Like-a-ble Cocktails is Kaitlyn Stewart’s drinks brand that has democratized drinks and updated the classics with fun twists and non-alcoholic recipes. Her new book is called Three Cheers and it’s as imminently readable as it is easy to follow and a blast for anyone itching to dabble in ice-cold December drinks.
“My goal as a bartender has always been to make cocktails feel inclusive and accessible to everyone—and I mean everyone,” writes Stewart, who was awarded World’s Best Bartender in 2017. “How often can you say you learned how to make drinks from one of the best bartenders in the world?”
Her book gets into homemade ingredients, bar tools, how to make your own syrups and crazy, colourful flavour combinations that literally pop off each page. Stewart, who’s been mixing cocktails for twenty years, is a force of positivity and joy in the drink’s world and it’s a pleasure to share some of her favourite recipes with KIND.
“My grandma was the type of person to always have an extra plate of food in the fridge just in case there was an extra person joining us at the table,” she writes. “She always made sure you felt welcomed.”
Kaitlyn Stewart’s a Canadian original who knows her way around cocktails. This holiday, drinks are on the house.
Espresso Martini
| Classic: Espresso Martini
Glassware: Chilled Martini |
Riff: Bean Around the World
Glassware: Chilled Coupe |
N-A: Death Before Decaf
Glassware: Collins |
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| In a shaker tin, combine the vodka, coffee liqueur, espresso, and simple syrup. Add cubed ice and shake vigorously for 12 seconds. Fine-strain into a chilled martini glass and garnish with the coffee beans. | In a shaker tin, combine the tequila, coffee liqueur, chile liqueur, coffee, simple syrup, and bitters. Add cubed ice and shake vigorously for 12 seconds. Fine-strain into a chilled coupe glass and garnish with a lemon twist and coffee beans. | In a collins glass, combine the lemon oleo-saccharum and orange bitters. Fill the glass with ice cubes and add the tonic water. Gently stir to incorporate, being careful not to agitate the bubbles too much. Slowly add the espresso on top to give a layered effect. Garnish with a lemon coin. |
The Jungle Bird
| Classic: Jungle Bird
Glassware: Collins |
Riff: City Pigeon
Glassware: Collins |
N-A: Free Bird
Glassware: Collins |
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| In a shaker tin, combine the rum, Campari, pineapple juice, lime juice, and rich simple syrup. Add cubed ice and shake vigorously for 12 seconds. Fine-strain intoa collins glass over fresh ice. Garnish with a pineapple wedge and leaves. | In a shaker tin, combine the gin, tequila, Campari, pineapple juice, lime juice, and rosemary syrup. Add cubed ice and shake vigorously for 12 seconds. Fine-strain intoa collins glass over fresh ice. using a kitchen torch with extreme caution, lightly flame a rosemary sprig torelease the aromatic oils and use as a garnish along witha lime wheel. | In a shaker tin, combine the spirit-free gin, pineapple juice, lime juice, and rich simple syrup. Add cubed ice and shake vigorously for 7 seconds. Fine-strain into a collins glass over freshice and top with Stappi red Bitter soda. Garnish with the orange coin. |
The Bees Knees
| Classic: Bee’s KneesGlassware: Chilled Coupe | Riff: Cat’s MeowGlassware: Chilled Coupe | N-A: Tiger’s SpotsGlassware: Chilled Coupe |
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| In a shaker tin, combine the gin, honey syrup, and lemon juice. Add cubed ice and shake vigorously for12 seconds. Fine-strain into a chilled coupe glass and garnish with the lemon twist. | In a shaker tin, combine the gin, Cognac, honey syrup, lemon juice, and saline solution. Add cubed ice and shake vigorously for12 seconds. Fine-strain into a chilled coupe glass and garnish with the lemon coin. | Add the 2 lemon wedges to a shaker tin. Gently muddle to release the juice and express the oils from the peels. Add the spirit-free gin, ginger & lavender honey syrup, and saline solution and fill with cubed ice. Shake vigorously for 10 seconds. Fine-strain into a chilled coupe glass and garnishwith a lemon coin. |
