Spice forest
Tea-licious
We’re totally on board the tea trend and have been adding tea to a variety of our cocktails! The fruity aromas of red tea (also known as rooibos) pair nicely with the orangey notes in citrus liqueur. When mixing with rum, we suggest using a white rum to help give your cocktail a luminous appeal. Our Spice Forest can be enjoyed chilled or warm. If you feel like curling up with a comforting cup of tea, just leave out the ice cubes and swap the highball for your favourite mug!
Gourmet liqueur
A home bar essential, citrus liqueur like Meaghers Triple sec is also really versatile in the kitchen. Add it to your favourite desserts, such as citrus liqueur and chocolate lava cakes, almond and citrus cookies, pannacotta with a raspberry and orange coulis… the possibilities are endless!
1 drink
Ingredients
15 mL (1/2 oz) white rum
15 mL (1/2 oz) citrus liqueur
180 mL(6 oz) boiling water
30 mL (1 oz) orange juice
1 bag red tea
Ice cubes
3 pieces orange zest
Preparation
Place the tea bag and two pieces of orange zest in a mixing glass and add the boiling water. Remove the tea bag after one minute, and put tea in the refrigerator. Combine the white rum, citrus liqueur and orange juice in a highball glass containing a few ice cubes. Add tea and stir using a mixing spoon. Garnish with orange zest on a skewer.
Garnish ideas
Rim your glass with a mixture of sugar and ground spices. Think cinnamon, anise, cardamom, nutmeg, ginger or cloves... and remember, a little goes a long way!
Meaghers Triple Sec
$23.15$24.65
Citrus liqueur750 mlCanada, QuebecSAQ code : 00005215
Note: For vintage products, the vintage in stock may differ from the one displayed.
Reduced prices do not apply to SAQ Dépôt stores unless expressly stated to the contrary.
+LEARN HOW TO MAKE PRETTY CONFIT ORANGE ZESTS IN NO TIME.
Classy coffee
Sweet almond
Originally from Italy, bitter almond liqueur is a staple in the cocktail universe, used in a variety of classics such as the Amaretto Sour. Now we have our very own Quebec-made almond liqueur — Avril Amaretto, featuring notes of maple, nuts and coconut. Complètement irrésistible
Coffee craze
Nowadays cafés, restaurants and bars offer a never-ending selection of coffee creations: served hot with a splash of cognac, served chilled with grapefruit and thyme… the choice is yours! Our Classy Coffee is the perfect end to a gourmet meal. Topped with whipped cream, it’s basically dessert in a glass!
1 drink
Ingredients
30 mL (1 oz) marula fruit cream
45 mL (1 1/2 oz) almond liqueur
180 mL(6 oz) hot strong espresso
Whipped cream
Nutmeg
Crushed cookies
Preparation
Pour the marula cream and almond liqueur in a toddy glass. Add the coffee and whipped cream. Garnish with grated nutmeg and crushed cookies.
Garnish idea
Top the whipped cream with an almond tuile, milk- and dark-chocolate shavings, coffee beans or crushed cookies. Your sweet tooth will thank you!
Distillerie Mariana Avril Amaretto
$35.25
Almond-nut liqueur750 mlCanada, QuebecSAQ code : 13673941Note: For vintage products, the vintage in stock may differ from the one displayed.
Reduced prices do not apply to SAQ Dépôt stores unless expressly stated to the contrary.
Quebec mimosa
Rustic brunch
Classic brunch cocktail par excellence, the mimosa is getting a makeover with a splash of Sortilège maple whisky! A delicious touch of local flavour transforms the traditional OJ-Champagne combo into a mouth-watering cocktail that’ll have your guests cheering, encore!
Bubbles please!
We used sparkling wine in this recipe to give our cocktail a bit of pop. You can opt for one of the less expensive bottles of bubbly, since the whisky liqueur and maple syrup will steal the show anyway! For the perfect balance, we suggest using a dry sparkling wine, such as one with the Fruity and Vibrant taste tag.
1 drink
Ingredients
30 mL (1 oz) whisky and maple liqueur
Sparkling wine
8 mL (1/4 oz) maple syrup
Ice cubes
Preparation
Combine the liqueur and syrup in a shaker filled with ice cubes. Shake vigorously for 8 to 10 seconds. Strain into an INAO glass using an ice strainer. Top off with sparkling wine.
+CREATE A MIMOSA BAR, FOR A ONE-OF-A-KIND BRUNCH.
Photos: Maude Chauvin
Illustration: Valérie Bertrand
