A special new gin celebrating the Canadian North, Ungava employs unique botanicals. This is a good review of Ungava. I normally do not like to base cocktails on a hard to locate product, but I am making an exception for this. And I am using another, even more obscure ingredient too, because cloudberry is one of the botanicals in the gin and one of my favourite flavours.
2 oz gin
Sparkling pear drink
Peach bitters (optional)
Muddle the flesh of half a ripe pear in a cocktail shaker with gin. Shake over ice (add several drops of peach bitters if desired). Strain into champagne flute. Top with KOLSYRAD PÄRONDRYCK sparkling pear drink (available at IKEA). Makes two small or one large drink.
This seems like a very long winter, and it’s not over yet! A sunny cocktail is required.
2 1/2 oz Ataulfo mango purée (mangos should be nicely ripe. Whirr in food processor and press through a sieve)
2 oz white rum
1/2 oz lime juice
1/2 oz vanilla syrup
2 drops Peychaud’s bitters
Shake well over ice and strain into a cocktail glass. Add two more drops of Peychaud’s on top.
I love dark chocolate and orange – it’s a flavour combination for the ages. When we saw a dark chocolate milk in the grocery store this week, I thought immediately of a rich cocktail. When I went to make it, the Cointreau called out to me, with memories of chocolate oranges at Christmas.
2 oz dark chocolate milk
1 1/2 oz Dark Horse rye whisky
1/2 oz Cointreau
Shake well over ice and strain into cocktail glass. To really gild the lily you could top with some grated white chocolate.
See also: Chocolate Pudding Cocktail
Whenever I have fresh pineapple juice, I like to make an Algonquin cocktail and pretend I am hanging out with Dorothy Parker et al. But I can’t resist the urge to tinker!
1 1/2 oz whisky
1 oz fresh pineapple juice
1/2 oz Amaretto
1/4 oz maple liqueur
Shake well with ice and strain into a chilled old fashioned glass.