Check In

Grant Sceney’s Check In. Photo courtesy of Fairmont Pacific Rim

Recipe by Grant Sceney, Fairmont Pacific Rim.

• 1 oz Tanqueray gin

• 0.67 oz Blueberry Lavender Oleo (see note)

• 0.67 oz lemon juice

• 0.25 oz Luxardo Bitter Bianco

• 3 oz Blue Mountain Brut (or other sparkling wine)

• Garnish: Thyme flower

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Behind Blue Eyes

Behind Blue Eyes pairs well with Asian pork dishes. Photo courtesy of Laowei

Recipe courtesy of Alex Black, managing partner, Laowai.

Pair with: Asian-flavoured pork dishes.

• 2 oz Lapsang Bourbon (see recipe below)

• 1 oz Salted Asian Pear Syrup (see recipe below)

• 4 drops Apothecary Mystic Caravan Bitters 

• Absinthe mist 

• Garnish: dehydrated pear slice, lapsang tea smoke

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Smuggler’s Sour

Ophelia Kitchen’s Smuggler’s Sour. Photo courtesy of Ophelia Kitchen

Recipe courtesy of Tim Cole, beverage director, Ophelia Kitchen and Monarca Cocina Mexicana.

Pair with: Prawn or fish tacos.

• 1.5 oz Don Papa Rum

• 0.5 oz 1800 Coconut Tequila

• 1 oz lime juice

• 0.5 oz guava syrup

• 0.5 oz guava juice

• 0.5 oz egg white

• 3 drops lime leaf bitters (such as Ms. Better’s)

• Garnish: Angostura bitters

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Mint Cucumber French 75

Cucumber Mint French 75. Photo courtesy of The Gull

Recipe courtesy of Phil Tapping, general manager, The Gull.

Pair with: Fresh spring greens.

• 1 oz mint-infused gin (see note)

• 0.5 oz fresh lemon juice

• 0.25 oz simple syrup  (see note)

• 2 dashes cucumber bitters (such as Bitter Truth)

• Sparkling wine to top

• Garnish: Cucumber slice

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Citadelle Gibson

Tableau Bar Bistro’s Citadelle Gibson. Joanne Sasvari photo

Partnered with lightly cured seafood during VCW, Tableau Bar Bistro‘s briny Gibson proved that cocktails are as perfect for pairing as wine.

• 2 oz Citadelle Gin

• 1 oz Dolin dry vermouth

• 0.5 tsp salty cocktail onion brine

• Garnish: 3 cocktail onions

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Line Item

Line Item cocktail. Photo courtesy of Freehouse Collective

This vodka-based cocktail from The Stock Room incorporates two different floral notes (lavender and hibiscus) for an exceptionally refreshing flavour profile. 

• 2 oz Absolut vodka

• 0.5 oz lavender syrup (note below)

• 1 oz lemon juice

• 3 to 4 oz Oddity Hibiscus Mint Kombucha

• Garnish: lavender or hibiscus flower or mint sprig

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May Flowers

May Flowers. Tolu Olaku photo

For the month of May, the Chickadee Room decided to bring attention to Cystic Fibrosis Canada with its “Cocktail for a Cause,” May Flowers, created by bartender Sierra Knight.

• 1 oz Grand Marnier 

• 0.75 oz pisco 

• 0.5 oz Amaro Montenegro 

• 0.33 oz fino sherry 

• 0.75 oz lemon juice 

• 1 dash Bittered Sling Orange & Juniper Bitters

• Garnish: grapefruit peel, rosebuds, dehydrated grapefruit

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Gin Paloma

Copperpenny’s Gin Paloma. Photo courtesy of Copperpenny Distilling Co.

This easy, patio-ready cocktail comes from the tasting lounge at North Vancouver’s Copperpenny Distilling. The fresh citrus and rosemary accentuate the notes of Egyptian coriander and Moroccan grains of paradise in their Social Project Gin 005. 

• 2 oz Copperpenny Social Project Gin 005

• 2 oz freshly squeezed grapefruit juice (strained)

• 0.5 oz freshly squeezed lime juice

• 0.5 oz rosemary-infused simple syrup (see note)

• Garnish: Himalayan pink salt rim, dehydrated grapefruit and/or sprig of rosemary

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