A savoury variation on the classic
2.5 oz gin or vodka
0.5 oz dry vermouth
0.25 to 0.5 oz olive brine
Garnish: 1 or 3 olives on a skewer
Dirty Martini
Tanqueray Ten Spotlight Fizz
• 1 oz Tanqueray No Ten
• 0.5 oz Campari
• 0.5 oz lime juice
• 0.5 oz cinnamon coconut syrup
• 2 oz sparkling wine
Johnnie Walker A Council of Trees
A woodsy, smoky creation by Diageo World Class Canada Winner and Global runner-up Jeff Savage.
• 1 oz Johnnie Walker Black
• 0.5 oz fino sherry
• 1.5 oz birch water
• 0.75 oz Alderwood smoked tea (Tealeaves Forestea)
• 0.25 oz oak moss and cedar (wild-foraged)
• Garnish: Rosemary sprig
Between the Sheets
Thought of as a riff on a Sidecar, this inspired classic is amped up with the use of some higher-ABV craft spirits.
0.75 oz Wayward Distillery Cask Strength Apple Brandy
0.75 oz Wayward Distillery Drunken Hive Rum
0.75 oz Sons of Vancouver Quadruple Sec
0.5 oz lemon juice
Garnish: orange or lemon zest
Whitley Neill Rhubarb Pie Fizz
For the ultimate grown-up dessert, Whitley Neill Rhubarb and Ginger Gin is a wonderful base for a mouth-watering treat, whether served alone or paired with a scrumptious dessert. The Rhubarb Pie Fizz cocktail brings real pizazz to the table and great for a cheeky toast to the chef.
• 20ml Whitley Neill Rhubarb and Ginger Gin
• 10ml Lemon juice
• 50ml Apple juice
• Prosecco
• Slices of apple
French Connection
Named after the Gene Hackman film of the same name, this two-ingredient cocktail is easy to make and pairs wonderfully with dessert.
2 oz Maple Leaf Spirits Lady of the Cask brandy
0.75 oz Sons of Vancouver Amaretto
Garnish: lemon zest
Sazerac
Originating from New Orleans, the original Sazerac used Cognac as the base ingredient (it was later replaced with rye whisky). Apple brandy provides a smoother, more fruity base for this locally inspired iteration.
1 sugar cube
2 straws Ms. Better’s Bitters Aromatic Bitters
2 oz Forbidden Spirits Adam’s Apple Brandy
Rinse: Okanagan Spirits Taboo Absinthe
Garnish: lemon zest
Corpse Reviver No. 1
The lesser-known sibling of the Corpse Reviver No. 2, this spirit-forward classic cocktail is renewed with an all-local lineup of ingredients.
1 oz Alchemist Distiller Duke Apple Brandy
1 oz Merridale XXO Brandy
1 oz Esquimalt Wine Rosso Vermouth
1 barspoon simple syrup (optional; see note)
Garnish: orange zest, cherry
St-Remy Signature Smoked Old Fashioned
St-Remy Signature is the newest creation from Master Blender Cecile Roudaut. With this blend, Cecile is using double maturation to explore a new production process before finishing in the traditional house style of St-Remy Brandy. Virgin French Oaks lend a new profile of flavours and aromas before rounding in traditional casks, thus shaping a new face for St-Remy Brandy.
• 2 oz St Remy Signature
• 0.25 oz simple syrup
• 2 dashes Winter Spice Bitters
Lyre’s Bianco Spritz
Zero-proof and delightfully refreshing with a hint of orange and a slice of cucumber.
• 60mL Lyre’s Aperitif Dry Spirit
• 90mL premium bottle tonic water or cucumber tonic water
• 1 thin cucumber slice, 2 lemon slices
• Garnish: Fresh mint sprig (optional)