Crema Martini
Jade Ghost
This refreshing and fruity cocktail will make the Margarita lovers happy.
Kyoto Collins
This refreshing long drink uses a soda made with fragrant white tea. White teas are harvested from the youngest, most tender buds and leaves of the tea plant, and very lightly processed, resulting in a delicate, often floral flavour.
Idol Meets Impostor
This twist on a classic Old Fashioned gets an appealing smoky note from the ice cube made with Lapsang Souchong, a Chinese black tea whose leaves are dried over burning pinewood for a rich, bold and earthy flavour with subtle bonfire notes.
The Belly of the Beast
Recipe by Tristin Vissers, bartender at Toronto’s Library Bar.
INGREDIENTS:
1.5 oz Appleton Estate 12 Year old rum
0.75 oz Brown Butter Fat-Washed Bearface Triple Oak whisky (see note)
0.75 oz Metaxa 5 Star brandy
0.75 oz grapefruit juice
0.75 oz sea buckthorn juice
0.75 oz Toasted Pecan & Mace Orgeat (see recipe below)
1 dash Angostura bitters
Garnish: cedar sprig, cinnamon sticks, bitters
Rat Boy
Recipe by Kat Saulnier, bartender at Toronto’s Bar Mordecai.
INGREDIENTS:
0.75 oz Lot 40 Rye Whisky
0.75 oz Tio Pepe fino sherry
0.5 oz Strega liqueur
0.75 oz Salted Oat Orgeat (see note)
0.5 oz fresh lemon juice
1 dash Angostura bitters
Garnish: star anise pod
High Fives All Around
Recipe by Bradley Horseman, bar manager, Salt & Brick in Calgary.
INGREDIENTS:
1.5 oz Forty Creek Copper Bold
0.5 oz Punt e Mes vermouth
0.25 oz maraschino liqueur
0.5 oz Chinese Five Spice Agave Syrup (see recipe)
1 oz pineapple juice
0.75 oz fresh lemon juice
Lost Highway
This thoughtful spin on a whisky smash uses flavour mapping to showcase the whisky’s range. Recipe by Griffin Cox, bar manager at Bernie’s Supper Club & Cinema in Kelowna.
Pollination
Bearface’s distinct character serves as the perfect foundation for a cocktail that connects flavour, place and story in Lacey Roberts’s (Published on Main) Bianco Manhattan, which is poured tableside from a beeswax-coated vessel, the wax sourced directly from the Queen Elizabeth Park apiary.
Devil
