Kaitlyn Stewart recommends this elegantly bittered variation on a classic spritz.
1.5 oz The Woods Amaro
0.5 oz elderflower liqueur
1 dash grapefruit bitters
Cava (sparkling wine), to top
Amaro Spritz
Brown Derby
This Prohibition-era classic, updated by Robyn Gray, was named for the hat-shaped Los Angeles diner and originally called a De Rigueur cocktail.
• 2 oz Bakers 7yr Bourbon
• 1 oz grapefruit juice
• 0.75 oz honey syrup (see note)
• 2 tsp lime juice
• Garnish: Grapefruit slice.
The Nightmare Before Christmas
This boo-zy concoction is only available at the Fairmont Empress’ Q Bar from October 29 to 31, but with this recipe, you can enjoy its spooktacular flavours all through fall.
• 1.5 oz Jack Daniel’s Tennessee whiskey
• 0.75 oz ghost pepper reduction (or other hot sauce)
• 1 oz lemon juice
• 0.5 oz Amaro Averna
• Garnish: 1 toasted marshmallow, powdered blood orange (available online or at gourmet markets)
Geraniol Gin Cosmo
Recipe from Stillhead Distillery, created by Mitch Poirier and reprinted with permission from The BC Spirits Cocktail Book by Shawn Soole.
• 3 snap peas
• 1.75 oz Stillhead London Dry Gin
• 0.25 oz Arbutus Limoncello
• 0.5 oz cranberry cordial
• 0.5 oz lemon juice
• 1 dash of Ms. Better’s Black Pepper Cardamom Bitters
Bebesita
Recipe courtesy of Bodega on Main
• 1.5 oz Pisco El Gobernador
• 0.5 oz Koch Espadin Mezcal
• 1 oz Peach and Chili Pepper Shrub
• 0.5 oz Lemon
• 0.5 oz Lime
• 0.5 oz Egg White
Poet’s Dream
When this cocktail appeared in the 1935 Old Waldorf Astoria Bar Book, it was an equal-parts cocktail and, like La Louisiane, has been made stronger and less sweet over time. Some versions are almost Martini dry; this one retains enough liqueur to highlight its sweet spice.
• 1 oz gin
• 1 oz dry vermouth
• 0.5 oz. Bénédictine
• 2 dashes orange bitters
• Garnish: lemon twist
De La Louisiane
The original La Louisiane cocktail dates back to the late 19th century in New Orleans, where it featured equal amounts of rye, vermouth and Bénédictine. This contemporary version, which is far less sweet, is adapted from The PDT Cocktail Book by Jim Meehan (2011).
2 oz rye whisky
0.75 oz Bénédictine
0.75 oz sweet vermouth
3 dashes absinthe
3 dashes Peychaud’s bitters
Garnish: 3 brandied cherries
Ampersand 50/50 Martini
As the author of a forthcoming book on essential cocktails, Ampersand co-founder Jessica Schacht recommends this sophisticated classic to make the most of the distillery’s award-winning spirits.
1.5 oz Ampersand Gin
1.5 oz Imperative Dry Vermouth
Garnish: lemon twist
Margarita
The classic, ideal for sipping all summer long, is Trevor Kallies’ suggested cocktail.
• 1.5 oz Altos Silver Tequila
• 0.5 oz Curacao, Triple Sec or Cointreau
• 1 oz fresh lime juice
• 1 tsp simple syrup (1:1)
• Garnish: salted rim
Division Bell
Robyn Gray recommends this contemporary classic with a subtle smoky note.
• 1 oz Los Siete Misterios Mezcal Doba-Yej
• 1 oz Aperol
• 1 oz maraschino liqueur
• 1 oz lemon juice
• Garnish: grapefruit zest