• Wild Cranberry Margarita

    - 2 oz tequila blanco (I love La Gritona)

    - 1/2 oz orange liqueur

    - 1 oz unsweetened cranberry juice

    - 1/2 oz agave syrup

    - 1/4 oz lime juice

    - 4 drops FPJ Labrador Tea & Lime Bitters

    - Salt for rim

    - Wild, lowbush cranberries or a lime wheel

    Rim a margarita glass or coupe with lime juice and salt; chill the glass. Add all liquid ingredients to a cocktail shaker filled with ice, and shake well. Strain the cocktail into the prepared glass, and garnish with cranberries or a lime wheel.

    Photo Credit: Free Pour Jenny's

  • Candy Cane Cocktail

    - ½ cup ice

    - ¾ oz unsweetened almond milk

    - 3 oz vodka

    - 1 oz Peppermint Schnapps

    - 1/3 oz maple syrup

    - 1 dropper-full FPJ Solstice Bitters

    - 1 medium candy cane

    - Lemon juice for glass rims

    Smash that candy cane into little pieces, like you really mean it! Rim 2 or 3 cocktail glasses with lemon juice and the crushed candy cane.

    Add the remaining ingredients (and leftover candy cane bits) to a blender. Crush it (words to live by) until smooth. Pour your delicious creation into the prepared glasses. Be prepared to be very, very… merry.

    Yields 2-3 servings, depending on the size of your cocktail glasses.

  • Mistletoe Mocktail

    - 2 oz unsweetened cranberry juice

    - 5 oz sparkling apple juice

    - 1 tsp Yukon birch syrup

    - 8 drops FPJ Orange Bitters

    - 1 cinnamon stick

    - 3-4 cranberries

    Combine all liquid ingredients in a mixing glass filled with ice. Stir until well chilled. Strain into an Old Fashioned glass with fresh ice. Garnish with a cinnamon stick and a few cranberries.

  • Autumn in the Yukon

    Adapted from Autumn in the City by the Moody Mixologist

    - 1/2 oz Okanagan Spirits Canados (apple brandy)

    - 1 oz Lot 40 rye whisky

    - 1 oz sweet vermouth

    - 5 drops FPJ Solstice Bitters

    - 1 bar spoon birch syrup

    - Cherry or edible flower for garnish

    Shake all ingredients with ice until well chilled. Strain into a chilled coupe, and garnish with a preserved cherry or edible flower.

    Photo Credit: Archbould Photography

  • Rose Gold

    - 1 ½ oz vodka

    - ½ oz crème de Cassis

    - 3 dashes rose water

    - 4 oz soda water

    - 5-7 drops FPJ Rosehip Bitters

    - Wild rose petals

    Stir ingredients in a mixing glass filled with ice. Strain into a highball or rocks glass with fresh ice, and garnish with rose petals.

    Photo Credit: Archbould Photography

  • Tequila Sundog Sour

    - 2 oz tequila (try Don Julio Reposado)

    - 1 oz lemon juice

    - ½ oz fireweed or cranberry simple syrup

    - 1 egg white (optional)

    - 6 drops FPJ Fireweed Bitters

    - Fireweed flowers (fresh or dried) or orange twist

    Place all ingredients except flowers in a cocktail shaker with no ice. Dry shake, vigorously, to emulsify egg white. Add ice to cocktail shaker and shake again. Strain into a chilled coupe or cocktail glass. Garnish with flowers or an orange twist.

    Photo Credit: Archbould Photography

  • Ambrosial Bittered Sling

    - 1 1/2 oz Yukon Spirits Ambrosial Artisan gin

    - 1 oz sweet vermouth

    - 1 oz simple syrup

    - 3-4 oz soda water

    - 1 dropper-full FPJ Spruce Tip Bitters

    - currants or lemon slice for garnish

    Shake gin, vermouth, syrup, and bitters until chilled. Strain into a Collins glass with fresh ice, topping with soda water. Stir gently, and garnish as desired.

    Photo Credit: Michelle Doucette Photography