Original Sin
Madame Colet
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.
Old Fashioned refashioned at Wildebeest
Cocktail-forward restaurant serving nine new takes on the classic for its fifth birthday
The Old Fashioned is, arguably, the original cocktail, or at least, the whisky version of it.
The Last Word: Mint Julep
“…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)
Hemingway Daiquiri
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
METHOD:
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.
Seaforth Swizzle
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.
A Mari Usque Ad Mare
Inspired by the Canadian motto, meaning “Sea to Sea,” L’Abattoir head bartender Katie Ingram updated the classic Vieux Carré cocktail with luxe flavours from east and west coasts, including rum, rye and bitters made from Okanagan haskap berries and sour cherries.
INGREDIENTS:
• 0.75 oz (22 mL) Ron Zacapa Centenario Sistema Solera 23 Rum
• 0.75 oz (22 mL) Crown Royal XO
• 0.75 oz (22 mL) sweet vermouth
• 0.25 oz (7 mL) Bénédictine or B&B
• Two dashes Bittered Sling Suius Cherry Bitters
• Two dashes Bittered Sling Western Haskap Bitters
Joy’s Cocktail
This refreshing patio-sipper of a cocktail is created by Appleton Estate master blender Joy Spence.
Ingredients:
• Slice of orange
• 1 oz (30 mL) Appleton Estate Reserve Blend
• 3 oz (90 mL) ginger ale
• 5 drops Angostura bitters
• Slice of orange peel to garnish
From Jamaica to Vancouver
A visit from the queen of rum
“When people taste it, the first word you hear is, ‘Whoa,’” says Joy Spence, smiling. I take a sip. “Whoa,” I exclaim. She laughs.
Chocolate Basil Daiquiri
INGREDIENTS:
2 oz light rum
1 oz fresh lime juice
3 fresh basil leaves, plus one for garnish
1 oz cocoa nib syrup*
1 egg white
cocoa powder for garnish
METHOD:
Pre-chill a cocktail glass. Add rum, lime, basil (torn in half), cocoa nib syrup and egg white to a cocktail shaker and dry shake without ice for about 10 seconds. Add ice and shake for an additional 10-15 seconds. Double strain into the glass using a fine mesh. Garnish with a fresh basil leaf and a small pinch of cocoa powder.
—by Justin Taylor