Cuban Blues (including a zero-proof version)

Cuban Blues by Cam Brown can also be made as a zero-proof cocktail. Dan Toulgoet photo

REGULAR VERSION: 
• 1.5 oz Havana Club 3 rum
• 0.5 oz Cointreau
• 0.25 oz Green Chartreuse
• 0.75 oz blueberry, banana, basil orgeat (see note)
• 0.75 oz lime juice

ZERO-PROOF VERSION:
• 2 oz Seedlip Grove
• 0.25 oz Seedlip Garden
• 2 dashes non-alcoholic orange bitters
• 2 drops saline solution
• 0.75 oz blueberry, banana, basil orgeat (see note)
• 0.75 oz lime juice

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Purple rain

Purple Rain by Cam Brown uses BC Blueberries. Dan Toulgoet photo

• 1.5 oz Beefeater London Dry Gin
• 0.75 oz blueberry and black pepper milk syrup (see note below)
• 0.75 oz lemon juice
• 0.25 oz Noe Pedro Ximenez Sherry
• 1 oz egg white
• Topped with soda

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Blue Rose Sour

The Blue Rose Sour was created by James Grant at Black Lodge. Supplied photo

This aquafaba-based fizz-style cocktail was created by mixologist James Grant at Black Lodge.

• 1.5 oz gin
• 0.75 oz Bols Blue liqueur
• 1 oz lemon juice concentrate
• 0.5 oz simple syrup
• 1.5 oz aquafaba (chickpea water)
• 1 to 2 oz soda water

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Vegan Irish Cream

Angie Quaale’s Vegan Irish Cream is a delicious low-carb vegan treat. Supplied photo

This recipe by Well Seasoned owner Angie Quaale is a tasty, low-carb vegan treat.

• 1 can (13.5 oz) coconut cream
• 0.5 can (about 6.75 oz) coconut milk
• 1 cup unsweetened chocolate almond milk
• 0.5 cup Lakanto Golden Monk Fruit Sweetener or coconut sugar
• 1 Tbsp espresso powder
• Pinch of salt
• 1 cup Irish whiskey (or to taste)

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Seven fall and winter cocktail events you don’t want to miss

With so many exciting events coming up, you won’t have a moment of boredom all winter long.

Art of the Cocktail. Supplied photo
Toronto Cocktail Week

Get your kicks in the Six this fall: The six-day festival of all things boozy returns
October 15 to 20, bringing together bars, brands and bartenders—as well as consumers, of course—to celebrate the city’s evolving cocktail scene. TCW will be shaking things up with a neighbourhood-focused bar guide, themed gala events, guided, seminars and pop-up bars featuring familiar faces from Vancouver. torontococktailweek.ca


Art of the cocktail

The Alchemist is pleased to sponsor Western Canada’s most important cocktail festival October 19 in beautiful downtown Victoria. Some 900 attendees will gather at the Grand Tasting to sip and sample cocktails and products from 40 exhibitors pouring more than 60 spirits. Plus there will be masterclasses, guided tastings and more fun than you can shake a cobbler at during this fundraiser for the Victoria Film Festival. artofthecocktail.ca


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Limoncello

Justin Taylor’s Limoncello. Dan Toulgoet photo

This simple liqueur from Justin Taylor is a great after-dinner sipper, but also makes a thoughtful host gift.

• 1 cup oleo saccharum
• 1 cup vodka

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Up to date

The Up to Date cocktail, created by Rob Scope, lead bartender at Homer Street Cafe.

In this updated classic, Homer Street Café lead bartender Rob Scope uses Lot 40 rye whisky for its bold flavours of spice and oak. The light, dry notes of Manzanilla sherry complement the rye, Grand Marnier adds a touch of orange and Angostura marries all the flavours together.

Adapted from Hugo Ensslin’s Recipes for Mixed Drinks, 1916 edition. Ensslin was the head bartender at the Hotel Wallick in New York City’s Times Square, and gained fame from publishing the first version of the Aviation cocktail.

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The Alchemist Fall/Winter 2019

Thirsty for cocktail and spirits news? You’re in luck—the fall/winter issue of The Alchemist is out this week.

The Up to Date cocktail, created by Homer Street Cafe lead bartender Rob Scope. Dan Toulgoet photo

As the days get colder and shorter, we turn to dark spirits, deep flavours and slow-sipping cocktails, the kinds of drinks best enjoyed over thoughtful conversation.

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