The Drive

The Drive cocktail from Odd Society Spirits. RD Cane photo

Recipe from Odd Society Spirits.

• 1 oz Odd Society Prospector Rye Whisky
• 0.75 oz Odd Society Bittersweet Vermouth
• 0.25 oz Odd Society Crème de Cassis
• Garnish: orange twist, brandied cherry

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Very vegan

No eggs or dairy? No problem for these bartenders

Katie Ingram’s Empress. Leila Kwok photo

The Pink Lady, Pisco Sour and Ramos Gin Fizz have at least one thing in common: their frothy, silky top. The luscious foam traditionally comes from shaken egg whites, the flavourless, foamy ingredient lending the drinks a smooth and creamy texture.

Bartenders’ use of albumen is nothing new. Alongside the rise of contemporary cocktail culture, however, has been the growing trend of veganism.

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Coconut Milk Punch

Adam Domet’s Coconut Milk Punch. Chris Giannakos photo

The tropical vibes of this updated classic come from Adam Domet of Pourhouse.

• 1.5 oz coconut milk
• 1 oz Buffalo Trace Bourbon
• 1 oz Diplomatico Reserva Exclusiva Rum
• 2 tsp simple syrup (see note)
• 1 drop vanilla extract 

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Wonderlust

Wonderlust at YEW Seafood + Bar. Supplied photo

• 1.5 oz white rum (preferably Flor de Caña 4)
• 0.75 oz banana liqueur (preferably Giffard Banane du Brésil)
• 0.5 oz smoky scotch (preferably Ardbeg 10 year)
• 0.75 oz lemon juice
• 0.5 oz coconut syrup (see note)
• 0.5 oz aquafaba 

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Empress

Empress cocktail at Elisa Steakhouse. Leila Kwok photo

• 2 oz Mount Gay XO rum
0.75 oz lemon juice
• 0.75 oz turmeric honey
• 1 oz aquafaba
• 2 dashes Bittered Sling Arabica Coffee bitters

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True blue cocktails

Shake up your drinks with blueberries

The sweet-tart taste of blueberries is unique and the infusion of blue is not only colourful, but good for you as well.. istockphoto.com photo

Who knows when the first blueberry found its way into a jigger of gin or a vodka martini?

Today more and more of these bright blue berries are finding their way into mixed drinks throughout the year. Fresh or frozen, whole or juiced, the sweet-tart taste of blueberries is unique and the infusion of blue is not only colourful, but good for you as well.

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Blue Rose Sour

The Blue Rose Sour was created by James Grant at Black Lodge. Supplied photo

This aquafaba-based fizz-style cocktail was created by mixologist James Grant at Black Lodge.

• 1.5 oz gin
• 0.75 oz Bols Blue liqueur
• 1 oz lemon juice concentrate
• 0.5 oz simple syrup
• 1.5 oz aquafaba (chickpea water)
• 1 to 2 oz soda water

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Vegan Irish Cream

Angie Quaale’s Vegan Irish Cream is a delicious low-carb vegan treat. Supplied photo

This recipe by Well Seasoned owner Angie Quaale is a tasty, low-carb vegan treat.

• 1 can (13.5 oz) coconut cream
• 0.5 can (about 6.75 oz) coconut milk
• 1 cup unsweetened chocolate almond milk
• 0.5 cup Lakanto Golden Monk Fruit Sweetener or coconut sugar
• 1 Tbsp espresso powder
• Pinch of salt
• 1 cup Irish whiskey (or to taste)

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