Sabrine Dhaliwal’s A Bit Curious. Tara Rafiq photo
Recipe created for the Punch Brunch 2020 by Sabrine Dhaliwal, bar manager of Juke Fried Chicken in Vancouver.
The Punch Brunch, held at Botanist at the Fairmont Pacific Rim on January 26, was the official launch for the inaugural
Vancouver Cocktail Week presented by The Alchemist magazine, which will be held March 7 to 10, 2021. For more cocktail recipes from the brunch, see: The Rye of the Tiger, Featherweight Punch Royale, Flapjack Punch and Morning Ritual.
David Wolowidnyk’s Schwing pairs perfectly with any summer party.
This floral bubbly drink created by David Wolowidnyk is ideal as a reception cocktail for any of your spring flings.
• 1 oz gin or vodka
• 1 oz Aperol
• 0.5 oz lemon juice
• Dash orange flower water
• 2 oz sparkling wine
In Bloom, created by Jeff Savage of Botanist. Dan Toulgoet photo
Created by Jeff Savage, head bartender at the Fairmont Pacific Rim, this cocktail captures all the berry bright, delicately floral flavours of summer. Note that you will need an electronic scale to measure the ingredients for the sherbet.
• 1.5 oz raspberry-infused pisco (see note)
• 0.5 oz Aperol
• 1 oz lemon juice• 0.5 oz Grapefruit and Rose Sherbet (see recipe below)
Mica Rousseau, head bartender at Four Seasons Mexico City, serves a Naked and Famous cocktail to attendees at a mezcal master class at the Four Seasons Resort and Residences Whistler during Cornucopia 2017. He is also hosting Mezcal y Maize, a series of “après” parties. Cornucopia continues to Nov. 19 in Whistler, www.whistlercornucopia.com. Hannes van der Merwe photo
For his mezcal master class at the Four Seasons Resort and Residences Whistler, Mexico’s Mica Rousseau demonstrated this classic cocktail created by Joaquín Símo at Death & Co. in New York.
INGREDIENTS:1 oz (30 mL) mezcal
1 oz (30 mL) Aperol
1 oz (30 mL) yellow Chartreuse
1 oz (30 mL) fresh lemon juice
METHOD:Place all the ingredients in a cocktail shaker with ice, shake well and fine-strain into a cocktail coupe. If you like, garnish with an ice cube. Serves 1.
The Paper Plane Updated. Dan Toulgoet photo.
Mia Glanz puts her own spin on the modern classic cocktail.
• ¾ oz (22 mL) lemon juice
• ¾ oz (22 mL) Aperol
• ¾ oz (22 mL) bourbon
• ¾ oz (22 mL) Mia Amata amaro