The Burrard Gimlet. Issha Marie and Alison Page photo
A fresh twist on a classic
INGREDIENTS:
1.5 oz Gillespie’s Sin Gin 0.5 oz Green Chartreuse 0.5 oz wildflower honey water (1:1 ratio) 0.75 oz fresh lime juice 3 dashes Bittered Sling Lem-Marrakech Bitters 1 pinch Vancouver Island Sea Salt Mist of Okanagan Spirits Taboo Absinthe
METHOD: Combine all ingredients (minus Taboo Absinthe) in a cocktail shaker with ice, shake vigorously for 15 seconds and fine strain to a half-rimmed Vancouver Island Sea Salt cocktail glass. Using an atomizer or mister, spray a fine amount of absinthe over the glass for aromatics. Garnish with a lime twist.
INGREDIENTS: 2 oz roasted fig-infused gin
Dash of simple syrup
Blue cheese to taste
METHOD: Add infused gin and simple syrup to a mixing glass filled with ice and stir. Strain into a chilled coupe or Martini glass and serve with a side of blue cheese.
To make fig gin: Slice four roasted figs and add to a bottle of gin. Rest 48 hours and strain through cheesecloth.
The Sylvia Hotel’s signature cocktail was created in 1954.
INGREDIENTS:
1.5 oz London Dry style gin such as Victoria Gin or Long Table Gin 0.75 oz sweet vermouth such as Punte E Mes or Odd Society Bittersweet Vermouth 0.25 oz or “a good splash” of Benedictine liqueur 2 dashes of orange bitters
METHOD: Place all ingredients into a mixing glass with ice and stir well. Strain into a chilled Martini glass. Garnish with a twist of lemon peel.