Umami Martini

Photo courtesy of The Japanese Bitters

Replace murky olive brine with clear bitters in this evolution of the classic Dirty Martini.

• 1.5 oz gin

• 0.5 oz dry vermouth

• 2 dashes The Japanese Bitters Umami Bitters (or to taste)

• Garnish: cocktail olives or pickled mushroom (optional)

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Turf Cocktail

The Turf Cocktail. Istockphoto.com photo

The Turf Cocktail emerged around the same time as the Martini, and some believe it was an early version of it (not likely, but you never know).

• 1.5 oz Plymouth gin
1.5 oz dry vermouth, preferably Noilly Prat
• 2 dashes orange bitters
• 2 dashes maraschino liqueur
• 2 dashes absinthe
• Garnish: olive

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Martini

Martini. istockphoto.com

The classic, as it has evolved over more than a century of opinionated drinking.

• 2.5 oz London dry gin
• 0.25 to 0.5 oz dry vermouth
• Garnish: lemon peel twist or olives

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Into the Aether

Photo courtest of Botanist

Designed by Botanist Bar team members Grant Sceney, Jeff Savage and Max Curzon-Price. Note that the team uses their own housemade vermouth, but any quality dry vermouth will also work.

• 1.5 oz Bols Genever
• 0.75 oz dry vermouth
• 0.75 oz cold-pressed white tea
• 0.25 oz BOLS Maraschino
• 1 barspoon peated Scotch whisky
• 1 barspoon salt water (5%)

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Bamboo

Bamboo cocktail. Istockphoto.com photo

Nobody really knows the back story of this sherry-based cocktail from the 19th century, but we do know that it quenches our thirst for all things low-proof and lightly bittered.

• 1.5 oz dry sherry
• 1.5 oz dry vermouth
• 1 dash Angostura bitters
• 1 dash orange bitters

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Douglas Fir

The Douglas Fir cocktail is made with Douglas fir-infused gin from Yaletown Distilling Company. D/6 Bar and Lounge photo

Find this signature cocktail at the D/6 Bar and Lounge at Parq Vancouver.

• 1.5 oz Douglas Fir-Infused Gin from Yaletown Distillery
• 0.5 oz Cointreau
• 0.5 oz dry vermouth
• 0.5 oz sweet vermouth
• 3 drops of Bittered Sling Orange Juniper bitters

Stir ingredients over ice. Strain into a rocks glass over fresh ice. Garnish with a dehydrated orange slice and a Douglas fir tip. Serves 1.

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Blueberry Gin Smash

• 1.5 oz Queensborough Gin
• 0.5 oz dry vermouth
• 0.5 oz maple syrup
• 2 dashes aromatic bitters
• 5 fresh blueberries
• 3 lime wedges
• 1 mint sprig
• Tonic water

Add bitters, blueberries and limes into the glass and muddle them. Add Queensborough gin and dry vermouth and stir. Add ice cubes and top up with tonic. Add some crushed ice to the top of the glass and garnish with some blueberries and mint.

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Ambrosia

Mia Glanz’s Ambrosia. RD Cane photo.

Created by Mia Glanz

INGREDIENTS:
• 1.5 oz Odd Society Wallflower Gin
• 0.5 oz Sheringham Akvavit
• 0.4 oz Martini Bianco Vermouth infused with vanilla (see note)
• 0.25 oz Rose Wintergreen syrup
• 0.5 oz citric acid
• 4 dashes Dillon’s ginseng bitters
• Garnish: Lemon zest

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The Last Word: A classic Bronx

A classic Bronx, shaken the Nick and Nora way. Dan Toulgoet photo, taken at D/6 Bar & Lounge, Parq Vancouver.

“The important thing is the rhythm. Always have rhythm in your shaking. Now a Manhattan you shake to foxtrot time, a Bronx to two-step time, but a dry martini you always shake to waltz time.”

Nick Charles (William Powell) covers the essentials in the 1934 classic movie The Thin Man.

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Vancouver #2

The Vancouver #2, Grant Sceney’s update on the Vancouver classic.

Before the team at Botanist installed the bar top, creative beverage director Grant Sceney “bought a drink for the next generation of bartenders” by embedding a bottled cocktail, a handwritten note and a copy of the first bar menu inside the bar itself. This is the cocktail they left for the future: an updated version of the classic Vancouver cocktail. “We’ve made the Vancouver Cocktail as Vancouver as we can,” says Sceney.

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