Recipes

Photo by Aline Dubois Ingredients 1642 Yuzu 1 oz Portage gin ½ oz of Les Îles Aperol 1 ½ oz of Cremaglace ½ oz of lemon juice Ice cubes Preparation In a shaker, pour all ingredients except the 1642 Yuzu Add 10 ice cubes and shake for at least 4 minutes Strain into a highball glass using a cocktail strainer Gently strain with 1642 Yuzu Cheers! Recipe : Maximiliano Vallée Valletta

Photo by @mariedesneiges_photographer for the SAQ Ingredients 2 oz Royal Blue gin 2 bottles of tonic 1642 Blue food coloring 90 ml (⅓ cup) raspberry syrup or raspberry jam Fresh Quebec raspberries, as garnish (optional) Preparation The day before, fill the ice cube tray with tonic and put two drops of blue dye in each compartment. Set aside in the freezer. The same day, pour the gin and raspberry syrup into the blender container, add the ice cubes and pulse until a slushy texture is obtained. Divide into two glasses and garnish with a few raspberries. Cheers! Recipe : SAQ

Ingredients ½ oz. lemon juice ½ oz. rosemary syrup 1½ oz. Madison Park gin 2 oz. white cranberry juice 3 oz. Yuzu 1642 Ice cubes Preparation In a shaker put all the ingredients, except the 1642 Yuzu Add the ice cubes and shake vigorously for 8 to 10 seconds. Pour your entire shaker into an Old Fashioned glass. Stretch with the 1642 yuzu. Cheers! Recipe : Fanny Gauthier

Ingredients ½ oz lemon juice ½ oz liquid cane sugar syrup (simple syrup) ¼ oz orange blossom water 2 basil leaves 3 raspberries 1¼ oz Trois Rivières Cuvée de l'océan Agricultural Rum 3 oz white cranberry juice 3 oz Yuzu 1642 Ice cubes Preparation In a cocktail shaker, pour in all ingredients except the Yuzu 1642. Add the ice cubes and shake vigorously for 8 to 10 seconds. Pour the entire contents of your shaker into a large wine glass. Top up with the 1642 Yuzu. Stir with a mixing spoon to make a smooth, creamy and refreshing...

Photo by Camille Fréchette Désautels Ingredients 1642 Yuzu 2 oz Cocalero ½ oz simple syrup ½ oz to 1 oz lemon juice (to taste) An egg white or a miracle foam from miss better bitter (chickpea based emulsifier) A bitter of your choice (In this case, we chose grapefruit) (optional) A slice of lemon as a garnish Ice cubes Preparation In your shaker, pour the lemon juice, simple syrup, egg white or vegan emulsifier and cocalero Make a dry shake for 8 to 10 seconds (without ice cubes) to create...