When we’re making cocktails at home, we’re always looking for creative and delicious recipes, but ones that are relatively simple without too many hard to find ingredients.

As we’re all about ‘5’ this month, we asked two Alberta mixologists for recipes that involved only five ingredients for us all to be able to enjoy at home.

Jordan Clemens
Bar Clementine, Edmonton

Clemens’ cocktail is all about the way that his favourite African coffees taste – a complex balance between high-toned fruit notes (think strawberry, blueberry, raspberry) and deep, savoury and earthy notes (think of the fresh soil on those fruits). To fully capture the flavour of the coffees, Bar Clementine uses fresh roasted coffee straight from Edmonton’s Transcend Coffee, and brews it for 24 hours into a concentrated cold brew coffee.

“Naturally, we sought the spirit base for this cocktail in the fruity and earthy complexity of tequila and mescal,” says Clemens. “Rounding out the implied fruit from the tequila and cold brew coffee is our blueberry cordial and fresh lime juice.”

The result is a cocktail that tastes like an extension of the coffee itself, changing on your palate from sweet, refreshing and fruity, to a smoky and earthy finish. This is a cocktail that is equal parts contemplative and quaffable – perfect for spring evenings and long afternoons!


1½ oz Siembra Valles Blanco Tequila (or any 100% agave tequila)
½ oz San Juan Alipus Mezcal (or any other quality mezcal)
¾ oz blueberry cordial
½ oz fresh lime juice
1 oz African cold brew coffee

Shake all ingredients with ice and strain into a rocks glass with fresh ice. Garnish with a lime wheel (Bar Clementine dust their cocktail with house made blueberry salt).

Mickey MacDonald
PRLR Lounge, Calgary

MacDonald has designed two cocktails in accordance with characters from the French folktale, La Belle et la Bête, also known as Beauty and the Beast. They are the visual and flavour interpretations of the characters translated in drinks, and meant to be served as the characters themselves, together.

Beauty is a delicate light pink with flowers on top, whereas the Beast is a medium brown, with broken foam and mid-tone chamomile flowers.

“The Beauty comes off easy drinking, delicate and floral with an innate sweetness,” explains MacDonald. “The lemon juice cuts the inherently sweet aspects of the liqueurs and helps the Beauty to maintain balance.”

He notes that all the liqueurs are French, with the English influence of gin. The Beast, on the other hand, is earthy, musky, and with a gnarly liquor-forward profile.

“The beast is royalty, thus deserves a vermouth of royal status and only the strongest of flavours found in Scotches and whiskeys,” he says. “A little bit of lemon maintains some similarity to its counterpart, the Beauty, and completes them as a pair.”


1 oz gin
1/3 oz Chambord
1/3 oz St. Germaine
1/3 oz Drambuie
1 oz lemon juice

Shake all ingredients, then add an egg white and dry shake. Shake with ice, then double strain into a coupe glass and garnish (PRLR Lounge garnish their cocktail with dried rose petals).

The Beast

½ oz rye whisky
½ oz Scotch whisky
½ oz Fernet Branca
½ oz Vermouth Royal
¼ oz lemon juice

Shake all ingredients then double strain into a coupe glass. (PRLR Lounge garnish their cocktail with chamomile flowers).

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