KB’s Banana Daiquiri

KB’s Banana Daiquiri. Kevin Brownlee photo

Created by Bacardi portfolio ambassador Kevin Brownlee.

• 1 oz Bacardi Añejo Cuatro rum
• 1 oz Bacardi Banana flavoured rum
• 0.75 oz fresh lime juice
• 0.75 oz cane syrup (2:1; see note)
• 1 bar spoon fresh pineapple juice

Combine all ingredients in a shaker tin and add ice. Shake like the trees on a hot, breezy summer afternoon. Double-strain into a cocktail coupe and enjoy! Serves 1.

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Big-Batch Margarita

Justin Taylor’s big-batch Margarita. Dan Toulgoet photo

Toss one of these bottled Margaritas to your guests the next time you have a party or barbecue. Minds blown!

3 cups reposado tequila
1.5 cups Cointreau
1.5 cups freshly squeezed lime juice
2 cups water
2 pinches sea salt

Combine all ingredients in a large pitcher. Stir, pour into bottles, seal, label and refrigerate or stash on ice.

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Big-Batch Negroni

Justin Taylor’s big-batch Negroni. Dan Toulgoet photo

Free up your party time by bottling up these Negronis in advance of your next party. Once bottled and properly sealed, these will keep for about one month. 

• 2 cups gin
• 2 cups Campari
• 2 cups sweet vermouth
• 2 cups water

Combine ingredients in a large pitcher. Stir, pour into small bottles, seal, label and refrigerate or stash in ice.

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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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