Hanky Panky
Vancouver #2
Before the team at Botanist installed the bar top, creative beverage director Grant Sceney “bought a drink for the next generation of bartenders” by embedding a bottled cocktail, a handwritten note and a copy of the first bar menu inside the bar itself. This is the cocktail they left for the future: an updated version of the classic Vancouver cocktail. “We’ve made the Vancouver Cocktail as Vancouver as we can,” says Sceney.
Joy’s Cocktail
This refreshing patio-sipper of a cocktail is created by Appleton Estate master blender Joy Spence.
Ingredients:
• Slice of orange
• 1 oz (30 mL) Appleton Estate Reserve Blend
• 3 oz (90 mL) ginger ale
• 5 drops Angostura bitters
• Slice of orange peel to garnish
The Last Word: A Classic Negroni
“The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
—Orson Welles writing from Rome in 1947 on the relative merits of the Negroni in a missive to the Ohio-based Coshocton Tribune.
Mork from Ork
Winner of the Giffard Iron Mixologist 2017
INGREDIENTS:
0.5 oz Giffard Banane du Brésil
1 oz genever
0.3 oz Odd Society Mia Amata Amaro
0.5 oz port
0.5 oz Spiced Mork Syrup (simple syrup spiced with cardamom)
1 whole egg
Nutmeg for garnish
METHOD:
Add all ingredients to a shaker and dry shake to emulsify egg. Add ice and shake again. Fine strain into a cocktail glass and garnish with grated nutmeg.
—by Amber Bruce
I Sat By The Ocean
“I decided to embrace the salty, briny taste of this Manzanilla sherry and create a pickle juice Martini on steroids. The salt and pepper rim complements the sherry’s terroir near the ocean, and the peppery punch of the tequila, while the celery bitters and oils from the lemon peel keep it light and crisp.”
Not Yo’ Granny’s Cobbler
“A riff on Portugal’s national drink of choice — White Port and Tonic— that combines the flavours with those of Mexico in a housemade cordial.”
Islas Moradas (Purple Island)
“I was inspired by the idea of the island of Madeira floating in the sea. I wanted the richness of the Madeira to float on a refreshing, citrus-forward, more tropical cocktail.”
Chocolate Basil Daiquiri
INGREDIENTS:
2 oz light rum
1 oz fresh lime juice
3 fresh basil leaves, plus one for garnish
1 oz cocoa nib syrup*
1 egg white
cocoa powder for garnish
METHOD:
Pre-chill a cocktail glass. Add rum, lime, basil (torn in half), cocoa nib syrup and egg white to a cocktail shaker and dry shake without ice for about 10 seconds. Add ice and shake for an additional 10-15 seconds. Double strain into the glass using a fine mesh. Garnish with a fresh basil leaf and a small pinch of cocoa powder.
—by Justin Taylor
Turn of the Century
INGREDIENTS:
1.5 oz single malt Scotch whisky
0.5 oz dry vermouth
1 oz white chocolate syrup*
0.5 oz fresh lemon juice
3 dashes Bittered Sling Malagasy Chocolate Bitters
candied cocoa nibs
METHOD:
Pre-chill an Old Fashioned glass. Add ice and all liquid ingredients to a cocktail shaker and shake vigorously for 15 seconds. Strain over crushed ice into your glass. Garnish with candied cocoa nibs.
*White chocolate syrup: Boil 2 cups heavy cream and pour over 6 oz white chocolate chips, stirring to dissolve. Reserve in a sealable jar or bottle and refrigerate until needed.
—by Justin Taylor