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A cocktail for every occasion!

Whether you’re looking for a cocktail to serve at a family brunch, impromptu drinks with friends or to warm up after a day on the slopes, your Voisin dealer is there to help with quick and easy recipes that are sure to be a smash hit with your guests!

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cocktails
Lemon cocktail
spritzer

Sparkling rosé with cotton candy

Ingredients

  • Pink cotton candy, to taste
  • 125 mL (½ cup) sparkling rosé wine OR
  • 125 mL (½ cup) non-alcoholic sparkling rosé wine
  • 0.5 mL (⅛ tsp.) rose water

Method

  1. Place half of the cotton candy inside a champagne flute.
  2. Add sparkling wine (alcoholic or non-alcoholic) and rose water. The cotton candy in the flute will dissolve, enhancing the cocktail’s pink hue and sweetness.
  3. To garnish, thread remaining cotton candy onto a small chopstick or skewer, then rest it horizontally over the rim of the flute so that the cotton candy hovers over the cocktail.

Oyster cocktails

Ingredients

  • 15 mL (1 tbsp.) lemon juice
  • 15 mL (1 tbsp.) kosher salt
  • 6 oysters
  • 6 large ice cubes
  • 30 mL (2 tbsp.) tequila
  • 60 mL (¼ cup) smooth blonde beer
  • 125 mL (½ cup) Clamato cocktail
  • 10 mL (2 tsp.) Worcestershire sauce
  • 1 mL (¼ tsp.) original flavour Tabasco® sauce

Method

  1. Use lemon juice to moisten the rims of 6 shot glasses, then dip them in celery salt.
  2. Clean and shuck oysters.
  3. In a cocktail shaker filled with ice cubes, add remaining lemon juice, tequila, beer, Clamato, Worcestershire sauce and Tabasco® sauce and shake vigorously.
  4. Pour the cocktail into the shot glasses and top each one with a shucked oyster.

Chef's Secret:

For a more festive variation, replace beer and tequila with sparkling white wine. Place the oyster meat with its juice in a champagne flute and pour the cocktail.

Lemon and basil cocktail

Ingredients

  • 5 mL (1 tsp.) freshly chopped lemon basil
  • 5 mL (1 tsp.) lemon juice
  • 5 mL (1 tsp.) lemon zest
  • 15 mL (½ oz.) lemon liqueur (limoncello)
  • 30 mL (1 oz.) dry gin
  • 250 mL (1 cup) sparkling water
  • Ice cubes, according to preference
  • Small fresh basil leaves for garnish, to taste
  • 1 slice of lemon for garnish

Method

  1. Using a muddler or a pestle, crush basil leaves with juice and lemon zest in a cocktail shaker. Add remaining ingredients and shake well.
  2. Pour immediately into a cocktail glass and garnish with the slice of lemon.

Variant:

For a non-alcoholic version, replace the gin and lemon liqueur with sparkling water, add 5 mL (1 tsp.) lemon juice and a bit of sugar.

Lychee cocktail

Ingredients

  • 500 mL (2 cups) rosé wine OR
  • 500 mL (2 cups) non-alcoholic rosé wine
  • 250 mL (1 cup) pink grapefruit Italian soda
  • 16 lychees (fresh or canned)
  • Fresh mint leaves, to taste

Method

  1. Combine rosé wine (alcoholic or non-alcoholic) and Italian soda.
  2. Purée 12 lychees.
  3. Stir lychee purée into liquid and serve in 4 martini glasses.
  4. Garnish each glass with a fresh lychee and mint leaves.

Cranberry celebration

Ingredients

  • 250 mL (1 cup) Compliments Balance Pineapple Passionfruit Pure Fruit Juice
  • 250 mL (1 cup) Compliments Cranberry Cocktail
  • Ice cubes, according to preference
  • 120 mL (4 oz.) vodka (optional)
  • 60 mL (¼ cup) Compliments Festive Cranberry Sauce
  • Compliments Natural Sparkling Lemon Water
  • Fresh or frozen cranberries, to taste

Method

  1. Combine cranberry sauce with vodka (if using) and divide the mixture between 4 cocktail glasses.
  2. Add 3 ice cubes to each glass. Mix cranberry and pineapple juices together and pour an equal amount into each glass.
  3. Add a splash of mineral water to each glass and add a few cranberries as a garnish.

Summer stylin’ – white sangria

Ingredients

  • 3 limes, freshly squeezed
  • 1 bunch of fresh Compliments mint, leaves only (reserve 2 sprigs)
  • 125 mL (½ cup) maple sugar
  • 750 mL (1 bottle) white wine, cold
  • 500 mL (2 cups) Sensations by Compliments Sicilian Lemon Italian Soda, cold
  • 250 mL (1 cup) vodka-based flavoured malt beverage (chilled in freezer)
  • 1 lemon, sliced into half-rounds
  • 1 lime, sliced into half-rounds

Method

  1. Using a mortar, muddle lime juice, mint leaves and maple sugar in a pitcher. Add wine, soda, and vodka-based malt beverage and mix well. Add lemon and lime half-rounds and garnish with reserved mint sprigs.

Variant :

For more of an anise flavour, replace mint sprigs with sorrel.

Cocktail Master:

Before making your sangria, fill serving glasses with ice and water. When you are ready to serve, substitute water with cold sangria.

Beer and peach cocktail

Ingredients

  • 2 bottles (341 mL each) blonde beer OR
  • 2 bottles (341 mL each) non-alcoholic blonde beer
  • 500 mL (2 cups) peach juice
  • 4 peaches, pitted and thinly sliced

Method

  1. Combine all ingredients in a pitcher.
  2. Refrigerate for a few minutes to steep.
  3. Serve cold.

Very berry

Ingredients

  • 1 lemon
  • 20 mL (4 tsp.) blackberry jelly (or jam)
  • 10 mL (2 tsp.) maple syrup
  • 10 mL (2 tsp.) lemon juice
  • 80 mL (⅓ cup) sparkling water
  • 80 mL (⅓ cup) light, fruity red wine
  • 3 fresh or frozen blackberries

Method

  1. Clean lemon well using a brush. Remove the peel with a knife and cut it into strips. Set aside.
  2. Place ice cubes, blackberry jelly, maple syrup, lemon juice and 1–2 strips of lemon peel in a glass.
  3. Add carbonated water, then wine. Mix well.
  4. Thread blackberries onto a fancy toothpick to garnish.

S’mores black beer cocktail

Ingredients

  • 125 mL (½ cup) milk chocolate chips
  • 125 mL (½ cup) Graham crumbs
  • 4 full-bodied or smooth black beers
  • 4 marshmallows

Method

  1. In a double boiler or microwave oven, melt chocolate chips.
  2. Dip the rims of 4 tulip glasses in the melted chocolate then directly into the Graham crumbs.
  3. Pour one beer into each glass.
  4. Roast marshmallows using a torch, then place one in each glass.

Apple and cinnamon beer

Ingredients

  • 60 mL (¼ cup) ginger ale
  • 60 mL (¼ cup) apple juice
  • 175 mL (¾ cup) smooth blonde beer OR
  • 175 mL (¾ cup) smooth non-alcoholic blonde beer
  • 2.5 mL (½ tsp.) ground cinnamon
  • 1 cinnamon stick

Method

  1. Place a few ice cubes, ginger ale, apple juice and beer in a hops beer glass. Stir gently.
  2. Sprinkle ground cinnamon on the beer foam and place the cinnamon stick in the glass to infuse and release the flavours.

Mulled wine

Ingredients

  • 750 mL (3 cups) red wine
  • 30 mL (2 tbsp.) brown sugar
  • 30 mL (2 tbsp.) freshly grated ginger
  • 1 cinnamon stick
  • 4 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 orange, sliced

Method

  1. Combine all ingredients in a large saucepan.
  2. Heat mixture over medium-low heat for about 15 minutes, without bringing to a boil.
  3. Strain hot wine directly into cups using a sieve. Serve hot.

Pomegranate shandy

Ingredients

  • 1 orange
  • 30 mL (2 tbsp.) pomegranate seeds
  • 60 mL (¼ cup) Sensations by Compliments Pomegranate Italian Soda
  • 1 bottle (341 mL) blonde beer
  • 2–3 ice cubes

Method

  1. Using a knife, cut the orange lengthwise into wedges. Remove the peel and cut it into strips.
  2. Place ice cubes in a hops beer glass, then rub an orange peel strip around the rim. Place the strip in the glass and add pomegranate seeds, Italian soda and beer.
  3. Mix well and garnish with an orange peel strip.

Clementine winter spritzer

Ingredients

  • 3 clementines
  • 15 mL (1 tbsp.) granulated sugar
  • 30 mL (1 oz.) vodka or vodka-based flavoured beverage
  • 125 mL (½ cup) white wine
  • 125 mL (½ cup) San Pellegrino Clementina
  • 4 drops Angostura Aromatic Bitters
  • 1 sprig fresh rosemary
  • 2–3 ice cubes

Method

  1. Cut one of the clementines into small wedges.
  2. Use the clementine wedge to moisten the rim of a cocktail glass, then dip it into the sugar.
  3. Using a citrus juicer, juice 2 clementines.
  4. Place ice cubes, 2 clementine wedges, clementine juice, vodka, white wine, San Pellegrino and Angostura in a glass. Mix well.
  5. Rub rosemary sprig between your hands to release its aromas, then place it in glass.

Mimosa

Ingredients

  • 1 can (355 mL) Bulles de nuit
  • 375 mL (1 ½ cups) orange juice
  • 1 orange

Method

  1. In a decanter, combine half the can of Bulles de nuit with orange juice
  2. Mix and pour into a glass
  3. Garnish with an orange slice
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