Make this drink using a Boston shaker -basically a drink glass and a metal shaker that fit together. Aside from looking great served in layers, this is a beautifully tart drink. Serves one

1/2 lime, cut into 5 pieces

1 1/2 teaspoons (7 mL) sugar

6 to 8 large mint leaves 2 ounces (50 mL) white rum

1 cup (250 mL) crushed ice 1-2 ounces (25-50 mL) Prosecco

1/3 ounce (7 mL) creme de cassis

Place lime pieces in a tall glass. Add sugar and muddle. Place mint in one hand and slap hands together 5 to 7 times to release oils.

Add mint, rum, and crushed ice to glass and stir thoroughly. Top with Prosecco and then with creme de cassis. Serve with straw or spoon and stir layers together before drinking.

Cook's Note: To muddle, mash with a muddler (thick stainless steel or wooden stick), or a similar tool such as a spoon.

Vanilla Scoop

You can substitute honey for the simple syrup here and garnish this drink with a dehydrated lemon wheel for a more dramatic look. Serves one

1 ounce (25 ml) orange vodka 1/2 ounce (15 ml) Galliano

1 1/2 ounce (45 ml) fresh lemon juice

1/2 ounce (15 ml) simple syrup or to taste

ice cubes, for shaking crushed ice, for serving 3 ounces (90 ml) 7Up

1 bay leaf

Vigorously shake orange vodka, Galliano, lemon juice, and simple syrup with ice cubes.

Double strain into a collins glass over crushed ice. Stir in 7Up. Garnish with bay leaf.

Cook's Note: To make a simple syrup, stir together equal parts white sugar and water. Bring to boil. When sugar is dissolved, remove from heat and cool.

The perfect match: food and cocktail pairings

Move over wine. There's a new trend in town: complementing and enhancing your food with cocktails.

According to a recent survey of 1600 chefs conducted by The National Restaurant Association, one of the trends they spotted for 2009 is food-alcohol pairings.

No longer reserved for fine-dining establishments, food and cocktail pairings are making their way to your local neighbourhood spot. And if you haven't seen it yet, you will.

Master bar chef, Gavin MacMillan of Bartender One, travels around the world looking for the hottest trends and brings them back to Canada. He agrees: "Canadians are more educated about food and wine than in the past, and now they want to explore other ways to make their meals better."

MacMillan says that the popularity of food and cocktail pairings is the result of people being blown away by how much spirits can enhance food flavours in ways that they haven't experienced before.

For instance, think of traditional dishes like a lamb chop or rack of lamb -two summer time barbecue favourites. Consider how the trendy and ever-popular mojito, a fresh cocktail made of mint, lime, rum and soda, can bring out the flavour of the meat. No longer do you have to pair the lamb with mint jelly and red wine to create a decadent meal of interesting taste combinations.

Bacardi Original Mojito

1 1/2 oz Bacardi Superior Rum

2 tsp sugar

1/2 lime (cut in to 4 pieces)

8-10 mint leaves

1 sprig of mint, for garnish

2 oz club soda

Gather mint and rub around the rim of a highball glass. Drop mint in glass. Squeeze lime juice from 1/2 lime and drop into glass. Add 2 tsp sugar and muddle with pestle. Top with ice. Add 1 1/2 oz. Bacardi Superior Rum and top with club soda. Stir well and garnish with a lime and sprig of mint.

Additional cocktail recipes that can enhance your next meal or dinner party are available online at www.bacardimojito.ca

Simple Pairing Tips 1. Match Intensity

To bring out the best flavours, match the strength of the food with the strength of the cocktail.

2. Complement or Contrast

Choose complimentary flavours like banana and strawberry if you want to blend flavours. If you are daring, choose contrasting flavours like watermelon and jalapeno to cut the spiciness while simultaneously enhancing the sweet fruit flavours.

Cocktail trend: mojitos with a twist

What started as a trend in cities like New York and London with bartenders experimenting with interesting combinations of spirits, exotic fruits, vegetables, herbs and spices, is now alive and well in Canada. Master mixologist and bartending consultant, Gavin MacMillan of Bartender One, travels all over the world to gather information about spirit and cocktail trends. MacMillan notes that mojitos, the quintessential warm weather cocktails, are continuing to gain in popularity across Canada. "Twisting classic cocktails is the big hit of this summer. The trendsetting mojito which was the 'must-have' cocktail last year is having a renaissance as bartenders across the country are creating new mixes like muddled jalapeno and watermelon mojitos," says MacMillan.