Monashee Ethos Gin for the Win

Triticale could be the craft-spirit buzzword of 2019, thanks to the B.C. winner that tops the 2019 Canadian Artisan Spirit Competition, with six other B.C. distilleries winning best-in-class honours.

Revelstoke’s Monashee Spirits won the Canadian Artisan Spirit of the Year award for their Ethos Gin. Marissa Tiel/Revelstoke Review photo

For the second year in a row, a B.C. small-batch spirit is the Canadian Artisan Spirit of the Year. Monashee Spirits Ethos Gin from Revelstoke was not only the best-in-class Canadian gin, but scored highest of any entry in the entire competition. (Last year, Sheringham Distillery’s Akvavit from Vancouver Island claimed that honour.) And B.C. distilleries swept bragging rights in the whisky categories, showing promising maturity in our young industry.

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The lady in Red

The Lady in Red cocktail. Fairmont Hotel Vancouver photo

This recipe, courtesy of the Fairmont Hotel Vancouver, is inspired by a gracious spirit said to haunt the halls of this grand dame of a hotel.

• 1 oz Hendricks Gin
• 0.75 oz St. Germain elderflower liqueur
• 1.5 oz cranberry juice
• 0.25 oz lemon juice
• Sparkling wine

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Hay, Hoe, Let’s Grow

Max Curzon-Price created the Hay, Hoe, Let’s Grow. The Botanist photo

Created by Max Curzon-Price of the Botanist at Fairmont Pacific Rim.

• 2 oz Bombay Sapphire gin
• 1 oz acidified parsnip juice
• 0.75 oz bee pollen syrup
• 3 dashes Hay and Burdock Root Bitters
• 1 egg white

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Spirit of wine country

The South Okanagan is a fruitful playground for distillers to innovate and collaborate

“Smile, there’s gin,” says the chalked sign. Perched on the Naramata Bench, with a sleek tasting room and sunny patio overlooking Okanagan Lake, Legend Distilling could be mistaken for a hip winery. But a taste of its Doctors Orders gin puts me firmly in the spirit world as I begin my quest to discover what unites the South Okanagan Distillery Trail, a handful of stops mapped on a passport-style stamp card.

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La Gitana

Junior Alexander’s La Gitana. Dan Toulgoet photo

• 2oz The London No. 1 Gin
• 0.5oz Pierre Ferrand Dry Curacao
• 0.75oz Lemon Juice
• 0.5oz Pazzo Chow Lavender Tonic Syrup
• Egg white

Dry shake, then shake with ice. Serve neat in a coupe. Garnish with lavender.

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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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Big-Batch Negroni

Justin Taylor’s big-batch Negroni. Dan Toulgoet photo

Free up your party time by bottling up these Negronis in advance of your next party. Once bottled and properly sealed, these will keep for about one month. 

• 2 cups gin
• 2 cups Campari
• 2 cups sweet vermouth
• 2 cups water

Combine ingredients in a large pitcher. Stir, pour into small bottles, seal, label and refrigerate or stash in ice.

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