Up to date

The Up to Date cocktail, created by Rob Scope, lead bartender at Homer Street Cafe.

In this updated classic, Homer Street Café lead bartender Rob Scope uses Lot 40 rye whisky for its bold flavours of spice and oak. The light, dry notes of Manzanilla sherry complement the rye, Grand Marnier adds a touch of orange and Angostura marries all the flavours together.

Adapted from Hugo Ensslin’s Recipes for Mixed Drinks, 1916 edition. Ensslin was the head bartender at the Hotel Wallick in New York City’s Times Square, and gained fame from publishing the first version of the Aviation cocktail.

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The Alchemist Fall/Winter 2019

Thirsty for cocktail and spirits news? You’re in luck—the fall/winter issue of The Alchemist is out this week.

The Up to Date cocktail, created by Homer Street Cafe lead bartender Rob Scope. Dan Toulgoet photo

As the days get colder and shorter, we turn to dark spirits, deep flavours and slow-sipping cocktails, the kinds of drinks best enjoyed over thoughtful conversation.

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Treebeard

Jeff Savage’s Treebeard cocktail. Botanist photo

“The drink is intended to be a Canadian highball, that is, a drink that is spirit forward, but is also balanced and refreshing,” says Jeff Savage, Botanist’s head bartender, who created the cocktail. The large, crystal-clear ice cubes are precisely measured to fit the glassware and are cut with a band saw. They are also adorned with the Botanist logo: The custom metal stamp is placed on top of the cube and gravity does the rest.

• 1.5 oz Canadian Club Rye Whisky
• 0.5 oz gin, preferably St. George Terroir Gin
• 1.5 oz birch water
• 1 oz Smoked Tea Syrup (recipe follows)

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El Mocambo

Justin Taylor’s El Mocambo gives tiki a Canadian twist. Dan Toulgoet photo

Named after the legendary live-music venue in Toronto, this tiki-style cocktail takes on a Canadian twist.

• 1.5 oz Canadian 100 percent rye whisky
• 0.75 oz falernum
• 2 oz coconut water
• 1 oz freshly squeezed pink grapefruit juice
• 0.5 oz freshly squeezed lime juice
• 3 dashes Bittered Sling Kensington bitters

Garnish:

• 5 mint leaves
• 1 mint sprig
• 2 whole almonds

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Sazerac

Sazerac. Dan Toulgoet photo

A great classic that belongs in every barkeep’s repertoire.

• 1 tsp (approximately) absinthe or pastis
• 1 cube sugar or 1 tsp simple syrup
• 3 or 4 dashes Peychaud’s bitters
• 2 oz Cognac, rye whisky, or a mix of both
• Lemon peel for garnish

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Canadian Coffee

Canadian Coffee. Bittered Sling photo

• 1.5 oz Lot 40 Rye Whisky
• 0.75 oz maple syrup
• 4 oz hot brewed coffee
• 2 dashes Moondog Latin bitters
• Heavy cream, lightly whipped
• Grated cinnamon

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Vancouver’s Brooklyn

Vancouver’s Brooklyn. Lucy-kate Armstrong photo

A take on the defunct classic cocktail, The Brooklyn, and an homage to the relationship between North Vancouver and the big city over the bridge.

• 1.5 oz. rye whisky
• 0.3 oz. amaretto
• 0.3 oz. Cocchi Americano
• 0.3 oz. maraschino liqueur
• 3 dashes of bitters
• 1 maraschino cherry

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