 1/8 cup fresh lime • 4 cups ginger ale (32 oz) • fresh Ontario raspberries METHOD Pour all ingredients in a pitcher and stir to mix. Pour into tall glasses filled with ice and garnish with fresh Ontario raspberries. (september 8, 2011, volume 50)
the five-o 1 ½ oz proof whisky • ¾ oz dry vermouth • ¾ oz
Ceres pineapple juice. METHOD Fill a cocktail shaker with ice, add all ingredients and
shake. Strain into a chilled martini glass. (september 22, 2011, volume 52)
the sage plum single 1 1/2 oz proof whisky • 1 sliced ripe
plum • 4-5 sage leaves • 1 oz simple syrup • 1/4 oz fresh lemon juice METHOD Muddle plum slices and sage leaves in the bottom of a
shaker. Add proof whisky, simple syrup and lemon juice. Shake hard and strain
into chilled martini glass. Garnish with a sage leaf.
the sage plums thermos 9 oz proof whisky • 6 sliced ripe
plums • 20 sage leaves • 6 oz simple syrup • 2 oz fresh lemon juice METHOD Muddle plum slices and sage leaves in a bowl or in food
processor. Add proof whisky, simple syrup and lemon juice. Shake and strain
into ice filled thermos. Serve in cups and garnish with a sage leaf. (october 6, 2011, volume 54)
the william sour 1 ½ oz proof whisky • 1 oz cinnamon simple syrup • 4 oz William Cider METHOD To an ice-filled glass, add all ingredients. Stir and garnish with a cinnamon stick or apple slice.
cinnamon simple syrup Combine equal parts of sugar and boiling water. Stir until sugar is completely dissolved. Pour into a jar or bottle with a lid and drop in a cinnamon stick. Let cool and store in the refrigerator for up to 2 weeks. (october 13, 2011, volume 55)
dark spirit 1 oz proof whisky • 3/4 oz Cointreau • 3/4 oz
fig simple syrup METHOD In a cocktail shaker add all ingredients. Add ice and shake
until very cold. Strain liquid into an ice-filled cocktail glass or chilled
martini glass. (october 27, 2011, volume 57)
the cinnamon sour 1 oz proof whisky • 1 oz lemon juice • 1 oz
cinnamon simple syrup METHOD In an ice-filled cocktail shaker, add all ingredients. Shake
until very cold and strain liquid into a rocks glass filled with ice. Garnish
with a cinnamon stick. (november 3, 2011, volume 58)
gingerbeer man 1 ½ oz proof whisky • 1 oz Ocean Spray
Cranberry-Pomegranate juice • 4 oz ginger beer METHOD Fill a glass with ice. Add the proof whisky and juice. Stir
and then top with ginger beer. Garnish with cranberry skewer or a lemon wheel. (december 1, 2011, volume 62)
eggnog brûlée 6 large eggs • 3/4 cups vanilla sugar • 1 litre half and half (or light cream) • 1 cup proof whisky or homemade proof spiced rum • freshly grated nutmeg or mini marshmallows METHOD In large bowl, beat eggs until pale yellow and slightly frothy. Add sugar and cream, and stir until well blended. Add proof whisky or homemade proof spiced rum* and stir. Transfer to large pitcher and chill until cold, at least 3 hours. Divide between 6 punch cups, garnish each with mini marshmallows and brown tops with kitchen torch. (december 8, 2011, volume 63)
the spiked mistletoe 1 1/2 oz proof whisky • 3 oz apple juice or cider • 2 oz cranberry juice METHOD Fill a highball glass with ice. Add proof whisky, apple juice & cranberry juice. Garnish with a cinnamon stick and cranberries. This drink can also be served warm, just omit the ice and warm in the microwave in a heat-proof mug or on the stove top. (december 15, 2011, volume 64)
the ginger glow group 1 cup proof whisky • 2 tbsp
fresh ginger • 2 tbsp honey • 1 oz lemon juice • 4 cups fresh apple juice • pinch of allspice METHOD Add all ingredients, except for whisky to a saucepan and
bring to a simmer. Remove from heat, strain and add proof whisky. Serve in
heatproof cups and garnish with lemon slice.
the ginger glow single 1 oz proof whisky • 1 tsp fresh
ginger • 1 tsp honey • 1/4 oz lemon juice • 4 oz fresh apple juice • pinch of
allspice METHOD Add all ingredients, except for whisky to a heatproof cup.
Microwave for 1-2 minutes, and add proof whisky. Garnish with lemon slice. TIP:
We used pepper berries to garnish these drinks. They are super seasonal in
appearance and obviously very edible. (december 22, 2011, volume 65)
skinny mary 1 oz proof whisky • 4 oz tomato juice • 1/4 oz
lemon juice • 2 dashes each of Worcestershire & Tabasco • ½ pickle juice • lemon pepper to rim METHOD Rim a highball glass with fresh lemon and lemon pepper. Fill
the glass with ice and add 1 oz proof whisky, ½ oz. pickle juice, 2 dashes
Worcestershire & Tabasco and the juice of 1/8 lemon. Top with 4 oz tomato
juice and stir to mix. Garnish with a pickle skewer or pickled bean. (january 12, 2011, volume 68)
the victoria 4 mint leaves • ½ oz maple syrup • 1 1/2 oz proof whisky • lemon wedge
the georgian peach 2 slices peeled peach • fresh mint • 1 oz ginger syrup • 1 1/2 oz proof whisky • 1/4 oz Cinzano (optional) • ice METHOD Add peaches, mint and ginger simple syrup to a glass. Muddle. Add proof whisky, Cinzano and lots of ice. Stir. Top with ginger ale and garnish with a grilled peach slices. (august 23, 2011, volume 99)
the old bay 1 ½ oz proof whisky • 4 oz Mott’s clamato juice • ½ tsp seafood sauce • 1 dash Tabasco • 1 dash Worcester • Old Bay Seasoning • lemon wedges METHOD Coat the rim of a glass with lemon juice and then rim it with Old Bay Seasoning. Add ice to glass. Top with proof whisky, clamato juice, seafood sauce, Tabasco and Worcester. Stir and garnish with a cooked shrimp. (sprinkle more Old Bay on top for a spicier version) (august 30, 2011, volume 100)
the sour apple pitcher 8 oz or 1 cup proof whisky • 4 cups apple juice • 1 1/2 oz lemon juice • 2 tbsp fine sugar METHOD Add all ingredients to an ice-filled pitcher. Stir. Add apple slices to pitcher. Serve in glasses. (september 27, 2011, volume 103)
orange opener 1 ½ oz proof whisky • 2 oz orange juice • 4 oz ginger ale • ½ oz ginger simple syrup • ½ tsp lemon juice • orange slices for garnish METHOD Add proof whisky, orange juice, simple syrup, lemon juice and ice to a glass. Top with ginger ale and garnish with fresh orange slices. (september 6, 2011, volume 101)
the hot dolce 1 ½ oz proof whisky • 1/2 oz Starbucks’
Cinnamon Dolce Syrup • 6 oz hot coffee • Heavy Cream METHOD Combine proof whisky, Starbucks’ Syrup and coffee in a mug
and stir. Float cold cream gently on top. Do not mix. (september 13, 2011, volume 102)
rye and cherry ginger 1 1/2 oz proof ginger whisky
• 5 oz ginger ale • 2-3 shakes of Fee Brothers Cherry Bitters METHOD Fill a glass with ice. Add proof ginger whisky, cherry
bitters and top with ginger ale. Garnish with cherry. (february 2, 2011, volume 71)
proof boulevardier
1 ½ oz proof whisky • 1 oz Campari • 1 oz sweet vermouth METHOD Place all ingredients in a shaker of ice and stir. Pour into a chilled cocktail glass and serve with a cherry. (february 23, 2011, volume 74)
the Draper Old Fashioned 1 tsp sugar • 2 dashes Angostura
bitters • water • 1 orange wedge • maraschino cherry • 2 oz proof whisky METHOD Mix sugar, splash of water and Angostura bitters in an
old-fashioned glass. Drop in a cherry and an orange wedge. Muddle into a paste
using a muddler or the back of a spoon. Pour in proof whisky, fill with ice
cubes and stir. Serve with vintage stir stick. (march 22, 2011, volume 77)
winterfresh green 2 oz proof whisky • ¼ oz crème de menthe •
2 oz cream METHOD Add proof whisky, crème de menthe and cream to an ice-filled
shaker. Shake and pour into a chilled glass. Garnish with a sprig of mint (march 16, 2011, volume 76)
Zen-tea green 1 1/2 oz proof whisky • 1 oz Zen Green
Tea Liqueur* • 4 sprigs fresh mint • LOTS of crushed ice METHOD Muddle 3 mint sprigs and Green Tea Liqueur in the bottom of
a Julep cup and fill with crushed ice. Pour in 2 oz proof whisky and stir.
Garnish with remaining mint sprig. Drink with straw. (march 16, 2011, volume 76)
birthday blues 7 cups (1 bottle) Ocean Spray® Blueberry
Cocktail • 1/2 cup fresh mint leaves • 1-12 oz can frozen lemonade concentrate,
thawed • 1 bottle proof whisky • ½ cup blueberries (frozen or fresh) METHOD Combine one cup blueberry cocktail with the mint leaves and
blueberries in a large non-metal pitcher or container. Mash or muddle the mint
and blueberries with a wooden spoon or muddler. Let stand 5 minutes. Stir in
remaining juice, lemonade concentrate and proof whisky. Remove mint and
blueberries. Pour into bottles (using a funnel) and refrigerate. Makes 10
servings. Fills about 5 – 6 bottles. (april 26, 2011, volume 82)
the maple leaf ¼ cup cranberries • ½ oz lemon juice • ½ oz
maple syrup • 2 oz proof whisky • lots of ice METHOD To a cocktail shaker, add ¼ cup cranberries, ½ oz lemon
juice and ½ oz maple syrup. Muddle all ingredients with a spoon or muddler.
Fill the shaker with ice and 2 oz proof whisky. Shake and strain into a rocks
glass filled with ice. Garnish with lemon twist. (april 12, 2011, volume 80)
the victoria 4 mint leaves • ½ oz maple syrup • 1 1/2 oz proof whisky • lemon wedge
Place mint and maple syrup in a glass and muddle. Fill glass
with crushed ice and add proof whisky. METHOD Give it a squeeze of lemon and garnish with mint leaf. (may 17, 2011, volume 85)
the canadian crush single 1 1/2 oz vanilla-infused proof
whisky • 1 tsp lemon juice • 4 oz raspberry juice • fresh raspberries • soda water METHOD Muddle 4 raspberries in a glass and fill with ice. Add
vanilla-infused proof whisky, lemon juice and raspberry juice. Top with soda
water and garnish with fresh raspberries. (june 28, 2011, volume 91)
the tiny blue 6 mint leaves • ¼ cup blueberries • 4 oz sweet
& sour mix* • 1 ½ oz proof whisky • soda water METHOD In a cocktail shaker, muddle mint leaves, blueberries and
sweet & sour mix. Add ice and proof whisky. Shake and pour into an
ice-filled glass. Top with soda water and garnish with mint leaves and fresh
blueberries. (july 26, 2011, volume 95)
the honeydew 1/2 oz Midori • 1 1/2 oz proof whisky • 1/3 oz fresh lime juice • ginger beer METHOD Pour first three ingredients into an ice-filled shaker. Shake and pour into an ice-filled glass and top with ginger beer. Garnish with honeydew. (august 9, 2011, volume 97)
the old bay 1 ½ oz proof whisky • 4 oz Mott’s clamato juice • ½ tsp seafood sauce • 1 dash Tabasco • 1 dash Worcester • Old Bay Seasoning • lemon wedges METHOD Coat the rim of a glass with lemon juice and then rim it with Old Bay Seasoning. Add ice to glass. Top with proof whisky, clamato juice, seafood sauce, Tabasco and Worcester. Stir and garnish with a cooked shrimp. (sprinkle more Old Bay on top for a spicier version) (august 30, 2011, volume 100)
the sour apple single 1 1/2 oz proof whisky • 5 oz fresh
apple juice • 1/4 oz lemon juice • 1/2 teaspoon of fine sugar METHOD Add all ingredients to an ice-filled shaker. Shake and pour
into a glass. Garnish with thin slices of Ontario apples.
the sour apple pitcher 8 oz or 1 cup proof whisky • 4 cups apple juice • 1 1/2 oz lemon juice • 2 tbsp fine sugar METHOD Add all ingredients to an ice-filled pitcher. Stir. Add apple slices to pitcher. Serve in glasses. (september 27, 2011, volume 103)
orange opener 1 ½ oz proof whisky • 2 oz orange juice • 4 oz ginger ale • ½ oz ginger simple syrup • ½ tsp lemon juice • orange slices for garnish METHOD Add proof whisky, orange juice, simple syrup, lemon juice and ice to a glass. Top with ginger ale and garnish with fresh orange slices. (september 6, 2011, volume 101)
autumn punch 6 cups apple cider or fresh apple juice • 6 oz
proof whisky • juice of 1 ½ limes • 3 tsps freshly grated ginger • 3 tsps maple
syrup • golden apple • 1 lemon METHOD Mix apple cider, proof whisky, maple syrup, lime juice and
ginger in a pitcher or thermos. Add ice, thinly sliced apples and lemons. (october 11, 2011, volume 105)
the applewood 2 oz bacon-infused proof whisky • 1/2 oz
of pure Canadian maple syrup • 2 dashes Angostura bitters • 2 - 3 crunchy bacon
crisps & an apple slice.
Mix all ingredients in an ice-filled glass. Garnish with
bacon strips & apple slice.
bacon-infused proof whisky Jean
François - "so it's pretty simple, actually. Prepare 6-8 strips of
thick-cut applewood smoked bacon, remove bacon and pour the drippings straight
into the Proof bottle (a funnel comes in handy here). Use bacon for whatever
you like (attached pic is a goat cheese stuffed date wrapped in bacon) or
overcook it and let dry for garnish. Should be, roughly, 1 part bacon fat 10
parts whisky. Stick the bottle in the freezer, upside down. The fat will
separate and rise to the top (bottom) of the bottle overnight. Then simply pour
whisky through a thin mesh strainer (might have to double strain to get rid of
residue) and into a spare proof bottle and voilà, proof bacon. It's got a
sticky but not fatty mouthfeel, and adds a real pop." (november 15, 2012, volume 109)
the smokin’ gun 1 oz pepper-infused proof whisky • 1/2
oz tomato juice • 1 dash liquid smoke
Pour all ingredients into a shot glass. Knock it back. (november 22, 2012, volume 110)
the smokin’ mary 1 1/2 oz pepper-infused proof whisky
• 4 - 5 oz tomato juice • 1 dash liquid smoke
Pour all ingredients into an ice-filled glass. Stir and
garnish with pickled pepper. (november 22, 2012, volume 110)
the smoke & coke 2 oz proof whisky • 5 oz coca-cola •
dash of liquid smoke • lemon wedge for garnish
Add proof whisky to a tall glass filled with ice. Add the
coca-cola and liquid smoke and stir. Garnish with lemon wedge and pepper. (we
picked up the smoke at McEwan's) (november 22, 2012, volume 110)
apple spice toddy 1 oz proof whisky • 1 apple spice
bistrotea pod • 6 – 8 oz hot water • ½ oz clove simple syrup • ¼ oz fresh lemon
juice • cinnamon stick
Pour boiling water into heatproof glass or mug. Place
bistrotea pod in water and let steep for 3 - 5 minutes (stirring pod quickens
process and intensifies flavours). Once tea is at your preferred strength, add
proof whisky, simple syrup and lemon. Garnish with cinnamon stick or apple
slice. (november 29, 2012 volume 111)
clove simple syrup Combine equal parts sugar and boiling
water. Stir until sugar is completely dissolved. Pour into a jar or bottle with
a lid and drop in a pinch (5-6) of cloves. Let cool and store in the
refrigerator for up to 2 weeks.
the pear tree 1 ½ oz proof whisky • 5 oz pear juice • ½ oz
spiced simple syrup OR ½ oz rosemary simple syrup • ¼ oz fresh lemon juice •
fresh rosemary & cinnamon stick for garnish
Place all ingredients in shaker filled with ice. Shake and
strain into glass. Garnish with fresh rosemary for rosemary version or cinnamon
stick for spiced version. (december 6, 2012 volume 112)
the mele kalikimaka 1 ½ oz proof whisky • 4 oz Ocean Spray
White Cranberry juice • 1 wild hibiscus edible flower • 1 tbsp wild hibiscus
syrup from the jar
Place proof whisky, Ocean Spray White Cranberry juice and wild
hibiscus syrup in a shaker filled with ice. Shake. Place wild hibiscus flower
in the bottom of a glass and
strain cocktail into the glass. (note – these flowers are
Australian, not Hawaiian) (december 13, 2012 volume 113)
maplenog 4 cups milk • 3 extra-large eggs • pinch
salt • 2/3 cup dark maple syrup • 1 tablespoon vanilla extract • freshly
grated nutmeg • 8 oz proof whisky (1/2 bottle)
Whisk together the milk, eggs, salt and maple syrup, in a
bowl that can go into the microwave, or else in a bowl that can be used as the
top of a double boiler. Cook the eggnog for 2 minutes on high in the
microwave, then stir well. Repeat until the eggnog is slightly thickened - 8 to
10 minutes. Let cool. Cover and refrigerate until well chilled. OR cook
the eggnog over a pot of gently boiling water, whisking constantly, until
thickened. Let cool. Cover and refrigerate until well chilled. To serve,
shake or stir the eggnog well. Mix in the vanilla. Add proof whisky to
taste, stir well, and top with a good dusting of freshly grated nutmeg. (makes
8 - 10 servings) (december 20, 2012 volume 114)
toasted orange 4 cups apple cider • ½ cup fresh lemon juice
• ½ cup Cointreau • ½ cup proof whisky • 1 cinnamon stick • oranges
Pour cider and one cinnamon stick into saucepan, cover and
simmer over medium heat for about 10 minutes. Remove from heat. Stir in juice,
proof whisky & Cointreau. Pour into glasses and garnish with singed orange peel. (january 10, 2013 volume 115)
the hefeweisky 1 oz proof whisky • 2oz freshly squeezed
orange juice • 6oz Hefeweisen beer • 3 dashes Fee Brothers Grapefruit
bitters (or plain orange bitters if you cannot find)
Make sure that your ingredients are cold. Pour all cold
ingredients into a large glass. Garnish with orange slice. (we prefer no ice in
this one) (january 17, 2013 volume 116)
peppered rum collins 1 ½ oz proof rum • 1 oz lemon
juice • 1 oz simple syrup • 5 pink peppercorns • 3 oz soda water •
lemon wheel
In a cocktail shaker filled with ice, add 1 oz lemon juice,
1 oz simple syrup, 5 pink peppercorns and 1 ½ oz proof rum. Shake sharply and
strain into a highball glass with ice. Top with 3 oz soda water and garnish
with a lemon wheel (january 24, 2013 volume 117)
the jamba single 1 ½ oz proof whisky • ½ oz lemon juice
• ¼ teaspoon cajun seasoning • 3 dashes hot pepper sauce (or to
taste) • 3 dashes Worcestershire sauce (or to taste) • 1/8 teaspoon dried thyme leaves • 1
teaspoon finely chopped celery • 1/8 teaspoon finely chopped garlic • 1
tablespoon chopped tomato • 5 oz tomato juice
Add all ingredients to a shaker filled with ice. To serve, rim a glass with lemon
and kosher salt, fill with ice and pour.
the jamba pitcher 8 oz proof whisky • 3 oz lemon juice • 1 ½
teaspoon Cajun seasoning • ½ teaspoon hot pepper sauce (or to taste)
• ½ teaspoon Worcestershire sauce (or to taste) • 1 teaspoon dried
thyme leaves • 2 tablespoon finely chopped celery • 1 teaspoon finely
chopped garlic • ½ cup chopped tomato • 3 ½ cups tomato juice
Add all ingredients to a pitcher and stir…make in advance
and store in fridge to allow flavours to combine. To serve, rim a glass with lemon and kosher salt, fill with
ice and pour. (january 31, 2013 volume 118)
the hot & sour 1 1/2 oz proof whisky • 1/2 oz fresh lime
juice • 1/2 ginger chili simple syrup* • 4 oz Bistrotea hot lemongrass
green tea
Steep tea according to packet directions. Add all other
ingredients and stir. Garnish with a lemon grass spear or hot pepper. (NOTE This
drink can also be chilled over ice)
*ginger chili simple syrup (makes 4 drinks) Combine 1/4 cup
sugar and 1/4 cup water in a saucepan. Add 1 tsp freshly grated ginger and 1
dried small chili pepper
Bring to a boil and simmer for 5 minutes after sugar has dissolved.
Strain into glass and is ready to use in hot drink. To use in cold drink
allow to cool and refrigerate up to 2 weeks.
