The Alchemist

A Mari Usque Ad Mare

June 30, 2017 No Comments

Inspired by the Canadian motto, meaning “Sea to Sea,” L’Abattoir head bartender Katie Ingram updated the classic Vieux Carré cocktail with luxe flavours from east and west coasts, including rum, rye and bitters made from Okanagan haskap berries and sour cherries.

INGREDIENTS:
• 0.75 oz (22 mL) Ron Zacapa Centenario Sistema Solera 23 Rum
• 0.75 oz (22 mL) Crown Royal XO
• 0.75 oz (22 mL) sweet vermouth
• 0.25 oz (7 mL) Bénédictine or B&B
• Two dashes Bittered Sling Suius Cherry Bitters
• Two dashes Bittered Sling Western Haskap Bitters

Recipes, The Alchemist

The Great Wild North

June 30, 2017 No Comments

This recipe by Max Borrowman, bar manager at Juniper Kitchen + Bar, was inspired by Canada’s rare foraged botanicals, while the gold flakes evoke memories of B.C.’s 1850s and ’60s gold rushes.

INGREDIENTS:
• 1.5 oz (45 mL) Ungava gin
• 0.5 oz (15 mL) Campari
• 0.5 oz (15 mL) lemon juice
• 0.5 oz (15 mL) egg white
• 0.33 oz (10 mL) simple syrup
• 2 dashes spruce tip tincture (see note)
• 1 oz (30 mL) rhubarb compote (see note)

The Alchemist

Coast-to-coast cocktails for Canada Day

June 30, 2017 No Comments

Vancouver mixologists are blending the best of our national ingredients for party drinks this July 1

A long weekend of fireworks and barbecues, sparklers and fluttering Maple Leaf flags stretches ahead of us. Happy 150th birthday, Canada! Now, let’s celebrate.

Recipes, The Alchemist

Grey Goose Le Grand Fizz

June 23, 2017 No Comments

This simple but elegant vodka fizz is a clean canvas for your own experimentation.

• 1.25 oz (35 mL) Grey Goose vodka
• 0.75 oz (22 mL) St. Germain elderflower liqueur
• 0.75 oz (22 mL) freshly squeezed lime juice
• 2.5 oz (75 mL) chilled soda water

Place vodka, elderflower liqueur and lime juice in a cocktail shaker along with some ice. Shake vigorously. Fine strain into a chilled flute or large wine glass and charge with soda water. If you like, add a few cubes of ice and garnish with a slice of lime. Serves 1.

The Alchemist

Fire up the fizz for patio season

June 23, 2017 No Comments

These soda-charged sours are what you should be drinking this summer

A fizz made with ginger beer instead of soda water, at Le Logis in the Cognac region of France. Joanne Sasvari photo

Some of Europe’s most talented bartenders are lounging around the swimming pool at Le Logis, the 16th-century chateau in France’s Cognac region that Grey Goose calls home.

It is hot – the mercury hovering around 30 C – and humid, with thunderstorms threatening to break later on.

Recipes, The Alchemist

Coa Swizzle

June 16, 2017 No Comments

The coa is a specialized hoe used to harvest agave. Here it’s also the inspiration for Luke McInnes’ tequila-based variation on a Caribbean-style swizzle, now on the menu at Blue Water Café.

• 1 oz (30 mL) blanco tequila
• 1 oz (30 mL) watermelon-infused Lillet Blanc (see note)
• 0.25 oz (7 mL) Campari
• 0.25 oz (7 mL) agave syrup
• 1 oz (30 mL) lime juice
• 3 dashes black peppercorn tincture (see note)

Stir—or swizzle—all the ingredients together in a highball glass, then fill the glass with crushed ice. Garnish with a sprig of mint. Serves 1.

The Alchemist

Summer cocktails for your next patio session

June 16, 2017 No Comments

Pour a cold one and enjoy every drop of our short, sweet summer

Bar manager Luke McInnes with a Coa Swizzle on the patio at the Blue Water Cafe. Dan Toulgoet photo.

After what seems like the longest, wettest, dreariest winter in history, it is finally patio season. We’ll see you indoors again come September.

Recipes, The Alchemist

Suffering Barbarian

June 9, 2017 No Comments

This cocktail created by Justin Taylor of the Cascade Room is an easy and refreshing way to enjoy bourbon

• 2 oz (30 mL) bourbon
• 0.5 oz (15 mL) fresh lemon juice
• 3 dashes Angostura bitters
• 4 oz (120 mL) ginger beer

Place all ingredients in a highball glass, add lots of ice and stir. Garnish with a sprig of fresh mint. Serves 1.

The Alchemist

Why bourbon’s hot this summer

June 9, 2017 No Comments

Matt Jones, Beam Suntory whiskey ambassador and bourbon specialist. Beam Suntory photo

Mark your calendars for June 14, National Bourbon Day. Not that we need a special day to enjoy the rich, sweet taste of this all-American whiskey, but hey, any excuse will do just fine.

Recipes, The Alchemist

Cîroc Me Gently, Cîroc Me Slowly

June 2, 2017 No Comments

This cocktail from Kaitlyn Stewart, World Class Canada 2017 winner and bar manager of Royal Dinette, is a mouthwatering balance of sweet, citrus and spice.

• 1.5 oz (45 mL) Ciroc Vodka
• 0.5 oz (15 mL) Ancho Reyes chili liqueur
• 0.25 oz (7 mL) crème de cacao (chocolate liqueur)
• 0.5 oz (15 mL) freshly squeezed lemon juice
• 2 dashes of Bittered Sling Lem-Marrakech bitters

Place all ingredients in a cocktail shaker with ice and shake well. Fine strain into a chilled cocktail glass. If you like, garnish with a dehydrated lemon wheel. Serves 1.