• Bloody Amaretto Sour

    Adapted from Jeffrey Morgenthaler

    - 1 ½ oz amaretto (I recommend Sons of Vancouver No.82 Amaretto)

    - ¾ oz bourbon

    - 1 oz freshly squeezed blood orange juice

    - ¾-1 tsp Yukon birch syrup

    - ½ oz egg white

    - 4 drops FPJ Orange Bitters

    Combine all ingredients in a cocktail shaker with no ice; dry shake, vigorously (or try an immersion blender as Morgenthaler suggests)! Add ice, and shake again until
    chilled. Double strain into an Old Fashioned glass, perhaps with a couple of ice cubes, if you wish. Garnish with a blood orange wheel.

    Note: You can use lemon juice instead of the blood orange juice if it’s not in season, and garnish with a preserved cherry (or three) instead of the blood orange wheel.

    Photo Credit: Free Pour Jenny's

  • 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

  • Northern Ginger (mocktail)

    [not pictured]

    Recipe yields approximately 11 servings

    Make this batched-up mocktail in a 2-litre pitcher; in the pitcher, combine:

    - 5 ½ oz simple syrup

    - 5 ½ oz fresh lemon juice

    - 6 cups plus 7 oz ginger ale

    - ½ tsp FPJ Cucumber-Mint Bitters

    - Handful of fresh mint leaves

    Keep the pitcher refrigerated (do not add ice to pitcher). Stir very gently before serving. Pour the mocktail into tall glasses filled with ice, and garnish each with several mint leaves.

    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

  • 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