Canada's only magazine dedicated to distillers, spirits and cocktail culture.
It might be called EAT! Vancouver, but we’re here for the drinks.
Which is why we were thrilled to discover that the annual foodie festival is returning to Vancouver Nov. 5-10 with more than 37 acclaimed chefs and 18 events, including a luxurious all-new cognac event.
The Old Fashioned is amazing — simple and complex at the same time. On paper it is minimal — spirit, bitters, sugar and water (via the dilution of ice) — but what is critical for an Old Fashioned is getting that balance right. You get the balance right, you have a beautiful cocktail, but if you don’t, there’s nowhere to hide. The fewer the ingredients in a cocktail, the more skill needed to make it.
INGREDIENTS:
• 2 oz Buffalo Trace bourbon
• 1 tsp granulated sugar
• 2 dashes Bittered Sling Kensington Aromatic Bitters
• Orange twist and brandied cherry for garnish
METHOD:
Add the sugar to an Old Fashioned glass, wet with bitters and (if using a sugar cube) muddle to dissolve. Add bourbon and a single large ice cube, stir for eight to 10 seconds and garnish with an orange twist and a brandied cherry.
INGREDIENTS:
2 oz (60 mL) Bulleit bourbon
¾ oz (22 mL) date syrup (see note)
Dash Fee Brothers black walnut bitters
Dash Angostura bitters
Sash Regan’s Orange bitters
INGREDIENTS:
4 oz bourbon
4 oz amaro
12 oz fresh pressed cider
2 dashes Scrappy’s Firewater bitters
Cinnamon and lemon zest (for garnish)
METHOD:
Pour ingredients (except garnish) into a small saucepan and bring to a temperature of no more than 80 degrees Celsius (use a thermometer, otherwise you could boil off all the alcohol). Remove from heat, divide evenly between four mugs and garnish with freshly grated cinnamon and lemon zest. Serves 4.
The Old Fashioned is, arguably, the original cocktail, or at least, the whisky version of it.
With its mountain of crushed ice, the mint julep is one drink that cries out for a straw, and a reusable glass one allows for the purest taste of bourbon and mint. In fact, it was because he didn’t like the way rye grass made his mint juleps taste that an American inventor named Marvin C. Stone created the first paper straws, back in the late 19th century.
• 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.