Monogram Forge Custom Cocktails

Recipes & Instructions

October 10, 2023

For the launch of the Forge Heated Ice Press, Monogram partnered with internationally renowned mixologist Marian Beke, whose Gibson Bar was named #6 on the World’s 50 Best Bars list. Marian developed two custom cocktails and one mocktail perfectly suited for the beautifully crafted Forge spherical ice.

The Monogram Forge is Canada’s first and only heated ice press designed to provide an unparalleled cocktail experience for the home spirits connoisseur - learn more here.

The Precious Metal

Named for Monogram’s use of high-quality materials - like the precious metal brass - which is both functional and luxurious. The ingredients were inspired by the classic Rob Roy cocktail but with a Canadian twist using local ingredients like ice wine tea for an extraordinary feel.
Ingredients: 40 ml Bowmore 12-Year-Old Whisky 25 ml Ice wine leaf-enhanced homemade Buckfast* *Buckfast: an equal blend of PX Sherry, Canadian ice wine, and cold brew coffee 10 ml Truffle & Maple syrup caramel (instructions below) 20 ml Maple syrup and a handful of black truffles 3 Drops of Scottish sea salt tincture (instructions below) 100 ml Water and 5 g Sea salt
Garnish: Lavender sprig
Instructions: 1. Make the sea salt tincture: In a pot boil 100ml of water and dissolve 5g of sea salt (smoky sea salt also works). Set aside and let cool. 2. Make the truffle maple syrup: Heat up maple syrup in a pan on low heat until it starts to caramelize. Add a pinch of sea salt and take it off the heat. Once off the heat, add in a few shavings of black truffle using a microplane zester. Add in as much/little truffle as desired. Set aside and let cool. 3. Add whisky, ice-wine Buckfast, truffle and maple syrup caramel and sea salt tincture to a mixing glass and stir well. 4. Place the Forge ice sphere into a rock glass. 5. Double strain the drink over the Forge ice sphere and garnish with a sprig of tlavender.

Ingredients:

40 ml Bowmore 12-Year-Old Whisky
25 ml Ice wine leaf-enhanced homemade Buckfast*
- *Buckfast: an equal blend of PX Sherry, Canadian ice wine, and cold brew coffee
10 ml Truffle & Maple syrup caramel (instructions below)
- 20 ml Maple syrup and a handful of black truffles
3 Drops of Scottish sea salt tincture (instructions below)
- 100 ml Water and 5 g Sea salt

Garnish:

Lavender sprig

Instructions:

1. Make the sea salt tincture:

In a pot boil 100ml of water and dissolve 5g of sea salt (smoky sea salt also works).
Set aside and let cool.

2. Make the truffle maple syrup:

Heat up maple syrup in a pan on low heat until it starts to caramelize.
Add a pinch of sea salt and take it off the heat.
Once off the heat, add in a few shavings of black truffle using a microplane zester.
Add in as much/little truffle as desired.
Set aside and let cool.

3. Add whisky, ice-wine Buckfast, truffle and maple syrup caramel and sea salt tincture to a mixing glass and stir well.

4. Place the Forge ice sphere into a rock glass.

5. Double strain the drink over the Forge ice sphere and garnish with a sprig of tlavender.

The Timeless Elegance

Named Timeless Elegance to reflect Monogram Appliances' timeless designs. This drink was inspired by the famous Paloma, which is a tequila highball with a hint of pink grapefruit, soda and a salted rim.
Ingredients: 50 ml Tres Generaciones tequila reposado (infused with rose and hibiscus petals - instructions below) 7.5 ml jalapeño brine 25 ml Pink guava juice 25 ml Watermelon juice 25 ml of Agave Nectar Handful of pink peppercorns 25 ml Fresh lemon juice 3 drops of Mexican oregano & rose wine tincture (instructions below) 10-12 stalks of fresh oregano and a bottle of rose wine 10 ml Aperol Rose petals
Garnish: “Electric-Pink chocolate rim“ Made with red Szechuan peppercorns, melted white vegan chocolate, pink salt
Instructions: 1. Make oregano and rose wine tincture Add 10-12 stalks of fresh oregano to rose wine Place in the fridge overnight, and strain the next morning. 2. Infuse Tequila: Add 6-10 dried rose and hibiscus petals to a 750ml bottle of tequila Let sit and strain after 3 hours 3. Make pink guava cordial: In a small pot mix pink guava juice and watermelon juice Bring to a boil and simmer for 3-4 minutes. Add in a small handful of pink peppercorns and the agave nectar, take off the heat and double strain. To finish, add in fresh lemon juice to taste. 4. Add infused tequila, jalapeño brine, pink guava cordial, oregano & rose wine tincture, and Aperol into a cocktail shaker with crushed ice and shake well. 5. Before you pour the drink, garnish the glass: Melt the white chocolate and dip the rim of the glass into it. Sprinkle pink peppercorns and salt onto the chocolate rim of the glass while the chocolate is still warm. 6. Place a Forge ice sphere into a rocks glass. 7. Double strain the shaken cocktail over the Forge ice sphere.

Ingredients:

50 ml Tres Generaciones tequila reposado (infused with rose and hibiscus petals - instructions below)
7.5 ml jalapeño brine
25 ml Pink guava juice
25 ml Watermelon juice
25 ml of Agave Nectar
Handful of pink peppercorns
25 ml Fresh lemon juice
3 drops of Mexican oregano & rose wine tincture (instructions below)
- 10-12 stalks of fresh oregano and a bottle of rose wine
10 ml Aperol
Rose petals

Garnish:

“Electric-Pink chocolate rim“
- Made with red Szechuan peppercorns, melted white vegan chocolate, pink salt

Instructions:

1. Make oregano and rose wine tincture

Add 10-12 stalks of fresh oregano to rose wine
Place in the fridge overnight, and strain the next morning.

2. Infuse Tequila:

Add 6-10 dried rose and hibiscus petals to a 750ml bottle of tequila
Let sit and strain after 3 hours

3. Make pink guava cordial:

In a small pot mix pink guava juice and watermelon juice
Bring to a boil and simmer for 3-4 minutes.
Add in a small handful of pink peppercorns and the agave nectar, take off the heat and double strain.
To finish, add in fresh lemon juice to taste.

4. Add infused tequila, jalapeño brine, pink guava cordial, oregano & rose wine tincture, and Aperol into a cocktail shaker with crushed ice and shake well.

5. Before you pour the drink, garnish the glass:

Melt the white chocolate and dip the rim of the glass into it.
Sprinkle pink peppercorns and salt onto the chocolate rim of the glass while the chocolate is still warm.

6. Place a Forge ice sphere into a rocks glass.

7. Double strain the shaken cocktail over the Forge ice sphere.

The Minimalist

Named in honour of Monogram’s Minimalist Appliance Collection and a nod to it being alcohol-free. This cocktail is a take on an Italian spritz with more flavour to enhance the cocktail as it missing a kick of alcohol.
Ingredients: 10 ml Jasmine tea 70 ml Non-alcoholic wine 25ml Pink grapefruit juice 15ml Exotic wood honey Made with 250g honey vetiver, patchouli, sandalwood 25 ml Tonic water 1 Bar spoon Rose jam
Garnish: Fresh rose petals
Instructions: 1. Make exotic wood honey: In a pan, combine 250g of good-quality honey and 100 ml of water. Bring to a boil and add three pinches of vetiver, patchouli leaves and sandalwood. Simmer for 2-3 minutes and rest until cool and then double strain. 2. Add jasmine tea, non-alcoholic wine, pink grapefruit juice, exotic wood honey and rose jam into a cocktail shaker with ice and shake well. 3. Place a Forge ice sphere into a rocks glass. 4. Double strain the shaken cocktail over the Forge ice sphere. 5. Top the drink up with tonic water. 6. Garnish with fresh rose petals.

Ingredients:

10 ml Jasmine tea
70 ml Non-alcoholic wine
25ml Pink grapefruit juice
15ml Exotic wood honey
- Made with 250g honey vetiver, patchouli, sandalwood
25 ml Tonic water
1 Bar spoon
Rose jam

Garnish:

Fresh rose petals

Instructions:

1. Make exotic wood honey:

In a pan, combine 250g of good-quality honey and 100 ml of water.
Bring to a boil and add three pinches of vetiver, patchouli leaves and sandalwood.
Simmer for 2-3 minutes and rest until cool and then double strain.

2. Add jasmine tea, non-alcoholic wine, pink grapefruit juice, exotic wood honey and rose jam into a cocktail shaker with ice and shake well.

3. Place a Forge ice sphere into a rocks glass.

4. Double strain the shaken cocktail over the Forge ice sphere.

5. Top the drink up with tonic water.

6. Garnish with fresh rose petals.