Flying Home

Flying Home. Photo courtesy of Kissa Tanto

Recipe by Avi Kunen, bar manager at Kissa Tanto, Vancouver: “Sam Ross [the Paper Plane’s inventor] initially tried the drink with Campari. This is a nod to that. Rhubarb and ginger are a natural pairing, and we love combining Japanese whisky and Italian amaro.”

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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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