Recipe by Beth Havers, owner of Kinda Whisky Inc. in Toronto.
• 2 oz bourbon or rye whisky
• 0.5 oz Apple Spiced Syrup (recipe below)
• 2 to 3 dashes Angostura bitters
• Garnish: apple slice
Apple Spiced Old Fashioned
Old Fashioned
This variation on the classic is by Lacey Roberts, bartender at Published on Main in Vancouver.
• 2 oz Mitcher’s Kentucky Straight Bourbon
• 0.5 oz demerara syrup (see note)
• 2 dashes Bark & Bitter Overtly Orange Bitters
• 4 drops The Japanese Bitters – Umami
• Garnish: expressed orange peel, cherry wood smoke (see note)
Sazerac
This variation on the classic is from Jessica Toews, bar manager at PiDGiN in Vancouver.
• 1 bar spoon absinthe
• 1 sugar cube
• 3 dashes Peychaud’s Bitters
• 2 oz Uncle Nearest 1856 bourbon
• Garnish: lemon twist
Preston
The cherry garnish complements the tannic note of this original cocktail by Matthew Benevoli.
Ingredients:
1.5 oz bourbon (such as Basil Hayden)
1 oz Japanese plum liqueur
0.5 oz cherry liqueur (from canning)
2 oz steeped and chilled Earl Grey tea
Optional: a dash of lemon juice
Garnish: Boozy Cocktail Cherries
Last word
Boozy cocktail cherries add a personal note to this herbaceous classic.
Ingredients:
0.75 oz London Dry Style Gin (such as Sipsmith)
0.75 oz green Chartreuse
0.75 oz maraschino cherry liqueur
0.75 oz lime juice
Garnish: Boozy Cocktail Cherry
Chili-Infused Tequila
Add a lively lick of heat to a Paloma or Margarita by replacing regular tequila with this chili-infused variation.
INGREDIENTS:
1 (750 mL) bottle blanco tequila, preferably good quality but not too expensive
3 medium-sized fresh chili peppers, washed, seeded and sliced (see note)
Lake Days
Sam Clark, the creative director of beverage at the Fairmont Banff Springs, named this Rundle Bar favourite Lake Days because it is “reminiscent of spending summer days at Banff’s many beautiful lakes, with a tropical touch from acid-adjusted pineapple juice, whilst keeping Albertan ingredients in the frame with the gentle heat of ginger liqueur … and of course, our signature Rundle Bar Gin, made with local botanicals and coloured with butterfly pea flower tea.”
Cinque Terre
This recipe from Ombré Restaurant in Tofino is a richer, cold weather twist on a classic spritz, thanks to the autumnal orange and rosemary syrup.
Gin Martinez
Recipe by Robyn Gray (@robynagray)
• 1.5 oz Copperpenny 005 Social Project Gin
• 1.5 oz Cinzano Rosso Vermouth
• 0.25 oz Luxardo Maraschino Liqueur
• 3 dashes Angostura Orange Bitters
• Garnish: orange twist
Wet Martini
Recipe by Zoe Bates (@zoeabates)
• 2 oz Saigon Baigur Gin
• 1 oz dry vermouth
• Garnish: lemon twist