They came, they sipped, they chose their favourites, ranging from a delicately herbal absinthe to a boldly spiced rye whisky.
Some 600 people descended on the Croatian Cultural Centre on April 6 for the sixth annual BC Distilled festival, highlighting the best of the province’s artisan spirits. Some 180 spirits from 39 distilleries were poured over two tastings, and at the end of it all, the audience voted for their favourites in 13 categories.
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)
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.
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
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.