Purists insist on Goslings Black Seal rum, but in fact, any good quality dark rum will work in this satisfyingly spicy drink. Try one of the new made-in-B.C. craft ginger beers for zingy home-grown flavour.
• 2 oz dark rum such as Goslings Black Seal • 4 oz chilled ginger beer • Optional: 1 to 2 dashes Angostura bitters • Lime wedge
In a highball glass filled with cubes of ice, add the rum and top with ginger beer. If you like, add a dash or two of bitters. No need to stir; the bubbles should do the work for you. Garnish with a lime wedge. Serves 1.
This tiki-inspired cocktail created by Dylan Williams, premium bartender at H Tasting Lounge at The Westin Bayshore, offers a nostalgic nod to the days when the Bayshore was home to the tropical Trader Vic’s restaurant.
• 1.5 oz fresh pineapple juice
• 0.5 oz fresh orange juice
• 0.25 oz charred pineapple falernum (see recipe below)
• 1.75 oz pandan coconut syrup (see recipe below)
• Ms Betters Pineapple Star Anise bitters
• 2 oz Flor de Cana 7 Year Old rum
• Garnish: freshly grated nutmeg
Place all ingredients in a tiki mug and fill halfway with shaved ice; swizzle, then fill with more shaved ice. Grate fresh nutmeg over top and serve with a straw. Serves 1.
A complex, pensive cocktail by Sabrine Dhaliwal inspired by the 1932 film Trouble in Paradise. Dhaliwal imagines that this is the drink the character of Mariette Colet would be drinking as she ponders the whirlwind of events that befall her in the movie.
“…that the mounds of ices, and the bowls of mint-julep and sherry cobbler they make in these latitudes, are refreshments never to be thought of afterwards, in summer, by those who would preserve contented minds.”
—Charles Dickens, while travelling in America (1842)
INGREDIENTS: 4 oz light cuban rum 1 oz maraschino liqueur 1.5 oz freshly squeezed ruby red grapefruit juice 1.5 oz freshly squeezed lime juice 0.5 oz simple syrup* 2 cups of cubed ice
Add all ingredients to a blender, leaving the cubed ice until last. Put the lid on and blend on the lowest setting. Slowly increase the speed until the desired texture is reached. Pour into Martini glasses. Garnish with fresh mint and a grapefruit wedge. Serves 2.
Named for the park located across from the armoury on the edge of Kitsilano, the Seaforth Swizzle is “a super bright and refreshing drink,” says its creator, Kevin Brownlee, bar manager at AnnaLena. You can purchase velvet falernum at The Modern Bartender or Gourmet Warehouse, or make your own with the recipe below. To find Bucha Brew, visit buchabrew.ca for a list of retailers.