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 COCKTAILS

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(E)Uphoria 

Cocktails Anyone?
by Sheila Swerling-Puritt

There have always been attractively shaped bottles which one wants to display, but now in addition there are products in eye-catching decorator colours, much too pretty to be hidden away.

Uphoria, introduced to the Canadian market by Corby Distillers, is making a great splash on the cocktail scene, where flavoured liquors have become the second-fastest-growing category in the spirits market.

 
Uphoria Asian Pear Liquor
, made with 100% natural flavours, is a beautiful bright mint green colour with a lovely aroma of crisp Asian pears.

Uphoria Sour

  • 1 oz. Asian Pear Liquor
  • ½ oz. Polar Ice Vodka
  • 4 oz. strained fresh lime juice
  1. Place all ingredients into a shaker filled with ice.
  2. Shake and strain into a rocks glass filled with ice.
  3. Garnish with a lime wedge.

 
Hot pink in colour, Uphoria Pink Guava smells like – and, more importantly, tastes like – the wonderful tropical fruit that is used in so many food and drink recipes.

Uphoria Glam

  • ¾ oz. Pink Guava Liquor
  • ½ oz. Beefeater Gin
  • ¼ oz. Grand Marnier orange Liqueur
  • ¾ oz. lemonade
  1. Pour all ingredients into a cocktail shaker filled with ice.
  2. Shake well and strain into a chilled cocktail glass.

 
Originating in the Himalayas, pomegranates have become the "it" fruit in our market. You can find the jewel-like ruby red seeds strewn across salads in restaurants or, better still, its juice bottled on supermarket refrigerated shelves.

Uphoria Swank

  • ¾ oz. Pomegranate Liquor
  • ½ oz. Polar Ice Vodka
  • ¼ oz. Amaretto
  • 2 oz. orange juice
  1. Place in cocktail shaker filled with ice.
  2. Shake well and strain into a cocktail glass filled with ice.
  3. Garnish with an orange slice.

 
If you are looking for an alternative way to imbibe your V.S.O.P. Cognac, here is a wonderful addition for your own personal bartender's guide. Don't be in a hurry making this delicious tall drink. It's definitely worth the preparation time.

The Centaur Spice

  1. Place ice into a highball glass.
  2. Place several strips of fresh orange zest into the glass (try not to have any pith attached to the zest).
  3. Pour 1½ oz. of Remy Martin V.S.O.P. over the zest.
  4. Let the rinds macerate in the cognac 10 to 15 minutes.
  5. Add 2 drops Angostura Bitters.
  6. Fill the glass up with chilled ginger ale.
  7. Garnish: slice of orange and a straw for sipping.

 

For more information, you can contact Sheila at spuritt@hotmail.com.

 

 

 

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