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.
- 1 oz. Asian Pear Liquor
- ½ oz. Polar Ice Vodka
- 4 oz. strained fresh lime juice
- Place all ingredients into a shaker filled with ice.
- Shake and strain into a rocks glass filled with ice.
- 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.
- ¾ oz. Pink Guava Liquor
- ½ oz. Beefeater Gin
- ¼ oz. Grand Marnier orange Liqueur
- ¾ oz. lemonade
- Pour all ingredients into a cocktail shaker filled with ice.
- 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.
- ¾ oz. Pomegranate Liquor
- ½ oz. Polar Ice Vodka
- ¼ oz. Amaretto
- 2 oz. orange juice
- Place in cocktail shaker filled with ice.
- Shake well and strain into a cocktail glass filled with ice.
- 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
- Place ice into a highball glass.
- Place several strips of fresh orange zest into the glass (try not to have any pith attached to the zest).
- Pour 1½ oz. of Remy Martin V.S.O.P. over the zest.
- Let the rinds macerate in the cognac 10 to 15 minutes.
- Add 2 drops Angostura Bitters.
- Fill the glass up with chilled ginger ale.
- Garnish: slice of orange and a straw for sipping.
For more information, you can contact Sheila at firstname.lastname@example.org.