Father’s Day Cocktail Recipes

There are many reasons to make a cocktail on Father’s Day. Maybe you’re cooking the father in your life a steak dinner and need a last bit of panache to make it really special. Maybe you need a delicious thing of liquid courage to call  him and say, Happy Father’s Day. Or maybe you’re yourself a father and want to celebrate your parental responsibilities. Whatever the reason, one thing is clear: the cocktail should not take more than a couple of minutes and a few ingredients to whip up fresh as needed. Whether you’re playing catch with your son with a drink in hand or whether you’re imagining the impact of never having played catch with your dad, Novella’s Torontonian bartender connects got you covered.

Figures’s Mixologist James Bailey’s ‘Dad and Jokey’


1.5oz Monkey Shoulder Scotch

.75oz Lemon Juice

.75oz Rosemary Syrup

1oz Orange Juice

Ginger Beer to top

Garnish: Lemon or lime wheel, fresh rosemary

Pour all liquid ingredients into a Collins glass, filled with ice. Stir and garnish with a fresh rosemary sprig and lemon or lime wheel. Serve immediately.

Parts and Labour’s Chantelle Gabino-inspired Simple — No Muddling of Sugar Cubes – Classic Old Fashioned

Old Fashioned made with Bulleit Whiskey


2oz rye, bourbon, or peated scotch, if you’re feeling a bit adventurous

1/2 oz of simple syrup

Dashes of aromatic bitters — Bittered Sling’s Kensington Bitter, if you can get it, and Angostura, if you can’t.

One large cube of good, cold ice.

Before starting the drink itself, make sure you have good ice. Keep the ice away from frozen meats and vegetables, because the ice will otherwise take on their odors, which may very well ruin the cocktail. Keep in mind, simple is best but simple takes good quality ingredients to truly shine. Now, let’s make that drink. Make sure the receptacle — an Old Fashioned glass, if possible — is cold. Combine simple syrup and dashes of bitters in the glass. Add one large cube of ice — or enough ice to fill the glass – and stir to mix. Add whiskey and stir until the liquid levels with the ice cube. Before serving, add a small splash of oil from an orange zest and, if you’re so inclined, throw in the zest. (Less is more here as many people find the pith of the orange to be entirely distasteful.)

Celebrate National Rum Day With Barcardí Canada!

Celebrate national rum day with Bacardí Canada this year! For those who are unfamiliar with Bacardi, they are a family-owned spirits company that has been running for 154 years in the business. Nurtured by seven generations of the Bacardi family, they are one of the world’s largest privately held spirits company.

It all began in 1852, an earthquake destroyed Don Facundo Bacardí Massó’s business. Instead of giving up, his determination to craft a rum that would far surpass the local rum began. His nicely balanced and light rum has transformed from a tragedy to his legacy – BACARDÍ rum. So what’s the significance of the bat? The bat has always been a symbol of good fortune. Today, it remains on the bottle, helping the family survive whatever fate throws at it.

Fun fact: In 1900, Bacardí pioneered the Cuba Libre in Cuba when BACARDÍ rum and Coca-Cola were mixed with lime to celebrate the end of the Spanish-American war.

Here are a couple of cocktail recipes for you to create at home to celebrate national rum day.

Copy of Bacardi Limonade

Limon Lemonade

  • 1 part BACARDÍ Limon
  • 3 parts lemonade

Method: To build this signature rum cocktail, pour BACARDÍ Limon and 3 parts lemonade over ice. Garnish with a lemon wedge


Cuba Libre

  • 1 part BACARDÍ Gold
  • 2 parts cola (bottled)
  • 2 lime wedges

Method: To build this legendary cocktail, fill a highball glass with ice. Then squeeze 2 lime wedges over the ice and drop them into the glass. Pour in the BACARDÍ Gold, followed by chilled cola, and give it all a gentle stir.

Copy of Copy of Classic Bacardi Maestro Mojito

Classic Bacardi Maestro Mojito

  • 2oz Gran Reserva Maestro
  • ½ fresh lime cut into quarters
  • 12 fresh mint leaves
  • 2 heaped tsp fine white sugar (Caster sugar)
  • Soda water

Method: Place the lime segments in a tall glass. Add the sugar and muddle gently to release the lime juice. Clap the mint in your hands and drop into the glass (do not muddle). Fill the glass to the top with crushed ice. Add Gran Reserva Maestro and soda. Stir well with a bar spoon to release limes and sugar from the bottom. Top up with more crushed ice. Garnish with a healthy bouquet of mint.

Grey Goose Inspired Food Recipes By Chef Jamie Kennedy

Although the Grey Goose Boulangerie Bleue event happened last month, we still cannot get over the unforgettable dinner that was prepared by the amazing chef Jamie Kennedy. Pomp & Circumstance PR was generous enough to share chef Jamie Kennedy’s recipes with us. With that being, we figured to share it with you, so you can also have the perfect dinner recipes. Bon appetite! 

  Macedoine Salad of Young Squash with its blossom

Maçedoine Of Young Squash With Its Blossom (Recipe for 4)

Ingredients for salad:

  • 1/2 cup blanched young squash cut in large dice
  • 1/4 cup fresh strawberries, washes, hulled and quartered
  • 1/4 cup fresh raspberries
  • 1/4 cup watermelon cut in large dice
  • 2 tbsp homey
  • 2 tbsp side vinegar
  • salt and black pepper to taste

Ingredients for squash flower:

  • 4 zucchini blossoms
  • 1 cup ricotta cheese
  • 1/2 cup blanched sweet peas
  • 2 tbsp chopped fresh basil
  • 1/4 tsp ground nutmeg
  • 1 egg
  • salt and black pepper to taste

Ingredients for frying batter:

  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • salt
  • 1 1/2 cups soda water
  • 2 cups sunflower oil for frying


  1. Prepare the Filled Squash Blossoms. Mix together all of the squash flower ingredients except the flowers. Fill each of the blossoms with the ricotta filling and twist the end closed
  2. In a stainless steel bowl, mix together all the ingredients for the maçedoine salad
  3. Heat 2 cups sunflower oil to 350 degrees Fahrenheit
  4. Prepare the frying batter by gently mixing together all the ingredients for the batter in a stainless steel bowl
  5. Dip the filled squash blossoms in the frying batter and fry until golden brown on all sides
  6. Dress 4 plates with the sale mixture. Garnish with a fried Squash Blossom. Serve

Strawberry Aigre-Doux with Wild Marinated Salmon2Strawberry “Aigre Doux” With Wild Marinated Salmon (Recipe for 4)

Ingredients for “Aigre Doux”:

  • 1/4 cup washed, hulled and quartered strawberries
  • 1/4 cup fresh raspberries
  • 1/4 cup cantaloupe cut into large dice
  • 1 tbsp honey
  • 1 tbsp reduced apple cider
  • 1 tbsp cider vinegar
  • salt and black pepper to taste

Ingredients for salmon:

  • 1 fillet wild sockeye salmon
  • 1 cup white sugar
  • 1 cup salt
  • 1 cup chopped coriander and dill stems

Ingredients for coating:

  • 1 bunch fresh coriander
  • 1 bunch fresh dill
  • 2 tbsp coarsely ground black pepper


  1. Mix together all the ingredients for the salmon marinade. Submerge the salmon fillet in this mixture for
  2. approximately 12 hours. Rinse under cold water and let dry in the refrigerator for another day.
  3. Prepare the coating by chopping up the dill and coriander. Mix in the coarsely ground pepper
  4. Press this coating into the flesh side of the marinated fillet.
  5. Cover with a tea towel and place in the fridge for at least 2 days before use.
  6. Prepare and cut up all ingredients for the “aigre-doux”
  7. Divide the salad onto 4 plates.
  8. Slice 4 slices of salon onto each mound of salad. Serve

Hanger Steak, Grilled with Duxelles Vegetables

Grilled, Marinated Hanger Steak With Duxelles Roasted Vegetables (Recipe for 4)

Ingredients for steak:

  • 4, 5 oz hanger steaks
  • 2 cloves finely chopped garlic
  • 1 tbsp paprika
  • 1 tsp chopped oregano
  • 1 tsp chopped chillis
  • 2 tbsp sunflower oil
  •  2 tbsp coarsely ground black pepper

Ingredients for mushroom duxelles:

  • 1 lb white mushrooms, chopped into fine dice
  • 2 shallots chopped into fine dice.
  • 4 oz dry white wine
  • salt and ground black pepper
  • 1/2 cup 35% whipping cream
  • Ingredients for sauté of early summer vegetables:
  • 1/2 cup sliced young zucchinis
  • 1/4 cup roasted sweet potatoes cut into dice
  • 1/4 cup blanched spinach
  • 1 tsp dried oregano


  1. Mix all of the ingredients for the hanger steak marinade. Place steaks in the marinade, coating thoroughly, overnight.
  2. Prepare the duxelles by placing all of the prepared ingredients on a baking tray and placing in a 300 degree oven for approximately 1hour or until the mixture has reduced enough to resemble a loose paste.
  3. Prepare outside grill. Season the steaks with salt. Grill the steaks for 3 minutes on each side.
  4. Sauté the vegetables in sunflower oil until tender and golden. Add the duxelles mixture to the vegetables
  5. Place an equal measure of the vegetable mixture on each of 4 plates.
  6. Place 1 of the steaks on each of the vegetable plates. Add the steak and serve.