Created by Alicia Whitfield
• 1.5 oz mezcal
• 0.5 oz Cointreau
• Dash of agave syrup
• 2 lime wedges squeezed
• 2 oz. grapefruit juice
• 1 sprig of thyme
• Salt
Tomillo Margarita
Shanghai Spritz
Created by Micky Valens, bar manager of Hello Goodbye Bar.
Quince Royale
Created by Kris Girard, head bartender at Torafuku. Note that the Vancouver-made Ms. Better’s bitters are available online at MsBetters.com; quince paste is available at gourmet stores.
Duke of Kidalton
This cocktail, created by Lauren Mote, celebrates the region of Kildalton, on the Scottish isle of Islay, home to the elegant but powerfully smoky Lagavulin 16-year single-malt whisky.
Classic Champagne Cocktail
• 1 sugar cube
• Dash Angostura bitters
• 1 tsp Cognac or Grand Marnier (optional)
• Champagne or sparkling wine
French 75
• 1.5 oz gin or Cognac
• 0.5 oz freshly squeezed lemon juice
• 1 tsp simple syrup
• Champagne or sparkling wine
Pomegranate Green Tea Punch
This zero-proof cocktail is a long, cool drink that’s fruity and spicy, with a beautiful balance of sweetness and acidity, and a surprisingly deep complexity for a drink without a spirit base.
INGREDIENTS:
• 3 oz (90 mL) brewed white-pomegranate tea (available from Lucas Teas in Squamish)
• 1 oz (30 mL) pineapple shrub (recipe follows)
• ½ oz (15 mL) lime juice
• ½ oz (15 mL) grenadine
• Dash pineapple juice
• Dash rosewater
Standed Mountie
• 2 oz. Basil Hayden’s Bourbon
• 1 oz. lemon juice
• 0.4 oz. maple syrup
• 0.4 oz. cinnamon syrup
• 1 oz. egg white
Van Isle Iced Tea
This drink – created by Robyn Gray and Brad Stanton, head bartenders at Prohibition in the Rosewood Hotel Georgia – taps into several of 2017’s cocktail trends: infusions, new white spirits, and mixing multiple spirits together. Note that you can purchase jars of hibiscus flowers in syrup at stores like Gourmet Warehouse, or make your own using the recipe below.
The Hunting Party
Created by Katie MacDonald at Veneto in Victoria
• 1 oz Victoria Oaken Gin
• 0.75 oz Dubonnet
• 0.75 oz Amaro Montenegro
• Twist orange