Seasonal Sips Take A Damn Fancy Twist

Are you tired of the same old cocktails and appetizers? Look no further! Renowned cocktail enthusiast and founder of 1 ou 2 Cocktails, Rose Simard, has teamed up with Tanqueray Gin to redefine the art of cocktail and food pairings. Prepare to embark on a flavour journey that will take your taste buds and dining experiences to new Damn Fancy heights. In collaboration with Tanqueray, Rose has crafted three custom gin cocktail recipes that are nothing short of spectacular. Each cocktail is designed to transport your taste buds on a unique journey, all while featuring locally sourced ingredients from across Canada. These creations are sure to make your next gathering a Damn Fancy one. —Vita Daily

Tanqueray Sour Lime & Cinnamon

A tart yet spicy cocktail that transports your taste buds across the world using Tanqueray Rangpur. Elevate your experience by pairing this spicy concoction with a delightful melon prosciutto skewer. The sweet and salty notes perfectly complement the lime and cinnamon cocktail.

2 oz gin, Tanqueray Rangpur Lime
0.5 oz fresh lime juice
0.5 oz fresh orange juice
0.5 oz cinnamon syrup
Accompaniment: 1 lime zest

Tanqueray Grapefruit & Cucumber Ginto

A refreshing, Damn Fancy take on a classic gin and tonic made with Tanqueray London Dry Gin and garnished with fresh cucumber slices. To enhance the freshness of this cocktail, indulge in a crisp arugula salad featuring local berries and a fresh, crisp apple. It’s the perfect garden-inspired pairing.

1.5 oz gin, Tanqueray
2 oz fresh grapefruit juice
0.25 oz maple syrup
Cucumber tonic soda, 1642 sodas
Toppings: 2 slices of cucumber

Pour the gin, grapefruit juice and maple syrup into a glass filled with ice cubes. Top with the cucumber tonic soda, then mix with the spoon. Garnish with the two cucumber slices.

Tanqueray Sevilla Sour Rhubarb & Strawberry

A gourmet fruity delight spotlighting Tanqueray Sevilla, curated with fresh local strawberries. The rhubarb and strawberry flavours harmonize beautifully with the delicate orange gin, featuring a hint of bitterness. Complement the fruity notes with a sweet yet tart mini pie made with local fruits such as blueberries. This pairing is a match made in culinary heaven.

2 oz gin, Tanqueray Flor de Sevilla
0.75 oz fresh lime juice
0.50 oz simple syrup
1 oz rhubarb and strawberry compote
1 egg white
Accompaniment: 1 ribbon of rhubarb

Pour all the ingredients into the shaker except the egg white. Add ice cubes, then shake vigorously. Double-strain using the fine strainer into the 2nd part of the shaker or into a container to be able to shake again. Add the egg white, then shake vigorously another time (dry shake). Strain into a chilled glass. Garnish with rhubarb ribbon.

tanqueray.com