Not Yo’ Granny’s Cobbler

The Not Yo’ Granny’s Cobbler cocktail by Keith Hoffman. Rebecca Wellman photo.

“A riff on Portugal’s national drink of choice — White Port and Tonic— that combines the flavours with those of Mexico in a housemade cordial.”

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Islas Moradas (Purple Island)

The Islas Moradas Cocktail by Keegan Coates. Rebecca Wellman photo.

“I was inspired by the idea of the island of Madeira floating in the sea. I wanted the richness of the Madeira to float on a refreshing, citrus-forward, more tropical cocktail.”

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Chocolate Basil Daiquiri

Chocolate Basil Daiquiri by Justin Taylor. Danika Sea photo.

2 oz light rum
1 oz fresh lime juice
3 fresh basil leaves, plus one for garnish
1 oz cocoa nib syrup*
1 egg white
cocoa powder for garnish

Pre-chill a cocktail glass. Add rum, lime, basil (torn in half), cocoa nib syrup and egg white to a cocktail shaker and dry shake without ice for about 10 seconds. Add ice and shake for an additional 10-15 seconds. Double strain into the glass using a fine mesh. Garnish with a fresh basil leaf and a small pinch of cocoa powder.

­—by Justin Taylor

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Turn of the Century

Turn of the Century by Justin Taylor. Danika Sea photo.

1.5 oz single malt Scotch whisky
0.5 oz dry vermouth
1 oz white chocolate syrup*
0.5 oz fresh lemon juice
3 dashes Bittered Sling Malagasy Chocolate Bitters
candied cocoa nibs

Pre-chill an Old Fashioned glass. Add ice and all liquid ingredients to a cocktail shaker and shake vigorously for 15 seconds. Strain over crushed ice into your glass. Garnish with candied cocoa nibs.

*White chocolate syrup: Boil 2 cups heavy cream and pour over 6 oz white chocolate chips, stirring to dissolve. Reserve in a sealable jar or bottle and refrigerate until needed.

—by Justin Taylor

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Spicy Oaxaca Old Fashioned

The Spicy Oaxaca Old Fashioned by Justin Taylor. Danika Sea photo.

2 oz mezcal
0.5 oz cocoa nib syrup*
2 dashes Scrappy’s Fire Water
1 dash Angostura bitters
orange zest for garnish

Pre-chill an Old Fashioned glass. Add all liquid ingredients to a mixing glass with ice and stir for 20 seconds. Strain cocktail into the glass, over fresh ice. Garnish with orange zest.

*Cocoa nib syrup: Add 1 cup cocoa nibs, 1 cup raw sugar and 1.5 cups water to a small saucepan and bring to a boil. Reduce heat, stir, and simmer for 10 minutes. Allow syrup to cool and strain into a sealable bottle or mason jar and refrigerate (it will keep for about four weeks). Dry the nibs on parchment paper to use as garnish.

—by Justin Taylor


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Dad’s Hot Chocolate

Dad's Hot Chocolate
Dad’s Hot Chocolate by Justin Taylor. Danika Sea photo.

4 oz 70 per cent dark baking chocolate
3 tbsp cocoa powder
0.5 tsp salt
1 cup sugar
8 cups whole milk
1 cup Fernet Branca
0.5 cup peppermint liqueur
12 dashes Angostura Bitters
marshmallows or whipped cream for garnish (optional)
shaved tonka bean for garnish (optional)

Add chocolate, cocoa powder, milk, sugar and salt to a medium saucepan and heat gently, stirring constantly. As the mixture reaches a slow boil, remove from heat and add liquor. Pour into mugs and garnish with whipped cream or marshmallows, and shaved tonka bean. Makes 8 cups.

­—by Justin Taylor

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The B.C. Filibuster

The B.C. Filibuster by J-S Dupuis. Lou Lou Childs photo.

Just in time for the provincial election, a politically inspired cocktail with ingredients that celebrate British Columbia.

3 oz Lohin McKinnon Single Malt Whisky
3/4 oz apple butter diluted with just enough water to make a thick syrup
2 dashes of Bittered Sling Suius Cherry Bitters
1 dash Bittered Sling Kensington Bitters

Place all the ingredients in a mixing glass with ice and stir well. Strain into an Old Fashioned glass and add fresh ice. Garnish with a dehydrated apple chip.

­—by J-S Dupuis

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The Pachamama

The Pachamama Cocktail by Katie Ingram. Lou Lou Childs photo.

An ode to Mother Nature

1.5 oz El Gobernador Pisco
0.25 oz Amaro Nonino
0.25 oz Giffard Elderflower Liqueur
0.75 oz lemon juice
2 dashes of Bittered Sling Western Haskap bitters

Combine all ingredients into a cocktail shaker and shake. Double strain into a chilled, small coupe. Garnish with a dehydrated rose.

­—by Katie Ingram

Read more about pisco and the Pachamama Cocktail.

The Last Wall

The Last Wall. Tarquin Melnyk photo.

This Mexican-influenced variation on the classic Last Word cocktail was created by bartender Tarquin Melnyk to highlight the fresh, juicy Ms. Better’s Green Strawberry Mah-Kwan bitters. “It has the biggest wow factor when people are trying bitters for the first time,” he says.

• 1 oz (30 mL) mezcal, preferably Siete Misterios
• 1 oz (30 mL) green Chartreuse
• 1 oz (30 mL) Luxardo Maraschino liqueur
• 1 oz (30 mL) fresh lime juice
• 2 dashes Ms. Better’s Green Strawberry Mah-Kwan bitters

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