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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Lady O’Keefe

The Lady O’Keefe cocktail. Contributed photo

Lily Duong, assistant bar manager at UVA Wine & Cocktail Bar in the Moda Hotel, captures the floral fragrance of elderflower in this refreshing spring cocktail.

• 1 oz (30 mL) vodka
• 0.5 oz (15 mL) St. Germain elderflower liqueur
• 0.75 oz (22 mL) lemon juice
• 0.75 oz (22 mL) Monin jasmine flower syrup
• 2 dashes Bittered Sling Grapefruit & Hops bitters
• 1 egg white

Place all the ingredients in a cocktail shaker and shake vigorously. Once you have created voluminous foam, add ice, and shake again. Strain into a chilled cocktail glass. Serves 1.

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Mork from Ork

The Mork from Ork cocktail by Amber Bruce. Talia Kleinplatz photo.

Winner of the Giffard Iron Mixologist 2017

INGREDIENTS:
0.5 oz Giffard Banane du Brésil
1 oz genever
0.3 oz Odd Society Mia Amata Amaro
0.5 oz port
0.5 oz Spiced Mork Syrup (simple syrup spiced with cardamom)
1 whole egg
Nutmeg for garnish

METHOD:
Add all ingredients to a shaker and dry shake to emulsify egg. Add ice and shake again. Fine strain into a cocktail glass and garnish with grated nutmeg.

­—by Amber Bruce

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Shake Shack

Behind the scenes of competitive cocktails

Steady hands are needed when creating drinks for competitions. Talia Kleinplatz photo.

Nothing says Monday morning quite like arriving at a bar at 10.30 a.m. ready to drink all day. The scene at Main Street’s Cascade Room is organized chaos. Bartenders, usually never seen out before noon, are slugging coffee offered both straight up or spiked.

There are crates and boxes all over the place. Recognizable labels of Scotch, rye, mescal, Cognac and more jostle beside unlabelled bottles of homemade fat-washed and syrupy concoctions. This is clearly a serious affair.

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Dad’s Hot Chocolate

Dad's Hot Chocolate
Dad’s Hot Chocolate by Justin Taylor. Danika Sea photo.

INGREDIENTS:
4 oz 70 per cent dark baking chocolate
3 tbsp cocoa powder
0.5 tsp salt
1 cup sugar
8 cups whole milk
1 cup Fernet Branca
0.5 cup peppermint liqueur
12 dashes Angostura Bitters
marshmallows or whipped cream for garnish (optional)
shaved tonka bean for garnish (optional)

METHOD:
Add chocolate, cocoa powder, milk, sugar and salt to a medium saucepan and heat gently, stirring constantly. As the mixture reaches a slow boil, remove from heat and add liquor. Pour into mugs and garnish with whipped cream or marshmallows, and shaved tonka bean. Makes 8 cups.

­—by Justin Taylor

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