The Garner Ave Happy Hour

Photos and recipes of my adventures in cocktails
November 2, 2013
Happy Hour Feature: The Jim Dandy
Recipe
2 oz spiced rum
3 oz ginger beer
1 oz pear nectar
1/2 oz chai tea (brewed and cooled)
juice of 1/2 lime
1/2 tsp grated fresh ginger
2 dashes bitters
Lime Ginger ice cubes
Garnish: pear slices and lime quarter
Fill cocktail glass with ice (halfway) Add all ingredients and stir well. Garnish with pear slice and lime and top with infused ice cube.
Lime Ginger Ice Cubes
 Lime cut into thin wedges (enough to fill your ice cube tray)
Fresh Ginger, peeled and thinly sliced
water
Fill slots of ice cube tray with lime and ginger, top with water. Freeze and serve.
The recipe I used is by Mike Lewicki for theboysclub.net. Every cocktail recipe of Mike’s that I have tried has been outstanding- often extremely labour intensive, but worth the effort every time. Check out his blog “Verses From My Kitchen” The link to this recipe is here:
http://theboysclub.net/mike/the-jim-dandy/

November 2, 2013

Happy Hour Feature: The Jim Dandy

Recipe

2 oz spiced rum

3 oz ginger beer

1 oz pear nectar

1/2 oz chai tea (brewed and cooled)

juice of 1/2 lime

1/2 tsp grated fresh ginger

2 dashes bitters

Lime Ginger ice cubes

Garnish: pear slices and lime quarter

Fill cocktail glass with ice (halfway) Add all ingredients and stir well. Garnish with pear slice and lime and top with infused ice cube.

Lime Ginger Ice Cubes

 Lime cut into thin wedges (enough to fill your ice cube tray)

Fresh Ginger, peeled and thinly sliced

water

Fill slots of ice cube tray with lime and ginger, top with water. Freeze and serve.

The recipe I used is by Mike Lewicki for theboysclub.net. Every cocktail recipe of Mike’s that I have tried has been outstanding- often extremely labour intensive, but worth the effort every time. Check out his blog “Verses From My Kitchen” The link to this recipe is here:

http://theboysclub.net/mike/the-jim-dandy/

October 13, 2013
Happy Hour Feature: The Apple Cider Margarita
Recipe:
3 oz apple cider
2 oz silver tequila
1 oz triple sec
juice of 1/2 lime
pinch of brown sugar
Garnish: apple slice and cinnamon to rim the glass.
Fill cocktail shaker with ice. Add all ingredients and shake well. Strain into glass over ice (rocks or highball). Garnish with apple.
I found the recipe I used here:
http://fabtasticeats.com/2013/09/20/apple-cider-margaritas/

October 13, 2013

Happy Hour Feature: The Apple Cider Margarita

Recipe:

3 oz apple cider

2 oz silver tequila

1 oz triple sec

juice of 1/2 lime

pinch of brown sugar

Garnish: apple slice and cinnamon to rim the glass.

Fill cocktail shaker with ice. Add all ingredients and shake well. Strain into glass over ice (rocks or highball). Garnish with apple.

I found the recipe I used here:

http://fabtasticeats.com/2013/09/20/apple-cider-margaritas/

October 11, 2013
Happy Hour Feature: The Fastlap Cocktail
Recipe:
2 oz gin
1/2 oz Pernod
1 oz orange juice
1/2 teaspoon grenadine
Fill cocktail shaker with ice. Add all ingredients and shake well. Strain into glass (old-fashioned is recommended, i used cocktail). Best if glass is chilled as well.
I found the recipe I used here:
http://mixthatdrink.com/fastlap/

October 11, 2013

Happy Hour Feature: The Fastlap Cocktail

Recipe:

2 oz gin

1/2 oz Pernod

1 oz orange juice

1/2 teaspoon grenadine

Fill cocktail shaker with ice. Add all ingredients and shake well. Strain into glass (old-fashioned is recommended, i used cocktail). Best if glass is chilled as well.

I found the recipe I used here:

http://mixthatdrink.com/fastlap/

September 27, 2013
Happy Hour Feature: The Fallen Angel
Recipe:
2 oz dry gin
1/2 oz lime juice
1 dash Angostura Bitters
2 dashes white creme de menthe
Garnish: sprig of mint
Fill cocktail shaker with ice. Add gin, lime juice bitters and creme de menthe and shake well. Strain into glass (cocktail preferred) and garnish.
I found the recipe I used here:
http://imbibemagazine.com/Fallen-Angel-Recipe

September 27, 2013

Happy Hour Feature: The Fallen Angel

Recipe:

2 oz dry gin

1/2 oz lime juice

1 dash Angostura Bitters

2 dashes white creme de menthe

Garnish: sprig of mint

Fill cocktail shaker with ice. Add gin, lime juice bitters and creme de menthe and shake well. Strain into glass (cocktail preferred) and garnish.

I found the recipe I used here:

http://imbibemagazine.com/Fallen-Angel-Recipe

September 22, 2013
Happy Hour Feature: The Grand Autumn Cocktail
Recipe:
1 oz scotch
1/2 oz St. Germain
1/2 oz lime juice
2 dashes Angostura Bitters
3-4 oz ginger beer
Fill a cocktail shaker with ice. Add scotch, St Germain and lime juice. Strain into ice filled glass (highball preferred). Top with ginger beer and finish with bitters.
The recipe I used was originally found on the St-Germain website it has since been removed, however I found the same recipe here:
http://www.completecocktails.com/Drinks/GrandAutumn.aspx#.U8Vyaha1OfE
Note: as you can tell by the picture, we were in the middle of watching the final season of Breaking Bad when we tried this cocktail. On this particular evening we raised a glass to Agent Hank Schrader.

September 22, 2013

Happy Hour Feature: The Grand Autumn Cocktail

Recipe:

1 oz scotch

1/2 oz St. Germain

1/2 oz lime juice

2 dashes Angostura Bitters

3-4 oz ginger beer

Fill a cocktail shaker with ice. Add scotch, St Germain and lime juice. Strain into ice filled glass (highball preferred). Top with ginger beer and finish with bitters.

The recipe I used was originally found on the St-Germain website it has since been removed, however I found the same recipe here:

http://www.completecocktails.com/Drinks/GrandAutumn.aspx#.U8Vyaha1OfE

Note: as you can tell by the picture, we were in the middle of watching the final season of Breaking Bad when we tried this cocktail. On this particular evening we raised a glass to Agent Hank Schrader.

September 6, 2013
Happy Hour Feature: The Crabbie’s Shandy
Recipe:
8 oz Crabbie’s Alcoholic Ginger Beer
6-8 oz lemonade
Combine in a pint glass- serve chilled.
Credit for this recipe goes to my friend Cathy McPherson. Not sure where she got it from but it is a perfect drink for a hot summer day. I am not a beer drinker, in fact, I HATE beer (strong words I know, especially from a Canadian) So ginger beer is as close to beer as you are going to find on this blog!

September 6, 2013

Happy Hour Feature: The Crabbie’s Shandy

Recipe:

8 oz Crabbie’s Alcoholic Ginger Beer

6-8 oz lemonade

Combine in a pint glass- serve chilled.

Credit for this recipe goes to my friend Cathy McPherson. Not sure where she got it from but it is a perfect drink for a hot summer day. I am not a beer drinker, in fact, I HATE beer (strong words I know, especially from a Canadian) So ginger beer is as close to beer as you are going to find on this blog!

September 2, 2013
Happy Hour Feature: The Dusk Cocktail
Recipe:
5 blackberries
2 oz bourbon
1/2 oz pepper syrup (recipe below)
Garnish: Orange twist
Add blackberries and pepper syrup to a glass (rocks glass preferred) and muddle. Fill glass with ice and add bourbon. Garnish with orange twist.
* pepper syrup: 
1 cup sugar
1 cup water
1 tablespoon black peppercorns
Combine sugar and peppercorns with boiling water. Stir until sugar is dissolved. Chill. Remove peppercorns when syrup is as spiced to taste.
I found the recipe I used here:
http://www.pinterest.com/pin/170292429633133741/
Note: Next time I would make the pepper syrup on the stove bringing the water sugar mixture to a boil with the peppercorns to better infuse with flavour. Also you REALLY need to MUDDLE the berries well- think pulverize!

September 2, 2013

Happy Hour Feature: The Dusk Cocktail

Recipe:

5 blackberries

2 oz bourbon

1/2 oz pepper syrup (recipe below)

Garnish: Orange twist

Add blackberries and pepper syrup to a glass (rocks glass preferred) and muddle. Fill glass with ice and add bourbon. Garnish with orange twist.

* pepper syrup: 

1 cup sugar

1 cup water

1 tablespoon black peppercorns

Combine sugar and peppercorns with boiling water. Stir until sugar is dissolved. Chill. Remove peppercorns when syrup is as spiced to taste.

I found the recipe I used here:

http://www.pinterest.com/pin/170292429633133741/

Note: Next time I would make the pepper syrup on the stove bringing the water sugar mixture to a boil with the peppercorns to better infuse with flavour. Also you REALLY need to MUDDLE the berries well- think pulverize!

September 1, 2013
Happy Hour Feature: The “Food and Drink” Pink Pearl
Recipe:
1 fresh tomato, chopped 
1/8 tsp fresh jalapeño pepper, chopped
1 1/2oz vodka
1/2 oz sherry
1/4 oz lemon juice
pinch of pepper
Garnish: cherry tomato
Add tomato and jalapeño to cocktail shaker (seed jalapeño if you don’t like the heat). Crush the tomato (i used a wooden pestle). Fill shaker with ice, vodka, sherry, lemon juice and pepper. Shake and strain into a glass (cocktail preferred). Garnish with sherry tomato.
I was lucky enough to be able to use fresh tomatoes and jalapeños from my garden. I did not seed the jalapeños because we like the kick that the seeds provide, and still this cocktail lacked something… in future I would add salt, and more lemon juice.
Note: If you google “pink pearl cocktail” you will find many recipes featuring grapefruit juice with rum or vodka with various other companions… may try one of those down the road… thus this cocktail bears the “Food and Drink” moniker in the title to differentiate. 
Food and Drink is the magazine published by the LCBO and it is a treasure! Be sure to check out their recipe archives.
I found the recipe I used here:
http://foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=2&action=recipe&recipeID=4206

September 1, 2013

Happy Hour Feature: The “Food and Drink” Pink Pearl

Recipe:

1 fresh tomato, chopped 

1/8 tsp fresh jalapeño pepper, chopped

1 1/2oz vodka

1/2 oz sherry

1/4 oz lemon juice

pinch of pepper

Garnish: cherry tomato

Add tomato and jalapeño to cocktail shaker (seed jalapeño if you don’t like the heat). Crush the tomato (i used a wooden pestle). Fill shaker with ice, vodka, sherry, lemon juice and pepper. Shake and strain into a glass (cocktail preferred). Garnish with sherry tomato.

I was lucky enough to be able to use fresh tomatoes and jalapeños from my garden. I did not seed the jalapeños because we like the kick that the seeds provide, and still this cocktail lacked something… in future I would add salt, and more lemon juice.

Note: If you google “pink pearl cocktail” you will find many recipes featuring grapefruit juice with rum or vodka with various other companions… may try one of those down the road… thus this cocktail bears the “Food and Drink” moniker in the title to differentiate. 

Food and Drink is the magazine published by the LCBO and it is a treasure! Be sure to check out their recipe archives.

I found the recipe I used here:

http://foodanddrink.ca/lcbo-ear/RecipeController?language=EN&recipeType=2&action=recipe&recipeID=4206

August 31, 2013
Happy Hour Feature: Le Roi Robert

Recipe:
2 oz Scotch
1/2 oz St. Germain 
1/2 oz sweet vermouth
2 dashes Angostura Bitters
Garnish: Cherry
Fill cocktail shaker with ice. Add scotch, St Germain and vermouth. Stir to combine and strain into chilled glass (coupe preferred). Add bitters and garnish with cherry.
I found the recipe I used here:
http://stgermain.fr/recipes/ 

August 31, 2013

Happy Hour Feature: Le Roi Robert

Recipe:

2 oz Scotch

1/2 oz St. Germain 

1/2 oz sweet vermouth

2 dashes Angostura Bitters

Garnish: Cherry

Fill cocktail shaker with ice. Add scotch, St Germain and vermouth. Stir to combine and strain into chilled glass (coupe preferred). Add bitters and garnish with cherry.

I found the recipe I used here:

http://stgermain.fr/recipes/ 

August 30, 2013
Happy Hour Feature: The Vieux Mot 

Recipe:
1 1/2 oz Gin
3/4 oz St. Germain 
3/4 oz lemon juice
1/4 oz simple syrup
Garnish: cherry
Fill cocktail shaker with ice. Add all ingredients and shake well. Strain into a cocktail glass and garnish with cherry.
I found the recipe I used here:
http://www.spiritdrinks.com/cocktails/ViewxMot.asp#.U8QDUBa1OfE

August 30, 2013

Happy Hour Feature: The Vieux Mot 

Recipe:

1 1/2 oz Gin

3/4 oz St. Germain 

3/4 oz lemon juice

1/4 oz simple syrup

Garnish: cherry

Fill cocktail shaker with ice. Add all ingredients and shake well. Strain into a cocktail glass and garnish with cherry.

I found the recipe I used here:

http://www.spiritdrinks.com/cocktails/ViewxMot.asp#.U8QDUBa1OfE