La Granada Cocktail

La Granada Cocktail and D/6 Bar & Lounge

At D/6 Bar & Lounge, manager Tianna Brammer combines her appreciation for tequila and lemonade in this elegant drink.

Campari-pomegranate ice cube:

• 0.5 oz Campari
• 0.5 oz pomegranate juice
• 3 oz water

Cocktail:

• 1 oz Volcan blanco tequila
0.25 oz pisco
• 0.5 oz orgeat
• 0.5 oz citric acid
• Garnish: dehydrated lemon slice, pomegranate seeds

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Bitter Berry Babble

Bitter Berry Babble. Dan Toulgoet photo

• 1.5 oz blueberry-infused Beefeater Pink (see note)
• 0.5 oz Alvear Medium Sherry
• 1 oz Campari
• 0.75 oz Martini sweet vermouth
• 2 drops saline solution
• 1 lemon zest

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Big-Batch Negroni

Justin Taylor’s big-batch Negroni. Dan Toulgoet photo

Free up your party time by bottling up these Negronis in advance of your next party. Once bottled and properly sealed, these will keep for about one month. 

• 2 cups gin
• 2 cups Campari
• 2 cups sweet vermouth
• 2 cups water

Combine ingredients in a large pitcher. Stir, pour into small bottles, seal, label and refrigerate or stash in ice.

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Blood Orange Negroni

The Blood Orange Negroni by Justin Taylor. Talia Kleinplatz photo.

INGREDIENTS:
1 oz London dry gin
1 oz Campari
1 oz sweet vermouth
3 oz freshly squeezed blood orange
2 cups of cubed ice

METHOD:
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the desired texture is reached. Pour into double Old Fashioned glasses. Garnish with a fresh rosemary and a straw, or maybe even a spoon. Serves 2.

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The Great Wild North

The Great Wild North cocktail created by Max Borrowman, bar manager at Vancouver’s Juniper Kitchen & Bar for Canada 150. Zoe Klymiuk-Turner photo

This recipe by Max Borrowman, bar manager at Juniper Kitchen + Bar, was inspired by Canada’s rare foraged botanicals, while the gold flakes evoke memories of B.C.’s 1850s and ’60s gold rushes.

INGREDIENTS:
• 1.5 oz (45 mL) Ungava gin
• 0.5 oz (15 mL) Campari
• 0.5 oz (15 mL) lemon juice
• 0.5 oz (15 mL) egg white
• 0.33 oz (10 mL) simple syrup
• 2 dashes spruce tip tincture (see note)
• 1 oz (30 mL) rhubarb compote (see note)

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Coa Swizzle

Blue Water’s Coa Swizzle. Dan Toulgoet photo

The coa is a specialized hoe used to harvest agave. Here it’s also the inspiration for Luke McInnes’ tequila-based variation on a Caribbean-style swizzle, now on the menu at Blue Water Café.

• 1 oz (30 mL) blanco tequila
• 1 oz (30 mL) watermelon-infused Lillet Blanc (see note)
• 0.25 oz (7 mL) Campari
• 0.25 oz (7 mL) agave syrup
• 1 oz (30 mL) lime juice
• 3 dashes black peppercorn tincture (see note)

Stir—or swizzle—all the ingredients together in a highball glass, then fill the glass with crushed ice. Garnish with a sprig of mint. Serves 1.

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Watermelon Negroni

Josh Pape’s Watermelon Negroni. Contributed photo

This refreshing summertime recipe from Josh Pape at Wildebeest balances the bitterness of Campari with a splash of simple syrup, which keeps the texture consistent. It’s designed for one portion; if you’re serving more, just multiply the ingredients by the number of servings. But remember, you’ll also need about 1 cup (250 mL) ice per serving, so make sure everything fits into your blender.

• 0.75 oz (20 mL) Beefeater gin
• 0.75 oz (20 mL) Campari
• 0.75 oz (20 mL) Cinzano Rosso
• 0.5 oz (15 mL) simple syrup (see note)
• 3 x 1.5-inch (3 cm) cubes of watermelon

Place ½ cup (125 mL) cracked ice into the blender with the watermelon and simple syrup. Blend until smooth.

Add the other ingredients and another ½ cup (125 mL) of ice. Blend for 45 seconds and pour into a fancy glass (or a plastic cup).

Garnish with a slice of watermelon. Serves 1.

—By Josh Pape

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