Summer in a glass
• 2 oz. cachaça
• 2 oz strawberry and black pepper shrub
• 0.5 oz fresh squeezed lime juice
Strawberry and black pepper Caipirinha
Terms of endearment (a Cocktail Glossary)
You can order a rum and coke like a pro or a Boulevardier like a schmuck—the key to showing your cocktail props is all in the lingo
Amaro: A generic term for Italian herbal liqueurs, favoured by bartenders for complex cocktails. Famous examples include Averna, Cynar, and Fernet-Branca.
The Burrard Gimlet
A fresh twist on a classic
INGREDIENTS:
1.5 oz Gillespie’s Sin Gin
0.5 oz Green Chartreuse
0.5 oz wildflower honey water (1:1 ratio)
0.75 oz fresh lime juice
3 dashes Bittered Sling Lem-Marrakech Bitters
1 pinch Vancouver Island Sea Salt
Mist of Okanagan Spirits Taboo Absinthe
METHOD:
Combine all ingredients (minus Taboo Absinthe) in a cocktail shaker with ice, shake vigorously for 15 seconds and fine strain to a half-rimmed Vancouver Island Sea Salt cocktail glass. Using an atomizer or mister, spray a fine amount of absinthe over the glass for aromatics. Garnish with a lime twist.
Do it yourself
All the ingredients and tools you need to begin serious bartending in the comfort of your own home
Ice: Ice is key to both the temperature and dilution of a drink. Use large, fresh cubes directly from the icebox when shaking or stirring. Ice that’s been out for too long—that is glossy and wet—will over-dilute your drinks, and fast! Invest in a few different shapes and sizes of ice moulds: over-sized, square, or even spherical moulds are great for spirits on the rocks.