Cinque Terre

The Cinque Terre. Kyler Vos photo

This recipe from Ombré Restaurant in Tofino is a richer, cold weather twist on a classic spritz, thanks to the autumnal orange and rosemary syrup.

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Gin Martinez

Adam Dewar photo

Recipe by Robyn Gray (@robynagray)

• 1.5 oz Copperpenny 005 Social Project Gin
• 1.5 oz Cinzano Rosso Vermouth
• 0.25 oz Luxardo Maraschino Liqueur
• 3 dashes Angostura Orange Bitters
• Garnish: orange twist

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Dirty Gin Martini

Photo courtesy of Chantelle Gabino

Recipe by Chantelle Gabino (@chantigabino). Why three olives for garnish? “Because I want an olive at the beginning, middle and end of the drink.”

• 2.25 oz Roku Gin
• 0.75 oz Cocchi Vermouth di Torino Extra Dry Vermouth
• 0.5 to 0.75 oz Cerignola olive brine
• Garnish: lemon zest, 3 olives

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Black Currant Mule

Black Currant Mule. Photo courtesy of Dillons

A mule, but too pretty to hide in a copper mug!

• 1 ½ ounce Dillon’s Vodka

• ¾ ounce Dillon’s Black Currant Liqueur

• ¾ ounce fresh lime juice

• 2 dashes Dillon’s Rhubarb Bitters

• Ginger Beer

• Dehydrated lime wheel, for garnish

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