Recipe courtesy of Bodega on Main
1oz Shelter Point Smoke Whisky
1oz Disaronno Amaretto
0.5oz Licor 43
1oz lemon juice
1oz egg white
Peychaud’s Bitters
Madrid Sour
Rule of 8
Ingredients:
12 oz Bacardi Ocho
4 oz Rémy Signature Brandy
2 oz Luxardo Amaretto
4 oz fresh lime juice
8 oz pineapple juice
6 oz mandarin syrup (see recipe)
12 oz grapefruit soda
Garnish: edible flowers, dehydrated pineapple, fresh fruit slices or whatever captivates your imagination
French Connection
Named after the Gene Hackman film of the same name, this two-ingredient cocktail is easy to make and pairs wonderfully with dessert.
2 oz Maple Leaf Spirits Lady of the Cask brandy
0.75 oz Sons of Vancouver Amaretto
Garnish: lemon zest
The Godfather
This elegant signature recipe captures the romantic spirit of the 1970s cocktail, but with less sweetness than the original.
1.5 oz The Busker Triple Cask Triple Smooth
0.75 oz Disaronno
Garnish: orange zest
Powell Street Punch
Matthew Benevoli’s Powell Street Punch uses his recipe for homemade Red Hibiscus Vermouth.
• 1 oz brandy
• 1 oz Red Hibiscus Vermouth
• 0.5 oz Sons of Vancouver amaretto
• 1 oz apple cider
• 0.25 oz freshly squeezed lemon juice
• Garnish: Cinnamon stick
A spirited selection at the BC Distilled 2019 Audience Favourites Awards
They came, they sipped, they chose their favourites, ranging from a delicately herbal absinthe to a boldly spiced rye whisky.
Some 600 people descended on the Croatian Cultural Centre on April 6 for the sixth annual BC Distilled festival, highlighting the best of the province’s artisan spirits. Some 180 spirits from 39 distilleries were poured over two tastings, and at the end of it all, the audience voted for their favourites in 13 categories.
Chuzzlewit’s Pear
• ¼ Anjou pear
• 0.5 oz freshly squeezed lemon juice
• 0.75 oz blended scotch whisky
• 0.75 oz amontillado sherry
• 0.5 oz Sons of Vancouver amaretto
• 3 dashes Peychaud’s bitters
Original Sin
Vij’s bartender Olivia Povarchook made it to the semi-finals of the prestigious 2018 Bacardi Legacy cocktail competition with her update on the classic Cuba Libre called the Original Sin.
Apple-etto Fizz
INGREDIENTS:
1 whole Honey Crisp apple, core removed*
Egg white separated from 1 large egg
1 oz amaretto
1 oz calvados
1 oz lemon juice
2 oz soda water
4 1-inch ice cubes
apple fan (for garnish)
METHOD:
Place first five ingredients plus ice into a blender and blend on a low setting, gradually increasing speed until the ice has dissolved. Put soda water into a tall glass, then add the blender contents slowly to mix through the soda—done right, a frothy head that rises above the rim of the glass should form. Garnish with an apple fan.
Madame Colet
