JOEY’s Jungle Bird

JOEY’s Jungle Bird. Supplied photo

In this updated tropical classic, Campari is swapped out for subtler Aperol. 

• 1.5 oz Appleton Estate Signature Blend rum (formerly Appleton Estate V/X)
• 0.5 oz Aperol
• 0.5 oz lime juice
• 1.5 oz pineapple juice
• 0.5 oz cane or simple syrup
• Garnish: Fresh lime wheel

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Lillet Spritz

The Lillet Spritz is a perfect spring sipper. Dan Toulgoet photo

This pretty-in-pink cocktail from Tableau Bar Bistro is an ideal aperitif before a meal, as well as the perfect spring sipper.

• 1.5 oz Lillet Rosé
1.5 oz Époque Tradition Sémillon Moelleux (or other aromatic off-dry white wine)
• 1.0 oz grapefruit juice
• 2.0 oz club soda
• 1 dash Bittered Sling Grapefruit & Hops Bitters

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The Allure

The Allure, an apple-based cocktail created by Jo Last, senior bartender at London’s Beaufort Bar. Photo courtest of Beaufort Bar at the Savoy

Cocktail created by Beaufort Bar senior bartender Jo Last, who says: “Few fruits are featured more in magic than the apple. From Greek mythology with Aphrodite through the Garden of Eden with Eve and all the way to folklore with Snow White, the humble apple unites stories of power, envy and temptation.”

• 1 oz Grey Goose vodka
• 0.5 oz apple blossom-infused Martini Ambrato
• 0.25 oz 30&40 aperitif (a blend of calvados, pommeau and rum)
• 0.75 oz apple cordial
• 1 oz malic solution

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Morning Ritual

Jeff Savage’s Morning Ritual. Tara Rafiq photo

Recipe by Jeff Savage, Head Bartender of Botanist Bar at the Fairmont Pacific Rim, for the Punch Brunch 2020. 

The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: The Rye of the Tiger, Featherweight Punch Royale, A Bit Curious and Flapjack Punch.

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La Chispa

Bodega on Main’s La Chispa cocktail. Origami Social photo

• 1.5 oz Old Forester Bourbon
• 0.75 oz Pacharán
• 0.3 oz Mia Amata Amaro
• 0.3 oz Lustau East India Solera
• 2 dashes Angostura Bitters
• Ardbeg Mist
• Orange Oils, Star Anise

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Flapjack Punch

Amber Bruce’s Flapjack Punch. Tara Rafiq photo

Recipe created for the Punch Brunch 2020 by Amber Bruce, bar manager at The Keefer Bar in Vancouver.

The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: The Rye of the Tiger, Featherweight Punch Royale, A Bit Curious and Morning Ritual.

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A Bit Curious

Sabrine Dhaliwal’s A Bit Curious. Tara Rafiq photo

Recipe created for the Punch Brunch 2020 by Sabrine Dhaliwal, bar manager of Juke Fried Chicken in Vancouver.

The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: The Rye of the Tiger, Featherweight Punch Royale, Flapjack Punch and Morning Ritual.

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Featherweight Punch Royale

Sean McGuigan’s Featherweight Punch. Tara Rafiq photo

Recipe created for the Punch Brunch 2020 by Sean McGuigan, head bartender, The Lobby Lounge and RawBar at the Fairmont Pacific Rim in Vancouver.

The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: The Rye of the Tiger, A Bit Curious, Flapjack Punch and Morning Ritual.

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Rye of the Tiger

Katie Ingram’s Rye of the Tiger, created for Punch Brunch 2020

Recipe created for the Punch Brunch 2020 by Katie Ingram, bar manager of Elisa Steakhouse.

The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: Featherweight Punch Royale, A Bit Curious, Flapjack Punch and Morning Ritual.

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Citrus Breeze

Gianluigi Bosco’s Citrus Breeze. Leila Kwok photo

This refreshing spritz recipe by Gianluigi Bosco, head bartender at MARKET at the Shangri-la Hotel, uses a vermouth you can make yourself.

• 3 oz Citrus Wine (recipe below)
• 0.25 oz melissa and peppermint hydrosols (see note)
• 2 dashes citric acid, available at gourmet stores
• Soda water, to taste
• Orange zest and mint, for garnish

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