Brown Derby cocktail. Getty images photo
This Prohibition-era classic, updated by Robyn Gray, was named for the hat-shaped Los Angeles diner and originally called a De Rigueur cocktail.
• 2 oz Bakers 7yr Bourbon
• 1 oz grapefruit juice
• 0.75 oz honey syrup (see note)
• 2 tsp lime juice
• Garnish: Grapefruit slice.
A classic old fashioned. Getty Images photo
Part of The Alchemist ‘s series of cocktails you should know.
• 1 sugar cube
• 2 dashes Angostura bitters
• 1.5 oz bourbon or rye whisky
• Garnish: cocktail cherry, orange slice (optional)
Bourbon and Bubbles cocktail by Adam Domet. Photo courtesy of Pourhouse
Recipe by Adam Domet, bar manager, Pourhouse
• 1 oz Angel’s Envy Kentucky Straight Bourbon
• 0.5 oz Gonzales Byass Oloroso sherry
• 0.75 oz fresh lemon juice
• 2 tsp simple syrup (1:1)
• 5 raspberries
• 1 oz sparkling wine
Jeff Savage’s Morning Ritual. Tara Rafiq photo
Recipe by Jeff Savage, Head Bartender of Botanist Bar at the Fairmont Pacific Rim, for the Punch Brunch 2020.
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, A Bit Curious and Flapjack Punch.
Bodega on Main’s La Chispa cocktail. Origami Social photo
• 1.5 oz Old Forester Bourbon
• 0.75 oz Pacharán
• 0.3 oz Mia Amata Amaro
• 0.3 oz Lustau East India Solera
• 2 dashes Angostura Bitters
• Ardbeg Mist
• Orange Oils, Star Anise
Adam Domet’s Coconut Milk Punch. Chris Giannakos photo
The tropical vibes of this updated classic come from Adam Domet of Pourhouse.
• 1.5 oz coconut milk
• 1 oz Buffalo Trace Bourbon
• 1 oz Diplomatico Reserva Exclusiva Rum
• 2 tsp simple syrup (see note)
• 1 drop vanilla extract
Hail Mary’s photo
A divine take on one of the seven deadly sins at Hail Mary’s.
• 2 oz bourbon
• 0.75 oz simple syrup
• Splash of peach schnapps
• 2 oz fresh lime juice
• 1 egg white
• Dash of Angostura bitters
It’s back to the future with de Vine’s Ancient Grains
De Vine’s Ancient Grains recently scored a 91.5 in Jim Murray’s Whisky Bible. Tulle & Tweed Commercial Photography
It’s been a minute since we’ve had to worry about those pesky little things called grades, but for distillers like Saanichton’s de Vine Wines & Spirits, report card day still comes around each year with the release of Jim Murray’s Whisky Bible and the reviews and scores therein.
Red Moon Over Manhattan. Dan Toulgoet photo
Try this new classic for your holiday parties.
• 2 oz chilled red wine
• 0.5 oz bourbon
• 0.25 oz simple syrup
In conversation with Buffalo Trace master blender Drew Mayville
Buffalo Trace master blender Drew Mayville loves experimenting with bourbon and whisky. Supplied photo
It’s rare to find someone who describes their job as “fun,” and even less so if they’ve been in the same business for more than 38 years. But then not everyone has Drew Mayville’s job.
Mayville is the master blender at Buffalo Trace, the world’s most award-winning distillery. He was in Vancouver recently to chat about all things whisky and bourbon.