Canada's only magazine dedicated to distillers, spirits and cocktail culture.
• 2 oz tequila reposado
• 0.75 oz pineapple syrup
• 1 oz coconut syrup
• 0.25 oz triple sec
• 1.5 oz fresh lime juice
• 3 mint leaves
• Garnish: Salt or Tajín Clasico seasoning for rim; slice of dried pineapple and pineapple leaf
Cacti tells the tale of the flowering succulents of Ica, a coastal desert in Peru. The flowers are pollinated by a specific type of bee that hibernates for an extended period as the flowers only bloom for a brief period of the season. The cocktail is an ode to the poetic nature of the flora and fauna waiting for one another. Subsequently, the bartenders age the entire cocktail in beeswax so it, too, “hibernates,” taking influence from the bees.
2.5 oz gin or vodka
0.5 oz dry vermouth
0.25 to 0.5 oz olive brine
Garnish: 1 or 3 olives on a skewer
• 1 oz Tanqueray No Ten
• 0.5 oz Campari
• 0.5 oz lime juice
• 0.5 oz cinnamon coconut syrup
• 2 oz sparkling wine
• 1 oz Johnnie Walker Black
• 0.5 oz fino sherry
• 1.5 oz birch water
• 0.75 oz Alderwood smoked tea (Tealeaves Forestea)
• 0.25 oz oak moss and cedar (wild-foraged)
• Garnish: Rosemary sprig
0.75 oz Wayward Distillery Cask Strength Apple Brandy
0.75 oz Wayward Distillery Drunken Hive Rum
0.75 oz Sons of Vancouver Quadruple Sec
0.5 oz lemon juice
Garnish: orange or lemon zest
• 20ml Whitley Neill Rhubarb and Ginger Gin
• 10ml Lemon juice
• 50ml Apple juice
• Prosecco
• Slices of apple
2 oz Maple Leaf Spirits Lady of the Cask brandy
0.75 oz Sons of Vancouver Amaretto
Garnish: lemon zest
1 sugar cube
2 straws Ms. Better’s Bitters Aromatic Bitters
2 oz Forbidden Spirits Adam’s Apple Brandy
Rinse: Okanagan Spirits Taboo Absinthe
Garnish: lemon zest