Lost horizon by Market at Shangri-La’s Gianluigi Bosco is inspired by the book and movie that introduced the world to the magical land of Shangri-la. Leila Kwok photo
Recipe by Gianluigi Bosco, head bartender at MARKET at the Shangri-la Hotel in Vancouver. Lost Horizon, of course, was the book and movie that introduced the world to the magical land of Shangri-la.
• 1.5 oz O5 Time Traveller tea-infused Sons of Vancouver vodka (see note)
• 1 oz semi-clarified fresh orange juice (see note)
• 0.5 oz Citrus Wine (recipe below)
• 0.5 oz Kopan Masala Syrup (recipe below)
• 5 dashes citric acid (available from gourmet shops)
• 1 egg white
• Angostura bitters, for garnish
Ampersand Distilling recently released its Imperative Dry Vermouth as the perfect partner for its award-winning floral-and-citrus-forward gin.2 oz Ampersand Gin
• 2 oz Ampersand Gin
• 0.25 oz Imperative Dry Vermouth
Mi Luz means “My Light” in Spanish and pays homage to the light within that burns strong when everyone stands tall and together. Talia Kleinplatz photo
• 2 oz Bacardi Añejo Cuatro rum
• 0.75 oz Martini Bianco vermouth
• 0.25 oz rich apple demerara syrup (see note)
• 2 dashes Scrappy’s Seville Orange Bitters
• 2 to 3 spritzes of salted caraway solution (see note)
Nobody really knows the back story of this sherry-based cocktail from the 19th century, but we do know that it quenches our thirst for all things low-proof and lightly bittered.
• 1.5 oz dry sherry
• 1.5 oz dry vermouth
• 1 dash Angostura bitters
• 1 dash orange bitters
The Alchemist’s tasting panel revels in the complexities of made-in-B.C. amaros, vermouths and aperitifs
The lineup (l to r): Long Table Distillery’s Linnaeus Amaro No. 1, de Vine’s Moderna Vermouth, The Woods Spirit Co’s Pacific Northwest Amaro, Goodrich and Williams’ Bitterhouse Rubato, Bitterhouse DaMan and Bitterhouse LaDame aperitifs, Legend Distilling’s Naramaro amaro, Odd Society’s Mia Amata amaro and Bittersweet Vermouth. Dan Toulgoet photo
Consider them the supporting actors of the cocktail world: complex, helpful and a little bitter. Vermouths, aperitifs and amaros are typically fortified wines—though some are sweet enough to be considered liqueurs—flavoured with botanicals such as citrus peel, spices, roots and herbs. They typically have a somewhat bitter profile, hence the name “amaro,” which means bitter in Italian.
It takes a sophisticated palate to appreciate a good bitter drink, so not too surprisingly, Vancouver bartenders were eager to sample the best of B.C. amaros. We sat down with Alex Black of Tableau Bar Bistro, Amber Bruce of The Keefer Bar, cocktail consultant Sabrine Dhaliwal, Robyn Gray of the Rosewood Hotel Georgia and The Botanist’s Jeff Savage to get at the bitter truth.
• 1.5 oz Queensborough Gin
• 0.5 oz dry vermouth
• 0.5 oz maple syrup
• 2 dashes aromatic bitters
• 5 fresh blueberries
• 3 lime wedges
• 1 mint sprig
• Tonic water
Add bitters, blueberries and limes into the glass and muddle them. Add Queensborough gin and dry vermouth and stir. Add ice cubes and top up with tonic. Add some crushed ice to the top of the glass and garnish with some blueberries and mint.
This classic cocktail was created by Ada Coleman, circa 1903, London.
• 1 oz Beefeater London Dry Gin
• 1 oz Cocchi Vermouth di Torino (or other sweet vermouth)
• 2 dashes Fernet Branca
Chill a coupe glass with water and ice. In a mixing glass, add ingredients with ice and stir gently for about 20 seconds. Strain into the coupe and garnish with a slice of orange peel. Serves 1.
INGREDIENTS:
• 1.5 oz Odd Society Wallflower Gin • 0.5 oz Sheringham Akvavit • 0.4 oz Martini Bianco Vermouth infused with vanilla (see note) • 0.25 oz Rose Wintergreen syrup • 0.5 oz citric acid • 4 dashes Dillon’s ginseng bitters • Garnish: Lemon zest
