Recipe by Chey Haima of El Gato Gab Gab and Reflections, Vancouver.
INGREDIENTS:
1.5 oz Brij3 Espadin Mezcal
0.5 oz Nakano Shuzo Co’s Citrus Mix Sake
0.75 oz Lillet Blanc
2 tsp Noilly Extra Dry Vermouth
Garnish: Lemon twist
Vesperado
M&M&M
Recipe by Taylor Kare of H Tasting Lounge, Vancouver.
INGREDIENTS
1.5 oz Derrumbes San Lois Potosi infused with corn tortilla (see note below)
1.5 oz Amaro Montenegro infused with charred poblanos (see note below)
Mezcal Sour with Mango & Parsnip
Recipe created by Andrew Kong of Bar Supernova, Vancouver.
INGREDIENTS:
• 1.25 oz Solmano Mezcal Espadín (either regular or mango)
• 0.75 oz Meletti Amaro (Montenegro is a good alternative)
• 1 oz Acidified Parsnip (see recipe below)
• 15 ml (0.5oz) Mango Coconut Syrup (see recipe below)
Blanco Mezcal Negroni
Recipe by Chris Enns of Peya, Vancouver.
INGREDIENTS:
• 1 oz Solmano Mezcal Espadín con Mango
• 1 oz Martini Bianco
• 1 oz Suze (or, for a local option, try Woods Amaro Chario or Victoria Distillers Bitter Bianca)
• Garnish: Grapefruit twist
How to make a dirty soda
Making a dirty soda is less about following a recipe than it is about assembling the soda, syrup, cream (or creamer) and other add-ins to your own taste. But this is a good place to start. And if you do feel like breaking the rules and adding a shot of vodka or other spirits, we promise not to tell.
Hot Buttered Rum
Note: Feel free to experiment with white, gold or spiced rum, and to tweak the overall recipe to taste.
Hot Toddy
According to cocktail historian David Wondrich: “The hot toddy was the original way single-malt scotches were consumed as they were considered to be ‘lesser quality’ whisky in contrast to the art of blended scotch.”
Crema Martini
This creamy, nutty riff on an Espresso Martini comes courtesy of North Vancouver’s The Woods Spirit Co.
Jade Ghost
This refreshing and fruity cocktail will make the Margarita lovers happy.
Kyoto Collins
