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Forget the genie. Professional bartending expertise is captured in each bottle, can and jar of these B.C.-born cocktail mixers, which are often natural and preservative-free, too. To let loose your cocktail creativity, just add craft spirits.
If you’ve been following the burgeoning cocktail scene in Vancouver over the past decade, there’s a good chance you’ve come across bartender Shaun Layton and his spirited creations. Having managed the bar programs at hotspots like George, L’Abattoir and Juniper, Layton has a well-earned reputation as one of the West Coast’s top cocktailiers. He’s been named Vancouver’s Bartender of the Year by Vancouver Magazine, Westender, Western Living and Georgia Straight, and coming this fall, he’ll be opening his own Spanish-themed bar in Mount Pleasant, Como Taperia.
Now that spring has finally sprung, we’re craving lighter sprits and fresher flavours. In other words, we’re craving gin, especially when it’s mixed with tonic water.
Our tasting panel comprising some of Vancouver’s top bartenders—Max Borrowman of Juniper Kitchen & Bar; Amber Bruce of The Keefer Bar; J-S Dupuis of Wentworth Hospitality (Tableau Bar Bistro, Homer St. Café); and Josh Pape of Gooseneck Hospitality (Wildebeest, Bells and Whistles, Bufala, Lucky Taco)—sampled nine B.C. artisanal gins, suggested the best cocktails to make with them, and then mixed them with tonic water to determine which worked best.
Here’s what they had to say.
INGREDIENTS:
1.5 oz Gillespie’s Sin Gin
0.5 oz Green Chartreuse
0.5 oz wildflower honey water (1:1 ratio)
0.75 oz fresh lime juice
3 dashes Bittered Sling Lem-Marrakech Bitters
1 pinch Vancouver Island Sea Salt
Mist of Okanagan Spirits Taboo Absinthe
METHOD:
Combine all ingredients (minus Taboo Absinthe) in a cocktail shaker with ice, shake vigorously for 15 seconds and fine strain to a half-rimmed Vancouver Island Sea Salt cocktail glass. Using an atomizer or mister, spray a fine amount of absinthe over the glass for aromatics. Garnish with a lime twist.
Friendship, a fun attitude, and a shared love of booze inspired Kelly Woods and John McLellan to start their Squamish-based still. Their spirits are designed to be cocktail friendly.
8-38918 Progress Way, Squamish
604-390-1122
GillespiesFineSpirits.com
• Aphro Chocolate Chili Elixir
• Gastown Shine Wheat Vodka
• Lemoncello
• Sin Gin
Gastown Shine Wheat VodkaFRAGRANCE: Clean aroma of sweet wheat, hints of vanilla.
FLAVOUR: Very smooth; light sweetness, slightly nutty.
FEEL: Light-bodied with a creamy mouthfeel.
FINISH: Lingering notes of vanilla bean and white blossom.
BEST ENJOYED: Ideal for a very smooth and clean Martini or Vesper.
THE BOTTOM LINE: Perfect choice if you like a clean and subtle vodka. —Wendy McGuinness, April 2016
FRAGRANCE: Cold lozenges, lemon sorbet.
FLAVOUR: Bittersweet, fragrant lemon, pithy.
FEEL: Thin on the palate.
FINISH: Lasting pithy citrus.
BEST ENJOYED: Serve over ice, after dinner.
THE BOTTOM LINE: The colour is a bit jarring, but this is a cool local digestif. —Shaun Layton, July 2016
FRAGRANCE: Raspberry yoghurt, citrus zest.
FLAVOUR: Gin first, with some fresh raspberry.
FEEL: Dry, clean. A bit boozier than most liqueurs.
FINISH: Mellow, a touch sweet but still balanced.
BEST ENJOYED: In a Clover Club. Too easy? As a Martini with bianco vermouth and a lemon twist.
THE BOTTOM LINE: A good one to try if you like fruitier cocktails and don’t have a huge selection of booze. Well made. —Josh Pape, February 2017
FRAGRANCE: Green and sharp.
FLAVOUR: Woodsy, pine-tree spice.
FEEL: Pleasantly warm and mouth coating.
FINISH: Slight honey sweetness and a lingering peppery finish.
BEST ENJOYED: In a Last Word cocktail.
THE BOTTOM LINE: A robust, London Dry-style gin. —Robyn Gray, July 2017