Apple Flip

At Olo, the Apple Flip is served with a side of Julien Fremont Calvados to round out the apple experience. Byron Smith photo.

At Olo, the Apple Flip is served with a side of Julien Fremont Calvados to round out the apple experience. 

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

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Corpse Reviver #2

Corpse Reviver #2. Jennifer Gauthier photo

This classic cocktail was created by Harry Craddock, 1930, in London.

• 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.

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Burrard Gimlet

The Burrard Gimlet cocktail, made with salt water, created by Justin Taylor, general manager of The Cascade Room in Vancouver. Cascade Room photo

Justin Taylor of The Cascade Room makes his own salt water for this refreshing update on a classic cocktail.

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.

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Goddess of the Hunt

A decadent drink for wannabe immortals

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

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Fear not the fairy

Laying bare the legends and lore behind absinthe

Bar manager Simon Ogden draws off some absinthe from the fountain at the Veneto Tap Lounge in Victoria. Meghan Kirkpatrick photo.

“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.

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The Burrard Gimlet

The Burrard Gimlet. Issha Marie and Alison Page photo

A fresh twist on a classic

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.

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Okanagan Spirits Craft Distillery

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

Read more about Okanagan Spirits:

Spirited Away: B.C.’s oldest craft distillery has made an international impact
Fruitful endeavour: Family-owned distillery crafts world-class spirits from homegrown harvests


PRODUCTS:

• Essential Vodka
• Family Reserve Vodka
• Essential Gin
• Family Reserve Gin
• BRBN Bourbon-Style Corn Whisky
• Rye Whisky
• Okanagan Shine
• Taboo Genuine Absinthe
• Canados
• Kirsch Danube
• Old Italian Prune
• Poire Williams
• Raspberry Framboise
• Aquavitus
• Gewurztraminer Marc
• Pinot Noir Marc
• Blackberry Liqueur
• Blackcurrant Liqueur
• Blueberry Liqueur
• Cherry Liqueur
• Cranberry Liqueur
• Haskap Liqueur
• Raspberry Liqueur
• Rhubarb Liqueur
• Sea Buckthorn Liqueur


TASTING NOTES:


Poire Williams

FRAGRANCE: 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 Liqueur

FRAGRANCE: 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 Liqueur

FRAGRANCE: 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 Absinthe

FRAGRANCE: 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


BRBN

FRAGRANCE: 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