Singapore Sling

Getty Images photo

The Singapore Sling is the king of tropical cocktails. It was created at Raffles Hotel in 1915, but its heyday was arguably in the 1950s and ’60s. Forget the overly sweet versions you may have encountered; the original is complex and refreshing, perfect for a sultry tropical day.

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Donner & Blitzen

L’Abattoir’s Donner & Blitzen. Dan Toulgoet photo

Smoky and tropical, this cocktail created by Katie Ingram, bar manager of L’Abattoir, is a perfect pick-me-up for a chill day.

• 0.75 oz (20 mL) Del Maguey Vida Espadin Mezcal
• 0.75 oz (20 mL) French sweet vermouth
• 0.75 oz (20 mL) Heering cherry liquor
• 0.5 oz (15 mL) pineapple juice
2 tsp (10 mL) orange juice
1 tsp (5 mL) lemon juice
2 dashes Bittered Sling Autumn Bog Cranberry

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Okanagan Spirits Craft Distillery

A family-owned award-winning distillery with a wide range of products to its name, including an absinthe, and both rye and single malt whiskies. Tours and tastings are available in both its locations.

5204 24th St., Vernon
267 Bernard Ave., Kelowna
250-549-3120  |  778-484-5174

Read more about Okanagan Spirits:

Spirited Away: B.C.’s oldest craft distillery has made an international impact

Fruitful endeavour: Family-owned distillery crafts world-class spirits from homegrown harvests

Recipe: Apple Flip

• A shift out of neutral: The Alchemist’s tasting panel samples B.C. vodkas for a taste of the province’s most crowd-pleasing spirit

Recipe: Sangria Rosé

Farm to flask: Artisan distilling started a conversation about the terroir of spirits. But can you taste those uber-local ingredients in the bottle?

Recipe: Bramble

Liquid gold: It can take years before brown spirits get to market. Here’s how B.C. distilleries keep their businesses liquid in the meantime

Star anise: How a Scandinavian classic is warming hearts in B.C.

Recipe: What’s Haskap’in? 

Recipe: Parkside “Sip ‘n’ Slide” Raddler

Recipe: The Burrard Gimlet

The spirit whisperer: B.C. craft spirits pioneer Frank Deiter is taking on the world

Recipe: Citrus Breeze

Collaboration nation: B.C.’s small-batch distillers are getting crafty with their foodie, wine and beer neighbours

Say hi to rye: The Alchemist tasting panel samples Canadian and American rye spirits

Return of the green fairy: The spirit that supposedly drove a generation of French artists mad is back in B.C., where distillers are reinventing absinthe

Recipe: Absinthe Mojito

At RauDZ, gin is in

Recipe: Born and Raised



• Essential Vodka
• Family Reserve Vodka
• Essential Gin
• Evolve Gin
• Family Reserve Gin
• BC Rye Whisky
• BRBN Bourbon-Style Corn Whisky
• BLK BRBN Cask-Strength Bourbon-Style Corn Whisky
• BC Hopped Whisky
• Laird of Fintry Single Malt Whisky
• Laird of Fintry Rum Barrel Whisky
• Applejack IPA Whisky
• Okanagan Shine Unaged BRBN Whisky
• Taboo Genuine Absinthe
• Aquavitus
• Fruit Liqueurs
• Bartlett Pear (Poire Williams)
• Bradshaw Plum (Old Italian Prune)
• Canados (Aged Apple)
• Kirsch Danube
• Raspberry Framboise
• Gewurztraminer Marc



Poire Williams

FRAGRANCE: Sweet, ripe Bartlett pears.
FLAVOUR: Fruity, with a great boozy backbone.
FEEL: Clean, loads of mid-palate.
FINISH: Austere, dry, lean.
BEST ENJOYED: Neat, after a big meal.
THE BOTTOM LINE: A delicious introductory digestif. —Josh Pape, April 2016

Cherry Liqueur

FRAGRANCE: Cherry pit, fruit rollups, rose petals.
FLAVOUR: Tart cherry pie.
FEEL: Beautifully thin and bright.
FINISH: Cherry skins, rose water.
BEST ENJOYED: Remember The Main cocktail.
THE BOTTOM LINE: Great product showcasing Okanagan fruit. —Shaun Layton, July 2016

Maraschino Liqueur

FRAGRANCE: Sour cherry.
FLAVOUR: Sweet cherry with underlying almond.
FEEL: Mouth-coating.
FINISH: Relatively short.
BEST ENJOYED: In a Last Word cocktail.
THE BOTTOM LINE: Very excited to see this product. A popular ingredient in classic cocktail recipes, it is great to have a local iteration. —Robyn Gray, October 2016

Taboo Genuine Absinthe

FRAGRANCE: Refreshing hints of citrus from the lemon balm, pleasant fennel presence.
FLAVOUR: All the herbaceous notes you’d expect from absinthe.
FEEL: Great body, initial sensation of alcohol heat.
FINISH: Long, hot, delicious. 
THE BOTTOM LINE: Try it neat without the sugar cube or any water dilution. —Scott Barner, February 2017


FRAGRANCE: Certainly smells like a corn whisky. Has a sugary note as well.
FLAVOUR: Corn and oak, some mild vanilla on the front.
FEEL: Warm, slightly mouth coating. 
FINISH: Corn sticks around, shadowed by the alcohol heat.  
BEST ENJOYED: Good with some ginger ale and held up in an Old Fashioned.  
THE BOTTOM LINE: Interesting taste for a Canadian take on “BRBN.” —Trevor Kallies, October 2017

Maple Leaf Spirits

Originally from Germany, and now based in the Okanagan, Jorg Engel has created a range of fruit-based liqueurs, brandies and grappas, produced from distilling 100 per cent B.C. fruit.

948 Naramata Rd., Penticton

Read more about Maple Leaf Spirits:

• Spirit of wine country: The South Okanagan is a fruitful playground for distillers to innovate and collaborate

• Tutti Frutti: Maple Leaf Spirits turns fallen fruit into liqueur


• Lady of the Cask Brandy
• Canadian Kirsch
• Pear Williams
• Italian Prune Scnapps
• Wild Apple Brandy
• Skinny Pinot Noir
• Maple Liqueur
• Cherry Liqueur
• Pear Liqueur
• Peach Liqueur


Cherry Liqueur

FRAGRANCE: Ripe cherries.
FLAVOUR: Maple, cherries—as advertised.
FEEL: Coats the palate, silky.
FINISH: Warm and pleasant.
BEST ENJOYED: Chilled, neat. Or as a substitute for Cherry Heering in a Blood and Sand.
THE BOTTOM LINE: Pretty pricey, but delicious and well made with good ingredients. —Josh Pape, April 2016

Maple Liqueur

FRAGRANCE: Stone fruit, custard, vanilla, slightly hot.
FLAVOUR: Butterscotch, maple, smoky vanilla.
FEEL: Thin, in a good way for a liqueur.
FINISH: Balanced, with pleasant maple.
BEST ENJOYED: Over ice cream!
THE BOTTOM LINE: Great product and a cool little place to visit. —Shaun Layton, July 2016

Pear Liqueur

FRAGRANCE: Fresh Pear.
FLAVOUR: Sweet pear eau de vie.
FEEL: Quite viscous and round.
FINISH: Long and lingering pear finish.
BEST ENJOYED: On its own straight up as an eau de vie, could also work as a great liqueur for creative cocktails.
THE BOTTOM LINE: Don’t let the cheesy packaging fool you. This is a very well made liqueur. –Wendy McGuinness, October 2016

Lady of the Cask Brandy

FRAGRANCE: Cocoa nibs, vanilla. More Scotch than Cognac.
FLAVOUR: Round and spicy.
FEEL: Hot, edgy, dry.  
FINISH: Sweet first, then savoury.
BEST ENJOYED: As a Sidecar. Or maybe a Sazerac.
THE BOTTOM LINE: Fairly abrasive neat, but it makes a good cocktail. –Josh Pape, February 2017

Peach Liqueur

FRAGRANCE: Fuzzy peach candies.
FLAVOUR: All peach with some tangy notes. 
FEEL: Mouth coating. Syrupy texture. Not overly sweet.  
FINISH: Peach sticks around for some time.
BEST ENJOYED: Neat for dessert. Very positive substitution for commercial brands.
THE BOTTOM LINE: Nice for dessert, great as a modifier when needing a peach liqueur for a cocktail. —Trevor Kallies, October 2017