Cognac & Pear Brulée

Justin Taylor’s Cognac & Pear Brulée. Dan Toulgoet photo

• 1.5 oz. Remy Martin VS Cognac
• 0.5 oz Bénédictine liqueur
• 1 oz freshly squeezed lemon juice
• 0.75 oz pasteurized liquid egg white
• 1 oz caramelized pear purée (see note)
• 2 dashes Angostura bitters
• 1 tsp cinnamon sugar

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Mezcal Mule

Justin Taylor’s Mezcal Mule. Dan Toulgoet photo

• 2 oz mezcal
• 0.25 oz jalapeño and pear syrup (see note)
• 0.5 oz fresh squeezed lime juice
• 4 oz ginger beer, preferably Dickie’s

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Chuzzlewit’s Pear

Justin Taylor’s Chuzzlewit’s Pear. Dan Toulgoet photo

• ¼ Anjou pear
• 0.5 oz freshly squeezed lemon juice
• 0.75 oz blended scotch whisky
• 0.75 oz amontillado sherry
• 0.5 oz Sons of Vancouver amaretto
• 3 dashes Peychaud’s bitters

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Scotch Coffee

Scotch Coffee at the Blackbird.

• 30ml The Glenlivet Founders Reserve
• 10ml rich demerara syrup (2:1)*
• 120ml coffee
• 15ml coconut whip*
• Toasted coconut shavings

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The lady in Red

The Lady in Red cocktail. Fairmont Hotel Vancouver photo

This recipe, courtesy of the Fairmont Hotel Vancouver, is inspired by a gracious spirit said to haunt the halls of this grand dame of a hotel.

• 1 oz Hendricks Gin
• 0.75 oz St. Germain elderflower liqueur
• 1.5 oz cranberry juice
• 0.25 oz lemon juice
• Sparkling wine

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Hay, Hoe, Let’s Grow

Max Curzon-Price created the Hay, Hoe, Let’s Grow. The Botanist photo

Created by Max Curzon-Price of the Botanist at Fairmont Pacific Rim.

• 2 oz Bombay Sapphire gin
• 1 oz acidified parsnip juice
• 0.75 oz bee pollen syrup
• 3 dashes Hay and Burdock Root Bitters
• 1 egg white

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All Black Everything

Jayce Kadyschuk’s All Black Everything. Byron Smith photo

• 2 oz Hornitos Black Barrel Reposado Anejo Tequila
• 0.25 oz Squid Ink Simple Syrup
• 2 Dashes J.T. Own Decanter Bitters
• 5 Drops Saline

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