Okanagan Spirits’ anise-flavoured take on the Cuban classic.
• 1 oz freshly squeezed lime juice
• 1 tbsp sugar
• 6 mint leaves
• 1 oz Taboo Absinthe
• 1 cup crushed ice
• Sparkling water
• Garnish: 1 lime wheel
Absinthe Mojito
Bohemian Mule
At Arbutus Distillery, they use their own house-made ginger beer, but any good commercial one would work as well.
• 1 oz Baba Yaga Absinthe
• 0.5 oz fresh lime juice
• Ginger beer
The Green Beast
This modern take on an absinthe frappé was invented about a decade ago by French bartender Charles Vexenat for Pernod Ricard. At Pemberton Spirits, they make it with The Devil’s Club Organic Absinthe instead.
• 1 oz simple syrup
• 1 oz absinthe
• 1 oz fresh lime juice
• 4 oz water
• Garnish: 4 slices cucumber
Tip-Toes in the Tulips
This floral, low-proof cocktail comes from Tofino Distilling and is a cool refresher on a hot day.
• 1 oz absinthe
• 2.5 oz fresh squeezed lemon juice
• 5 oz lavender syrup
• 5 oz still water
La Mula
• 2 oz Koch Espadín Mezcal
• 0.5 oz Lime
• 0.5 oz Hibiscus Syrup
• 1 oz Passion Fruit Purée
• 2 dashes Angostura Bitters
• Ginger Beer
The Fire at the Mill
This cocktail was created by Edmonton’s James Grant, and is featured on the list at The Black Lodge.
• Mist/rinse of peaty whisky
• 1 oz rosemary-infused gin (see note)
• 1 oz Scotch whisky
• 0.5 oz medium dry sherry
• 0.5 oz ginger syrup
• 0.5 oz lemon juice
• 2 dashes Angostura bitters
Spiced Apricot Sour
This cocktail from Key Party is sweetly spicy and just sophisticated enough.
• 1.5 oz chai-spiced rye (see note)
• 0.5 oz apricot brandy
• 1 oz egg white
• 2 oz lemon juice
• Generous bar spoon of apricot preserve
• 0.5 oz simple syrup (see note)
• 2 dashes orange bitters (available at Gourmet Warehouse, Welks or Modern Bartender)
Lust
A divine take on one of the seven deadly sins at Hail Mary’s.
• 2 oz bourbon
• 0.75 oz simple syrup
• Splash of peach schnapps
• 2 oz fresh lime juice
• 1 egg white
• Dash of Angostura bitters
Sheringham Cherub
With elderflowers as early harbingers of summer, Sooke meets St-Germain in this house recipe from Sheringham Distillery.
• 1.5 oz Sheringham Seaside Gin
• 0.5 oz St-Germain elderflower liqueur
• 0.25 oz maple syrup
• 0.25 oz lemon juice
• 0.5 oz loganberry or strawberry purée
• 0.75 oz sparkling elderflower juice such as Bottle Green
Garnish: Lemon peel
Negroni Rosa
Try this negroni at Nicli Antica in Gastown, or make it yourself at home.
• 1 oz Bulldog Gin
• 1 oz Campari
• 1 oz Cocchi Rosa
• 0.5 oz fresh lemon
• 0.5 oz fresh grapefruit