Blonde Negroni

Andrew Kong’s version of the Blonde Negroni. H Tasting Lounge photo

There are numerous recipes for a white or blonde Negroni, but this is the variation preferred by Andrew Kong, bartender at H Tasting Lounge. What makes it stand out is the perfectly clear king ice cube.

• 1.25 oz Long Table Distillery Dry Gin
• 1 oz Luxardo Bianco Bitters
• 1 oz Lillet Blanc or Cocchi Americano

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Impeached Iced Tea

The Impeached Iced Tea cocktail created by Mamie Taylor’s owner Ron Oliver and lead bartender Scotty Marshall for Canada 150. Mamie Taylor’s photo

Mamie Taylor’s owner Ron Oliver and lead bartender Scotty Marshall will be serving this spiked tea on July 1 at their eighth annual RibFest competition.

INGREDIENTS:
• 1 oz (30 mL) Old Camp Peach Pecan Whiskey
• 0.5 oz (15 mL) Lillet Blanc
• 0.5 oz (15 mL) Canadian whisky
• 3 oz (90 mL) unsweetened iced tea (any black tea will do)
Garnish: Okanagan peach slices

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Coa Swizzle

Blue Water’s Coa Swizzle. Dan Toulgoet photo

The coa is a specialized hoe used to harvest agave. Here it’s also the inspiration for Luke McInnes’ tequila-based variation on a Caribbean-style swizzle, now on the menu at Blue Water Café.

• 1 oz (30 mL) blanco tequila
• 1 oz (30 mL) watermelon-infused Lillet Blanc (see note)
• 0.25 oz (7 mL) Campari
• 0.25 oz (7 mL) agave syrup
• 1 oz (30 mL) lime juice
• 3 dashes black peppercorn tincture (see note)

Stir—or swizzle—all the ingredients together in a highball glass, then fill the glass with crushed ice. Garnish with a sprig of mint. Serves 1.

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Twentieth Century

This classic cocktail dates back to 1937 and is named not for the time period, but for the stylish 20th Century Limited train from New York to Chicago. It’s a perfect example of how an aperitif (Lillet) and a liqueur (crème de cacao) can combine to lift a cocktail above the ordinary.

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