Nitro Espresso Martini

Getty Images photo

If you work in a bar with a draft system, it’s relatively easy to put an Espresso Martini on tap and let the nitrogen do its magic. For home bartenders, here’s how to get a similar effect using an iSi nitrogen dispenser. (Recipe adapted from iSi.com.)

• 10 oz cold brew coffee

• 2 oz coffee liqueur

• 4 oz vodka

• 1 oz simple or vanilla syrup

• Garnish: coffee beans

Continue Reading

Espresso Martini

Getty images photo

The key to this cocktail is using hot espresso—if the coffee is cold, it won’t form the “crema,” the creamy foam on top that is the drink’s signature. The three coffee beans represent health, wealth and happiness.

• 2 oz vodka

• 0.5 oz coffee liqueur (such as Kahlúa)

• 1 oz espresso, freshly brewed and hot

• 0.5 oz simple syrup (or to taste) 

• Garnish: coffee beans

Continue Reading

Why brunch-time happy hour is a growing trend in Vancouver

While not everyone digs AM drinks, a Caesar or a Mimosa does spark joy for many Vancouver brunch-goers

Brunch at the Rumpus Room. Rumpus Room photo

Sometimes, what separates brunch from breakfast is the addition of some adult beverages. While not everyone digs AM drinks, a Caesar or a Mimosa does spark joy for many Vancouver brunch-goers.

Happy hour, on the other hand, is a construct in its infancy in B.C., where the practice of offering and promoting discounted drinks during off-peak hours has only been allowed by the powers that be since mid-2014. Restaurants have largely embraced the trend, using it as a way to add on service hours ahead of dinner, or bridge the gap to offset lulls.

Continue Reading

“Espresso” Martini

The “Espresso” Martini at Blackbird is actually made with house-made cold brew concentrate.

• 60ml Absolut vodka
• 30ml Kahlua
• 45ml Cold Brew concentrate* (espresso from home machine easy substitute)
• 3 dash Fee Brothers Black Walnut bitters
• 15ml simple syrup

Continue Reading