Recipes

The Belly of the Beast

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The Belly of the Beast. Photo courtesy of Library Bar

Recipe by Tristin Vissers, bartender at Toronto’s Library Bar.

INGREDIENTS: 

1.5 oz Appleton Estate 12 Year old rum

0.75 oz Brown Butter Fat-Washed Bearface Triple Oak whisky (see note)

0.75 oz Metaxa 5 Star brandy

0.75 oz grapefruit juice

0.75 oz sea buckthorn juice

0.75 oz Toasted Pecan & Mace Orgeat (see recipe below)

1 dash Angostura bitters

Garnish: cedar sprig, cinnamon sticks, bitters

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Recipes

Rat Boy

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Rat Boy. Photo courtesy of Bar Mordecai

Recipe by Kat Saulnier, bartender at Toronto’s Bar Mordecai.

INGREDIENTS: 

0.75 oz Lot 40 Rye Whisky

0.75 oz Tio Pepe fino sherry

0.5 oz Strega liqueur

0.75 oz Salted Oat Orgeat (see note)

0.5 oz fresh lemon juice

1 dash Angostura bitters

Garnish: star anise pod

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Recipes

High Fives All Around

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Hight Fives All Around. Photo courtesy of Salt & Brick

Recipe by Bradley Horseman, bar manager, Salt & Brick in Calgary.

INGREDIENTS:

1.5 oz Forty Creek Copper Bold

0.5 oz Punt e Mes vermouth

0.25 oz maraschino liqueur

0.5 oz Chinese Five Spice Agave Syrup (see recipe)

1 oz pineapple juice

0.75 oz fresh lemon juice

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Recipes

Pollination

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Sarah Annand photo

Bearface’s distinct character serves as the perfect foundation for a cocktail that connects flavour, place and story in Lacey Roberts’s (Published on Main) Bianco Manhattan, which is poured tableside from a beeswax-coated vessel, the wax sourced directly from the Queen Elizabeth Park apiary.

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Recipes

Devil

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Photo courtesy of Arcana Spirit Lounge

Recipe by Ryan Buchanan, bar manager at Arcana Spirits Lounge, Vancouver. Note that he uses lime ash to create black bitters to draw the pentagram on the drink, but recommends that home bartender use Angostura instead.

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Recipes

A riff on the classic Paper Plane

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Nathan Murray photo

Recipe by Nathan Murray, bar manager at aKin in Toronto: “I prefer Canadian whisky over bourbon. Then I add an acidulated green tea blended with toasted brown rice in place of classic citrus. The result: a flavour profile that is sure to surprise even the most seasoned Paper Plane drinker.”

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Recipes

Niigata Paper Plane

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Photo courtesy of Bar Asra

Recipe by Mat Locke, bar manager at Bar Asra, Vancouver: “My riff uses neither bourbon nor Aperol—half of the key ingredients. Instead, I use Japanese whisky in place of bourbon, and a non-alcoholic aperitivo to replace the Aperol. I balance the cocktail by playing around with the traditional proportions.”

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