Exciting Cocktail Trends for 2015


Cocktail Deeva Dee Brun is here to show us the latest and greatest cocktail trends for 2015, including smoke, fire and superfood powers! Here are her top 3 picks:

Smoked Cocktails

Smoked Bloody Mary

Why do smoked cocktails taste good? Smoke adds character and complexity that can turn a standard cocktail into a drink of great depth and distinction. Cocktail Deeva is here to show us how to infuse your bar selection with smoked goodness.

There are two ways to add smoke to cocktails:

1) Use an intrinsically smoky ingredient, like single malt scotch or pimenton (Spanish smoked paprika)or a drop of liquid smoke. When choosing your ingredients, aim for smoky spirits. Scotch whisky — the ultimate smoky spirit — owes its distinctive iodine-smoke flavour to peat. You can also try mescal, which is made in Mexico's Oaxaca region by smoking the hearts of agave and other cacti.

2) Infuse the drink with actual wood smoke.  With a little help from modern gadgets such as the food smoker or smoking gun, and even mini blow torches, flavoured smokes are being produced and then stored in bottles, through which spirits are then passed to capture the flavour.

Smoked Bloody Mary


1 stalk celery, roughly chopped
1 teaspoon minced onion
1/8 teaspoon smoked paprika                    
1 1/2 cups tomato juice
½ teaspoon fresh lemon juice
1 teaspoon liquid from a jar of pickles, preferably spicy
1 teaspoon horseradish
dash hot sauce
dash fish sauce
pinch salt
½ cup cold vodka
a drop of liquid smoke

For the garnish:

1 celery stalk, halved vertically and horizontally
2 green olives
1 spicy pickle, halved vertically
6 pickled jalapeno slices
2 cubes avocado


Place celery, onion, and smoked paprika in a mini food processor.
Pulse to completely mince them.
In the bottom of a large measuring cup, mix together the tomato juice, lemon juice, pickle brine, horseradish, hot sauce, fish sauce, and salt.
Pour some of the tomato juice mixture into the celery mixture in the processor and pulse again to really pulverize the vegetables.
Return this mixture to the pitcher. Stir well. Add the vodka.
Serve in two ice-filled glasses (or mason jars, natch).
Garnish with celery, green olives, pickle spears, jalapeño slices, and avocado.

Haskap Berry
Haskaparita Cocktail with Haskap Berries

Haskap is Nova Scotia's new 'superberry' that originally hails from Japan. It delivers twice the amount of antioxidants of blueberries offering an intense flavour that's great for both mixing cocktails and for cooking. It's packing flavour punches into everything from cocktails to granola bars to jams and salad dressings.


Tequila 1.5 oz
Cointreau 1/2 oz
Lime juice & grapefruit juice mixed 1.5 oz
Haskap juice 2 oz
Agave syrup 1 teasooon


Rim martini glass with coarse sea salt and dried haskapa berry dust.
Shake all ingredients together with ice.
Strain into glass over crushed ice.
Garnish with lime.

Incorporating Food Into Cocktails

Your favourite treat as a cocktail? Yes please? Mix in the drama of fire and the nostalgia of s'mores and you've got a drink to please!

Flaming S'more Martini


1 oz cream de cacao
1 oz marshmallow vodka
1 oz irish cream
1 oz heavy cream
1 teaspoon chocolate syrup
1/4 cup crushed graham crackers
1 roasted marshmallow


Rim martini glass with chocolate syrup.
Coat in graham cracker crumbs.
Combine cream de cocao, vodka, irish cream, and cream in a shaker over ice.
Strain into martini glass and garnish with a toasted marshmallow.

Note: For a flaming martini like the one shown, float very high proof liquor like Bacardi 151 or Everclear.