Gin fizz

The gin and tonic is sophisticated again

Whistler’s Bar Oso is just one of many drink-forward destinations elevating the traditional gin and tonic. Pat Allan photo

Jason Redmond expected to be impressed by many things about Spain, but he couldn’t have guessed the biggest takeaway from his trip last summer would be a new take on a humble highball.

“I was really surprised at the big signs outside all the little cafes and bars claiming they were selling the best ‘Gin Tonic,’” the bar manager of Whistler’s Spanish-influenced Bar Oso recalls.

“It was a really big deal, and one I had no idea about beforehand.”

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Gin Tonic

Long Table, Vancouver’s original micro distillery, is fuelled by passion.

Lou Lou Childs photo

Charles Tremewen loves gin. So much so, he hocked his house to start making it himself. He launched Vancouver’s first micro distillery, Long Table, in February 2013, and hasn’t looked back.

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Vancouver Cocktail

The Vancouver cocktail. Laura McGuire photo

The Sylvia Hotel’s signature cocktail was created in 1954. 

INGREDIENTS:
1.5 oz London Dry style gin such as Victoria Gin or Long Table Gin
0.75 oz sweet vermouth such as Punte E Mes or Odd Society Bittersweet Vermouth
0.25 oz or “a good splash” of Benedictine liqueur
2 dashes of orange bitters

METHOD:
Place all ingredients into a mixing glass with ice and stir well. Strain into a chilled Martini glass. Garnish with a twist of lemon peel.

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Long Table Distillery

Gin is at the heart of Long Table, with London dry-style, cucumber and barrel-aged varieties fuelling its many awards. This downtown Vancouver distillery also produces vodka, as well as seasonal liqueurs.

1451 Hornby St., Vancouver
604-266-0177
LongTableDistillery.com

Read more about Long Table Distillery:

Gin Tonic: Long Table, Vancouver’s original micro distillery, is fuelled by passion.

Read more about Long Table Distillery:

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Recipe: Vancouver #2

Gin tonic: Long Table, Vancouver’s original micro distillery, is fuelled by passion

Recipe: Vancouver Cocktail

 


PRODUCTS:

• London Dry Gin
• Cucumber Gin
• Barrel Aged Gin
• Texada Vodka
• Långbord Akvavit
• Barrel-aged Akvavit
• Amaro No. 1 – Linnaeus
• Tradizionale Limoncello
• Curacao Orange Liqueur
• Absinthe


TASTING NOTES:


Cucumber Gin

FRAGRANCE: Neutral, slight cucumber notes.
FLAVOUR: Cucumber, coriander, citrus.
FEEL: Nice mouthfeel, fruity.
FINISH: Dry and savoury.
BEST ENJOYED: In a G&T.
THE BOTTOM LINE: Local gin for those Hendrick’s lovers. —Shaun Layton, April 2016


London Dry Gin

FRAGRANCE: Juniper, lemon peel, lavender.
FLAVOUR: Alpine notes, juniper heavy, bitter lemon.
FEEL: Thin mouthfeel.
FINISH: Great coriander, and black pepper finish.
BEST ENJOYED: Classic cocktails (Martini, Martinez, Hanky Panky).
THE BOTTOM LINE: The best B.C. London Dry on the market. —Shaun Layton, July 2016


Långbord Akvavit

FRAGRANCE: Caraway! Anise, citrus.
FLAVOUR: More spices, fennel. 
FEEL: Light up front, lots of back palate.
FINISH: Clean with lingering spices.
BEST ENJOYED: From the freezer, neat. Sub for gin – especially in a Corpse Reviver No. 2!
THE BOTTOM LINE: A cool alternative to gin. Very well made spirit. —Josh Pape, October 2016


Small Batch Limoncello

FRAGRANCE: Sweet lemon citrus.
FLAVOUR: Full and rounded lemon flavor.  
FEEL: Viscous and coating.
FINISH: Warm lasting ripe lemon.
BEST ENJOYED: In a Lemon Drop (vodka, limoncello, lemon juice).
THE BOTTOM LINE: Very clean, not too sweet, genuine natural lemon flavors. —Robyn Gray, February 2017


Amaro No. 1 — Linnaeus

FRAGRANCE: Pretty. Candied orange and potpourri.
FLAVOUR: Gentian, grapefruit zest, violet.
FEEL: Lean, dry, tannic.
FINISH: Bitter, perfumed. Expands.
BEST ENJOYED: As a replacement for Suze in a white Negroni, or maybe in an Aviation/French 75 hybrid.
THE BOTTOM LINE: A great first crack. They’ll have something special here before long. —Josh Pape, July 2017