The Stump Gin & Tonic

Bar Oso photo

A West Coast take on a global classic

INGREDIENTS:
• 2 oz Fermentorium Stump Coastal Forest Gin
• 4-6 oz Fermentorium Artisanal Dry Tonic, depending on taste

METHOD:
Garnish with a sprig of rosemary smacked between your palms, a thin slice of lime,  and juniper berries.

Serve in a large (approx 20 oz) Burgundy bowl.

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Ma Kham Wahn

Alexa Mazarello photo

A tasty Thai experience.

• 2 oz bourbon, infused with coffee and makrut lime leaf*
• 0.75 oz makrut lime leaf simple syrup
• a dash of fresh ginger juice
• 1.5 oz of tamarind water
• A dash each of pomelo bitters and old fashioned bitters

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A classic Negroni

A classic Negroni. Alexa Mazzarello photo

When only the original will do.

• 1 oz gin
• 1 oz sweet vermouth
• 1 oz Campari

Place all ingredients into a mixing glass with ice. Stir and strain into a rocks glass filled with fresh ice. Garnish with an orange twist.

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The milky-whey

The Milky-Whey. Fred Fung photo

Unique, delicious and very West Coast.

• 1 oz milk liqueur (see recipe below)
• 0.5 oz East Van vodka
• 0.25 oz arancino
• 0.5 oz B.C. mead
• 0.5 oz fresh-pressed orange juice
• 0.5 oz whey

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Loup-Garou

Lauren Mote’s Loup-Garou. Issha Marie photo

French for ‘werewolf’ or ‘moondog’

INGREDIENTS:
• 1.5 oz Johnnie Walker Platinum Label Blended Scotch Whisky
• 0.5 oz Lagavulin 16-Year-Old Islay Single Malt Scotch Whisky
• 0.75 oz Punt E Mes
• 0.25 oz Jagermeister Herbal Liqueur
• 2 dashes Bittered Sling Cascade Celery Bitters
• 2 dashes Bittered Sling Moondog Bitters
• 2 dashes Vancouver Island Smoked Sea Salt Water

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Tell Me What You Will

Shawn Soole’s Tell Me What You Will showcases locally distilled products. Shawn Soole photo.

Showcasing local ingredients in a classic style. 

INGREDIENTS: 
• 50ml Merridale Whisky Jack
• 20ml Odd Society Bitter Sweet Vermouth
• 10ml Merridale Apple Cider Brandy
• Dash of Bittered Sling Suius Cherry Bitters

METHOD: 
Stir all ingredients and strain into a small coupe glass. Garnish with a lemon twist.

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The Burrard Gimlet

The Burrard Gimlet. Issha Marie and Alison Page photo

A fresh twist on a classic

INGREDIENTS:
1.5 oz Gillespie’s Sin Gin
0.5 oz Green Chartreuse
0.5 oz wildflower honey water (1:1 ratio)
0.75 oz fresh lime juice
3 dashes Bittered Sling Lem-Marrakech Bitters
1 pinch Vancouver Island Sea Salt
Mist of Okanagan Spirits Taboo Absinthe

METHOD:
Combine all ingredients (minus Taboo Absinthe) in a cocktail shaker with ice, shake vigorously for 15 seconds and fine strain to a half-rimmed Vancouver Island Sea Salt cocktail glass. Using an atomizer or mister, spray a fine amount of absinthe over the glass for aromatics. Garnish with a lime twist.

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Blue Fig

The Blue Fig. Scott Little photo

Chambar’s Blue Fig has become a Vancouver classic

INGREDIENTS:
2 oz roasted fig-infused gin
Dash of simple syrup
Blue cheese to taste

METHOD:
Add infused gin and simple syrup to a mixing glass filled with ice and stir. Strain into a chilled coupe or Martini glass and serve with a side of blue cheese.

To make fig gin: Slice four roasted figs and add to a bottle of gin. Rest 48 hours and strain through cheesecloth.

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Vancouver Cocktail

The Vancouver cocktail. Laura McGuire photo

The Sylvia Hotel’s signature cocktail was created in 1954. 

INGREDIENTS:
1.5 oz London Dry style gin such as Victoria Gin or Long Table Gin
0.75 oz sweet vermouth such as Punte E Mes or Odd Society Bittersweet Vermouth
0.25 oz or “a good splash” of Benedictine liqueur
2 dashes of orange bitters

METHOD:
Place all ingredients into a mixing glass with ice and stir well. Strain into a chilled Martini glass. Garnish with a twist of lemon peel.

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