Recipes by Evelyn Chick. Follow her on Instagram.
Ice Ice Baby
A spin on the classic Blue Hawaiian balancing tropical flavours like coconut and pineapple with warm baking-spice notes.
Ingredients
- 8 oz brandy
- 4 oz coconut rum
- 2 oz blue curaçao
- Peels of four lemons
- 2 nutmeg, chopped
- 2 cinnamon sticks, chopped
- 1 whole star anise, chopped
- 2 oz rich syrup
- 4 oz lemon juice
- 4 oz pineapple juice
- 6 oz coconut milk
Directions
- Peel lemons and chop spices.
- Add the lemon peels, nutmeg, cinnamon sticks, and star anise to a container along with the brandy and coconut rum. Let infuse for approximately two hours.
- Strain out and discard the solids.
- Add the remaining ingredients and stir to combine.
The Snowbird
A take on a non-alcoholic lychee martini, this cocktail feels like a snowbird escape – fruity, floral, and a little exotic, with the crispness of a martini.
Ingredients
- 1.5 oz hibiscus-infused Seedlip Spice 94
- 0.5 oz lychee syrup
- 0.75 oz lime juice
- Non-alcoholic prosecco (to top)
- 2 oz simple syrup (for the foam)
- 1 egg white (or 1 oz aquafaba)
Directions
- Combine the hibiscus-infused Seedlip Spice 94, lychee syrup, and lime juice.
- Shake and strain into a coupe.
- Top with prosecco foam. To make, add non-alcoholic prosecco, simple syrup, and egg white to a whipped cream dispenser. Charge twice with nitrous oxide, dispense to garnish.
Painkiller (with a twist!)
Ingredients
- 2 oz Appleton 8 Year Old Rum
- 2 oz roasted pineapple syrup (grilled or baked pineapple, then cooked into a syrup)
- 1 oz coconut milk
- 1 oz orange juice
- Crushed ice Garnish: freshly grated nutmeg, cherry, pineapple wedge and pineapple frond
Directions
- Shake all ingredients and pour into a tall hurricane glass.
- Top with crushed ice and garnish with freshly grated nutmeg, a cherry, pineapple wedge and pineapple frond.