Lake Days

Lake Days is reminiscent of spending summer days at Banff’s many beautiful lakes. Photo courtesy of Fairmont Banff Springs

Sam Clark, the creative director of beverage at the Fairmont Banff Springs, named this Rundle Bar favourite Lake Days because it is “reminiscent of spending summer days at Banff’s many beautiful lakes, with a tropical touch from acid-adjusted pineapple juice, whilst keeping Albertan ingredients in the frame with the gentle heat of ginger liqueur … and of course, our signature Rundle Bar Gin, made with local botanicals and coloured with butterfly pea flower tea.”

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’Tini talks

The best gin for Martinis, according to the experts

iStock/Getty Images Plus/ Mustafa Bugra Celik photo

Was it bartender Jerry Thomas, at San Francisco’s Occidental Hotel in the 1860s or was it Tartini di Taggia at New York’s Knickerbocker Hotel in 1911 who invented the Martini? And is it a 5:1 ratio of gin to dry vermouth or equal parts that is the correct recipe these days?

While it seems that the Martini’s origins and recipe are, well, mixed, few cocktails rival the Martini in its ability to showcase the intricate nuances of a spirit, with each ingredient playing a crucial role in crafting the perfect sip. From the classic dry Martini, with its clean, bracing profile, to innovative twists incorporating a spectrum of botanicals and garnishes, gin Martinis provide a platform for both convention and creativity.

We recently chatted with our panel of industry experts to see what gin they’re currently drinking and their preferred Martini specs. The tasting panel for this edition features Evelyn Chick, Chantelle Gabino and Dash Tume from Toronto, Ontario, and Soren Schepkowski, Zoe Bates and Robyn Gray, from Vancouver, B.C.

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Gin Martinez

Adam Dewar photo

Recipe by Robyn Gray (@robynagray)

• 1.5 oz Copperpenny 005 Social Project Gin
• 1.5 oz Cinzano Rosso Vermouth
• 0.25 oz Luxardo Maraschino Liqueur
• 3 dashes Angostura Orange Bitters
• Garnish: orange twist

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Dirty Gin Martini

Photo courtesy of Chantelle Gabino

Recipe by Chantelle Gabino (@chantigabino). Why three olives for garnish? “Because I want an olive at the beginning, middle and end of the drink.”

• 2.25 oz Roku Gin
• 0.75 oz Cocchi Vermouth di Torino Extra Dry Vermouth
• 0.5 to 0.75 oz Cerignola olive brine
• Garnish: lemon zest, 3 olives

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Gimlet

Getty Images photo

The classic Gimlet is simply half gin and half Rose’s Lime Juice. Although Raymond Chandler declared, “It beats Martinis hollow,” in his 1954 noir novel The Long Goodbye, it can be a bit sweet and unbalanced for modern palates, which is why we prefer the “refreshed” version below. 

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