The Last Word: The Third Half

A great patio does not always mean a great cocktail—except on these dandy decks.

Ancora Waterfront Dining & Patio • D/6 Bar and Lounge at Parq Vancouver • Earls Ambleside Beach • Gotham Steakhouse and Bar • H2 Rotisserie and Bar at The Westin Bayshore • Homer Street Café • Keefer Bar • Reflections: The Garden Terrace at Rosewood Hotel Georgia • Vij’s Restaurant

The Third Half cocktail, created by Nicolo Tognon. Dan Toulgoet photo

The Third Half

Ancora’s bartender Nicolò Tognon recently won the BC Hospitality Foundation’s Dish ’n Dazzle cocktail competition with this rugby-inspired punch.

• 1 bottle (750 mL) Sombra Mezcal Joven
• 1 cup Branca Menta
• 9 cups brewed and chilled mate tea
• 1 cup lemon honey
• 0.5 cup Malbec wine reduction
• Garnish: Lemon wheels

Combine all the ingredients in a punch bowl and chill well before serving. Just before serving add ice and garnish with lemon wheels. Makes 15 cups, enough for about 30 servings.

Notes: To make the lemon honey, grate lemon zest into honey to your taste. To make the red wine reduction, mix 4 cups red wine and 1.25 oz honey (about 1.5 Tbsp) into a sauce pan and cook over medium heat for 30 minutes.

—by Nicolò Tognon


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