• 1.5 oz Old Forester Bourbon
• 0.75 oz Pacharán
• 0.3 oz Mia Amata Amaro
• 0.3 oz Lustau East India Solera
• 2 dashes Angostura Bitters
• Ardbeg Mist
• Orange Oils, Star Anise
La Chispa
Flapjack Punch
Recipe created for the Punch Brunch 2020 by Amber Bruce, bar manager at The Keefer Bar in Vancouver.
The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: The Rye of the Tiger, Featherweight Punch Royale, A Bit Curious and Morning Ritual.
A Bit Curious
Recipe created for the Punch Brunch 2020 by Sabrine Dhaliwal, bar manager of Juke Fried Chicken in Vancouver.
The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: The Rye of the Tiger, Featherweight Punch Royale, Flapjack Punch and Morning Ritual.
Featherweight Punch Royale
Recipe created for the Punch Brunch 2020 by Sean McGuigan, head bartender, The Lobby Lounge and RawBar at the Fairmont Pacific Rim in Vancouver.
The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: The Rye of the Tiger, A Bit Curious, Flapjack Punch and Morning Ritual.
Rye of the Tiger
Recipe created for the Punch Brunch 2020 by Katie Ingram, bar manager of Elisa Steakhouse.
The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: Featherweight Punch Royale, A Bit Curious, Flapjack Punch and Morning Ritual.
Citrus Breeze
This refreshing spritz recipe by Gianluigi Bosco, head bartender at MARKET at the Shangri-la Hotel, uses a vermouth you can make yourself.
• 3 oz Citrus Wine (recipe below)
• 0.25 oz melissa and peppermint hydrosols (see note)
• 2 dashes citric acid, available at gourmet stores
• Soda water, to taste
• Orange zest and mint, for garnish
Sloe & Sophistique
Recipe from de Vine Wines & Spirits.
• 1 oz De Vine Sloe Gin
• 0.5 oz De Vine Bianca Vermouth
• 2 oz Fever Tree Classic Tonic
• Lemon peel, for garnish
The Drive
Recipe from Odd Society Spirits.
• 1 oz Odd Society Prospector Rye Whisky
• 0.75 oz Odd Society Bittersweet Vermouth
• 0.25 oz Odd Society Crème de Cassis
• Garnish: orange twist, brandied cherry
Kir
Ideally, a Kir should only be lightly tinted and not overly sweet, so don’t overdo the liqueur.
Kir Royale
