Recipes

May Flowers

June 23, 2022 No Comments

For the month of May, the Chickadee Room decided to bring attention to Cystic Fibrosis Canada with its “Cocktail for a Cause,” May Flowers, created by bartender Sierra Knight.

• 1 oz Grand Marnier

• 0.75 oz pisco

• 0.5 oz Amaro Montenegro

• 0.33 oz fino sherry

• 0.75 oz lemon juice

• 1 dash Bittered Sling Orange & Juniper Bitters

• Garnish: grapefruit peel, rosebuds, dehydrated grapefruit

Recipes

Gin Paloma

June 16, 2022 No Comments

This easy, patio-ready cocktail comes from the tasting lounge at North Vancouver’s Copperpenny Distilling. The fresh citrus and rosemary accentuate the notes of Egyptian coriander and Moroccan grains of paradise in their Social Project Gin 005.

• 2 oz Copperpenny Social Project Gin 005

• 2 oz freshly squeezed grapefruit juice (strained)

• 0.5 oz freshly squeezed lime juice

• 0.5 oz rosemary-infused simple syrup (see note)

• Garnish: Himalayan pink salt rim, dehydrated grapefruit and/or sprig of rosemary

Recipes

Negroni Secco

June 15, 2022 No Comments

Recipe courtesy of Carlino Restaurant & Lounge

• 1 oz Esquimalt Wine Company dry vermouth

• 0.75 oz Tanqueray gin

• 0.25 oz Dubh Glass Noteworthy Navy Strength gin

• 0.5 oz Suze

• 2 dashes Sichuan peppercorn tincture (see recipe)

• Garnish: lemon zest

Recipes

Don’t Let Them See You Bleed

June 7, 2022 No Comments

This large-batch cocktail was created by Alex Black, co-owner of Laowai, for the Vancouver Cocktail Week gala; keep it in the freezer to serve as desired. Note that you will need a digital scale to measure some of the ingredients, as well as a vacuum sealer.

Recipes

Hive & Soul

June 6, 2022 No Comments

Bar Susu’s “briny Martini” cocktail, created by Joe Casson, rides a perfectly seasoned knife edge of sweet and savoury, and is called “Hive & Soul” because of the live element of the fermented honey. Note that it should be served in a “super-cute vintage coupe.”

Recipes

The Audience Choice winner at Vancouver Cocktail Week‘s Fun City Gala, this cocktail is inspired by Aki Restaurant, which opened in Vancouver in 1963 and was the first Japanese-Canadian owned Japanese restaurant in Vancouver.

Born in Steveston, Richmond, a young Aki Takeuchi and his family fled to Osaka, Japan, early in the Second World War, avoiding the internment camps. He returned to Canada as an adult, settling in Vancouver.

When Takeuchi opened Aki Restaurant he was the first to bring authentic Japanese food to Vancouver. At the time, the few other Japanese restaurants in existence only served cooked food and were more like a Chinese-Japanese fusion style of cuisine. Takeuchi was the first to serve raw fish in his restaurant.

The restaurant could not obtain a liquor license and so they would hide saké in teapots. This cocktail celebrates Japanese culture in Vancouver with a Japanese Gin, Saké and tea-focused drink.

Recipes