With its natural fruit flavours and mixable versatility, there was no better selection this summer than to take Jarritos across the country to explore the creative cocktail diversity of some of Canada’s top bars and restaurants.
With selected locations across the map from Toronto to Vancouver, each participating restaurant picked a Jarritos flavour to stir into a new cocktail recipe which would be featured on their menu for the month. These are just some of the refreshing creations these well-accoladed chefs and mixologists shook up plus how you can make them from the comfort of your own kitchen!
First up was Lisa Marie, a contemporary gastropub found in the fashion district of Toronto, Ontario. This Fidel Gastro’s-sister restaurant is as adaptable as the soda being infused; a craft beer and cocktail bar, snack stop, brunch break and event space all in one with a specialty of innovative street cuisine to tie it all together. Popular menu items include House-Smoked Ribs, Peruvian Meatballs, Thai Green Curry Mac & Cheese and In-House Smoked Meat Boards.
Served in the month of April, Lisa Marie’s Jarritos-Jito was made from Kefir Lime leaves, Thai Basil, Lime Wedges, Homemade Thai Simple Syrup, White Rum, Ice Cubes and Tamarind Jarritos.
Click here for the official recipe.
Next, the Jarritos party packs were headed to Hamilton and Burlington, Ontario, home of The Coop Wicked Chicken.
Known for being #TastyAsCluck, The Coop believes in making “damn delicious” dishes fresh to order daily (and don’t mind sounding a little cocky about it). Open for brunch, lunch and dinners in a punk meets 80’s dining nostalgia setting, management-suggested must-haves include Pulled & Fried Chicken Sandwiches, Hardcore Pulled Chicken Poutine and their special Dirty Bird Tacos.
Their equally #TastyAsCluck Jarritos cocktail, the Cocky Fizz, was an im-peck-able fusion of Tanqueray Gin, Elderflower Liqueur, Lime Juice and Grapefruit Jarritos, garnished with ½ of a Grapefruit Wheel and a Sprig of Rosemary.
Try the Cocky Fizz in your home coop, find the recipe here.
Meanwhile, out west, Vij’s Restaurant would soon unleash the tropical taste of their summer Jarritos special, the Mandarin Sunset.
Winner of accolades including the Innovation in Gastronomy Award (Drishti Awards), Best Indian (Vancouver Magazine Restaurant Awards) and 3rd Best Restaurant Overall (The Georgia Straight Golden Plates Awards 2012), Vij’s was founded by Vikram Vij; certified sommelier, award-winning chef, prized cookbook author and a Dragon’s Den Dragon Alumni. One of his four foodservice locations, Vij’s serves top Indian cuisine on a first-come, first-served, no reservations basis in the heart of Vancouver, BC.
Complementing his home-inspired Indian flavours with it’s tangy kick, the Mandarin Sunset is made up of Pisco, Lemon Juice, Pineapple Syrup, Grapefruit Bitters, Mandarin Jarritos, topped with beautiful yet edible flowers.
Set the Mandarin Sunset on your closest coaster, try the recipe here.
Back in Ontario, Toronto’s Jackpot Chicken Rice kicked things up a notch with their mango-licious Alphonso Radler.
Known for its colourful surroundings and schmaltz-fried rice, Jackpot fires up their Hainanese chicken features with long-standing inspiration from Singapore, Thailand, Hong Kong and other historic chicken hotspots, taking a piece from each place and creating their own specialty dish worth clucking about.
Their equally colourful Alphonso Radler is made up of a more simple yet complex tasting combination; Pilsner, Vodka, Thai Basil and Mango Jarritos.
Hit your own cocktail jackpot with the official recipe here.
Over yonder in Toronto’s historic Yorkville community, Bar Reyna was adding an ecclectic twist to their already cream-of-the-crop cocktail menu with their Jarritos-infused Paloma.
Called the cosiest bar in the neighbourhood by the Toronto Star, Bar Reyna specializes in shareable entrees that provide even the pickiest of tastebuds a passport to the tastes of the Mediterranean while also providing luxury cocktail options to accommodate.
Topping their bar menu in the month of June, this Paloma was a prize-worthy combination of Tequila, Lime Juice, Agave Syrup and Grapefruit Jarritos, topped with a fresh slice of actual grapefruit.
Can’t get a plane ticket to Bar Reyna’s flavour town? Pickup the official recipe here.