Impeached Iced Tea

The Impeached Iced Tea cocktail created by Mamie Taylor’s owner Ron Oliver and lead bartender Scotty Marshall for Canada 150. Mamie Taylor’s photo

Mamie Taylor’s owner Ron Oliver and lead bartender Scotty Marshall will be serving this spiked tea on July 1 at their eighth annual RibFest competition.

INGREDIENTS:
• 1 oz (30 mL) Old Camp Peach Pecan Whiskey
• 0.5 oz (15 mL) Lillet Blanc
• 0.5 oz (15 mL) Canadian whisky
• 3 oz (90 mL) unsweetened iced tea (any black tea will do)
Garnish: Okanagan peach slices

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A Mari Usque Ad Mare

A Mari Usque Ad Mare, created by L’Abattoir’s Katie Ingram for Canada 150. Amy Ho Photo

Inspired by the Canadian motto, meaning “Sea to Sea,” L’Abattoir head bartender Katie Ingram updated the classic Vieux Carré cocktail with luxe flavours from east and west coasts, including rum, rye and bitters made from Okanagan haskap berries and sour cherries.

INGREDIENTS:
• 0.75 oz (22 mL) Ron Zacapa Centenario Sistema Solera 23 Rum
• 0.75 oz (22 mL) Crown Royal XO
• 0.75 oz (22 mL) sweet vermouth
• 0.25 oz (7 mL) Bénédictine or B&B
• Two dashes Bittered Sling Suius Cherry Bitters
• Two dashes Bittered Sling Western Haskap Bitters

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The Great Wild North

The Great Wild North cocktail created by Max Borrowman, bar manager at Vancouver’s Juniper Kitchen & Bar for Canada 150. Zoe Klymiuk-Turner photo

This recipe by Max Borrowman, bar manager at Juniper Kitchen + Bar, was inspired by Canada’s rare foraged botanicals, while the gold flakes evoke memories of B.C.’s 1850s and ’60s gold rushes.

INGREDIENTS:
• 1.5 oz (45 mL) Ungava gin
• 0.5 oz (15 mL) Campari
• 0.5 oz (15 mL) lemon juice
• 0.5 oz (15 mL) egg white
• 0.33 oz (10 mL) simple syrup
• 2 dashes spruce tip tincture (see note)
• 1 oz (30 mL) rhubarb compote (see note)

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Coast-to-coast cocktails for Canada Day

Vancouver mixologists are blending the best of our national ingredients for party drinks this July 1

A Mari Usque Ad Mare, created by L’Abattoir’s Katie Ingram for Canada 150. Amy Ho Photo

A long weekend of fireworks and barbecues, sparklers and fluttering Maple Leaf flags stretches ahead of us. Happy 150th birthday, Canada! Now, let’s celebrate.

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Grey Goose Le Grand Fizz

Grey Goose photo

This simple but elegant vodka fizz is a clean canvas for your own experimentation.

• 1.25 oz (35 mL) Grey Goose vodka
• 0.75 oz (22 mL) St. Germain elderflower liqueur
• 0.75 oz (22 mL) freshly squeezed lime juice
• 2.5 oz (75 mL) chilled soda water

Place vodka, elderflower liqueur and lime juice in a cocktail shaker along with some ice. Shake vigorously. Fine strain into a chilled flute or large wine glass and charge with soda water. If you like, add a few cubes of ice and garnish with a slice of lime. Serves 1.

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Fire up the fizz for patio season

These soda-charged sours are what you should be drinking this summer

A fizz made with ginger beer instead of soda water, at Le Logis in the Cognac region of France. Joanne Sasvari photo

Some of Europe’s most talented bartenders are lounging around the swimming pool at Le Logis, the 16th-century chateau in France’s Cognac region that Grey Goose calls home.

It is hot – the mercury hovering around 30 C – and humid, with thunderstorms threatening to break later on.

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Coa Swizzle

Blue Water’s Coa Swizzle. Dan Toulgoet photo

The coa is a specialized hoe used to harvest agave. Here it’s also the inspiration for Luke McInnes’ tequila-based variation on a Caribbean-style swizzle, now on the menu at Blue Water Café.

• 1 oz (30 mL) blanco tequila
• 1 oz (30 mL) watermelon-infused Lillet Blanc (see note)
• 0.25 oz (7 mL) Campari
• 0.25 oz (7 mL) agave syrup
• 1 oz (30 mL) lime juice
• 3 dashes black peppercorn tincture (see note)

Stir—or swizzle—all the ingredients together in a highball glass, then fill the glass with crushed ice. Garnish with a sprig of mint. Serves 1.

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Suffering Barbarian

main411.ca photo

This cocktail created by Justin Taylor of the Cascade Room is an easy and refreshing way to enjoy bourbon

• 2 oz (30 mL) bourbon
• 0.5 oz (15 mL) fresh lemon juice
• 3 dashes Angostura bitters
• 4 oz (120 mL) ginger beer

Place all ingredients in a highball glass, add lots of ice and stir. Garnish with a sprig of fresh mint. Serves 1.

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Why bourbon’s hot this summer

Matt Jones, Beam Suntory whiskey ambassador and bourbon specialist. Beam Suntory photo

Mark your calendars for June 14, National Bourbon Day. Not that we need a special day to enjoy the rich, sweet taste of this all-American whiskey, but hey, any excuse will do just fine.

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