These tasty cocktails are perfect for your next party. Image by: Janis Nicolay
Learn to make these tasty signature cocktails for your next holiday party.
You may not be a mixologist, but these signature drinks will have guests convinced you’ve been taking secret bartending lessons. Word to the wise: Leave the fancy bottle spins to the professionals.
1 The Welder
Pour the whisky, Aperol, lemon juice and chili syrup into an ice-filled cocktail shaker and shake well. Strain into an ice-filled lowball glass and top with the chili pepper.
2 Brandy Crusta
Prepare a rock glass by moistening the rim with a touch of the lemon juice and dipping it in the sugar. Combine the cognac, curaçao, more lemon juice and the bitters in a shaker. Shake and strain into the glass. Add 1 ice cube and the lemon peel garnish.
3 Jamaican Honey Soother
Directions: Pour the rum, honey and lemon juice into a cocktail shaker half-filled with ice cubes. Shake well, strain into a coupette cocktail glass.
4 Dark & Stormy
Directions: Fill a highball glass with ice cubes. Add the spiced rum and then top it off with the ginger beer. Stir, and garnish with the lime wedge.
Add this famous Italian cocktail to your upcoming holiday party menu.
Images courtesy of: Jason Matos/Campari Canada
1 Pour all ingredients directly into a rock glass filled with ice
2 Garnish with slice of orange
3 Serve and enjoy
Looking for more great cocktail recipes? Check out more must-try classic cocktails here.
Recipe: Nanaimo bars
Nanaimo Bars are a uniquely Canadian dessert that take their name from Nanaimo, British Columbia. Make this no-bake, three-layer recipe in easy-to-follow steps.
1 Melt 1/2 cup butter, the granulated sugar, and the cocoa in a very heavy saucepan on low heat.
2 Whisk in the beaten egg. Cook, stirring constantly to thicken.
3 Remove from the heat. Stir in the graham crumbs and coconut.
4 Turn the chocolate mixture into an ungreased 8- x 8-inch pan. Press down with your fingers to spread evenly.
5 Cream the 1/2 cup butter, cream, custard powder, icing sugar, and vanilla together. Beat well with a spoon. Spread over the crumb layer.
6 Melt the chocolate and the remaining 2 tbsp butter in a heavy saucepan on very low heat.
7 Drizzle the melted chocolate over the second layer, spreading evenly with a back of a spoon. Refrigerate for at least 2 hours.
8 Bring to room temperature and cut into squares.
Yields 24 small squares.
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