Recipes

Dad’s Hot Chocolate

March 28, 2017 No Comments

INGREDIENTS:
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)

METHOD:
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

Recipes

The B.C. Filibuster

March 24, 2017 No Comments

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

INGREDIENTS:
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

METHOD:
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

Recipes, The Alchemist

The Paper Plane Updated

March 24, 2017 No Comments

Mia Glanz puts her own spin on the modern classic cocktail.

• ¾ oz (22 mL) lemon juice
• ¾ oz (22 mL) Aperol
• ¾ oz (22 mL) bourbon
• ¾ oz (22 mL) Mia Amata amaro

Recipes

The Pachamama

March 22, 2017 No Comments

An ode to Mother Nature

INGREDIENTS:
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

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

—by Katie Ingram

The Last Wall

March 17, 2017 No Comments

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

Recipes, The Alchemist

Elderflower Tom Collins

March 10, 2017 No Comments

Recipe by Robyn Gray, head bartender at Prohibition in the Rosewood Hotel Georgia.

• 2 oz (60 mL) Old Tom gin
• 1 oz (30 mL) lemon juice
• ¾ oz (20 mL) elderflower liqueur
• Soda water

Shake gin, lemon juice and elderflower liqueur in a cocktail shaker with ice. Strain into a Collins glass filled with fresh ice, then top with soda water. Garnish with 3 lemon wheels. Serves 1.

—by Robyn Gray

Recipes, The Alchemist

Liquid Sunshine

March 10, 2017 No Comments

Recipe by Brad Stanton, head bartender at Prohibition in the Rosewood Hotel Georgia.

• 2 oz (60 mL) pisco, preferably Encanto
• ¾ oz (20 mL) cantaloupe juice
• 2 tsp (10 mL) lemon juice
• 2 tsp (10 mL) orange juice
• 4 to 5 fresh mint leaves
• 1/2 oz (15 mL) maple syrup

Recipes, The Alchemist