Tag: cocktails
While Cinco de Mayo is meant to commemorate the Mexican Army’s victory over the French Empire, Google tells me it’s become more of a celebration in the U.S. than it is in Mexico, with a focus on Mexican-American culture. I have to admit: the only way I’ve celebrated it ever is here in Toronto and it has involved going out to enjoy Mexican cocktails and tacos.
And since I love any reason to celebrate those two things, and I’m betting a bunch of you do as well, I’m sharing a couple of the recipes I got to try recently at a dinner with Don Julio Tequila held at El Rey Mezcal Bar so that you can celebrate Cinco de Mayo this weekend in the best way. But you’ll be making these cocktails all season long. Trust.
The Don Julio Paloma is the cocktail we kicked off the evening with. Palomas are one of my go-to cocktail orders in the summer, and yet I’ve never made them at home. The last time I had one before this dinner at El Rey was when I was in Mexico City in December, so now I’ll always associate them with that incredible city, which I’m dying to get back to as I didn’t get to try nearly enough of the food or saw only a tiny fraction of the sights. Hope to get back there soon. In the meantime, I’ll drink this cocktail and reminisce about the amazing sights I did see (I wrote about it for VITA)!
DON JULIO PALOMA
Ingredients
1 ½ oz. Don Julio Blanco
½ oz. Grapefruit Juice
½ oz. Grapefruit Sherbet
½ oz. Lime Juice
1 ½ oz. Soda
Pink peppercorn
Strawberry and chilli salt
Method
Combine all ingredients except for soda in a shaker tin, shake for 30 seconds and strain into a glass that’s been half-rimed with salt and filled with ice. Top with soda and a grapefruit half-moon.
Grapefruit Sherbet
- Zest of 1 grapefruit
- Juice of 1 grapefruit
- Equivalent amount of sugar to grapefruit juice by volume
- 10 pink peppercorns
Add all ingredient to a pot and heat until sugar dissolves. Allow to cool complete, then fine strain and use.
The second cocktail we had as we enjoyed the starters was the Don Julio Jalisco Express. I love pineapple and enjoyed how bright and refreshing this cocktail is. I admit I can pretty much guarantee I am too lazy to make this cordial to enjoy this cocktail if I’m just at home myself, but I’d make it if I were hosting a summer BBQ.
DON JULIO JALISCO EXPRESS
Ingredients
1 ½ oz. Don Julio Blanco
½ oz. Trinidad Pepper
½ oz. Lime
½ oz. Black Pepper Cordial
½ oz. Fresh Cucumber Juice
½ oz. Fresh Lime
1 ½ oz. Soda
Mint
Method
Combine all ingredients except for soda in a shaker tin, shake for 30 seconds and strain into a Collins glass filled with ice. Top with soda. Garnish with a straw, a cucumber ribbon and a fresh mint tip.
Trinidad Pepper, Lime and Black Pepper Cordial
- Zest of 3 limes
- Juice of 3 lime
- Equivalent amount of sugar to grapefruit juice by volume
- 5 Black peppercorns
- 2 Trinidad peppers
Add all ingredient to a pot and heat until sugar dissolves. Allow to cool complete, then fine strain and use.
Salud!
April 29, 2019
Um, can someone explain to me how it’s almost August? Geez. This summer’s flying by, which is giving me all the more reason to enjoy the rest of the season to its fullest, including some amazing cocktails like the Le Grand Fizz (recipe below!).
With my friend Amanda Phuong
Not that I’ve wasted the first half of summer. For one, I was lucky enough to attend this year’s Grey Goose event in Toronto twice: first to an exclusive lunch with Michelin-starred chef Christophe Dufau, and then the next day for cocktails.
While last year’s theme was a sunset soiree picnic, this year’s theme was Grey Goose Marché held on the grounds at Campbell House and they had some of Toronto’s food purveyors (such as Fifth Town Artisan Cheese (which I’ve visited in Prince Edward County), Nadege Patisserie and Thobors Boulangerie, to name a few) at the charming market set-up. It made me ache to be back in the south of France…
Chef Christophe Dufau was very stylish and charming and his food was dreamy. My favourite course was probably the Provence-style smoked fresh cheese. My only regret was not being able to eat enough of it…I wasn’t familiar with Chef Dufau or his restaurant Les Bacchanales but now if I ever find myself in Vence I’ll have to go.
When I returned the next day for cocktails, I took this as my opportunity to shop the market, and picked up some Truffalino cheese, a baguette and some of the best strawberries I’ve had in ages.
Shopping done, I said bonjour to a few cocktails. I love the Le Grand Fizz and now that I’m stocked with a limited-edition bottle of Grey Goose, I’m all set to enjoy these through the rest of this summer.
Thank you Grey Goose Canada for yet another memorable meal. It’s truly one of my favourite events of the summer (and in the fall, the Grey Goose events for TIFF aren’t too shabby either!)
Grey Goose Le Grand Fizz
1 1/2 parts Grey Goose vodka
1 part St-Germain elderflower liqueur
2 parts chilled soda water
1/2 part freshly squeezed lime
Method
Build ice into an oversize cabernet wine glass with lots of ice. Add Grey Goose vodka, then squeeze fresh lime and discard. Top with St-Germain and chilled soda water. Garnish with fresh lime wedges.
Cheers!
Photos (with Amanda, flowers, table setting): Ryan Emberley
July 28, 2018
I’ve been slacking on the beverage posts. Don’t get me wrong, I haven’t slacked on the drinking and enjoyment of them this summer (erm, sometimes before I have a chance to photograph them, oops!), but am just behind on the posting about them!
One of my new faves is Absolut Lime. It’s the latest addition to the core flavours from Absolut, and I’m surprised it took so long for them to add lime, especially since it’s the leading flavour profile for many cocktails!
For those watching your sugar, there are no added sugars to this flavoured vodka (although if you’re truly watching your sugar, you wouldn’t be drinking this at all!); I think it’s all about moderation, anyhow, obviously since I drink these cocktails on occasion. This Absolut is smooth and offers a refreshing hit of fresh lime. I’ve been using it to make the Absolut Lime Mojito, but once I pick up some ginger beer, I’ll be making some Mules, too. Here are the simple recipes for both of those cocktails, cheers!
Absolut Lime Mojito
- 1.5 oz. Absolut Lime
- 0.5 oz simple syrup
- half lime
- 6 mint leaves plus one mint sprig
- Soda water (I used my Bonne O for this)
Muddle mint leaves and simple syrup in a highball glass. Fill with crushed ice. Add Absolut Lime. Stri, Toip up with soda water.
Absolut Lime Mule
- 1.5 oz. Absolut Lime
- 5 oz. ginger beer
- 1/3 oz. fresh lime juice
Fill a mule cup with ice cubes. Add Absolut Lime and lime juice. Top with ginger beer. Garnish with lime wedge.
August 15, 2017
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