cocktail with grapefruit displayed with cutting board

Truly Deeply Madly


December, 2015

Make no mistake, the cocktail is back. And what better time than patio season to try this trend on. Not much of a mixologist? You don’t have to be. These beauties are as easy to make as they are to sip. Enjoy responsibly!

Cherry Mojito — Um, yes please. This sipper starts with 8 to 10 mint leaves and a wedge of lime in tall glass. Next, add 1 tbsp of sugar, and muddle to release the oils and juices. Add 8 pitted cherries, a second wedge of lime and muddle again. Next comes some ice, 1 generous oz of rum and a splash of seltzer. Stir, garnish and serve.

Lavender Collins — If you like a spin on a classic, this could be your cocktail. To a glass filled with ice, add 2 oz of gin, a big squeeze of lime and 1 dash of absinthe. Top with lavender soda, and garnish with lime. Bonus points for adding lavender sprigs.

The Paloma — Grapefruit drinks were made for summertime. And this one just might be a little too easy to make. Fill a tumbler with ice and add 1 1/2 to 2 oz of your favourite tequila. Top with grapefruit pop and a squeeze of lime. Sip slowly.

The Bramble — It’s time to bring back the Bramble. Especially now that blackberries are in season. Thiws one starts with a highball glass. To it add 9 or 10 blackberries and the juice of half a lemon. Gently muddle to crush the berries, and then top with ice. Pour in a generous oz of your favourite dry gin and a scant oz of crème de mûre. Stir, garnish with lemon and enjoy.

Pimm’s — For a classic English drink, it’s got to be a Pimm’s. This one starts with a few sprigs of mint in a tall glass. To it, add 6 or 7 shaved slices of cucumber and a splash of sparkling lemonade. Then gently muddle. Next comes the Pimm’s, about 1 1/2 to 2 oz. Add a handful of ice, a splash of elderflower liqueur, and top with more lemonade. For a classic garnish, add a strawberry or a long curl of cucumber peel.

Dark ’N’ Stormy — If you like a Moscow Mule, you’ll love a Dark ’N’ Stormy. Making one couldn’t be easier. Add ice and a generous oz of your favourite dark rum to a tall glass. Slowly pour in a delicious ginger beer, and add a squeeze of lime juice. An instant classic.

Blackberry Bourbon Lemonade — Oh yeah, this one’s got punch. In a cocktail shaker, muddle 10 blackberries with 3 mint leaves and a ribbon of lemon zest. Add 1 tbsp of squeezed lemon and 1 tbsp simple syrup. Next comes the bourbon whiskey, about 1 1/2 oz. Stir to combine, and strain into ice-filled glasses. Garnish with whole blackberries and a simple slice of lemon.

cocktail with grapefruit displayed with cutting board
© Nitr / Dollarphotoclub


A Taste for Bitters — Bitters had their beginnings as medicinal tonics and digestive aids. Nowadays, they’re the secret ingredient in cocktails. Made from a variety of herbs, fruits, roots and spices, these concentrated flavours are best used by the dash. Some classics to start with are orange, lemon, creole, celery and—possibly the most popular—Angostura.

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