Ingredients
1 espresso shot
1 tablespoon almond butter
240ml almond milk, or any other plant-based milk
2 tablespoons oats
2 medjool dates, pitted
method
Place all of the ingredients into a blender or food processor. we love to use almond milk here, but feel free to substitute with your favourite plant-based alternative. we love to use almond milk here, but feel free to substitute with your favourite.
Pulse until smooth. Once smooth, pour into a bowl and top with coconut chips, raspberries and a drizzle of almond butter.
This is great for warm, sunny breakfasts. it’s sweet and creamy, and so easy to make. i love the pink colour too! feel free to mix up the berries, it’s lovely with blueberries, strawberries and blackberries too.
This is such a quick, easy and delicious way to start your morning. the almond butter and oats give the shake an incredibly smooth, creamy texture. we love to use almond milk here, but feel free to substitute with your favourite plant-based alternative.

Please never shake a Manhattan.
My best Manhattan
My best manhattan is Alberta Premium 100% rye whisky, Cocchi Storico vermouth, a dash of Angostura bitters, 3 amerena Toschi cherries, and a barspoon of cherry liquor.
How to make a manhattan
Build the drink over ice: add whiskey, vermouth, and bitters to a mixing glass.
Stir. Shaking drinks is usually a bad idea, except in the case of vodka martinis. Stirring allows more control over the dilution of ice (and coldness) of the drink. Professional bartenders often count the stirs so that the drink comes out the same every time.
Add a barspoon-ful of cherry liquor along with 2-3 cherries to the cocktail glass.
Strain the drink into the glass, and enjoy!
Ice
Invest in a good 2” covered ice cube tray for your cocktails. You don’t need to go crazy and make clear ice, but traditionally, these cocktails were made with large ice cubes from the days before plastic ice trays and nugget ice machines. A covered ice cube tray protects your ice from any stray freezer smells.

A Manhattan is traditionally served in a stemmed cocktail glass, aka a martini glass. I don’t really liek them and I think they’re played out, but a nice coupe (as pictured) or nick and nora are more tasteful ways to honor the history while keeping things modern.
Manhattan Recipe
Ingredients

2 oz Canadian Whisky Alberta Premium preferred
1 oz Cocchi Storico vermouth
1 dash Angostura bitters
1 barspoon cherry liquor
3 maraschino cherries amarena Toschi preferred
Special Equipment
mixing glass
cocktail strainer

Instructions
Build the drink over ice: add whiskey, vermouth, and bitters to a mixing glass. Stir for 30 seconds.
Add a barspoon-ful of cherry liquor along with 2-3 cherries to the cocktail glass.
Strain the drink into the glass, and enjoy!
Invest in a good 2” covered ice cube tray for your cocktails. You don’t need to go crazy and make clear ice, but traditionally, these cocktails were made with large ice cubes from the days before plastic ice trays and nugget ice machines. A covered ice cube tray protects your ice from any stray freezer smells.

A Manhattan is traditionally served in a stemmed cocktail glass, aka a martini glass. I don’t really liek them and I think they’re played out, but a nice coupe (as pictured) or nick and nora are more tasteful ways to honor the history while keeping things modern.
Manhattan Recipe
Ingredients

2 oz Canadian Whisky Alberta Premium preferred
1 oz Cocchi Storico vermouth
1 dash Angostura bitters
1 barspoon cherry liquor
3 maraschino cherries amarena Toschi preferred
Special Equipment
mixing glass
cocktail strainer

Instructions
Build the drink over ice: add whiskey, vermouth, and bitters to a mixing glass. Stir for 30 seconds.
Add a barspoon-ful of cherry liquor along with 2-3 cherries to the cocktail glass.
Strain the drink into the glass, and enjoy!
Invest in a good 2” covered ice cube tray for your cocktails. You don’t need to go crazy and make clear ice, but traditionally, these cocktails were made with large ice cubes from the days before plastic ice trays and nugget ice machines. A covered ice cube tray protects your ice from any stray freezer smells.

Please never shake a Manhattan.
My best Manhattan
My best manhattan is Alberta Premium 100% rye whisky, Cocchi Storico vermouth, a dash of Angostura bitters, 3 amerena Toschi cherries, and a barspoon of cherry liquor.
How to make a manhattan
Build the drink over ice: add whiskey, vermouth, and bitters to a mixing glass.
Stir. Shaking drinks is usually a bad idea, except in the case of vodka martinis. Stirring allows more control over the dilution of ice (and coldness) of the drink. Professional bartenders often count the stirs so that the drink comes out the same every time.
Add a barspoon-ful of cherry liquor along with 2-3 cherries to the cocktail glass.
Strain the drink into the glass, and enjoy!
Ice
Invest in a good 2” covered ice cube tray for your cocktails. You don’t need to go crazy and make clear ice, but traditionally, these cocktails were made with large ice cubes from the days before plastic ice trays and nugget ice machines. A covered ice cube tray protects your ice from any stray freezer smells.