When only the original will do.
• 1 oz gin
• 1 oz sweet vermouth
• 1 oz Campari
Place all ingredients into a mixing glass with ice. Stir and strain into a rocks glass filled with fresh ice. Garnish with an orange twist.
A classic Negroni
The milky-whey
Unique, delicious and very West Coast.
• 1 oz milk liqueur (see recipe below)
• 0.5 oz East Van vodka
• 0.25 oz arancino
• 0.5 oz B.C. mead
• 0.5 oz fresh-pressed orange juice
• 0.5 oz whey
Loup-Garou
French for ‘werewolf’ or ‘moondog’
INGREDIENTS:
• 1.5 oz Johnnie Walker Platinum Label Blended Scotch Whisky
• 0.5 oz Lagavulin 16-Year-Old Islay Single Malt Scotch Whisky
• 0.75 oz Punt E Mes
• 0.25 oz Jagermeister Herbal Liqueur
• 2 dashes Bittered Sling Cascade Celery Bitters
• 2 dashes Bittered Sling Moondog Bitters
• 2 dashes Vancouver Island Smoked Sea Salt Water
Tell Me What You Will
Showcasing local ingredients in a classic style.
INGREDIENTS:
• 50ml Merridale Whisky Jack
• 20ml Odd Society Bitter Sweet Vermouth
• 10ml Merridale Apple Cider Brandy
• Dash of Bittered Sling Suius Cherry Bitters
METHOD:
Stir all ingredients and strain into a small coupe glass. Garnish with a lemon twist.
The Burrard Gimlet
A fresh twist on a classic
INGREDIENTS:
1.5 oz Gillespie’s Sin Gin
0.5 oz Green Chartreuse
0.5 oz wildflower honey water (1:1 ratio)
0.75 oz fresh lime juice
3 dashes Bittered Sling Lem-Marrakech Bitters
1 pinch Vancouver Island Sea Salt
Mist of Okanagan Spirits Taboo Absinthe
METHOD:
Combine all ingredients (minus Taboo Absinthe) in a cocktail shaker with ice, shake vigorously for 15 seconds and fine strain to a half-rimmed Vancouver Island Sea Salt cocktail glass. Using an atomizer or mister, spray a fine amount of absinthe over the glass for aromatics. Garnish with a lime twist.
Blue Fig
Chambar’s Blue Fig has become a Vancouver classic
INGREDIENTS:
2 oz roasted fig-infused gin
Dash of simple syrup
Blue cheese to taste
METHOD:
Add infused gin and simple syrup to a mixing glass filled with ice and stir. Strain into a chilled coupe or Martini glass and serve with a side of blue cheese.
To make fig gin: Slice four roasted figs and add to a bottle of gin. Rest 48 hours and strain through cheesecloth.
Vancouver Cocktail
The Sylvia Hotel’s signature cocktail was created in 1954.
INGREDIENTS:
1.5 oz London Dry style gin such as Victoria Gin or Long Table Gin
0.75 oz sweet vermouth such as Punte E Mes or Odd Society Bittersweet Vermouth
0.25 oz or “a good splash” of Benedictine liqueur
2 dashes of orange bitters
METHOD:
Place all ingredients into a mixing glass with ice and stir well. Strain into a chilled Martini glass. Garnish with a twist of lemon peel.