The classic—and sessionable—red wine punch from Bodega on Main
• 1 lemon • 1 orange • 1/2 apple • Handful blackberries • 1 bottle (750 mL) Spanish red wine • 1.5 oz Triple Sec or Grand Marnier • 1.5 oz brandy • 2 oz lemonade • 2 oz orange juice • 6 to 8 oz soda water or 7Up
This cocktail from Key Party is sweetly spicy and just sophisticated enough.
• 1.5 oz chai-spiced rye (see note) • 0.5 oz apricot brandy • 1 oz egg white • 2 oz lemon juice • Generous bar spoon of apricot preserve • 0.5 oz simple syrup (see note) • 2 dashes orange bitters (available at Gourmet Warehouse, Welks or Modern Bartender)
Originally a blender drink from Beachbum Berry, and traditionally served as a bowl for six with a gardenia garnish at Trader Vic’s, the Scorpion makes a terrific single-serving shaken drink, too. Just beware of its lethal sting.
• 2 oz light rum
• 1 oz brandy
• 1.5 oz orange juice
• 0.5 oz lemon juice
• 0.75 oz orgeat
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.
Mix up this rosé-based sangria recipe ahead of your next outdoor gathering.
• 3 cups dry rosé wine
• 0.5 cup brandy
• 0.5 cup Okanagan Spirits rhubarb liqueur
• 2 cups white cranberry juice
• 2 cups sliced strawberries
• 1 mango, peeled, pitted and cubed
• 2 cups soda water
In a large container such as a gallon-sized glass jar, combine all ingredients except soda water. Seal container and refrigerate for 12 hours or overnight. Remove fruit, place in ice moulds or freezer bags and freeze.
Nightingale head bartender Rhett Williams created this base to take the time-consuming part out of making an Old Fashioned, and to make it versatile enough to use with just bourbon, brandy, rye or rum. It’s perfect for hosting a crowd. Note that this recipe needs at least 24 hours before it’s ready to use.
Every cocktail starts with a base spirit. Every home cocktail bar should do the same. The question is, what spirits do you really need to stock at home? What’s worth spending money on (and what isn’t)? After all, those bright, shiny bottles can be expensive.