Prepare a tall glass with a half rim of salt and pepper and fill with ice. Combine the ingredients in a cocktail shaker and shake hard with ice for 15 seconds. Strain into the glass and serve without a straw.
Combine the first four ingredients in a cocktail shaker and shake hard for 15 seconds. Strain into a tall, large glass and top with crushed ice*. Pack down the ice into a rounded cap on top. Drizzle the creme de mure over the top and garnish with a few frozen berries and a sprig of rosemary. You’ll need a straw for this one!
*Crush ice by wrapping some in a kitchen towel and crushing with a wooden mallet.
Combine the first four ingredients in a cocktail tin or mixing glass. Add ice and stir for at least 30 seconds, until ice cold and a frost has formed on the tin or mixing glass. Strain into an absinthe-rinsed glass.
*Add two parts honey to one part water and stir until the honey has dissolved. This syrup will last around a week if stored in the fridge, though we suggest just making as much as you need.
**You can add some absinthe to a small atomizer and spritz the inside of a cocktail glass a couple of times to make this step easier!
Created specially for Mint Experience Magazine’s inaugural Winnipeg issue, Spring 2021
You’ll need…
1.5oz Elettaria spiced gin
0.75oz peppermint schnapps
0.5oz simple syrup
2oz pineapple juice
0.25oz fresh lime juice
1 dash Peychaud’s bitters
Combine all the ingredients in a cocktail shaker and shake hard for 15 seconds. Strain off the ice and dry shake for 10 seconds. Strain into a stemmed cocktail glass and garnish with a mint leaf.
Combine both ingredients in a cocktail tin or mixing glass and stir for at least 30 seconds — until icy cold! Strain into a stemmed cocktail glass and garnish with an orange zest.
Combine all the ingredients in a cocktail tin or mixing glass and stir with ice for 30 seconds. Strain into a stemmed cocktail glass and garnish with a cocktail cherry.
Combine all of the ingredients in a cocktail shaker and shake hard for 15 seconds. Strain into a tall, large glass (ideally a Hurricane glass) filled with crushed ice*. Garnish with a lime wheel and good quality cocktail cherry or two. Optionally, you can add a few dashes of Angostura bitters on top for a little extra garnish and flavour. You’ll need a straw for this one!
*Crush ice by wrapping some in a kitchen towel and crushing with a wooden mallet.
Combine the first five ingredients in a cocktail tin and add ice. Shake hard for 15 seconds then strain into a tall glass. Add soda water and watch the foam rise to the top of the glass. Garnish with a sprinkle of dried rose petals and serve with a straw.