1 oz white rum
3/4 oz Crème Yvette
1/2 oz fresh lemon juice, fine strained
A “ratcheted up” version of a screwdriver.
2 oz orange juice
1 1/2 oz vodka
1/2 oz lemon juice
1/2 oz amaretto
Shake well over ice; fine strain into a large cocktail glass.
Rooh afza is a sweet syrup used in India and Pakistan to flavour sorbets, cold drinks and desserts. The name means “that which nourishes the soul” in Urdu. It has a faintly piney, rosy aroma and flavour. I have been experimenting with adding a small amount to summer cocktails. Although it is not normally mixed with alcohol, it seems to work.
2 oz pineapple juice
11/2 oz white rum
1/4 oz rooh afza
1 1/2 oz Tanqueray Rangpur gin
1 oz passion fruit juice
1 oz orange juice
1 oz blood orange juice
1/2 oz lime juice
Shake well with ice and strain into chilled cocktail glass. Garnish with orange slice.
Cloudberries are known as bakeapples in Newfoundland and Cape Breton; they were my late dad’s favourite berry.
2 oz gin
1/2 oz cloudberry liqueur (Rodrigues Winery, Newfoundland)
Splash of orange bitters
Stir well with ice and strain into chilled cocktail glass.