
An opulent, dense, spirit-forward cocktail
• 1 oz CAMPARI
• 1 oz Scotch Whiskey
• 0.75 oz Tawny Port
• 0.5 oz Peated Islay Scotch
• 2 heavy dashes Rose Water
• 1 Drop of Cardamom Bitters
• 1 Drop of Aromatic Leaf Bitters (or Cigar Bitters)*

• 1 oz CAMPARI
• 1 oz Scotch Whiskey
• 0.75 oz Tawny Port
• 0.5 oz Peated Islay Scotch
• 2 heavy dashes Rose Water
• 1 Drop of Cardamom Bitters
• 1 Drop of Aromatic Leaf Bitters (or Cigar Bitters)*

• 5 oz Ungava Gin
• 3.75 tequila or mezcal
• 2.5 oz orange liqueur
• 4 oz lime juice
• 1 oz agave syrup
• Garnish: Fresh mint, lime slices (fresh or dried)

• 1 oz Jameson Irish Whiskey
• 1 oz Mint Syrup
• 1/8 oz Menthe Pastille
• 4 oz English Breakfast Tea (chilled)
• 1 oz Lemon Juice

• 10 oz cold brew coffee
• 2 oz coffee liqueur
• 4 oz vodka
• 1 oz simple or vanilla syrup
• Garnish: coffee beans

• 2 oz vodka
• 0.5 oz coffee liqueur (such as Kahlúa)
• 1 oz espresso, freshly brewed and hot
• 0.5 oz simple syrup (or to taste)
• Garnish: coffee beans

• 1 oz Arbutus Distillery Blue Gin
• 0.5 oz Arbutus Lavender Liquor
• 0.75 oz Cane Sugar Syrup
• 0.5 oz Grape Acid (see note)
• Lunessence Riesling Brut
• Garnish: Flower from the garden

6 oz San Pellegrino or other sparkling mineral water
2 dashes aromatic bitters
Garnish: fresh basil sprig

1.5 oz reposado tequila
0.5 oz bianco vermouth
0.5 oz Strawberry Elderflower Cordial
2 dashes Peychaud’s Bitters
Garnish: candied pineapple

This cocktail represents Vancouver during the late 1950s and early 1960s. After the vaudeville days, Vancouver became known as the “Tune-Up City,” where famous performers would come play at venues like The Cave. The Cave was an important part of Vancouver’s nightlife history and is still talked about today.
“There are even those who never went there who regret its demise, longing for the magic and excitement of a lost era. The Cave was the city’s premier venue during the height of the nightclub show era—the early 1960s when nightlife was stylish and sophisticated (Chapman 19).”
Performers often used Vancouver as a chance to rehearse and then would continue to tour across Seattle, Portland, San Francisco and Los Angeles. This tour route is still commonly used today. Staying true to the sophisticated nightclub era, we “tuned-up” a whiskey sour using Southern Comfort Original and Chambord.

• 1.5 oz Patron Silver
• 0.75 oz Martini Rosso vermouth
• 0.75 tsp amaro (preferably Amaro Lucano)
• 1 oz pineapple juice
• 0.5 oz lime juice,
• 0.5 oz rich simple syrup (2:1)
• Garnish: freshly grated nutmeg