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!
Sparkling rosé with cotton candy
- 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
- Place half of the cotton candy inside a champagne flute.
- 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.
- 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
- 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
- Use lemon juice to moisten the rims of 6 shot glasses, then dip them in celery salt.
- Clean and shuck oysters.
- In a cocktail shaker filled with ice cubes, add remaining lemon juice, tequila, beer, Clamato, Worcestershire sauce and Tabasco® sauce and shake vigorously.
- 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
- 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
- Using a muddler or a pestle, crush basil leaves with juice and lemon zest in a cocktail shaker. Add remaining ingredients and shake well.
- 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
- 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
- Combine rosé wine (alcoholic or non-alcoholic) and Italian soda.
- Purée 12 lychees.
- Stir lychee purée into liquid and serve in 4 martini glasses.
- Garnish each glass with a fresh lychee and mint leaves.
Cranberry celebration
- 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
- Combine cranberry sauce with vodka (if using) and divide the mixture between 4 cocktail glasses.
- Add 3 ice cubes to each glass. Mix cranberry and pineapple juices together and pour an equal amount into each glass.
- Add a splash of mineral water to each glass and add a few cranberries as a garnish.
Summer stylin’ – white sangria
- 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
- 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
- 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
- Combine all ingredients in a pitcher.
- Refrigerate for a few minutes to steep.
- Serve cold.
Very berry
- 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
- Clean lemon well using a brush. Remove the peel with a knife and cut it into strips. Set aside.
- Place ice cubes, blackberry jelly, maple syrup, lemon juice and 1–2 strips of lemon peel in a glass.
- Add carbonated water, then wine. Mix well.
- Thread blackberries onto a fancy toothpick to garnish.
S’mores black beer cocktail
- 125 mL (½ cup) milk chocolate chips
- 125 mL (½ cup) Graham crumbs
- 4 full-bodied or smooth black beers
- 4 marshmallows
- In a double boiler or microwave oven, melt chocolate chips.
- Dip the rims of 4 tulip glasses in the melted chocolate then directly into the Graham crumbs.
- Pour one beer into each glass.
- Roast marshmallows using a torch, then place one in each glass.
Apple and cinnamon beer
- 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
- Place a few ice cubes, ginger ale, apple juice and beer in a hops beer glass. Stir gently.
- Sprinkle ground cinnamon on the beer foam and place the cinnamon stick in the glass to infuse and release the flavours.
Mulled wine
- 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
- Combine all ingredients in a large saucepan.
- Heat mixture over medium-low heat for about 15 minutes, without bringing to a boil.
- Strain hot wine directly into cups using a sieve. Serve hot.
Pomegranate shandy
- 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
- Using a knife, cut the orange lengthwise into wedges. Remove the peel and cut it into strips.
- 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.
- Mix well and garnish with an orange peel strip.
Clementine winter spritzer
- 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
- Cut one of the clementines into small wedges.
- Use the clementine wedge to moisten the rim of a cocktail glass, then dip it into the sugar.
- Using a citrus juicer, juice 2 clementines.
- Place ice cubes, 2 clementine wedges, clementine juice, vodka, white wine, San Pellegrino and Angostura in a glass. Mix well.
- Rub rosemary sprig between your hands to release its aromas, then place it in glass.
Mimosa
- 1 can (355 mL) Bulles de nuit
- 375 mL (1 ½ cups) orange juice
- 1 orange
- In a decanter, combine half the can of Bulles de nuit with orange juice
- Mix and pour into a glass
- Garnish with an orange slice
Let your inspiration guide you
