Bring Out the Gimlet

Bring Out the Gimlet. Foxtrot Tango Whisky photo

A modern update on an old-school classic: This cocktail was created by Shawn Soole at the new Foxtrot Tango Whisky bar at the Doubletree by Hilton Victoria.

INGREDIENTS:
1½ oz (45 mL) Sheringham Akvavit
½ oz (15 mL) Bols Ginger Liqueur
¾ oz (22 mL) Carrot Lime Cordial*

METHOD:
Place all ingredients in a cocktail shaker with ice, shake well and double strain into a large chilled coupe. If you like, garnish with a ribbon of sweet pickled carrot on a skewer. Serves 1.

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Avocado Gimlet

Shaun Layton’s Avocado Gimlet. Contributed photo

Inspired by a visit to Mexico, Shaun Layton infused gin with olives and rosemary, mixed it with avocado and created a West Coast classic.

INGREDIENTS: 
1.5 oz (45 mL) olive and rosemary-infused Beefeater Gin (see note)
0.5 oz (15 mL) Lillet Blanc
1 oz (30 mL) fresh lime juice
0.75 oz (22 mL) simple syrup
1/4 fresh avocado, flesh only

METHOD:
Combine all ingredients into a shaker tin and fill with ice. Give it a good, long, hard shake to make sure the avocado blends into the cocktail. Double-strain with a slightly bigger mesh strainer into a large coupe glass. Serves 1.

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Burrard Gimlet

The Burrard Gimlet cocktail, made with salt water, created by Justin Taylor, general manager of The Cascade Room in Vancouver. Cascade Room photo

Justin Taylor of The Cascade Room makes his own salt water for this refreshing update on a classic cocktail.

INGREDIENTS:
1.5 oz (45 mL) Long Table Cucumber gin
0.5 oz (15 mL) Green Chartreuse
0.5 oz (15 mL) chamomile cordial (see note)
0.75 oz (22 mL) lime juice
3 dashes Bittered Sling Lem Marrakesh bitters
1 tsp (5 mL) salt water (see note)
Pinch of sea salt
Garnish: Taboo absinthe mist; lime twist

METHOD:
Rim half of a coupe glass with sea salt. Place all ingredients except garnish into a cocktail shaker. Add ice and shake for 15 seconds. Double strain into coupe. Spritz surface with a mist of absinthe and garnish with a lime twist. Serves 1.

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