Lost Horizon

Lost horizon by Market at Shangri-La’s Gianluigi Bosco is inspired by the book and movie that introduced the world to the magical land of Shangri-la. Leila Kwok photo

Recipe by Gianluigi Bosco, head bartender at MARKET at the Shangri-la Hotel in Vancouver. Lost Horizon, of course, was the book and movie that introduced the world to the magical land of Shangri-la.

• 1.5 oz O5 Time Traveller tea-infused Sons of Vancouver vodka (see note)
• 1 oz semi-clarified fresh orange juice (see note)
• 0.5 oz Citrus Wine (recipe below)
• 0.5 oz Kopan Masala Syrup (recipe below)
• 5 dashes citric acid (available from gourmet shops)
• 1 egg white
• Angostura bitters, for garnish

Combine all ingredients except the bitters in a shaker without ice and dry shake until foamy. Add ice, shake well, then double strain into a double Old Fashioned glass with an ice chunk. Transfer bitters to an atomizer and spray over top of the drink. Serves 1.

Note: O5 is a Vancouver-based retailer of premium loose-leaf teas; Time Traveller is a black tea with notes of dried apricot, candied cranberry and maple wood (O5tea.com). To infuse the vodka, pour it into a 1L jar and add 2 Tbsp of the tea leaves. Let infuse for two to three days (taste occasionally until it is to your liking). Strain out tea leaves. Pour into an immaculate jar, seal and store in a cool, dark place; will keep for several months.

Note: To semi-clarify the orange juice, filter it through a coffee filter.

Citrus Wine

Make your own vermouth with this recipe from MARKET’s Gianluigi Bosco.

• 1 bottle (750 mL) dry rosé wine
• 2 oranges
• 1/4 of a lemon
• 1/4 of a pink grapefruit
• 1/4 of a vanilla pod
• 0.5 cup sugar
• 0.75 cup Okanagan Spirits Pinot Noir Marc

Cut the citruses in small pieces and muddle in a 2 L jar. Add the rest of ingredients and stir well. Let macerate for at least two weeks, swiveling the jar daily. Filter through a strainer such as a chinois and bottle. Makes 3 cups (750 mL).

Kopan Masala Syrup:

Recipe by MARKET’s Gianluigi Bosco.

• 2 tsp coriander seeds
• 0.5 tsp cumin seeds
• 20 cardamom seeds
• 20 whole cloves
• 1 cinnamon stick, broken
• 1 tsp black peppercorns
• 1 tsp freshly grated nutmeg
• 2 cups water
• 2 cups sugar

Using a muddler or a mortar and pestle, crack the spices, then toast them in a saucepan over medium heat just until fragrant; this will only take a couple of minutes. Add the water, bring to a boil, then turn the heat down and simmer for 5 minutes. Remove from heat, add the sugar, stir until dissolved, filter and bottle. Makes about 2 cups.

You may also like

Stay home and have The Alchemist delivered to you! Use code COCKTAILHOUR to get 20% off any in-stock single issue and code MAKEITAROUND to get 10% off a subscription. Dismiss