• 1.5 oz blueberry-infused Beefeater Pink (see note)
• 0.5 oz Alvear Medium Sherry
• 1 oz Campari
• 0.75 oz Martini sweet vermouth
• 2 drops saline solution
• 1 lemon zest
Bitter Berry Babble
Myrtille Julep
• 5 mint leaves
• 5 blueberries
• 2 oz Rémy Martin VSOP Cognac
• 0.5 oz Demerera syrup (see note)
Cuban Blues (including a zero-proof version)
REGULAR VERSION:
• 1.5 oz Havana Club 3 rum
• 0.5 oz Cointreau
• 0.25 oz Green Chartreuse
• 0.75 oz blueberry, banana, basil orgeat (see note)
• 0.75 oz lime juice
ZERO-PROOF VERSION:
• 2 oz Seedlip Grove
• 0.25 oz Seedlip Garden
• 2 dashes non-alcoholic orange bitters
• 2 drops saline solution
• 0.75 oz blueberry, banana, basil orgeat (see note)
• 0.75 oz lime juice
Purple rain
• 1.5 oz Beefeater London Dry Gin
• 0.75 oz blueberry and black pepper milk syrup (see note below)
• 0.75 oz lemon juice
• 0.25 oz Noe Pedro Ximenez Sherry
• 1 oz egg white
• Topped with soda
Blue Rose Sour
This aquafaba-based fizz-style cocktail was created by mixologist James Grant at Black Lodge.
• 1.5 oz gin
• 0.75 oz Bols Blue liqueur
• 1 oz lemon juice concentrate
• 0.5 oz simple syrup
• 1.5 oz aquafaba (chickpea water)
• 1 to 2 oz soda water
Vegan Irish Cream
This recipe by Well Seasoned owner Angie Quaale is a tasty, low-carb vegan treat.
• 1 can (13.5 oz) coconut cream
• 0.5 can (about 6.75 oz) coconut milk
• 1 cup unsweetened chocolate almond milk
• 0.5 cup Lakanto Golden Monk Fruit Sweetener or coconut sugar
• 1 Tbsp espresso powder
• Pinch of salt
• 1 cup Irish whiskey (or to taste)
Seven fall and winter cocktail events you don’t want to miss
With so many exciting events coming up, you won’t have a moment of boredom all winter long.
Toronto Cocktail Week
Get your kicks in the Six this fall: The six-day festival of all things boozy returns
October 15 to 20, bringing together bars, brands and bartenders—as well as consumers, of course—to celebrate the city’s evolving cocktail scene. TCW will be shaking things up with a neighbourhood-focused bar guide, themed gala events, guided, seminars and pop-up bars featuring familiar faces from Vancouver. torontococktailweek.ca
Art of the cocktail
The Alchemist is pleased to sponsor Western Canada’s most important cocktail festival October 19 in beautiful downtown Victoria. Some 900 attendees will gather at the Grand Tasting to sip and sample cocktails and products from 40 exhibitors pouring more than 60 spirits. Plus there will be masterclasses, guided tastings and more fun than you can shake a cobbler at during this fundraiser for the Victoria Film Festival. artofthecocktail.ca
Limoncello
This simple liqueur from Justin Taylor is a great after-dinner sipper, but also makes a thoughtful host gift.
• 1 cup oleo saccharum
• 1 cup vodka
Up to date
In this updated classic, Homer Street Café lead bartender Rob Scope uses Lot 40 rye whisky for its bold flavours of spice and oak. The light, dry notes of Manzanilla sherry complement the rye, Grand Marnier adds a touch of orange and Angostura marries all the flavours together.
Adapted from Hugo Ensslin’s Recipes for Mixed Drinks, 1916 edition. Ensslin was the head bartender at the Hotel Wallick in New York City’s Times Square, and gained fame from publishing the first version of the Aviation cocktail.
The Alchemist Fall/Winter 2019
Thirsty for cocktail and spirits news? You’re in luck—the fall/winter issue of The Alchemist is out this week.
As the days get colder and shorter, we turn to dark spirits, deep flavours and slow-sipping cocktails, the kinds of drinks best enjoyed over thoughtful conversation.