Valentine’s Day! Most people tend to fall into one of two categories when it comes to this holiday: you either love it or you hate it. Well this year, we found a way to please you no matter what, by giving you our take on the perfect Valentine’s Day gift: Cocktails!

So with that in mind, we asked MADE WITH LOVE’s Ottawa and Toronto finalists to inspire us cocktail-wise, and here they are, offering us exclusive cocktail creations (which are made with love, indeed)! So, whether you’re having a girls’ night out, having a date night, or a cozy night in, there is always a place for a delicious cocktail!

Cheers to love and to creativity!

My Beeting Heart – Jason McNeely – Play Food & Wine
Finalist / Ottawa Regional Finals 2018

  • 1 oz Grand Marnier
  • 0.5 oz Campari
  • 0.75 oz Fresh lemon juice
  • 0.75 oz Orgeat
  • 2 pinches beet powder
  • 1 egg white

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white and properly mix beet powder.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-For beet heart garnish; use card stock paper to create a stencil and hold it a 1/4 inch from the drink’s surface as you dust more beet powder over top.

Cupid’s cup – Connor Currie – Charlotte
Finalist / Ottawa Regional Finals 2018

  • 1.5 oz Cirka vodka Terroir
  • 1/4 oz Campari
  • 3/4 oz lemon juice
  • 1/2 oz raspberry syrup
  • Egg white
  • Rose water spray

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass and spray with rose water spray
-Garnish with a lemon zest and a rose

Principles Of Lust – Axl Gonzalez – Los Colibris
Finalist / Toronto Regional Finals 2018

  • 1.5 oz 1800 Tequila Silver
  • 3/4 oz lime
  • 1/2 oz infused cinnamon cabernet syrup
  • Egg whites
  • Fire cinnamon homemade bitter

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-Garnish with fire cinnamon homemade bitter

Aphrodite’s Kiss – Chris Howell – EVOO Greek Kitchen
Finalist / Ottawa Regional Finals 2018

  • 1 oz Ungava Gin
  • ¼ oz Campari
  • 1 ¼ oz Strawberry simple syrup
  • ¼ lemon juice
  • 2 oz prosecco
  • 2 dashes of Scrappy’s chocolate bitters

-Combine ingredients in a shaker.
-Add ice and shake for another 15 seconds to chill and dilute.
-Double strain and serve in a glass over ice.
-Garnish with chocolate rim and lemon heart

Rum Red Velvet – Matt Rajchman – Skin + Bones
Finalist / Toronto Regional Finals 2018

  • 1 ½ oz For de Cana rum
  • ½ oz White chocolate liqueur
  • ½ oz Homemade raspberry syrup
  • ½ oz lime juice
  • 1 dash of Woodford chocolate bitters
  • Aquafaba foam in no2 Canister (lime, simple syrup, chocolate bitters & 1 spray of rose tincture)

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-Garnish with Aquafaba foam and dried rose

Valentine’s Day! Most people tend to fall into one of two categories when it comes to this holiday: you either love it or you hate it. Well this year, we found a way to please you no matter what, by giving you our take on the perfect Valentine’s Day gift: Cocktails!

So with that in mind, we asked MADE WITH LOVE’s Ottawa and Toronto finalists to inspire us cocktail-wise, and here they are, offering us exclusive cocktail creations (which are made with love, indeed)! So, whether you’re having a girls’ night out, having a date night, or a cozy night in, there is always a place for a delicious cocktail!

Cheers to love and to creativity!

My Beeting Heart – Jason McNeely – Play Food & Wine
Finalist / Ottawa Regional Finals 2018

  • 1 oz Grand Marnier
  • 0.5 oz Campari
  • 0.75 oz Fresh lemon juice
  • 0.75 oz Orgeat
  • 2 pinches beet powder
  • 1 egg white

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white and properly mix beet powder.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-For beet heart garnish; use card stock paper to create a stencil and hold it a 1/4 inch from the drink’s surface as you dust more beet powder over top.

Cupid’s cup – Connor Currie – Charlotte
Finalist / Ottawa Regional Finals 2018

  • 1.5 oz Cirka vodka Terroir
  • 1/4 oz Campari
  • 3/4 oz lemon juice
  • 1/2 oz raspberry syrup
  • Egg white
  • Rose water spray

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass and spray with rose water spray
-Garnish with a lemon zest and a rose

Principles Of Lust – Axl Gonzalez – Los Colibris
Finalist / Toronto Regional Finals 2018

  • 1.5 oz 1800 Tequila Silver
  • 3/4 oz lime
  • 1/2 oz infused cinnamon cabernet syrup
  • Egg whites
  • Fire cinnamon homemade bitter

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-Garnish with fire cinnamon homemade bitter

Aphrodite’s Kiss – Chris Howell – EVOO Greek Kitchen
Finalist / Ottawa Regional Finals 2018

  • 1 oz Ungava Gin
  • ¼ oz Campari
  • 1 ¼ oz Strawberry simple syrup
  • ¼ lemon juice
  • 2 oz prosecco
  • 2 dashes of Scrappy’s chocolate bitters

-Combine ingredients in a shaker.
-Add ice and shake for another 15 seconds to chill and dilute.
-Double strain and serve in a glass over ice.
-Garnish with chocolate rim and lemon heart

Rum Red Velvet – Matt Rajchman – Skin + Bones
Finalist / Toronto Regional Finals 2018

  • 1 ½ oz For de Cana rum
  • ½ oz White chocolate liqueur
  • ½ oz Homemade raspberry syrup
  • ½ oz lime juice
  • 1 dash of Woodford chocolate bitters
  • Aquafaba foam in no2 Canister (lime, simple syrup, chocolate bitters & 1 spray of rose tincture)

-Combine ingredients in a shaker.
-Dry shake for 15 seconds to develop egg white.
-Add ice and shake for another 15 seconds to chill and dilute.
-Strain into a chilled coupe or martini glass
-Garnish with Aquafaba foam and dried rose

Ah! Cinco de Mayo, the ultimate day to take advantage of the epicurean pleasures that Mexican culture has to offer: enchiladas, tacos, Cerveza…Tequila!

Tequila you say?!
YES!
Yet there’s much more than Margaritas or Palomas that honor this agave-based spirit.

In order to celebrate Cinco de Mayo as it should, MADE WITH LOVE is pleased to offer you the 4 cocktail recipes made from 1800 Tequilathat swayed the judges and the public during the 2016-2017 Regional Finals.

This year, push the limits of your creativity and get inspired by our 4 national champions, with recipes that will spice up your party through Mexican flavors:

Passionately Nuts – Jasmine Radu
Judges’ Choice / Vancouver Regional Finals 2016-2017

  • 2 oz 1800 Tequila Silver
  • 1 oz Passion Fruit Purée
  • 0.75 oz Lime Juice
  • 0.5 oz Orgeat
  • 2 dashes Bittered Sling Moondog Bitters

Senora Blanca – Vasili Panagopoulosu
Judges’ Choice / Halifax Regional Finals 2016-2017

  • 2 oz 1800 Tequila Silver
  • 0.75 oz Passion Fruit syrup
  • 0.75 oz Lime Juice
  • 3 drops Orange blossom water
  • 1 dash Mole Bitters
  • Kombucha

From Past to Present – Jamison Cass
Judges & Public’s Choice / Toronto Regional Finals 2016-2017

  • 1 oz 1800 Tequila Silver
  • 0.5 oz Pineapple Shrub
  • 0.25 oz Kaffir & Eucalyptus Gomme syrup
  • Spiced Banana Mist
  • Hickory Smoked Lava Salt Mist

The Mexican Stand Off – Jason Frederick
Public’s Choice / Ottawa Regional Finals 2016-2017

  • 2 oz 1800 Tequila Silver
  • 1 oz Rosemary & Lime Juice
  • 0.5 oz Agave & Pomegranate reduction
  • 2 dashes of Bittered Sling Lem-Marrakech Bitters

Would you like more?

You’re in luck!

MADE WITH LOVE will hold its National Final on May 16th at TRH Bar in Montreal, where our 14 finalists will battle it out in hopes of winning the coveted title of Best Barchef in Canada!

It’s a date!

Salud!

Ah! Cinco de Mayo, the ultimate day to take advantage of the epicurean pleasures that Mexican culture has to offer: enchiladas, tacos, Cerveza…Tequila!

Tequila you say?!
YES!
Yet there’s much more than Margaritas or Palomas that honor this agave-based spirit.

In order to celebrate Cinco de Mayo as it should, MADE WITH LOVE is pleased to offer you the 4 cocktail recipes made from 1800 Tequilathat swayed the judges and the public during the 2016-2017 Regional Finals.

This year, push the limits of your creativity and get inspired by our 4 national champions, with recipes that will spice up your party through Mexican flavors:

Passionately Nuts – Jasmine Radu
Judges’ Choice / Vancouver Regional Finals 2016-2017

  • 2 oz 1800 Tequila Silver
  • 1 oz Passion Fruit Purée
  • 0.75 oz Lime Juice
  • 0.5 oz Orgeat
  • 2 dashes Bittered Sling Moondog Bitters

Senora Blanca – Vasili Panagopoulosu
Judges’ Choice / Halifax Regional Finals 2016-2017

  • 2 oz 1800 Tequila Silver
  • 0.75 oz Passion Fruit syrup
  • 0.75 oz Lime Juice
  • 3 drops Orange blossom water
  • 1 dash Mole Bitters
  • Kombucha

From Past to Present – Jamison Cass
Judges & Public’s Choice / Toronto Regional Finals 2016-2017

  • 1 oz 1800 Tequila Silver
  • 0.5 oz Pineapple Shrub
  • 0.25 oz Kaffir & Eucalyptus Gomme syrup
  • Spiced Banana Mist
  • Hickory Smoked Lava Salt Mist

The Mexican Stand Off – Jason Frederick
Public’s Choice / Ottawa Regional Finals 2016-2017

  • 2 oz 1800 Tequila Silver
  • 1 oz Rosemary & Lime Juice
  • 0.5 oz Agave & Pomegranate reduction
  • 2 dashes of Bittered Sling Lem-Marrakech Bitters

Would you like more?

You’re in luck!

MADE WITH LOVE will hold its National Final on May 16th at TRH Bar in Montreal, where our 14 finalists will battle it out in hopes of winning the coveted title of Best Barchef in Canada!

It’s a date!

Salud!

Last Monday, on October 3rd, we hosted the 7th edition of MADE WITH LOVE  qualifiers in Montreal. The 30 competitors had to crate a unique and extravagant cocktail, within a determined timelapse and whose only restriction was the spirit, that was attributed 1 week prior to the event.

Among these 30 competitors, 21 has been chosen to go on the next step; Montreal Regional Finals , which will be held on December 12th at the Windsor Train Station.

Congratulations to Maximiliano Vallée-Valetta from Les Enfants Terribles who arrived first for MADE WITH LOVE 7th qualifier Round. We’re really excited to see what he will prepare for the Regional Finals next December!

Without further ado, here is the winning cocktail recipe for the 2016 edition of MWL’s Qualifiers in Montreal

Falsa margarita:

1.5 oz 1800 Tequila
0.5 oz Dry Curaçao
1.75 oz Cactus Pear Juice and lime
1 oz de White Egg
3 spray of Mexican Lime Tincture
Cactus Worm Salt Rim
Decoration:
Acitron (Cactus crystallized in its juice) with Mexican Lime tincture and Cactus Worm Salt.
Cheers!

Last Monday, on October 3rd, we hosted the 7th edition of MADE WITH LOVE  qualifiers in Montreal. The 30 competitors had to crate a unique and extravagant cocktail, within a determined timelapse and whose only restriction was the spirit, that was attributed 1 week prior to the event.

Among these 30 competitors, 21 has been chosen to go on the next step; Montreal Regional Finals , which will be held on December 12th at the Windsor Train Station.

Congratulations to Maximiliano Vallée-Valetta from Les Enfants Terribles who arrived first for MADE WITH LOVE 7th qualifier Round. We’re really excited to see what he will prepare for the Regional Finals next December!

Without further ado, here is the winning cocktail recipe for the 2016 edition of MWL’s Qualifiers in Montreal

Falsa margarita:

1.5 oz 1800 Tequila
0.5 oz Dry Curaçao
1.75 oz Cactus Pear Juice and lime
1 oz de White Egg
3 spray of Mexican Lime Tincture
Cactus Worm Salt Rim
Decoration:
Acitron (Cactus crystallized in its juice) with Mexican Lime tincture and Cactus Worm Salt.
Cheers!