Canada's only magazine dedicated to distillers, spirits and cocktail culture.
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.
• 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.
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.
• 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.
After what seems like the longest, wettest, dreariest winter in history, it is finally patio season. We’ll see you indoors again come September.
• 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.
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.
• 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.
If there were any lingering doubts that Vancouver has become a world-class cocktail city, Kaitlyn Stewart has just laid them to rest.
• 0.75 oz (20 mL) Beefeater gin
• 0.75 oz (20 mL) Campari
• 0.75 oz (20 mL) Cinzano Rosso
• 0.5 oz (15 mL) simple syrup (see note)
• 3 x 1.5-inch (3 cm) cubes of watermelon
Place ½ cup (125 mL) cracked ice into the blender with the watermelon and simple syrup. Blend until smooth.
Add the other ingredients and another ½ cup (125 mL) of ice. Blend for 45 seconds and pour into a fancy glass (or a plastic cup).
Garnish with a slice of watermelon. Serves 1.
—By Josh Pape