Recipes

Burrard Gimlet

August 3, 2017 No Comments

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.

Recipes, The Alchemist

Candy Girl

July 28, 2017 No Comments

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.

Recipes, The Alchemist

First to the Post

July 21, 2017 No Comments

This variation on the classic Champagne cocktail was created by the Deighton Cup’s Cocktail Jockey mixology director Alex Black.

Recipes, The Last Word

The Last Word: Mint Julep

July 19, 2017 No Comments

“…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)

Home Bar, Recipes

Peach Bellini

July 14, 2017 No Comments

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.

Home Bar, Recipes

Ramos Gin Fizz

July 14, 2017 No Comments

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.

Home Bar, Recipes

Blood Orange Negroni

July 14, 2017 No Comments

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.

Home Bar, Recipes

Hemingway Daiquiri

July 14, 2017 No Comments

INGREDIENTS:
4 oz light cuban rum
1 oz maraschino liqueur
1.5 oz freshly squeezed ruby red grapefruit juice
1.5 oz freshly squeezed lime juice
0.5 oz simple syrup*
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 Martini glasses. Garnish with fresh mint and a grapefruit wedge. Serves 2.

Home Bar, Recipes, The Alchemist

Rainier Cherry & Kirsch Preserves

July 14, 2017 No Comments

Use these preserved cherries to garnish a wide range of cocktails, such as the Negroni. Recipe from The Preservatory by Lee Murphy (Appetite by Random House). Note that you will have to start this a day ahead.

Recipes

The Tom Cat

July 13, 2017 No Comments

A fruity, herbal mix to get your whiskers twitching

INGREDIENTS:
2 oz. Old Tom gin
½ oz. lemon juice
½ oz. Tuscan pear rooibos tea syrup
½ oz. Triple Sec
3 dashes of peach bitters
Rosemary sprig and lemon twist

METHOD:
Fill a Collins Glass with ice. Shake all ingredients in a Boston glass. Strain into Collins Glass. Garnish with rosemary sprig and lemon twist.