The Last Word: The Third Half

A great patio does not always mean a great cocktail—except on these dandy decks.

Ancora Waterfront Dining & Patio • D/6 Bar and Lounge at Parq Vancouver • Earls Ambleside Beach • Gotham Steakhouse and Bar • H2 Rotisserie and Bar at The Westin Bayshore • Homer Street Café • Keefer Bar • Reflections: The Garden Terrace at Rosewood Hotel Georgia • Vij’s Restaurant

The Third Half cocktail, created by Nicolo Tognon. Dan Toulgoet photo
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Home Team

Home Team cocktail. Photo courtesy of Chris Enns.

Chris Enns prepared this cocktail for the World Class Canada 2018 national finals. “This drink came from the Wanderlust challenge where we came up with a cocktail inspired by both home and an away location,” he recalls. A twist on the Sazerac cocktail, the Home Team is inspired by the feeling of “home” he found at Tales of the Cocktail in New Orleans, as well the home-team support among the World Class bartenders. Here it is served in a Scottish quaich cup; however, a chilled Old Fashioned or Sazerac-style glass would be fine.

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Elder Sour

Odd Society’s Elder Sour. Supplied photo.

This refreshing cocktail recipe from Odd Society Spirits makes an ideal patio sipper.

INGREDIENTS:
• 1.5 oz Odd Society Elderflower Liqueur
• 1 oz Odd Society East Vancouver vodka
• 1 oz fresh lemon juice
• 0.3 oz simple syrup
• 1 egg white or 1 dash of Ms. Betters Bitters Miraculous Foamer

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La Gitana

Junior Alexander’s La Gitana. Dan Toulgoet photo

• 2oz The London No. 1 Gin
• 0.5oz Pierre Ferrand Dry Curacao
• 0.75oz Lemon Juice
• 0.5oz Pazzo Chow Lavender Tonic Syrup
• Egg white

Dry shake, then shake with ice. Serve neat in a coupe. Garnish with lavender.

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Douglas Fir

The Douglas Fir cocktail is made with Douglas fir-infused gin from Yaletown Distilling Company. D/6 Bar and Lounge photo

Find this signature cocktail at the D/6 Bar and Lounge at Parq Vancouver.

• 1.5 oz Douglas Fir-Infused Gin from Yaletown Distillery
• 0.5 oz Cointreau
• 0.5 oz dry vermouth
• 0.5 oz sweet vermouth
• 3 drops of Bittered Sling Orange Juniper bitters

Stir ingredients over ice. Strain into a rocks glass over fresh ice. Garnish with a dehydrated orange slice and a Douglas fir tip. Serves 1.

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KB’s Banana Daiquiri

KB’s Banana Daiquiri. Kevin Brownlee photo

Created by Bacardi portfolio ambassador Kevin Brownlee.

• 1 oz Bacardi Añejo Cuatro rum
• 1 oz Bacardi Banana flavoured rum
• 0.75 oz fresh lime juice
• 0.75 oz cane syrup (2:1; see note)
• 1 bar spoon fresh pineapple juice

Combine all ingredients in a shaker tin and add ice. Shake like the trees on a hot, breezy summer afternoon. Double-strain into a cocktail coupe and enjoy! Serves 1.

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Big-Batch Margarita

Justin Taylor’s big-batch Margarita. Dan Toulgoet photo

Toss one of these bottled Margaritas to your guests the next time you have a party or barbecue. Minds blown!

3 cups reposado tequila
1.5 cups Cointreau
1.5 cups freshly squeezed lime juice
2 cups water
2 pinches sea salt

Combine all ingredients in a large pitcher. Stir, pour into bottles, seal, label and refrigerate or stash on ice.

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Big-Batch Negroni

Justin Taylor’s big-batch Negroni. Dan Toulgoet photo

Free up your party time by bottling up these Negronis in advance of your next party. Once bottled and properly sealed, these will keep for about one month. 

• 2 cups gin
• 2 cups Campari
• 2 cups sweet vermouth
• 2 cups water

Combine ingredients in a large pitcher. Stir, pour into small bottles, seal, label and refrigerate or stash in ice.

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Sangria Rosé

Justin Taylor’s Sangria Rosé. Dan Toulgoet photo

Mix up this rosé-based sangria recipe ahead of your next outdoor gathering. 

• 3 cups dry rosé wine
• 0.5 cup brandy
• 0.5 cup Okanagan Spirits rhubarb liqueur
• 2 cups white cranberry juice
• 2 cups sliced strawberries
• 1 mango, peeled, pitted and cubed
• 2 cups soda water

In a large container such as a gallon-sized glass jar, combine all ingredients except soda water. Seal container and refrigerate for 12 hours or overnight. Remove fruit, place in ice moulds or freezer bags and freeze.

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