À la carte cocktails: A refreshing take on hwachae with Rose Simard

Flavours come into play

For this second edition of À la carte cocktails, Rose Simard, cocktail creator, author and columnist, invents a recipe from two cards drawn at random, which specify an ingredient and a theme that have to be incorporated. How will she combine gin, berries and trendy inspiration? Click on the video to find out (French only)!

The perfect candidate to take on this challenge, Rose believes that constraint is the mother of invention. “I’m very conceptual. I concentrate on a focal point and that becomes my inspirational guideline,” she explained. Product, ingredient, name, mood, colour, type of glass, food association or trend—anything can be a catalyst.

This time, Rose revisited hwachae, a Korean drink that went viral on TikTok. This non-alcoholic punch is made from carbonated strawberry milk, chopped fruit—such as watermelon—ice cubes, and sometimes even fresh edible flowers. The addition of gin turns this into a low-alcohol cocktail that’s fresh and hydrating, like a reimagined sangria, to be sipped during a brunch or on a sunny afternoon. You could replace Milkis, a milk-based Korean soft drink found in Asian grocery stores, with strawberry milk and soda water.

Next, Rose showcases Gordon’s Pink Premium dry gin flavoured with berries. She recommends it to heighten the fruity flavours that are already there, as in the hwachae or in a Clover Club, which contains raspberry syrup, or to infuse berry flavour into classic gin cocktails, like the gin and tonic. 

“For people who are new to gin, it’s a good one to start with because the taste of the berries softens the more herbaceous and alcoholic taste of the gin. And it’s slightly lower in alcohol.”

Portrait of an intuitive creator

Rose developed her passion for cocktails thanks to a friend, a passion she continues to cultivate by reading and experimenting to quench her thirst for discovery. Her mission? To make mixology more accessible to everyone by suggesting simple recipes, with affordable ingredients, and by inviting people to let their creative juices flow at home. 

She casts a wide net to find elements that spark her imagination, particularly in foods from around the world. These enhance her flavour palette, like hwachae, which allowed her to explore Korean flavours. Trusting in one’s culinary intuition is the main tip Rose shares with anyone wanting to master making cocktails at home. She suggests starting with a classic cocktail and then adding a blend of food flavours that you like. “In cooking, we know things that go well together. Why not bring those favourite combinations to our cocktails?” she said. She cites the caramel-dipped apples of her childhood as the inspiration for her combination of caramel syrup and Cîroc, an eau de vie flavoured with green apple. A great way to make mixology fun and accessible! 

Paths to explore

To inspire us, Rose offers ideas for experimenting with spirits that are great starting points for creating cocktails at home.

Tanqueray Dry gin 

A tried and true classic, Tanqueray dry gin is a sure bet that will provide a neutral base for traditional gin cocktails, like a gin and tonic or a dry martini. You can’t go wrong with this one.

Don Julio Blanco Tequila 

Made with 100% blue agave, Don Julio Blanco white tequila is a standout due to its finesse and complexity. Save it for cocktails in which tequila is the star, to let all its flavour shine through. It’ll be the hero in a Margarita ou un paloma.

Ron Zacapa brown rum

A renowned brown rum, Ron Zacapa Centenario Sistema Solera 23 Gran Reserva is at its best when it plays the leading role. It’s especially good in a Daiquiri or an au old fashioned, to which Rose suggests adding a spicy syrup.

Cîroc Pomme Verte flavoured Eau-de-vie 

Cîroc Pomme Verte is a flavoured eau de vie. Rose is inspired by the combination of apple and caramel to create a reimagined mojito, in which white rum is replaced with Cîroc, and the simple syrup by a caramel syrup that brings depth to the fresh blend of mint and lime.

Bulleit Frontier Bourbon 

When it comes to whisky, the creator suggests a whisky lemonade with Bulleit Frontier Bourbon to infuse freshness into the rich, woody character of the bourbon. Another option, to usher in the flavours of fall, would be a spin on a whisky sour with apple and rosemary. 

 In partnership with Diageo Canada Inc.