Classic Mint Julep

Classic mint julep. Istockphoto.com photo

With its mountain of crushed ice, the mint julep is one drink that cries out for a straw, and a reusable glass one allows for the purest taste of bourbon and mint. In fact, it was because he didn’t like the way rye grass made his mint juleps taste that an American inventor named Marvin C. Stone created the first paper straws, back in the late 19th century.

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Queensborough Gin “Double Gold” Cocktail

The Queensborough Double Gold Gin cocktail. Central City Brewers & Distillers photo

Christos Kalaitzis, brand ambassador and mixologist for Central City Brewers + Distillers, created this cocktail to celebrate their gin winning double gold at the San Francisco World Spirits Competition.

INGREDIENTS:
1.5 oz (45 mL) Queensborough gin
0.5 oz (15 mL) dry vermouth
1 oz (30 mL) maple syrup
3 dashes aromatic bitters
3 mint leaves
Ginger ale

METHOD:
Place all ingredients except ginger ale in a cocktail shaker with ice and shake well. Double strain into a wine glass, add fresh ice and top up with ginger ale. Garnish with cinnamon stick and mint sprig. Serves 1.

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Smoking Dog

The Smoking Dog cocktail at Vij’s. Dan Toulgoet photo

This cocktail created by bartender Olivia Povarchook of Vij’s updates the classic Salty Dog, but instead of rimming the glass with salt, flakes of smoked Maldon sea salt sit on top of the ice, giving the drinker a taste of smoky salt with each sip.

INGREDIENTS:
1.5 oz (45 mL) Bombay Sapphire East London Dry Gin
0.5 oz (15 mL) Yellow Chartreuse
2 oz (60 mL) fresh grapefruit juice
1 tsp (5 mL) Maldon smoked sea salt

METHOD:
Combine gin, liqueur and juice in a Collins glass or (preferably) a beautiful crystal tumbler with 12 oz (350 mL) capacity. Fill with ice cubes and stir. Top to overfilled with more ice cubes. Sprinkle salt flakes on the ice cube surfaces. Serves 1.

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Burrard Gimlet

The Burrard Gimlet cocktail, made with salt water, created by Justin Taylor, general manager of The Cascade Room in Vancouver. Cascade Room photo

Justin Taylor of The Cascade Room makes his own salt water for this refreshing update on a classic cocktail.

INGREDIENTS:
1.5 oz (45 mL) Long Table Cucumber gin
0.5 oz (15 mL) Green Chartreuse
0.5 oz (15 mL) chamomile cordial (see note)
0.75 oz (22 mL) lime juice
3 dashes Bittered Sling Lem Marrakesh bitters
1 tsp (5 mL) salt water (see note)
Pinch of sea salt
Garnish: Taboo absinthe mist; lime twist

METHOD:
Rim half of a coupe glass with sea salt. Place all ingredients except garnish into a cocktail shaker. Add ice and shake for 15 seconds. Double strain into coupe. Spritz surface with a mist of absinthe and garnish with a lime twist. Serves 1.

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Candy Girl

Gotham’s Candy Girl—a lavender-infused variation on the French 75. Dan Toulgoet photo

Created by Barry Jackson, bar manager at Gotham Steakhouse, this lavender-infused variation on the French 75 is an ideal cocktail to enjoy on the patio.

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The Last Word: Mint Julep

Mint Julep. Meghan Kirkpatrick photo.

“…that the mounds of ices, and the bowls of mint-julep and sherry cobbler they make in these latitudes, are refreshments never to be thought of afterwards, in summer, by those who would preserve contented minds.”

—Charles Dickens, while travelling in America (1842)

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Peach Bellini

Peach Bellini by Justin Taylor. Talia Kleinplatz photo.

INGREDIENTS:
1 oz peach liqueur
1 oz prosecco
1 fresh pitted peach (leave skin on for added colour and texture)
OR 3 oz white peach puree
2 cups of cubed ice

METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the desired texture is reached. Pour into coupe glasses. Garnish with fresh mint and peach slices. Serves 2.

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Ramos Gin Fizz

The Ramos Gin Fizz by Justin Taylor. Talia Kleinplatz photo.

INGREDIENTS:
4 oz London dry gin
1 oz simple syrup*
0.5 oz freshly squeezed lemon juice
0.5 oz freshly squeezed lime juice
2 oz heavy cream
1 tsp orange flower water
2 oz club soda
1 oz liquid egg white (white of one large egg)
1 cup of cubed ice

METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the ice has melted and cocktail has become light and frothy. Pour into Highball glasses. Garnish with grated nutmeg and perhaps an umbrella. Serves 2.

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Blood Orange Negroni

The Blood Orange Negroni by Justin Taylor. Talia Kleinplatz photo.

INGREDIENTS:
1 oz London dry gin
1 oz Campari
1 oz sweet vermouth
3 oz freshly squeezed blood orange
2 cups of cubed ice

METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the desired texture is reached. Pour into double Old Fashioned glasses. Garnish with a fresh rosemary and a straw, or maybe even a spoon. Serves 2.

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