Blue Fig

The Blue Fig. Scott Little photo

Chambar’s Blue Fig has become a Vancouver classic

INGREDIENTS:
2 oz roasted fig-infused gin
Dash of simple syrup
Blue cheese to taste

METHOD:
Add infused gin and simple syrup to a mixing glass filled with ice and stir. Strain into a chilled coupe or Martini glass and serve with a side of blue cheese.

To make fig gin: Slice four roasted figs and add to a bottle of gin. Rest 48 hours and strain through cheesecloth.

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Out of the past

Raise a glass to the resurrection of the Vancouver Cocktail

The Hotel Georgia (pictured), the Sylvia and the Waldorf all created signature cocktails in the 1940s and ’50s. Hotel Georgia photo

Gin, sweet vermouth, Bénédictine and orange bitters. It sounds simple, but so do many of the world’s legendary cocktails. And the Vancouver Cocktail deserves to be recognized among the classics.

What’s that, you say? Never heard of YVR’s hometown cocktail? You’re not alone. The Vancouver Cocktail joins a legion of forgotten drinks that have recently been rediscovered by dogged cocktail historians. In this case, that historian was bartender-turned-consultant Steve Da Cruz.

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Vancouver Cocktail

The Vancouver cocktail. Laura McGuire photo

The Sylvia Hotel’s signature cocktail was created in 1954. 

INGREDIENTS:
1.5 oz London Dry style gin such as Victoria Gin or Long Table Gin
0.75 oz sweet vermouth such as Punte E Mes or Odd Society Bittersweet Vermouth
0.25 oz or “a good splash” of Benedictine liqueur
2 dashes of orange bitters

METHOD:
Place all ingredients into a mixing glass with ice and stir well. Strain into a chilled Martini glass. Garnish with a twist of lemon peel.

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