Canada's only magazine dedicated to distillers, spirits and cocktail culture.
INGREDIENTS:
• 2oz House Spiced & Solera Aged Honey Shine ‘Rum’ by Devine Vineyards
• 0.5oz Sea Star ‘Prose’ Riesling & Apple Dessert Wine
• 0.5oz Apple & Shiso Syrup
• One whole egg
• Okanagan Spirits Taboo Absinthe Spritz
• 1 oz gin
• 1 oz Cointreau
• 1 oz Cocchi Americano
• 1 oz fresh-squeezed lemon juice
• 1 dash Taboo Absinthe
Chill a Nick & Nora glass with ice. Combine all ingredients in a cocktail shaker with ice and shake vigorously for 20 seconds. Fine strain cocktail into the chilled cocktail glass. Serves 1.
INGREDIENTS:
1.5 oz (45 mL) Long Table Cucumber gin
0.5 oz (15 mL) Green Chartreuse
0.5 oz (15 mL) chamomile cordial (see note)
0.75 oz (22 mL) lime juice
3 dashes Bittered Sling Lem Marrakesh bitters
1 tsp (5 mL) salt water (see note)
Pinch of sea salt
Garnish: Taboo absinthe mist; lime twist
METHOD:
Rim half of a coupe glass with sea salt. Place all ingredients except garnish into a cocktail shaker. Add ice and shake for 15 seconds. Double strain into coupe. Spritz surface with a mist of absinthe and garnish with a lime twist. Serves 1.
INGREDIENTS:
0.75 oz Taboo Absinthe
0.75 oz Giffard White Chocolate Syrup
0.75 oz fresh lemon juice
Prosecco
METHOD:
Combine all ingredients into a cocktail shaker, shake with ice and strain into a chilled champagne flute. Top with prosecco.
—By Simon Ogden
“After the first glass, you see things as they are. After the second, you see things as they are not. Finally, you see things as they really are, and that is the most horrible thing in the world.” — Oscar Wilde
Absinthe, the fabled Green Fairy that ran amok through Paris at the height of the Belle Époque, remains the most polarizing spirit on the bar shelf.
INGREDIENTS:
1.5 oz Gillespie’s Sin Gin
0.5 oz Green Chartreuse
0.5 oz wildflower honey water (1:1 ratio)
0.75 oz fresh lime juice
3 dashes Bittered Sling Lem-Marrakech Bitters
1 pinch Vancouver Island Sea Salt
Mist of Okanagan Spirits Taboo Absinthe
METHOD:
Combine all ingredients (minus Taboo Absinthe) in a cocktail shaker with ice, shake vigorously for 15 seconds and fine strain to a half-rimmed Vancouver Island Sea Salt cocktail glass. Using an atomizer or mister, spray a fine amount of absinthe over the glass for aromatics. Garnish with a lime twist.
A family-owned award-winning distillery with a wide range of products to its name, including an absinthe, and both rye and single malt whiskies. Tours and tastings are available in both its locations.
5204 24th St., Vernon
267 Bernard Ave., Kelowna
250-549-3120 | 778-484-5174
OkanaganSpirits.com
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• Fruitful endeavour: Family-owned distillery crafts world-class spirits from homegrown harvests
• Star anise: How a Scandinavian classic is warming hearts in B.C.
• Recipe: Parkside “Sip ‘n’ Slide” Raddler
• The spirit whisperer: B.C. craft spirits pioneer Frank Deiter is taking on the world
• Say hi to rye: The Alchemist tasting panel samples Canadian and American rye spirits
• Essential Vodka
• Family Reserve Vodka
• Essential Gin
• Evolve Gin
• Family Reserve Gin
• BC Rye Whisky
• BRBN Bourbon-Style Corn Whisky
• BLK BRBN Cask-Strength Bourbon-Style Corn Whisky
• BC Hopped Whisky
• Laird of Fintry Single Malt Whisky
• Laird of Fintry Rum Barrel Whisky
• Applejack IPA Whisky
• Okanagan Shine Unaged BRBN Whisky
• Taboo Genuine Absinthe
• Aquavitus
• Fruit Liqueurs
• Bartlett Pear (Poire Williams)
• Bradshaw Plum (Old Italian Prune)
• Canados (Aged Apple)
• Kirsch Danube
• Raspberry Framboise
• Gewurztraminer Marc
Poire WilliamsFRAGRANCE: Sweet, ripe Bartlett pears.
FLAVOUR: Fruity, with a great boozy backbone.
FEEL: Clean, loads of mid-palate.
FINISH: Austere, dry, lean.
BEST ENJOYED: Neat, after a big meal.
THE BOTTOM LINE: A delicious introductory digestif. —Josh Pape, April 2016
Cherry LiqueurFRAGRANCE: Cherry pit, fruit rollups, rose petals.
FLAVOUR: Tart cherry pie.
FEEL: Beautifully thin and bright.
FINISH: Cherry skins, rose water.
BEST ENJOYED: Remember The Main cocktail.
THE BOTTOM LINE: Great product showcasing Okanagan fruit. —Shaun Layton, July 2016
Maraschino LiqueurFRAGRANCE: Sour cherry.
FLAVOUR: Sweet cherry with underlying almond.
FEEL: Mouth-coating.
FINISH: Relatively short.
BEST ENJOYED: In a Last Word cocktail.
THE BOTTOM LINE: Very excited to see this product. A popular ingredient in classic cocktail recipes, it is great to have a local iteration. —Robyn Gray, October 2016
Taboo Genuine AbsintheFRAGRANCE: Refreshing hints of citrus from the lemon balm, pleasant fennel presence.
FLAVOUR: All the herbaceous notes you’d expect from absinthe.
FEEL: Great body, initial sensation of alcohol heat.
FINISH: Long, hot, delicious.
BEST ENJOYED: Neat.
THE BOTTOM LINE: Try it neat without the sugar cube or any water dilution. —Scott Barner, February 2017
BRBNFRAGRANCE: Certainly smells like a corn whisky. Has a sugary note as well.
FLAVOUR: Corn and oak, some mild vanilla on the front.
FEEL: Warm, slightly mouth coating.
FINISH: Corn sticks around, shadowed by the alcohol heat.
BEST ENJOYED: Good with some ginger ale and held up in an Old Fashioned.
THE BOTTOM LINE: Interesting taste for a Canadian take on “BRBN.” —Trevor Kallies, October 2017