Recipe by Evelyn Chick (@evelynchick).
• 1.5 oz Plymouth Gin
• 1.5 oz Guerra Dry Vermouth
• Garnish: lemon twist and olive
50/50 Gin Martini
Dirty Gin Martini
Recipe by Chantelle Gabino (@chantigabino). Why three olives for garnish? “Because I want an olive at the beginning, middle and end of the drink.”
• 2.25 oz Roku Gin
• 0.75 oz Cocchi Vermouth di Torino Extra Dry Vermouth
• 0.5 to 0.75 oz Cerignola olive brine
• Garnish: lemon zest, 3 olives
Tiffany’s Breakfast
This bright and refreshingly tart update on the classic Breakfast Martini is just one of the tea-inspired cocktails served at Victoria’s Fairmont Empress during its nightly Sunset Sips.
Black Currant Mule
A mule, but too pretty to hide in a copper mug!
• 1 ½ ounce Dillon’s Vodka
• ¾ ounce Dillon’s Black Currant Liqueur
• ¾ ounce fresh lime juice
• 2 dashes Dillon’s Rhubarb Bitters
• Ginger Beer
• Dehydrated lime wheel, for garnish
Madrid Sour
Recipe courtesy of Bodega on Main
1oz Shelter Point Smoke Whisky
1oz Disaronno Amaretto
0.5oz Licor 43
1oz lemon juice
1oz egg white
Peychaud’s Bitters
Grilled Pineapple Sour
The Grilled Pineapple Sour takes you to the tropics with its combination of the smoky sweetness of grilled pineapple, the complexity of tequila and the tartness of fresh citrus juice.
1oz Herradura Ultra
1oz fresh lime juice
1oz fresh lemon juice
1oz grilled Pineapple Syrup
2 dashes Aromatic bitters
1 egg white (or vegan foamer)
Toronto
The Toronto first appeared in print in 1922, replacing the Manhattan’s vermouth with the darker, more intensely herbaceous Fernet-Branca.
2 oz rye whisky (Canadian, of course)
0.25 oz Fernet-Branca
0.25 oz simple syrup
2 dashes Angostura bitters
Garnish: orange twist
Brooklyn
The Brooklyn is a drier Manhattan: whisky, dry (French) vermouth, maraschino liqueur, Angostura bitters.
2 oz rye whisky
1 oz dry vermouth
0.25 oz maraschino liqueur
2 dashes Angostura bitters
Garnish: brandied or maraschino cherry, preferably Luxardo
Manhattan
Like its namesake city, the Manhattan is elegant but uncompromising and invulnerable to fashion’s changing whims.
2 oz rye whisky (or, if you must, bourbon)
1 oz sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherry or lemon twist
Rob Roy Visits Toronto
Recipe by Jenn Abergel of Toronto’s Quench Bar.
1 oz Glenlivet Caribbean Reserve
1 oz Fernet-Branca
1 oz Dolin sweet vermouth
0.5 oz Amaro Cinpatrazzo
Garnish: Luxardo cherry