Always Wanted To Be A Tenenbaum
Bring Out the Gimlet
A modern update on an old-school classic: This cocktail was created by Shawn Soole at the new Foxtrot Tango Whisky bar at the Doubletree by Hilton Victoria.
INGREDIENTS:
1½ oz (45 mL) Sheringham Akvavit
½ oz (15 mL) Bols Ginger Liqueur
¾ oz (22 mL) Carrot Lime Cordial*
METHOD:
Place all ingredients in a cocktail shaker with ice, shake well and double strain into a large chilled coupe. If you like, garnish with a ribbon of sweet pickled carrot on a skewer. Serves 1.
Bourbon Sour
“This is one of my favourite cocktails to make,” says James Lester, co-owner of the Sons of Vancouver Distillery in North Vancouver. His method of shaking the egg white with a single ice cube makes the froth impressively thick and rich.
Mezcal Mule
INGREDIENTS:
3 cucumber slices (plus 1 for garnish)
0.5 oz (15 mL) agave syrup
1.5 oz (45 mL) mezcal, preferably Del Maguey Vida
1 oz (30 mL) ginger beer
0.75 oz (22 mL) lime juice
0.75 oz (22 mL) passion fruit purée
Garnish: Candied ginger, pinch of ground chili
METHOD:
In a cocktail shaker, muddle the cucumber slices and agave syrup, then add the remaining ingredients. Shake with ice, then fine-strain into a chilled rocks glass filled with ice. Garnish with the candied ginger skewered to the cucumber slice, and a pinch of ground chili.
Diced Pineapple Cocktail
This zero-waste cocktail created by Royal Dinette’s bar manager Kaitlyn Stewart helped her win Diageo World Class Bartender of the Year 2017. It uses all parts of the pineapple, including the skin, pulp and tops.
Hotel Georgia
The recipe for the Hotel Georgia cocktail was discovered by Hawksworth Restaurant’s bar manager, Brad Stanton, in the hotel archives in 2011.
INGREDIENTS:
1.75 oz (52 mL) Plymouth gin
0.75 oz (22 mL) fresh lemon juice
0.5 oz (15 mL) orgeat (almond syrup)
6 drops orange blossom water
1 egg white
METHOD:
Place all ingredients in a cocktail shaker and “dry shake” (without ice) vigorously until quite frothy. Add ice and shake again until well chilled, then double-strain into a chilled cocktail glass. If you like, garnish with freshly grated nutmeg. Serves 1.
Gerard
This drink is perfect for sipping while you sit beside the fireplace on a leather couch and reminisce.
INGREDIENTS:
1.5 oz (45 mL) Macallan Gold whisky
0.5 oz (15 mL) maraschino liqueur
0.25 oz (7 mL) Fernet Branca
3 dashes Bittered Sling Suius Cherry
METHOD:
Combine all ingredients and stir in a mixing glass with ice for 20 seconds. Strain mixture into an Old Fashioned glass over fresh ice. Garnish with a cherry. Serves 1.
Avocado Gimlet
Inspired by a visit to Mexico, Shaun Layton infused gin with olives and rosemary, mixed it with avocado and created a West Coast classic.
INGREDIENTS:
1.5 oz (45 mL) olive and rosemary-infused Beefeater Gin (see note)
0.5 oz (15 mL) Lillet Blanc
1 oz (30 mL) fresh lime juice
0.75 oz (22 mL) simple syrup
1/4 fresh avocado, flesh only
METHOD:
Combine all ingredients into a shaker tin and fill with ice. Give it a good, long, hard shake to make sure the avocado blends into the cocktail. Double-strain with a slightly bigger mesh strainer into a large coupe glass. Serves 1.
Horseradish Sour
Josh Pape’s Horseradish Sour features a crisp tartness balanced with an umami-rich profile that goes exceptionally well with oysters and steak.
INGREDIENTS:
1 tsp (5 mL) creamed horseradish
2 oz (60 mL) Beefeater London Dry Gin
1 oz (30 mL) lemon juice
0.5 oz (15 mL) honey syrup (1:1; see note)
1 egg white
METHOD:
Combine all ingredients in a cocktail tin and shake vigorously. Fine strain into a chilled cocktail coupe glass. Garnish with finely cracked black pepper. Serves 1.
Chartreuse Milkshake
Crushable, complex and refreshing.
INGREDIENTS:
1.5 oz (45 mL) Tanqueray No. TEN Gin
0.5 oz (15 mL) Green Chartreuse
0.5 oz (15 mL) crème de cacao (chocolate liqueur)
0.75 oz (22 mL) orange juice
0.75 oz (22 mL) lime juice
0.25 oz (bar spoon) simple syrup (see note)
2 dashes Bittered Sling Malagasy Chocolate bitters
1 egg white
METHOD:
Combine all ingredients in a cocktail and dry shake (without ice) to emulsify egg white. Add ice to the shaker and shake vigorously for 10 to 15 seconds until well chilled and diluted. Pour into a tall Collins glass over fresh ice and garnish with crushed cacao nibs. Serves 1.