The Arbutus Cove

The Arbutus Cove by Nic VanBergen. Photo courtesy of Naramata Inn

A cocktail with locally sourced ingredients created by Nic VanBergen for Eliza at the Naramata Inn. 

• 1 oz Arbutus Distillery Blue Gin
• 0.5 oz Arbutus Lavender Liquor
• 0.75 oz Cane Sugar Syrup
• 0.5 oz Grape Acid (see note)
• Lunessence Riesling Brut
• Garnish: Flower from the garden

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The Tune-Up

The Tune-Up. Jana Bizzarri photo

This cocktail represents Vancouver during the late 1950s and early 1960s. After the vaudeville days, Vancouver became known as the “Tune-Up City,” where famous performers would come play at venues like The Cave. The Cave was an important part of Vancouver’s nightlife history and is still talked about today.

“There are even those who never went there who regret its demise, longing for the magic and excitement of a lost era. The Cave was the city’s premier venue during the height of the nightclub show era—the early 1960s when nightlife was stylish and sophisticated  (Chapman 19).”

Performers often used Vancouver as a chance to rehearse and then would continue to tour across Seattle, Portland, San Francisco and Los Angeles. This tour route is still commonly used today. Staying true to the sophisticated nightclub era, we “tuned-up” a whiskey sour using Southern Comfort Original and Chambord.

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Golden Ratio

Golden Ratio. Jana Bizzarri photo

This cocktail by Marta Ess of Halifax, NS, won the national Patron Perfectionist cocktail. She represented Canada on the global stage in Mexico in June.

• 1.5 oz Patron Silver

• 0.75 oz Martini Rosso vermouth

• 0.75 tsp amaro (preferably Amaro Lucano)

• 1 oz pineapple juice

• 0.5 oz lime juice,

• 0.5 oz rich simple syrup (2:1)

• Garnish: freshly grated nutmeg

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Pathfinder

James Grant’s Pathfinder. Jana Bizzarri photo

Recipe created by Diageo World Class Global Bartender of the Year James Grant.

• 1.5 oz Johnnie Walker Black Label

• 1 oz Umé Shu plum wine

• 0.5 oz maple green tea cordial (see note)

• 1 dash cardamom bitters

• 3oz club soda

• Garnish: sprig of rosemary, optional candied pine cone.

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Lyre’s Daiquiri

Photo courtesy of Lyre’s

This classic Daiquiri offers a perfect balance of sweet and sour. In fact, when one achieves the correct combination of white cane spirit to lime, the result is one of the freshest beverages in the known universe.

• 1.5 oz Lyre’s White Cane Spirit

• 0.75 oz simple syrup (1:1)

• 1 oz lime juice

• Pinch salt (optional)

• Garnish: lime zest

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Rose Grapefruit Spritz

Photo courtesy of Glendalough Gin

Garden party in a glass

This is the season of celebrations, of graduations, weddings, reunions, garden parties and festive brunches. It’s also the season of light, fresh drinks best enjoyed outdoors.

Bringing all that together is a new rose-flavoured gin from Ireland’s Glendalough Distillery. Head distiller Rowdy Rooney created it to honour his late mother, Rose—and used rose petals she planted herself, along with wild roses, mountain herbs and other botanicals. It’s beautifully floral and complex, perfect with tonic or citrus in a spritz. Find Glendalough Rose Gin at private retailers for a suggested price of $58.

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Orange liqueur

Getty Images photo. Beat the Triple Sec shortage by making your own orange liqueur. Getty Images photo

Short of triple sec? Make your own

It seems there will be no end to the supply chain issues that have drained back bars of essential spirits these past two years. This summer, for instance, it looks like we’re facing a shortage of Aperol, just in time for spritz season, so drink up while you can.

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Pisco Punch

Pisco Punch. Getty Images photo

A twist on the classic from bartender David Wolowidnyk, Acquafarina.

• 2 oz Barsol Pisco – Quebranta

• 1.5 oz fresh pineapple juice

• 0.75 oz fresh lemon juice

• 0.5 oz orgeat (almond syrup)

• Garnish: pineapple slice

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