March 1, 2012

proof whisky, favourite five, Vol. 75

In January we posted a free-downloadable proof recipe book that included all of our Thursty Thursday recipes to date. If you did not download it, here is your chance to do so again – 60+ Thursty Thursday. For our 75th Thursty Thursday newsletter, we are posting your favourite Top Five proof recipes. We will be reporting next week, on Monday March 12th (rather than on Thursday) live from Florida, where we will search for new recipes and ideas to share. For more information about our brands, visit our website, like us on Facebook and follow us on Twitter to get last minute updates on tastings, parties & events.

The Apple Crisp single size 1 oz proof whisky • 1/2 oz Goldschlager • 5 oz apple cider
To a highball glass filled with ice, add proof whisky, Goldschlager and apple cider.
Garnish drink with cinnamon stick. This cocktail can be served warm as well, just omit the ice and warm in a heat-resistant mug.

The Apple Crisp pitcher or thermos size 8 oz proof whisky • 4 oz Goldschlager • 40 oz apple cider
To a pitcher, add proof whisky, Goldschlager and apple cider. Serve in highballs glasses filled with ice or a heat-resistant mug. Garnish with a cinnamon stick.


the mint divine single size 1 ½ oz proof whisky • 6 torn mint leaves • 5 oz lemonade* • garnish of 1 tbsp blueberries and a mint sprig
In a cocktail shaker filled with ice, add 1 ½ oz proof whisky, 6 torn mint leaves and 5 oz lemonade*. Shake well and strain into a Collins glass filled with ice. Garnish with 1 tbsp fresh blueberries and a mint sprig.


the mint divine pitcher size 1 - 500ml bottle of proof whisky • 1/2 cup torn up mint leaves* • 60 oz of lemonade (1 can frozen lemonade - when making use 1 can less water than instructed) Fill the pitcher with ice (as it melts it will make up for the 1 can of water) Add all ingredients and stir. * Use frozen lemonade

the make thyme 1 oz proof whisky • 1 sprig thyme • 1 ½ oz Ceres pear juice • ½ oz simple syrup • ½ oz lemon juice • splash soda
Add first five ingredients to an ice-filled shaker. Shake hard and strain into a chilled martini glass. Top with soda and a sprig of thyme.


The capone 1 ½ oz proof whisky • ½ oz lime juice • ½ oz simple syrup* • dash of orange bitters** • ginger beer • mint
Fill a glass with ice. Add 1 ½ oz. proof whisky, ½ oz. lime juice, ½ oz. simple syrup*, a dash of orange bitters (optional, but well worth it) and top with ginger beer. Garnish with a mint sprig.


*Simple syrup recipe – Combine equal parts of sugar and boiling water. Stir until sugar is completely dissolved. Pour into a jar or bottle, let cool and store in the refrigerator for up to 2 weeks.

There was a tie for the 5th spot between these two variations of the mojito.

Dragonwell Mojito ½ oz fresh lime juice • 4 large mint leaves • 1 1/2 teaspoons sugar (1 1/2 tsp agave nectar or brown rice syrup) 
4 oz brewed green tea, chilled • 1 oz proof rum

Muddle the lime juice, mint and sugar together in a glass until the leaves bruise lightly and the flavors are released. Fill glass with ice and pour in proof rum and green tea. Stir and garnish with mint.


watermelon mojito lots of mint • 4 oz proof rum  • 4 oz fresh lime juice (3-4 limes) • 4 oz watermelon juice* • 2 oz simple syrup** • eight 1-inch cubes watermelon, frozen

Place a mint sprig in each of your 4 glasses and muddle by crushing the mint against the side of the glass with a wooden spoon. Stir together proof rum, lime juice, watermelon juice and simple syrup in a large pitcher, then add watermelon cubes and remaining mint sprigs. Pour rum mixture into glasses. Serve immediately.

*Watermelon juice: To prepare watermelon juice, process peeled watermelon in a blender & strain.  


Don’t forget to stop by for a drink with Michael Riley this evening from 4pm-8pm at the Liberty Village LCBO. He’s mixed up some awesome recipes. (

Weekend Forecast:
Saturday: Snow & rain and snow again and a high of 4 degrees.
Sunday: Cloudy with sunny breaks and a high of 1 degree

The next post will be Monday, March 12th!!

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