Donnelly Caesar

Photo courtesy of Donnelly Group

With a few aromatic tweaks, the Donnelly Group’s Trevor Kallies has updated the classic cocktail created by Walter Chell in 1969. If you prefer it zero proof, he suggests substituting Seedlip non-alcoholic spirit for the vodka.

• 2 oz Absolut vodka OR Seedlip Garden 108
• 1 dash Tabasco hot sauce
• 1 dash Lea & Perrins Worcestershire sauce
• Top with Walter Caesar Mix

Garnish:
• Celery salt rim
• Skewer of Castelvetrano olive, pickled onion and cucumber spear
• 1 lime wedge
• Sprig of rosemary and thyme

Continue Reading

Garden’s Keeper G&T

Garden’s Keeper G&T, created by Jeff Savage. Dan Toulgoet photo

Spanish-style G&Ts like the one on our cover are the coolest drinks of summer 2019. This one was photographed at Botanist at the Fairmont Pacific Rim, and created by head bartender Jeff Savage.

• 1.5 oz Star of Bombay gin
• 0.5 oz St-Germain elderflower liqueur
• 2 dashes Bittered Sling Haskap Bitters
• Fentiman’s tonic water

Continue Reading

Born and Raised

The Born and Raised cocktail. Dan Toulgoet photo

Creating cocktails is a team effort at Timber, with all the bartenders and servers contributing their ideas. Most recently, they’ve been working on summer cocktails—including this one that restaurant manager Jonathan Dennis calls “a mix between a mojito and a bourbon peach lemonade.”

• 2 oz chili-infused Okanagan Spirits BRBN (see note)
• 1 oz peach and mint purée
• 1 oz mint syrup (see note)

Continue Reading

Into the Aether

Photo courtest of Botanist

Designed by Botanist Bar team members Grant Sceney, Jeff Savage and Max Curzon-Price. Note that the team uses their own housemade vermouth, but any quality dry vermouth will also work.

• 1.5 oz Bols Genever
• 0.75 oz dry vermouth
• 0.75 oz cold-pressed white tea
• 0.25 oz BOLS Maraschino
• 1 barspoon peated Scotch whisky
• 1 barspoon salt water (5%)

Continue Reading

The Last Word: Hibiscus Mojito

Head to Commercial Drive for Havana Vancouver’s floral twist on the classic five-ingredient cocktail. Jennifer Gauthier photo

Our love for the mojito will never die

Mint, rum, soda, lime, ahhh: Cuba’s classic highball makes us think of Caribbean breezes and sandy beaches. Forget the naysayers; the Mojito will always be the quintessential drink for sunny days.

Continue Reading

Barbados Rum Punch

Barbados Tourism Marketing Inc. photo

The classic the way it is made on the island.

• 0.5 oz freshly squeezed lime juice
• 1 oz simple syrup (see note)
• 1.5 oz dark rum (such as Barbados’ own Mount Gay Eclipse, or older)
• 2 oz water
• 1 dash Angostura bitters
• Freshly grated nutmeg

Continue Reading

Spicy Moscow Mule

Sons of Vancouver’s Spicy Moscow Mule. Photo courtesy of Sons of Vancouver

Sons of Vancouver Distillery turns up the heat with their spicy take on the Moscow Mule

• 1 oz Vodka Vodka Vodka
• 0.5 oz Spicy Chili Vodka
• 5 oz Dickie’s Ginger Beer

Continue Reading