• The Moot Times UCalgary Law

MFH Mixology: Law School Exodus

By Duncan Pardoe


It has been a pleasure drafting this article series over the past few issues of the Moot Times. Unfortunately, this article will be my last as my classmates and I have concluded our final year. In the spirit of the impending summer and many great journeys ahead, I have compiled three recipes designed to capture travel plans and future career trajectories. Whether it is a trip to the tropics, a move to a new city (or country), or the pursuit of a long awaited “suits” career, I hope that one or more of these recipes pairs nicely with your foreseeable future.


Congratulations to the class of 2022 on their graduation, the class of 2023 on completing their first (mostly) in-person year, and the class of 2024 on finishing their first year of law school. All of you deserve a post-semester happy hour. Enjoy!


Druncan Colada

Taste: Citric, bright, and refreshing – ideal for a post-semester (or post-degree) trip to the tropics.


Ingredients: 200ml Coconut Cream, 50ml White Rum, 25ml Spiced Rum, 15ml Pineapple Juice, 1 ½ Limes (Juiced), ½ Limes (Cubed), ½ Banana.


Instructions: Combine ingredients in a blender filled with ice, blend until smooth and white – like the sands of a Cayman beach – and serve with a maraschino cherry and lime peel garnish in the shape of a Bermudan mystery.



Aix en Provence

Taste: A sweet and herbal slow-sipper that is decidedly Mediterranean – best enjoyed from a rooftop patio overlooking the sunflower fields of Southern France.


Ingredients: 50ml Vodka, 25ml Yellow Chartreuse, 25ml Lemon Juice, 1 sprig Fresh Lavender (or substitute 10ml Lavender Simple Syrup), 5 dashes Balsamic Vinegar, 2 small stems Rosemary.


Instructions: Combine all ingredients in a shaker with ice, shake until chilled, then serve in small sipping glasses garnished with lemon oil and peel.



Crooked Boardroom

Taste: An amalgamation of rich and spiced flavours in a single intense formula liable to distress the asset that is your balance.


Ingredients: 50ml 12-year Scotch, 30ml Cognac, 25ml 12-year Central American Rum, 15ml Orange-Forward Vermouth (Dillon’s recommended), 3ml Vanilla Extract, 3ml Maraschino Syrup.


Instructions: Combine all ingredients in a glass with a single large ice cube, stir until chilled, then serve with an Uber Ride Futures contract.

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