Thousands of wines at your fingertips

Search database of wine reviews
Read about wines BEFORE they hit the stores
Match wines with foods



A gift for the literate wine-lover in your life – who may be you. Tony's murder mystery novels, set in the world of wine, are now available at a discount – autographed.

Find out more...

Listen to Tony

Listen to Tony talk about wine on 680 NEWS radio on Fridays at 10:48 am, on Saturdays at 2:48 am and 9:48 am, and on Sundays at 12:48 am and 1:48 pm.
Tony Aspler
Wine Reviews
Food & Wine Match
Personal Wine Cellar
Pocket Wine Cellar
Gourmet Recipes
Wine Primer
More Tony Aspler
Tony's Books Tony's Books
Ontario Wine Awards
About Us About Us

E-mail Address or
Forget Password?


All about sparkling wine Port wine 101 Pairing food and wine Pairing wine and cheese What wine to serve with chocolate Why we like to visit wine country A wine tour of Italy Germany and German wines Wine touring France: Cognac and Bordeaux Wine touring France: Burgundy A tour of California wine country











More Cocktails  

Fruits of Your Labours 

Cocktails Anyone?
by Sheila Swerling-Puritt

Summer in Canada is on the wane, which means long hot sunny days and lingering languorous evenings are soon to be a thing of the past. I don't know about you, but I find that entertaining starts to move out of those evenings (and wonderful vacation afternoons) and concentrates in the weekends. Sunday brunch (and on into the afternoon) remains a big favourite with me, providing a great transition from the season's luscious sticky tropical fruit cocktails to quick and easy late summer and fall fruit drinks.

Canadians are blessed with a wide variety of delicious fresh fruit juices and fruit wines, which make for delicious mixing. Good juice adds depth and dimension to any drink, and works well with most spirits. Juicy cocktails glow with sweet spices, making them perfect partners for autumnal desserts.

Harvest time also offers Canadian mixologists a wonderful bounty of fruit to use as garnishes for your tipples. You'd be amazed how far an apple can take cinnamon-laced rum-based drinks, while plums add a crisp crunchy dimension to gin-based cocktails.

Be creative. Visit your local farmer's market and scoop up some of the available fruit and juices. Bring on those fragrant spices – experiment perhaps with cinnamon or nutmeg. Here are a few cocktails to guide you in your research.

Here is one that is low in alcohol and not bad in the calorie department.

Apple Sherry Daiquiri

  • 2 oz. Lustau Palo Cortado Sherry
  • 1½ oz lemon juice freshly squeezed
  • 1½ tsp. superfine sugar
  • ¾ oz. apple juice
  1. Combine ingredients in a cocktail shaker with ice cubes.
  2. Shake well and strain into a cocktail glass.
  3. Garnish with a slice of fresh apple which has been dipped first into lemon juice then sprinkled with a little ground cinnamon.

Golden Apricot Sour

  • 1 tsp. superfine sugar
  • 1 oz. lemon juice, freshly squeezed
  • 2 oz. apricot brandy
  • 1 oz. apricot juice
  • ½ slice fresh apricot and a maraschino cherry for garnish
  1. Mix sugar and lemon juice until sugar dissolves.
  2. Combine ingredients with ice cubes in a cocktail shaker.
  3. Shake, strain into a sour or pony glass.
  4. Garnish with a slice of apricot (run the used lemon piece over the apricot to keep its colour) and a maraschino cherry.

Little Jack Horner

makes 10 servings

  • 1¼ cups sugar
  • 1½ cups water
  • 5 plums pitted and each cut into 5 wedges
  • 2 large limes cut into 10 wedges
  • 15 oz. Broker's Gin
  • Sparkling water
  1. Cook sugar and water in a saucepan over medium heat, until sugar has dissolved. Bring to a boil.
  2. Stir in plums; remove from heat.
  3. Remove plums and cool, then refrigerate syrup until cold.
  4. Fill 10 highball glasses ¾ full with ice.
  5. Squeeze 1 lime wedge into each glass; add wedge to glass.
  6. Stir ¼ cup syrup and 1½ oz. gin into each glass.
  7. Add sparkling water to fill; stir
  8. Garnish with plums.

For those evenings when it begins to get a bit cool, but you want to remain outdoors. (By the way, this coffee is also delicious made with chilled coffee).

Dear Mr. Goldie

  • 2 oz. Drambuie
  • 5 oz. hot coffee (I prefer espresso; regular or decaffeinated coffee works as well)
  • Whipped cream
  • Ground cinnamon for garnish
  1. Pour Drambuie into a cup.
  2. Add hot coffee. (You don't need to add sugar, as the Drambuie is sweet.)
  3. Top with whipped cream.
  4. Sprinkle a pinch of cinnamon over the whipped cream.
  5. Sip through the whipped cream.


For more information, you can contact Sheila at




More Cocktails