Vancouver #2
I Sat By The Ocean
“I decided to embrace the salty, briny taste of this Manzanilla sherry and create a pickle juice Martini on steroids. The salt and pepper rim complements the sherry’s terroir near the ocean, and the peppery punch of the tequila, while the celery bitters and oils from the lemon peel keep it light and crisp.”
Islas Moradas (Purple Island)
“I was inspired by the idea of the island of Madeira floating in the sea. I wanted the richness of the Madeira to float on a refreshing, citrus-forward, more tropical cocktail.”
Turn of the Century
INGREDIENTS:
1.5 oz single malt Scotch whisky
0.5 oz dry vermouth
1 oz white chocolate syrup*
0.5 oz fresh lemon juice
3 dashes Bittered Sling Malagasy Chocolate Bitters
candied cocoa nibs
METHOD:
Pre-chill an Old Fashioned glass. Add ice and all liquid ingredients to a cocktail shaker and shake vigorously for 15 seconds. Strain over crushed ice into your glass. Garnish with candied cocoa nibs.
*White chocolate syrup: Boil 2 cups heavy cream and pour over 6 oz white chocolate chips, stirring to dissolve. Reserve in a sealable jar or bottle and refrigerate until needed.
—by Justin Taylor
The B.C. Filibuster
Just in time for the provincial election, a politically inspired cocktail with ingredients that celebrate British Columbia.
INGREDIENTS:
3 oz Lohin McKinnon Single Malt Whisky
3/4 oz apple butter diluted with just enough water to make a thick syrup
2 dashes of Bittered Sling Suius Cherry Bitters
1 dash Bittered Sling Kensington Bitters
METHOD:
Place all the ingredients in a mixing glass with ice and stir well. Strain into an Old Fashioned glass and add fresh ice. Garnish with a dehydrated apple chip.
—by J-S Dupuis
It’s better with bitters
It’s right there in the original description of a cocktail, dating back to 1806: “a stimulating liquor, composed of spirits of any kind, sugar, water and bitters – it is vulgarly called a bittered sling.”
In other words, bitters are what make a cocktail a cocktail. And that makes bitters an essential part of any home or professional bar.
Cocktails add finishing touch to Dine Out
As everyone knows, cocktails make a good party even better – and this also applies to Dine Out Vancouver.
End of an era
Pablo Picasso’s Blue Period meets the Martini.
• 1.5 oz Grey Goose Pear
• 0.75 oz Hpnotiq
• 0.25 oz vermouth infused with lavender and sage
• 0.25 oz chamomile
• 0.25 oz fresh squeezed lemon
• Dash of Bittered Sling Denman Extract
Seasoned greetings
The bartender’s salt and pepper, bitters are big in B.C.
After working for five years as a bartender on cruise ships, Tiffany Davis is well acquainted with the benefits of cocktail bitters.
“I went through so many bottles of Peychaud’s,” she laughs. “It was the best cure for seasickness.”
Now safely moored on dry land, as a bartender at the Shangri-La Hotel Vancouver’s Market by Jean-Georges, Davis still relies on bitters, but primarily for their cocktail applications.