Flying Home
The Orchardist
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)
The Borealis
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
The Thief’s Journal
Recipe by Josh F. Lindley, Toronto-based cofounder of Bartender Atlas.
• 1.5 oz Maker’s Mark bourbon
• 1.0 oz lemon juice
• 0.5 oz ginger syrup (see note)
• 0.25 oz Liquore Strega
• 1 dash Angostura bitters
• Garnish: mint leaf
Apple Spiced Old Fashioned
Recipe by Beth Havers, owner of Kinda Whisky Inc. in Toronto.
• 2 oz bourbon or rye whisky
• 0.5 oz Apple Spiced Syrup (recipe below)
• 2 to 3 dashes Angostura bitters
• Garnish: apple slice
Old Fashioned
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)
Sazerac
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
Preston
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
Last word
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
Chili-Infused Tequila
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)