Curandero

Curandero. Apothecary Bitters Company photo

• 2 oz blanco tequila
• 1 tsp agave nectar
• 1 tsp Port
• 2 dashes Apothecary ‘Mason Dixon’ Southern Pecan bitters
• Orange twist, for garnish

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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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Not Yo’ Granny’s Cobbler

The Not Yo’ Granny’s Cobbler cocktail by Keith Hoffman. Rebecca Wellman photo.

“A riff on Portugal’s national drink of choice — White Port and Tonic— that combines the flavours with those of Mexico in a housemade cordial.”

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Fortify yourself

The terroir-driven strength of sherry, port and madeira translates into great cocktails

It’s impossible to pass a day in Portugal, Spain or Madeira without being offered a glass of one of their famous fortified wines. Often presented in cocktails and mixed drinks, these local terroir-driven sherries, ports and Madeiras are as natural to drink as (and in some cases more than) water. Because of their blend of wine and spirit, fortifieds are highly useful and versatile in mixed drinks and cocktails, providing just enough of that spirited touch without all the booze of a straight spirit.

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What’s Haskap’in?

Sabrine Dhaliwal’s “What’s Haskapin'” cocktail. Dan Toulgoet photo.

This tart, juicy and refreshing take on wintry flavours is created by Sabrine Dhaliwal, bar manager of Uva Wine & Cocktail Bar.

INGREDIENTS:
• 1.5 oz (45 mL) Taylor Fladgate White Port
• 1 oz (30 mL) Beefeater gin
• 0.25 oz (7 mL) Okanagan Spirits Haskap Liqueur
• 0.75 oz (22 mL) freshly squeezed lemon juice
• 2 dashes Bittered Sling Autumnbog Cranberry Bitters
• Tonic water

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