Violetta

Violetta cocktail. Photo courtesy of UVA Wine & Cocktail Bar

A floral variation on the classic Negroni, this pretty “up” drink comes from UVA Wine & Cocktail Bar.

• 1 oz Bombay Sapphire Gin
• 0.75 oz Bitter Bianco
• 1 oz Cocchi Americano
• 3 sprays crème de violette (violet liqueur)
• Garnish: Dehydrated lemon wheel

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Blonde Negroni

Andrew Kong’s version of the Blonde Negroni. H Tasting Lounge photo

There are numerous recipes for a white or blonde Negroni, but this is the variation preferred by Andrew Kong, bartender at H Tasting Lounge. What makes it stand out is the perfectly clear king ice cube.

• 1.25 oz Long Table Distillery Dry Gin
• 1 oz Luxardo Bianco Bitters
• 1 oz Lillet Blanc or Cocchi Americano

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Corpse Reviver #2

Corpse Reviver #2. Jennifer Gauthier photo

This classic cocktail was created by Harry Craddock, 1930, in London.

• 1 oz gin
• 1 oz Cointreau
• 1 oz Cocchi Americano
• 1 oz fresh-squeezed lemon juice
• 1 dash Taboo Absinthe

Chill a Nick & Nora glass with ice. Combine all ingredients in a cocktail shaker with ice and shake vigorously for 20 seconds. Fine strain cocktail into the chilled cocktail glass. Serves 1.

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Vancouver’s Brooklyn

Vancouver’s Brooklyn. Lucy-kate Armstrong photo

A take on the defunct classic cocktail, The Brooklyn, and an homage to the relationship between North Vancouver and the big city over the bridge.

• 1.5 oz. rye whisky
• 0.3 oz. amaretto
• 0.3 oz. Cocchi Americano
• 0.3 oz. maraschino liqueur
• 3 dashes of bitters
• 1 maraschino cherry

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