Ninja’s Dream

Bobby Kordonis’ Ninja’s Dream. Thomas Bullock/Ayur Media photo

• 2 oz lemongrass-infused sake (see note)
• 0.75 oz Edmond Briottet Pamplemousse Rose liqueur
• 0.5 oz Aperol
• 0.5 oz lemon juice
• Fee Brothers 3 dashes rhubarb bitters

Measure all the ingredients and place them into a mixer, pack with ice and shake for 10-15 seconds. Fine strain the cocktail into a small coupe glass and garnish with a locally foraged nasturtium leaf.

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Tequila and Cider Collins

 

Justin Taylor’s Tequila and Cider Collins. Danika Sea photo

INGREDIENTS:
1 oz blanco tequila
0.5 oz Galliano vanilla liqueur
3 dashes Angostura bitters
4 oz dry hard cider
Apple slices for garnish

METHOD:
Fill a Collins glass with ice, then add all ingredients in order (except garnish) and stir. Top with more ice and a splash of cider, and garnish with fresh apple slices.

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The Apple Doesn’t Fall Far From the Tree

The Apple Doesn’t Fall Far From the Tree by Justin Taylor. Danika Sea photo

INGREDIENTS:
Juice of one whole Ginger Crisp apple (around 2oz)*
1 oz unsweetened cranberry juice
1.5 oz gin
0.5 oz ginger liqueur
0.5 oz freshly squeezed lemon juice
3 dashes of orange bitters
Apple slices and cranberries (for garnish)

METHOD: 
Using a press or juicer, extract juice from apple. Add all ingredients (except garnish) to a cocktail shaker with ice and shake hard for 20 seconds. Double strain into a chilled cocktail coupe and garnish with apple and cranberry skewers.

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The Last Word

The Last Word cocktail. Joanne Sasvari photo

This Prohibition-era cocktail had been long forgotten until it was rediscovered by Seattle-based bartender Murray Stenson.

INGREDIENTS:
0.75 oz (22 mL) gin
0.75 oz (22 mL) green Chartreuse
0.75 oz (22 mL) maraschino liqueur
0.75 oz (22 mL) fresh lime juice

METHOD:
Place all ingredients in a cocktail shaker with ice and shake vigorously. Strain into a chilled martini glass or a coupe. If you like, garnish with lime twist. Serves 1.

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Bring Out the Gimlet

Bring Out the Gimlet. Foxtrot Tango Whisky photo

A modern update on an old-school classic: This cocktail was created by Shawn Soole at the new Foxtrot Tango Whisky bar at the Doubletree by Hilton Victoria.

INGREDIENTS:
1½ oz (45 mL) Sheringham Akvavit
½ oz (15 mL) Bols Ginger Liqueur
¾ oz (22 mL) Carrot Lime Cordial*

METHOD:
Place all ingredients in a cocktail shaker with ice, shake well and double strain into a large chilled coupe. If you like, garnish with a ribbon of sweet pickled carrot on a skewer. Serves 1.

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Chartreuse Milkshake

Lauren Mote’s Chartreuse Milkshake. Issha Marie photo

Crushable, complex and refreshing.

INGREDIENTS:
1.5 oz (45 mL) Tanqueray No. TEN Gin
0.5 oz (15 mL) Green Chartreuse
0.5 oz (15 mL) crème de cacao (chocolate liqueur)
0.75 oz (22 mL) orange juice
0.75 oz (22 mL) lime juice
0.25 oz (bar spoon) simple syrup (see note)
2 dashes Bittered Sling Malagasy Chocolate bitters
1 egg white

METHOD:
Combine all ingredients in a cocktail and dry shake (without ice) to emulsify egg white. Add ice to the shaker and shake vigorously for 10 to 15 seconds until well chilled and diluted. Pour into a tall Collins glass over fresh ice and garnish with crushed cacao nibs. Serves 1.

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The Tom Cat

A fruity, herbal mix to get your whiskers twitching

INGREDIENTS:
2 oz. Old Tom gin
½ oz. lemon juice
½ oz. Tuscan pear rooibos tea syrup
½ oz. Triple Sec
3 dashes of peach bitters
Rosemary sprig and lemon twist

METHOD:
Fill a Collins Glass with ice. Shake all ingredients in a Boston glass. Strain into Collins Glass. Garnish with rosemary sprig and lemon twist.

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Goddess of the Hunt

A decadent drink for wannabe immortals

INGREDIENTS:
0.75 oz Taboo Absinthe
0.75 oz Giffard White Chocolate Syrup
0.75 oz fresh lemon juice
Prosecco

METHOD:
Combine all ingredients into a cocktail shaker, shake with ice and strain into a chilled champagne flute. Top with prosecco.

—By Simon Ogden

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