Rye of the Tiger

Katie Ingram’s Rye of the Tiger, created for Punch Brunch 2020

Recipe created for the Punch Brunch 2020 by Katie Ingram, bar manager of Elisa Steakhouse.

The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: Featherweight Punch Royale, A Bit Curious, Flapjack Punch and Morning Ritual.

• 1 oz Lot No. 40 rye whisky
• 0.5 oz Hidalgo la Manzanilla sherry
• 0.5 oz white vermouth
• 0.75 lemon juice
• 0.75 carrot maple juice
• 2 oz Dickie’s Mango Ginger Beer (see note)
• 2 dashes Bittered Sling Kensington bitters

Place all ingredients except ginger beer and bitters in a shaker with ice; shake, then strain into a Collins glass. Top with ginger beer and bitters, then fill with crushed ice and serve with a reusable straw. If you like, garnish with Amarena cherries and gold flakes. Serves 1.

Note: If you can’t find mango ginger beer, use regular ginger beer mixed 2:1 with mango juice.

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