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.
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.
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
This classic cocktail dates back to 1937 and is named not for the time period, but for the stylish 20th Century Limited train from New York to Chicago. It’s a perfect example of how an aperitif (Lillet) and a liqueur (crème de cacao) can combine to lift a cocktail above the ordinary.
Nightingale head bartender Rhett Williams created this base to take the time-consuming part out of making an Old Fashioned, and to make it versatile enough to use with just bourbon, brandy, rye or rum. It’s perfect for hosting a crowd. Note that this recipe needs at least 24 hours before it’s ready to use.