Sangria Rosé

Justin Taylor’s Sangria Rosé. Dan Toulgoet photo

Mix up this rosé-based sangria recipe ahead of your next outdoor gathering. 

• 3 cups dry rosé wine
• 0.5 cup brandy
• 0.5 cup Okanagan Spirits rhubarb liqueur
• 2 cups white cranberry juice
• 2 cups sliced strawberries
• 1 mango, peeled, pitted and cubed
• 2 cups soda water

In a large container such as a gallon-sized glass jar, combine all ingredients except soda water. Seal container and refrigerate for 12 hours or overnight. Remove fruit, place in ice moulds or freezer bags and freeze.

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Bartender in a bottle

Raise a glass to the supporting cast of B.C.’s cocktail scene—local craft syrups, sodas, tonics and other mixers

Odd Society Spirits joins the craft soda trend with its zingy housemade ginger beer. RD Cane photo

Forget the genie. Professional bartending expertise is captured in each bottle, can and jar of these B.C.-born cocktail mixers, which are often natural and preservative-free, too. To let loose your cocktail creativity, just add craft spirits.

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Two short, one long

Why the highball is our enduring summer cocktail of choice.

The simplicity of a highball such as a classic gin and tonic makes it the perfect thirst-quenching option when the weather is hot and the days are lazy. iStock photo

When it’s hot and sticky out, who’s really up for making fancy cocktails? Not me.

That’s why summer time is highball time. The highball is the quintessential two-ingredient cocktail: spirits and soda, gussied up with ice and maybe a lemon wheel or a sprig of mint if you want to get fancy.

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Dark ‘n’ Stormy

The Dark ‘n’ Stormy, made with dark rum and ginger beer, is a classic variation of a highball. Dan Toulgoet photo

Purists insist on Goslings Black Seal rum, but in fact, any good quality dark rum will work in this satisfyingly spicy drink. Try one of the new made-in-B.C. craft ginger beers for zingy home-grown flavour.

• 2 oz dark rum such as Goslings Black Seal
• 4 oz chilled ginger beer
• Optional: 1 to 2 dashes Angostura bitters
• Lime wedge

In a highball glass filled with cubes of ice, add the rum and top with ginger beer. If you like, add a dash or two of bitters. No need to stir; the bubbles should do the work for you. Garnish with a lime wedge. Serves 1.

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Subscribe to The Alchemist

Never worry about finding your favourite cocktail and spirits magazine again: The Alchemist is now available by subscription.

You can still pick it up for free at select distilleries, cocktail bars and selected independent liquor stores in B.C., but the best way to be absolutely sure to get your copy is to subscribe.

We’re offering two options: $5 for a single issue and $18.99 for a subscription to four issues. Although the magazine is still free, the cost covers shipping and processing. Note that a limited number of back issues are also available.

To subscribe, visit thealchemistmagazine.ca/shop

The Alchemist Summer 2018

Thirsty for cocktail and spirits news? You’re in luck—the summer issue of The Alchemist is out this week.

Justin Taylor’s French 75 Royale. Dan Toulgoet photo

The ninth edition of B.C.’s only magazine dedicated to local distilleries and cocktail culture returns with everything you need to know for easy summer sipping.

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French 75 Royale

Justin Taylor’s French 75 Royale. Dan Toulgoet photo.

This lilac beauty is a perfect addition to your next garden party.

• 2 cups Victoria Spirits Empress Gin
• 1 cup freshly squeezed lemon juice
• 0.75 cup lavender syrup (see note)
• 1.5 tsp orange bitters
• 4 cups dry sparkling wine

Combine ingredients in a large pitcher. Stir gently, then bottle, seal and refrigerate or stash in ice.

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True Lies

Chiara Fung’s True Lies. Dan Toulgoet photo

This award-winning cocktail was created by Chiara Fung, premium bartender at H Tasting Lounge at The Westin Bayshore.

• 2 oz Stolichnaya Premium Vodka
• 1.25 oz fresh lemon juice
• 1 oz charred pineapple cordial (see recipe below)
• 1 oz pineapple jam (see recipe below)
• Garnish: dehydrated pineapple slice, pineapple leaves

Shake ingredients with ice and double-strain into a double rocks glass over fresh ice. Garnish with dehydrated pineapple slice and two pineapple leaves. Serves 1.

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The Bayshore Inn Cocktail

Dylan Williams’ The Bayshore Inn. Dan Toulgoet photo

This tiki-inspired cocktail created by Dylan Williams, premium bartender at H Tasting Lounge at The Westin Bayshore, offers a nostalgic nod to the days when the Bayshore was home to the tropical Trader Vic’s restaurant.

• 1.5 oz fresh pineapple juice
• 0.5 oz fresh orange juice
• 0.25 oz charred pineapple falernum (see recipe below)
• 1.75 oz pandan coconut syrup (see recipe below)
• Ms Betters Pineapple Star Anise bitters
• 2 oz Flor de Cana 7 Year Old rum
• Garnish: freshly grated nutmeg

Place all ingredients in a tiki mug and fill halfway with shaved ice; swizzle, then fill with more shaved ice. Grate fresh nutmeg over top and serve with a straw. Serves 1.

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Yuzu Meringue Pie

Yuzu Meringue Pie. Dan Toulgoet photo.

Yuzu (aka. citrus junos) is a rare hybrid citrus fruit popular in Japan that has been historically cultivated as a herbal remedy. Prized by bartenders, the fruit’s aroma and flavour offers a rare and complex blend of lime, lemon, grapefruit and mandarin orange. 

• 1oz of Shin Premium Yuzu Wine
• 1oz Vanilla Vodka
• 1/2 oz Pineapple Juice
• 1/4 oz Fresh Lemon Juice
• 1/4 oz Simple Syrup

Shake with ice and serve in a sugar-rimmed martini glass.

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