Cocktails have made a real comeback over the last few years, and we’re not surprised. Don’t get us wrong, a good gin & tonic, or a craft beer is never a terrible idea, but when it comes to celebrations, we want something a little bit more exciting. Why not head into this entertaining season with a few new fancy craft cocktails in your back pocket? Cassie from Low Down in Collingwood created 5 of the tastiest cocktails you’ll ever put to your lips for Georgian Bay Bride. These can be used for your end of day cocktail, dinner party, or even keep these on hand when you’re coming up with your signature cocktail for your wedding. All of these recipes have been created so you can batch make them ahead of time for your events, or you can whittle it down so you and your favourite person can share a drink at the end of a long day.

Enjoy!

ROAD TO ZION

Road to Zion is a bright and complex sparkling cocktail. There is a beautiful balance of sweet, herbal and citrus. If serving for a group, you can prepare the base of the cocktail ahead of time and pour into champagne flutes or coupes, then top with the sparkling as soon as you are ready to serve.

Makes 12

In a pitcher mix the following;

9oz St Germain Elderflower Liqueur
3oz Green Chartreuse
12oz 100% Pineapple Juice

Stir with ice, strain 2oz of mixture into Champagne flute or coupe
Top with 2oz of your favourite dry sparkling wine

DOWN BY THE BAY

Although you can enjoy a “Down By The Bay” any time of the year, it’s definitely going to be the best during the summer when watermelon is in season and most flavourful. This cocktail features a gin from a new distillery in Collingwood, Heretic. Heretic gin has exciting and complex flavours with a citrus lead, aromatic core and spicy prolonged finish. It has enough body and flavour to stand up to the big flavours of the watermelon and chili in this recipe.

Can be multiplied and made up to 2 days prior to serving.

Makes 12

In a pitcher mix the following;

9oz Heretic Gin
9oz Ancho Reyes Chili Liqueur
9oz Fresh Lime Juice
18oz Fresh Watermelon Juice
6oz Lime Leaf Syrup

Stir with ice, serve in rocks glass over ice

Watermelon Juice

This is one of the most simple ingredients to make and is so incredibly tasty. It can be added to many of your favourite cocktails! Simply cut up a seedless watermelon and toss it into a blender in small batches. Let it blend on high until it breaks down completely. Enjoy!

Lime Leaf Syrup

In a medium size sauce pan mix 2 cups of white sugar, 2 cups of water and 10 lime leaves. Bring to a boil until sugar dissolves. Remove from heat, let cool then strain out leaves.

BLUEBERRY HILL

The Blueberry Hill cocktail tastes equally as good as it looks! The juicy pomegranate and rich blueberry sage syrup is perfectly complemented by the bright lime juice and tequila.

Can be multiplied and made up to 2 days prior to serving.

Makes 12

In a pitcher mix the following;

12oz Casamigos Blanco Tequila
6oz Pama Pomegranate Liqueur
18oz Fresh Lime Juice
18oz Blueberry Sage Syrup

Stir with ice, serve in rocks glass over ice

Blueberry Sage Syrup

Thaw a bag of frozen blueberries. Pour into saucepan. Add 4 stalks of sage, 2 cups of water and 2 cups of white sugar. Bring to a boil, reduce heat and let simmer for 25 minutes. Remove from heat, remove sage, let cool. Blend small batches of the syrup on high. Lastly, run the syrup through cheese cloth to strain out any pulp.

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MY CLEMENTINE

My Clementine is a seasonal version of a whisky sour. The vanilla syrup really adds to showcasing the Collingwood Whisky, while the clementine juice adds an immense citrus component that makes this cocktail almost too easy to drink!

Can be multiplied and made up to 2 days prior to serving.

Makes 12

In a pitcher mix the following;

18oz Collingwood Whisky
12oz Fresh Clementine Juice
12oz Fresh Lemon Juice
9oz Vanilla Syrup
48 Dashes of Dillons Pear Bitters (or substitute for your favourite flavour)

Stir with ice, serve in rocks glass over ice

Vanilla Syrup

In a saucepan mix 2 cups of white sugar, 2 cups of water and ½tsp of pure vanilla bean extract. Bring to a boil until sugar dissolves, remove from heat and cool

BROWN BUTTER OLD FASHIONED

The Brown Butter Old Fashioned can be mostly prepared ahead of time. Simply make the infused bourbon up to 5 days prior to serving, then add the cane sugar syrup and bitters when ready to serve. Guests of all ages seem to love a good Old Fashioned, this is one cocktail that is guaranteed to be a hit at any event!

Makes 12

In a pitcher mix the following;

24oz brown butter infused Old Forester Bourbon
6oz Cane Sugar Syrup
36 dashes of Pumpkin Bitters

Stir with ice, strain into a rocks glass. Serve with 1 large ice cube per cocktail
Zest an orange peel over each glass, place peel into drink

Cane Sugar Syrup

In a saucepan mix 2 cups of cane sugar and 2 cups of water. Bring to a boil until sugar dissolves, remove from heat and cool.

Brown Butter Bourbon

Melt 1lb of butter in a thick-bottomed saucepan over medium heat. Once melted the butter will foam up a bit then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. The butter will turn to an amber colour and give off a nutty aroma. Remove from heat to cool for about 15 minutes. Add one 750ml bottle of Old Forester bourbon. Transfer mixture to a large container and refrigerate for 24hrs. When ready, scoop the butter from the top of the bourbon. You can keep this butter to use for baking! Strain the bourbon through a double layer of cheese cloth.