The Cocktail Menu FEATURING CLASSIC COCKTAILS WITH A RUM TWIST
Rum 75
This autumn-inspired take on the French 75 combines rum, citrus and sparkling wine for a bright and celebratory cocktail. 1 oz (30 ml) Flor de Cañ a 12-Year-Old Rum
½ oz (15 ml) Rosemary Syrup * ½ oz (15 ml) fresh lemon juice ½ oz (15 ml) fresh grapefruit juice
3 oz (90 ml) Mission Hill Reserve Brut 1 small slice grapefruit, for garnish 1 small sprig fresh rosemary, for garnish
* To make Rosemary Syrup, in a small saucepan over high heat, combine 1 cup (250 ml) granulated sugar and 1 cup (250 ml) water. Bring to a boil, then add 4 sprigs fresh rosemary, reduce heat to low and simmer for 10 minutes. Remove from heat and allow to cool. Strain through a fine-mesh strainer before using. In a cocktail shaker, combine rum, Rosemary Syrup, lemon juice and grapefruit juice. Fill with ice and shake for 10 seconds. Fine strain into a flute glass. Top with sparkling wine, garnish with clipped grapefruit slice and rosemary sprig and serve.
Mission Hill Mendocino County Reserve Brut $28.99 CIBC 284922 Flor de Caña 12-Year-Old Rum $47.99 Nicaragua 134692
RECIPES & COCKTAIL STYLING BY JORY DAVIES
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