A refreshing trend
Bourbon lemonade is a traditional staple of the American Deep South. This pucker-perfect beverage has drawled its way north of the border into chic bars and restaurants, and come summer, people clamour for it. A perfect blend of whisky, lemon and honey make this cocktail a patio favourite.
Share and share alike
Having friends over for aperitifs? Skip the fuss of individual cocktails and show off the rich colour of whisky lemonade in a gorgeous transparent pitcher that can double as a table centrepiece. Simple and straightforward, you can whip up your own homemade lemonade beforehand with fresh-squeezed lemon juice and just a hint of honey. Hold off on the whisky and ice cubes until you’re ready to pour.
A diverse pleasure portfolio
Crazy about this cocktail? Test out different recipes all summer long! For a Canadian touch, switch out the honey for maple syrup. Not a huge fan of sour? Cut the lemonade in half with an equal portion of peach juice.
45 mL (1 1/2 oz) american whiskey
120 mL (4 oz) fresh lemonade
15 mL (1 tbsp) honey
1 dash club soda
1 mint leaf
Pour first four ingredients into an old-fashioned glass with a few ice cubes. Mix with a bar spoon, then garnish with mint leaf.
Both fruity and refreshing, melon liqueur adds a unique touch when revisiting a summer classic. In a quick cocktail with gin and tonic, or in an exotic punch alongside coconut, rum, lime juice and fresh fruit, melon liqueur will tantalize your taste buds!
Frozen melon balls are easy to make and cause any cocktail to look fun and festive. Using a melon baller, scoop out tasty little spheres of watermelon and cantaloupe. Soak fruit balls in a mix of lemon and sugar for a minimum of 2 hours. Lay them on a baking sheet and freeze.
In a highball glass containing a few ice cubes, add liqueurs and juices. Stir with a bar spoon. Garnish with frozen melon balls.
Irish cream is a home-bar essential. It’s rich on its own, so all you need are one or two additional flavours to create a fabulous cocktail. For instance, mix it with anana juice and a few ice cubes, and you’ve got a taste of the tropical! Irish cream is a hands-down hit in pretty much any iced-coffee recipe out there. Need proof? Try our Summer Cottage cocktail recipe and taste for yourself.
Scrumptious ice cubes
There’s really nothing better than an iced coffee to cool off on a hot summer’s day! But disappointment sets in when those little ice cubes melt and dilute your once-tasty drink. What’s the solution? Coffee ice cubes! It’s easy: Just pour cold coffee into an ice cube tray and freeze. When ready, add them to your cocktail.
Dazzle your guests with a coffee drink topped off with a scoop of vanilla ice cream, combined artfully at the very last minute! Classic Italian affogato (hot espresso poured over ice cream) is what this dessert pays tribute to.
45 mL (1 1/2 oz) Irish cream
30 mL (1 oz) cold coffee
30 mL (1 oz) milk
5 mL (1 tsp) sugar
Coffee ice cubes
In an ice-filled shaker, combine all ingredients. Shake vigorously for 8 to 10 seconds. Strain
into a highball glass with a few coffee ice cubes.
Photos: David De Stefano
Illustrations: Valérie Bertrand