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CANADA DRY CLUB SODA 2L
$3.99 - 2L
32 available
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CANADA DRY GINGER ALE
$5.49 - 6AR
5 available
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CANADA DRY GINGERALE 2L
$3.99 - 2L
10 available
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CLUB SODA 222ML CAN
$5.49 - 6AR
4 available
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COKE 222ML 6PK
$5.49 - 6AR
4 available
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COKE 2L
$3.99 - 2L
23 available
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RED BULL
$3.39 - 250ML
36 available
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RED BULL
$9.99 - 4AR
8 available
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RED BULL 473ml
$5.29 - 473ML
9 available
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RED BULL CURUBA ELDERFLOWER
$9.99 - 4AR
4 available
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RED BULL CURUBA ELDERFLOWER
$3.39 - 250ML
19 available
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RED BULL SUGAR FREE
$9.99 - 4AR
Only 2 left!
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RED BULL SUGAR FREE
$3.39 - 250ML
12 available
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RED BULL SUGAR FREE 473ml
$5.29 - 473ML
5 available
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RED BULL WATERMELON
$3.39 - 250ML
15 available
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SPARKMOUTH ARTISINAL DRY
$6.29 - 4AR
8 available
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Cherry

Blossom

INGREDIENTS

1-1/4 ounces 1800 Silver Tequila
1 ounce lime juice
1 ounce grapefruit juice
1/4 ounce grenadine
Grapefruit slice of maraschino cherry for garnish
Salt for rim

INSTRUCTIONS

Pour all of the ingredients into a cocktail shaker and shake well
Strain into a salt-rimmed martini glass or serve over ice & garnish.

Source: https://www.townandcountrymag.com/leisure/drinks/g234/best-spring-cocktails/

Negroni

A delicious variation on a staple in the bartending world This iteration highlights the flavors of spruce, fur and pine. Rounded offwith a bittersweet citrus.

INGREDIENTS

1 ounce Arbutus Forest Dweller Gin
1 ounce Odd Society Vermouth
1 ounce Campari
1 dash Orange Bitters

INSTRUCTIONS: Add all ingredients to a mixing glass filled with ice and stir before pouring into a chilled rocks glass.

Evergreen

collins

A welcoming twist on the Tom Collins bringing in pear and a unique herbaceous quality to the drink sure to remind you of fall.

INGREDIENTS

1 ounce Shelter Point Gin
1 ounce Pear Liquor
1/2 ounce fresh lime
3/4 ounce evergreen syrup*
Club Soda to top

INSTRUCTIONS: Shake all together but soda in a cocktail shaker filled with ice before straining into a chilled Collins glass. Top with club soda and
serve.

*To make evergreen syrup, boil 1 cup of water with 1 cup of brown sugar until dissolved, stirring constantly. Then steep 1 green and 1 peppermint tea bag in mixture for 5 minutes before removing and allowing to cool.

Hot

Toddie

Hot cocktails are almost criminally underused In bartending today. There’s no better time than now to try something new and keep warm by the fire at the same time. What are you waiting for?

INGREDIENTS

1 1/2 ounces dark rum
1 tablespoon honey
1/2 ounce lemon juice
1 cup hot water
lemon wedge, cinnamon stick and star anise to garnish

INSTRUCTIONS

Add the first 4 ingredients to a warmed Toddy mug and add garnishes of your choosing.

Spicy La Pina

Mezcal Cocktail

INGREDIENTS

1 slice jalapeno chili, remove seeds for less heat
6 sprigs fresh cilantro
2 ounces Mezcal
1 ounce pineapple juice
1/2 ounce lime juice
1 tablespoon agave syrup
Ice

INSTRUCTIONS

Muddle the jalapeno slice and cilantro in a cocktail shaker.
Pour in the mezcal, pineapple juice, lime juice and agave syrup. Fill the cocktail shaker with ice. Shake vigorously until chilled.
Fill a cocktail glass with one large ice cube or fill with small cubes. Strain the cocktail into the glass.
Garnish with a sprig of cilantro and a slice of jalapeno, if desired.

Source: https://savoredsips.com/spicy-la-pina-mezcal-cocktail/

Pimms Cup

cocktail

INGREDIENTS

1 long, thin cucumber slice, for garnish
2 thin cucumber rounds, for muddling
1/2 ounce simple syrup
2 ounces Pimm’s No. 1
1/2 ounce fresh lemon juice
2 1/2 ounces ginger beer
1 strawberry, for garnish
1 mint sprig, for garnish

INSTRUCTIONS

Fill a chilled Collins glass (or another tall, slender glass) 3/4 full with ice cubes and place a long garnish slice of cucumber running down along the inside of the glass.
Add cucumber slices and simple syrup into a cocktail shaker. Muddle the cucumber slices and syrup, then add the Pimm’s and lemon juice. Shake with ice, then strain into your Collins glass.
Top with ginger beer or ginger ale. Garnish with a cucumber wheel, a speared strawberry, and/or a sprig of mint.

Source: https://www.simplyrecipes.com/recipes/pimms_cup_cocktail/

Rum Runner

INGREDIENTS

1 oz. dark rum
1 oz. light rum
1 oz. banana liqueur
1 oz. blackberry liqueur
1 1/2 oz. pineapple juice
1/2 oz. lime juice
Splash of grenadine
Pineapple wedge & blackberries, for garnish

INSTRUCTIONS

Add 4 to 5 cubes of ice to a shaker then pour in rums, liqueurs, pineapple juice, lime juice, and grenadine.
Shake until chilled through then strain into a glass filled with crushed ice. Garnish with pineapple and blackberries and serve.

Source: https://www.delish.com/cooking/recipe-ideas/a39456776/rum-runner-recipe/

Cynar

Spritz

INGREDIENTS

2 ounces** Cynar
3 ounces Prosecco* or other sparkling wine, chilled
1 ounce soda water
Ice (try clear ice!)
For the garnish: lemon wedge, a straw if you like

INSTRUCTIONS

Add the Cynar to a glass filled with ice and stir. Top with the sparkling wine and soda water. (*Cynar Spritzer variation: Use 2 ounces Cynar and 2 ounces soda water.)
Squeeze in the lemon wedge and stir gently, then serve. Serve with a straw to minimize dilution!

Source: https://www.acouplecooks.com/cynar-spritz/

Beer Margarita

INGREDIENTS

1 ounce tequila (Blanco or Reposado)
2 ounces limeade
12 ounces beer (Corona or your choice)
lime slices, for garnish

INSTRUCTIONS

In a margarita glass or pint glass, mix the tequila and limeade.
Top with beer.
Garnish with lime wheel or wedge.

Source: https://www.offtheeatenpathblog.com/beer-margarita-recipe/

Peach Rose

Sangria

INGREDIENTS

1 bottle rosé wine
1/4 cup brandy or peach brandy
1 cup peach juice or nectar
3 peaches, pitted and sliced thin
1/2 pint raspberries, washed
Sparkling water

INSTRUCTIONS

Add the sliced peaches and raspberries to a pitcher. Pour the rosé, brandy and peach juice over the fruit. Stir to combine. Refrigerate for at least an hour or longer.
Pour the sangria along with some of the fruit into glasses. Top with sparkling water and garnish with a fresh peach slice.

Source: https://reciperunner.com/peach-rose-sangria/

Lavender Lemon

Gin and tonic

INGREDIENTS

1/4 cup dried lavender
1/2 cup sugar
1/2 cup water
1 ounce gin
1 ounce lemon juice
3 ounces tonic water
lemon slices
lavender sprigs

INSTRUCTIONS

Prepare the lavender simple syrup by combining the dried lavender, sugar, and water in a small saucepan. Bring the mixture to a boil, and stir until sugar dissolves. Continue to simmer for one minute, and then remove from heat. Pour through a mesh strainer to remove the lavender pieces and set aside.
In a shaker filled halfway with ice, combine the gin, lemon juice, lavender simple syrup, and tonic water. Shake until chilled, and strain into glass. Garnish with lemon slices and lavender sprigs, if desired.

Source: https://americanlifestylemag.com/food-recipes/ drinks/lavender-lemon-gin-tonic/

Blackberry

Tequila Smash

INGREDIENTS

6 fresh blackberries
5 small mint leaves
2 ounces anejo tequila
0.5 ounces agave syrup
0.5 ounces fresh lemon juice
2-3 ounces club soda

INSTRUCTIONS

In a cocktail shaker, add 6 fresh blackberries and 5 small mint leaves. Muddle until the berries are completely macerated.
Add 2 oz anejo tequila, .5 oz agave syrup, .5 oz fresh lemon juice, and about 1/2 cup ice. Give it a good shake for about 20-30 seconds.
Strain into a glass that is full of crushed ice. Top off with 2 oz soda water. Give it a stir and garnish with blackberries, mint, and/or lemon wedges.

Source: https://momsdinner.net/blackberry-tequila-smash/

Lady

Rose

INGREDIENTS

1/3 ounces rose syrup
1 1/3 ounces vodka
pink rose petals
1 ounce rose water
3 ounces tonicwater
1 drop pink food colouring

INSTRUCTIONS

Shake on ice and pour
Garnish with rose petals

Source: https://jillianharris.com/valentines-drinks-lady-rose/

Moscow

Mule

INGREDIENTS

2 vodka
juice from 1 lime
1/2 cup ginger beer

INSTRUCTIONS

Pour vodka and lime juice into a mug; add ice cubes and top with ginger beer. Stir to combine.
Drop a lime wedge and sprigs of mint into the mug for garnish.

Rosemary

Greyhound Cocktail

INGREDIENTS

1-1/2 ounces grapefruit vodka
3/4 ounce grapefruit juice
1/2 ounce lime juice
1/2 ounce rosemary simple syrup

INSTRUCTIONS

In a cocktail shaker filled with ice, add all ingredients
Shake to completely combine
Pour over ice into glass. Garnish with fresh rosemary and a grapefruit slice, if desired.

Source: https://melaniemakes.com/rosemary-greyhound-cocktail/

Sparkling

Raspberry Lemon Mimosa

INGREDIENTS

4 ounces chilled champagne or sparkling wine, cork just popped
2 ounces raspberry lemonade, pulp strained out if desired
Fresh raspberries, sprinkled with white granulated sugar

INSTRUCTIONS

Pour about 2 ounces of champagne into a champagne flute (about 2/3 of the way up)
Pour about 1 ounce of raspberry lemonade into the flute (almost filling the flute)
Top with fresh sugared raspberries. Enjoy!

Source: https://www.aberdeenskitchen.com/2015/05/sparkling-raspberry-lemon-mimosas/

Homemade

Boozy Eggnog

INGREDIENTS

6 eggs (pasteurized)
1 cup granulated sugar
1 cup dark rum
2 cups milk
1 cup heavy cream
1/2 tsp vanilla
nutmeg for garnish

INSTRUCTIONS

Whisk the eggs together until they are lighter in color and creamy. Mix in sugar, and stir to blend until all sugar is dissolved. Add in milk, heavy cream and vanilla. Stir to combine. Add in rum. Serve and sprinkle with nutmeg for garnish.

https://copykat.com/boozy-eggnog/

Irish

Coffee

INGREDIENTS

1 ½ ounces of Irish Whiskey (that’s 3 Tbsp)
1 – 2 tsp maple syrup, to taste
6 ounces hot, freshly brewed coffee (that’s ¾ cup of your favourite roast)
whipping cream for topping

INSTRUCTIONS
Pour the whiskey and 1 teaspoon maple syrup into a heat-safe mug. Pour in a splash of the coffee and stir with a spoon until the maple syrup dissolves into the coffee.

Pour in the rest of the coffee. Taste, and stir in additional maple syrup if you would like a sweeter drink.

Top with whipped cream. If your whipped cream is lightly whipped (soft peaks), you may need to pour it slowly over a spoon so it floats on top. Serve while the drink is still warm!

Source: https://cookieandkate.com/best-irish-coffee-recipe/

Kir

Royale

INGREDIENTS

3tsp Crème de Cassis
4 ounces dry champagne
Raspberries for garnish

INSTRUCTIONS

Add 2 to 3 teaspoons Crème de Cassis to each flute. Drop in 3 to 4 raspberries. Fill each flute with sparkling wine. Serve immediately. For the best results, chill the sparkling wine until very cold. Placing the flute glasses into the freezer a few minutes before making them isn’t a bad idea either.

Source: https://www.inspiredtaste.net/8077/kir-royale/

Mulled

Wine

INGREDIENTS

1 bottle dry red wine
1 orange, sliced into rounds (peeled if you would like a less bitter drink)
8 whole cloves
2 cinnamon sticks
2 star anise
2-4 Tbsp sugar, honey, or maple syrup to taste
1/4 cup brandy
optional garnishes: orange slices, extra cinnamon sticks, extra star anise

INSTRUCTIONS

Combine all ingredients into a large saucepan on medium-high heat until it just barely reaches a simmer (avoid letting it bubble – you don’t want to boil off the alcohol). Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours. Use a fine mesh strainer to remove the orange slices, and mulling spices. Add in more sweetener if needed. Serve in heatproof mugs and top with your favourite garnishes.

https://www.gimmesomeoven.com/mulled-wine-recipe/

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