Mork from Ork

The Mork from Ork cocktail by Amber Bruce. Talia Kleinplatz photo.

Winner of the Giffard Iron Mixologist 2017

INGREDIENTS:
0.5 oz Giffard Banane du Brésil
1 oz genever
0.3 oz Odd Society Mia Amata Amaro
0.5 oz port
0.5 oz Spiced Mork Syrup (simple syrup spiced with cardamom)
1 whole egg
Nutmeg for garnish

METHOD:
Add all ingredients to a shaker and dry shake to emulsify egg. Add ice and shake again. Fine strain into a cocktail glass and garnish with grated nutmeg.

­—by Amber Bruce

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Shake Shack

Behind the scenes of competitive cocktails

Steady hands are needed when creating drinks for competitions. Talia Kleinplatz photo.

Nothing says Monday morning quite like arriving at a bar at 10.30 a.m. ready to drink all day. The scene at Main Street’s Cascade Room is organized chaos. Bartenders, usually never seen out before noon, are slugging coffee offered both straight up or spiked.

There are crates and boxes all over the place. Recognizable labels of Scotch, rye, mescal, Cognac and more jostle beside unlabelled bottles of homemade fat-washed and syrupy concoctions. This is clearly a serious affair.

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I Sat By The Ocean

The I Sat By The Ocean Cocktail by Jhol Spindler. Rebecca Wellman photo.

“I decided to embrace the salty, briny taste of this Manzanilla sherry and create a pickle juice Martini on steroids. The salt and pepper rim complements the sherry’s terroir near the ocean, and the peppery punch of the tequila, while the celery bitters and oils from the lemon peel keep it light and crisp.”

 

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Not Yo’ Granny’s Cobbler

The Not Yo’ Granny’s Cobbler cocktail by Keith Hoffman. Rebecca Wellman photo.

“A riff on Portugal’s national drink of choice — White Port and Tonic— that combines the flavours with those of Mexico in a housemade cordial.”

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Fortify yourself

The terroir-driven strength of sherry, port and madeira translates into great cocktails

It’s impossible to pass a day in Portugal, Spain or Madeira without being offered a glass of one of their famous fortified wines. Often presented in cocktails and mixed drinks, these local terroir-driven sherries, ports and Madeiras are as natural to drink as (and in some cases more than) water. Because of their blend of wine and spirit, fortifieds are highly useful and versatile in mixed drinks and cocktails, providing just enough of that spirited touch without all the booze of a straight spirit.

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Islas Moradas (Purple Island)

The Islas Moradas Cocktail by Keegan Coates. Rebecca Wellman photo.

“I was inspired by the idea of the island of Madeira floating in the sea. I wanted the richness of the Madeira to float on a refreshing, citrus-forward, more tropical cocktail.”

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Chocolate Basil Daiquiri

Chocolate Basil Daiquiri by Justin Taylor. Danika Sea photo.

INGREDIENTS:
2 oz light rum
1 oz fresh lime juice
3 fresh basil leaves, plus one for garnish
1 oz cocoa nib syrup*
1 egg white
cocoa powder for garnish

METHOD:
Pre-chill a cocktail glass. Add rum, lime, basil (torn in half), cocoa nib syrup and egg white to a cocktail shaker and dry shake without ice for about 10 seconds. Add ice and shake for an additional 10-15 seconds. Double strain into the glass using a fine mesh. Garnish with a fresh basil leaf and a small pinch of cocoa powder.

­—by Justin Taylor

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Turn of the Century

Turn of the Century by Justin Taylor. Danika Sea photo.

INGREDIENTS:
1.5 oz single malt Scotch whisky
0.5 oz dry vermouth
1 oz white chocolate syrup*
0.5 oz fresh lemon juice
3 dashes Bittered Sling Malagasy Chocolate Bitters
candied cocoa nibs

METHOD:
Pre-chill an Old Fashioned glass. Add ice and all liquid ingredients to a cocktail shaker and shake vigorously for 15 seconds. Strain over crushed ice into your glass. Garnish with candied cocoa nibs.

*White chocolate syrup: Boil 2 cups heavy cream and pour over 6 oz white chocolate chips, stirring to dissolve. Reserve in a sealable jar or bottle and refrigerate until needed.

—by Justin Taylor

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Spicy Oaxaca Old Fashioned

The Spicy Oaxaca Old Fashioned by Justin Taylor. Danika Sea photo.

INGREDIENTS:
2 oz mezcal
0.5 oz cocoa nib syrup*
2 dashes Scrappy’s Fire Water
1 dash Angostura bitters
orange zest for garnish

METHOD:
Pre-chill an Old Fashioned glass. Add all liquid ingredients to a mixing glass with ice and stir for 20 seconds. Strain cocktail into the glass, over fresh ice. Garnish with orange zest.

*Cocoa nib syrup: Add 1 cup cocoa nibs, 1 cup raw sugar and 1.5 cups water to a small saucepan and bring to a boil. Reduce heat, stir, and simmer for 10 minutes. Allow syrup to cool and strain into a sealable bottle or mason jar and refrigerate (it will keep for about four weeks). Dry the nibs on parchment paper to use as garnish.

—by Justin Taylor

 

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