This Prohibition-era cocktail had been long forgotten until it was rediscovered by Seattle-based bartender Murray Stenson.
0.75 oz (22 mL) gin
0.75 oz (22 mL) green Chartreuse
0.75 oz (22 mL) maraschino liqueur
0.75 oz (22 mL) fresh lime juice
Place all ingredients in a cocktail shaker with ice and shake vigorously. Strain into a chilled martini glass or a coupe. If you like, garnish with lime twist. Serves 1.
Rekindling the tradition of his Italian ancestors, Daniel Paolone, along with friend Ian Jarvis, are distilling spirits with local ingredients, starting with vodka and rum.
117-667 Sumas Way, Abbotsford
• Crow’s Nest Vodka
• Crow’s Nest White Rum
• Crow’s Nest Spiced Rum
Crow’s Nest Vodka
FRAGRANCE: Faint vanilla.
FLAVOUR: Cinnamon spice.
FEEL: Clean and crisp.
FINISH: Short and pleasant, light vanilla.
BEST ENJOYED: Vodka soda.
THE BOTTOM LINE: Extraordinarily clean and crisp, true to the essence of vodka as a neutral grain spirit. —Robyn Gray, October 2017
Using winter wheat, Maple Ridge-based NorthWest creates its signature vodka by distilling it 10 times and cold-filtering eight times through charcoal.
104-20120 Stewart Cres., Maple Ridge
• North West Vodka
North West Vodka
FRAGRANCE: Just alcohol.
FLAVOUR: Sweet. White pepper.
FEEL: Silky and balanced.
FINISH: Short but pleasant.
BEST ENJOYED: Chilled. Minimal dilution. Makes a good Martini.
THE BOTTOM LINE: Very easy-drinking vodka. —Josh Pape, October 2017
Dean and Louise Perry moved from Alberta to the Shuswap to begin their distilling adventure. They focus on flavoured moonshine, vodkas and whisky, but gin is also in the works.
1201 Shuswap Ave., Sicamous
• Monashee Mountain Mango Peach Moonshine
• Monashee Mountain Maple Moonshine
• Monashee Mountain Peach Moonshine
• Monashee Mountain Mountain Dew Moonshine
• Monashee Mountain Ginger & Honey Moonshine
• Monashee Mountain Lemonade Moonshine
• Monashee Mountain Iced Tea Moonshine
• Monashee Mountain Apple Pie Moonshine
• After Dark Burner Vodka
• Monashee Mountain Vodka
• Monashee Mountain Whiskey
Monashee Mountain Apple Pie Moonshine
FRAGRANCE: Amazing nose of fresh baked cinnamon buns, quince tarte tatin and cream cheese.
FLAVOUR: Apple candy sweetness dominates.
FEEL: Very light viscosity.
FINISH: Sweet finish with hints of cinnamon and vanilla. Astringent, bitter notes.
BEST ENJOYED: In hot apple cider on a fall day.
THE BOTTOM LINE: Could use more viscosity and natural apple flavour. —Shaun Layton, October 2017
Floral, fragrant and refreshing – Josh Pape’s gin-based take on the Old Fashioned has been a huge hit at Wildebeest.
1-inch cylinder of cucumber, or ½ oz (15 mL) cucumber juice
2 oz (60 mL) Hendrick’s gin
2 tsp (10 mL) runny honey (see note)
2 dashes Scrappy’s lavender bitters
Cucumber slice to garnish (optional)
Muddle the cucumber in a mixing glass. (Alternatively, stir in the cucumber juice with the rest of the ingredients.) Add ice, gin, runny honey and bitters and stir until the drink is well chilled and has reached your ideal level of dilution. Fine strain into an Old Fashioned glass over fresh ice. If you like, garnish with a slice of cucumber. Serves 1.
Cocktail-forward restaurant serving nine new takes on the classic for its fifth birthday
The Old Fashioned is, arguably, the original cocktail, or at least, the whisky version of it.
Davin de Kergommeaux and I are lounging in the oak-paneled sitting room of Willistead Manor in Windsor, Ont., ancestral home of the Hiram Walker family, sipping rye and, fittingly, talking about Canadian whisky.
“I’ve got a lot of single malt at home, but preferentially, I drink Canadian whisky,” says de Kergommeaux. “I like the rye spices in Canadian whisky. It’s flavourful, well-balanced and enjoyable.”
Canadian Club 40 Year Old is the oldest whisky ever released by a Canadian distiller
Only in Canada, you say? Pity. Everyone else will have to travel to the True North to get their hands on the oldest Canadian whisky that has ever been poured.
“In Canadian whisky, you’re never going to find a 40-year-old whisky – not until today,” Tish Harcus tells us as we stand outside the Windsor, Ont., warehouse where row upon row of barrels stand stacked upon each other.