Suburban Lynx, demerara, bitters and orange. A familiar ritual, with a different spirit at its centre.

Stirred · Rocks glass

Ingredients

60 mL

Suburban Lynx bottled spirit

5 mL

Rich demerara syrup (2:1)

2 dashes

Aromatic bitters

1 dash

Orange bitters

1

Orange peel

Method

1. Stir the spirit, syrup and bitters with ice until chilled and lightly diluted.
2. Strain into a rocks glass over one large ice cube.
3. Express the orange peel over the drink to release its oils, then add it as a garnish.

Cold brew, vanilla and chocolate mole bitters. Coffee gets a seat at the bar.

Stirred · Rocks glass

Ingredients

60 mL

Suburban Lynx bottled spirit

20 mL

Unsweetened cold brew coffee

7.5 mL

Vanilla syrup (1:1 base)

2 dashes

Chocolate mole bitters

1

Orange peel

Method

1. Stir the spirit, coffee, syrup and bitters with ice until chilled and lightly diluted.
2. Strain into a rocks glass over one large ice cube.
3. Express the orange peel over the drink, then discard it.

Use ready-to-drink cold brew, not concentrate. Coffee strength and syrup sweetness vary, so keep track of what you use.

Lemon and honey, lifted with grapefruit peel. A brighter turn for Suburban Lynx.

Shaken · Chilled coupe

Ingredients

60 mL

Suburban Lynx bottled spirit

25 mL

Fresh lemon juice

20 mL

Honey syrup (2:1)

15 mL

Pasteurized egg white, optional

1

Small grapefruit peel, about 3 cm, with minimal white pith

Method

1. If using egg white, shake the liquid ingredients without ice first.
2. Add ice and the grapefruit peel. Shake until well chilled.
3. Double-strain into a chilled coupe, discarding the ice and peel.

Contains egg when made with the optional egg white. Leave it out for a serve without the foam.

Sweet and dry vermouth, a little maple, and a nod to Toronto.

Stirred · Chilled coupe

Ingredients

60 mL

Suburban Lynx bottled spirit

15 mL

Sweet vermouth

10 mL

Dry vermouth

5 mL

Pure maple syrup

2 dashes

Aromatic bitters

1

Orange peel

Method

1. Stir the spirit, vermouths, maple syrup and bitters with ice until chilled and diluted.
2. Strain into a chilled small coupe.
3. Express the orange peel over the drink, then discard it.

Refrigerate opened vermouth and follow the producer's storage guidance.

Rumble Marlin, fresh lime and a little sugar. Our take on the familiar sour.

Shaken · Chilled coupe

Ingredients

60 mL

Rumble Marlin bottled spirit

25 mL

Fresh lime juice

20 mL

Simple syrup (1:1)

Method

1. Add all ingredients to a shaker with ice.
2. Shake until well chilled.
3. Double-strain into a chilled coupe.

A tall serve with ginger beer and fresh lime. Built in the glass, no shaker required.

Poured · Highball glass

Ingredients

45 mL

Rumble Marlin bottled spirit

15 mL

Fresh lime juice

90 mL

Chilled non-alcoholic ginger beer

1 dash

Aromatic bitters

1

Lime wedge

Method

1. Fill a highball glass with ice. Add the spirit, lime juice and bitters.
2. Top with the ginger beer and stir gently to combine. Do not shake carbonated ingredients.
3. Garnish with the lime wedge.

Pineapple, bitter orange and lime meet Rumble Marlin's vanilla, smoke and cane notes.

Shaken · Rocks glass

Ingredients

45 mL

Rumble Marlin bottled spirit

30 mL

Unsweetened pineapple juice

15 mL

Campari

15 mL

Fresh lime juice

10 mL

Demerara syrup (1:1)

1

Small pineapple leaf or lime wheel

Method

1. Add the liquid ingredients to a shaker with ice.
2. Shake until well chilled.
3. Strain over fresh ice in a rocks glass and garnish with a small pineapple leaf or lime wheel.

Falernum, lime and aromatic spice bring Rumble Marlin's cane and vanilla into focus.

Stirred · Rocks glass

Ingredients

60 mL

Rumble Marlin bottled spirit

15 mL

Falernum

10 mL

Fresh lime juice

2 dashes

Aromatic bitters

1

Lime coin

Method

1. Add the liquid ingredients to a rocks glass with ice.
2. Stir until chilled and lightly diluted.
3. Garnish with a lime coin.