Canada's only magazine dedicated to distillers, spirits and cocktail culture.
Continuing its thrilling series of guest cocktail bar collabs, this November Botanist Bar’s executive chef Hector Laguna and head bartender Jeff Savage will welcome Mexico City’s acclaimed Hanky Panky cocktail bar (No. 13 on the World’s 50 Best Bars list) for a Día de los Muertos celebration.
Wedding bells will be ringing this spring at Windsor Castle and you are going to need some cocktails to celebrate, too. With this as inspiration, let’s take a glance at some iconic British tipples and learn how to make them.
• 1 oz Beefeater London Dry Gin
• 1 oz Cocchi Vermouth di Torino (or other sweet vermouth)
• 2 dashes Fernet Branca
Chill a coupe glass with water and ice. In a mixing glass, add ingredients with ice and stir gently for about 20 seconds. Strain into the coupe and garnish with a slice of orange peel. Serves 1.