The Orchardist

The Orchardist. Oliver Leung photo

Recipe by Oliver Leung, co-owner of Suite 115 Cocktail Bar in Toronto.

0.75 oz Basil Hayden bourbon

0.75 oz Calvados

0.5 oz sweet vermouth

0.25 oz Bénédictine

0.25 oz chai syrup (see recipe)

2 dashes peach bitters

Garnish: orange peel (oils and twist)

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The Borealis

The Borealis. Tabytha Towe photo

Recipe by Tabytha Towe, bartender/server at Brix & Mortar Restaurant in Vancouver.

1.25 oz Basil Hayden bourbon

0.25 oz Mia Amata or similar amaro

0.25 oz Bénédictine

1 barspoon yellow Chartreuse

5 drops Ms. Better’s Cypress Bitters

Garnish: lemon peel (oils), fir pine or berry leaf, clip

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Old Fashioned

Lacey Roberts photo

This variation on the classic is by Lacey Roberts, bartender at Published on Main in Vancouver.

• 2 oz Mitcher’s Kentucky Straight Bourbon

• 0.5 oz demerara syrup (see note)

• 2 dashes Bark & Bitter Overtly Orange Bitters

• 4 drops The Japanese Bitters – Umami

• Garnish: expressed orange peel, cherry wood smoke (see note)

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Sazerac

Jessica Towes’ Sazerac is a twist on the classic cocktail. Reece Sims photo

This variation on the classic is from Jessica Toews, bar manager at PiDGiN in Vancouver.

• 1 bar spoon absinthe

• 1 sugar cube

• 3 dashes Peychaud’s Bitters

• 2 oz Uncle Nearest 1856 bourbon

• Garnish: lemon twist

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Preston

Preston cocktail

The cherry garnish complements the tannic note of this original cocktail by Matthew Benevoli.

Ingredients:

1.5 oz bourbon (such as Basil Hayden)

1 oz Japanese plum liqueur

0.5 oz cherry liqueur (from canning)

2 oz steeped and chilled Earl Grey tea

Optional: a dash of lemon juice

Garnish: Boozy Cocktail Cherries

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Last word

Last Word cocktail

Boozy cocktail cherries add a personal note to this herbaceous classic.

Ingredients:

0.75 oz London Dry Style Gin (such as Sipsmith)

0.75 oz green Chartreuse

0.75 oz maraschino cherry liqueur

0.75 oz lime juice

Garnish: Boozy Cocktail Cherry

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Chili-Infused Tequila

Add a kick to your classic cocktails with chili-infused tequila. iStock/Getty Images Plus/MikeVasilyev photo

Add a lively lick of heat to a Paloma or Margarita by replacing regular tequila with this chili-infused variation.

INGREDIENTS:

1 (750 mL) bottle blanco tequila, preferably good quality but not too expensive

3 medium-sized fresh chili peppers, washed, seeded and sliced (see note)

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Lake Days

Lake Days is reminiscent of spending summer days at Banff’s many beautiful lakes. Photo courtesy of Fairmont Banff Springs

Sam Clark, the creative director of beverage at the Fairmont Banff Springs, named this Rundle Bar favourite Lake Days because it is “reminiscent of spending summer days at Banff’s many beautiful lakes, with a tropical touch from acid-adjusted pineapple juice, whilst keeping Albertan ingredients in the frame with the gentle heat of ginger liqueur … and of course, our signature Rundle Bar Gin, made with local botanicals and coloured with butterfly pea flower tea.”

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