Recipes

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October 9, 2019 No Comments

In this updated classic, Homer Street Café lead bartender Rob Scope uses Lot 40 rye whisky for its bold flavours of spice and oak. The light, dry notes of Manzanilla sherry complement the rye, Grand Marnier adds a touch of orange and Angostura marries all the flavours together.

Adapted from Hugo Ensslin’s Recipes for Mixed Drinks, 1916 edition. Ensslin was the head bartender at the Hotel Wallick in New York City’s Times Square, and gained fame from publishing the first version of the Aviation cocktail.

Recipes

Negroni Viola

October 4, 2019 No Comments

Try this negroni at Nicli Antica in Gastown, or make it yourself at home.

• 0.75 oz Hayman’s sloe gin
• 0.75 oz Campari
• 0.75 oz Marcarini Barolo Chinato
• 0.75 oz fresh lemon

Features, Recipes

Absinthe Mojito

September 26, 2019 No Comments

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

Features, Recipes

Bohemian Mule

September 25, 2019 No Comments

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

Features, Recipes

The Green Beast

September 24, 2019 No Comments

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

Features, Recipes

Tip-Toes in the Tulips

September 23, 2019 No Comments

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

Recipes

La Mula

September 9, 2019 No Comments

• 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

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The Fire at the Mill

September 5, 2019 No Comments

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

Features, Recipes

Spiced Apricot Sour

September 4, 2019 No Comments

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)

Features, Recipes

Lust

September 3, 2019 No Comments

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