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Pair with: Fresh spring greens.
• 1 oz mint-infused gin (see note)
• 0.5 oz fresh lemon juice
• 0.25 oz simple syrup (see note)
• 2 dashes cucumber bitters (such as Bitter Truth)
• Sparkling wine to top
• Garnish: Cucumber slice
• 2 oz Citadelle Gin
• 1 oz Dolin dry vermouth
• 0.5 tsp salty cocktail onion brine
• Garnish: 3 cocktail onions
• 2 oz Absolut vodka
• 0.5 oz lavender syrup (note below)
• 1 oz lemon juice
• 3 to 4 oz Oddity Hibiscus Mint Kombucha
• Garnish: lavender or hibiscus flower or mint sprig
• 1 oz Grand Marnier
• 0.75 oz pisco
• 0.5 oz Amaro Montenegro
• 0.33 oz fino sherry
• 0.75 oz lemon juice
• 1 dash Bittered Sling Orange & Juniper Bitters
• Garnish: grapefruit peel, rosebuds, dehydrated grapefruit
• 2 oz Copperpenny Social Project Gin 005
• 2 oz freshly squeezed grapefruit juice (strained)
• 0.5 oz freshly squeezed lime juice
• 0.5 oz rosemary-infused simple syrup (see note)
• Garnish: Himalayan pink salt rim, dehydrated grapefruit and/or sprig of rosemary
• 1 oz Esquimalt Wine Company dry vermouth
• 0.75 oz Tanqueray gin
• 0.25 oz Dubh Glass Noteworthy Navy Strength gin
• 0.5 oz Suze
• 2 dashes Sichuan peppercorn tincture (see recipe)
• Garnish: lemon zest
The Audience Choice winner at Vancouver Cocktail Week‘s Fun City Gala, this cocktail is inspired by Aki Restaurant, which opened in Vancouver in 1963 and was the first Japanese-Canadian owned Japanese restaurant in Vancouver.
Born in Steveston, Richmond, a young Aki Takeuchi and his family fled to Osaka, Japan, early in the Second World War, avoiding the internment camps. He returned to Canada as an adult, settling in Vancouver.
When Takeuchi opened Aki Restaurant he was the first to bring authentic Japanese food to Vancouver. At the time, the few other Japanese restaurants in existence only served cooked food and were more like a Chinese-Japanese fusion style of cuisine. Takeuchi was the first to serve raw fish in his restaurant.
The restaurant could not obtain a liquor license and so they would hide saké in teapots. This cocktail celebrates Japanese culture in Vancouver with a Japanese Gin, Saké and tea-focused drink.
• 2 oz Tio Pepe Fino Sherry
• 0.5 oz lemon juice
• 0.5 oz simple syrup
• 6 mint leaves
• 1 pinch of salt