A savoury variation on the classic
2.5 oz gin or vodka
0.5 oz dry vermouth
0.25 to 0.5 oz olive brine
Garnish: 1 or 3 olives on a skewer
Dirty Martini
The Vesper
Recipe courtesy of Zack Lavoie, Wild Blue Restaurant + Bar.
1.5 oz Botanist gin
0.75 oz Belvedere vodka
0.25 oz Cocchi Americano Bianco
Garnish: lemon twist
Nitro Espresso Martini
If you work in a bar with a draft system, it’s relatively easy to put an Espresso Martini on tap and let the nitrogen do its magic. For home bartenders, here’s how to get a similar effect using an iSi nitrogen dispenser. (Recipe adapted from iSi.com.)
• 10 oz cold brew coffee
• 2 oz coffee liqueur
• 4 oz vodka
• 1 oz simple or vanilla syrup
• Garnish: coffee beans
Espresso Martini
The key to this cocktail is using hot espresso—if the coffee is cold, it won’t form the “crema,” the creamy foam on top that is the drink’s signature. The three coffee beans represent health, wealth and happiness.
• 2 oz vodka
• 0.5 oz coffee liqueur (such as Kahlúa)
• 1 oz espresso, freshly brewed and hot
• 0.5 oz simple syrup (or to taste)
• Garnish: coffee beans
Orange liqueur
Short of triple sec? Make your own
It seems there will be no end to the supply chain issues that have drained back bars of essential spirits these past two years. This summer, for instance, it looks like we’re facing a shortage of Aperol, just in time for spritz season, so drink up while you can.
Line Item
This vodka-based cocktail from The Stock Room incorporates two different floral notes (lavender and hibiscus) for an exceptionally refreshing flavour profile.
• 2 oz Absolut vodka
• 0.5 oz lavender syrup (note below)
• 1 oz lemon juice
• 3 to 4 oz Oddity Hibiscus Mint Kombucha
• Garnish: lavender or hibiscus flower or mint sprig
Hive & Soul
Bar Susu’s “briny Martini” cocktail, created by Joe Casson, rides a perfectly seasoned knife edge of sweet and savoury, and is called “Hive & Soul” because of the live element of the fermented honey. Note that it should be served in a “super-cute vintage coupe.”
Century Mule
At Dominion Bar + Kitchen, the food is “New Canadian,” or classics with a twist, and this cocktail is no exception. A tropical take on the classic Moscow Mule, it was meant to be an in-house “secret” drink named for the restaurant’s parent company (Century Group). Turned out the secret was too good not to share, and it has become a customer favourite.
• 1.5 oz vodka
• 0.5 oz Giffard Caribbean Pineapple liqueur
• 0.5 oz ginger simple syrup (see note)
• 0.5 oz passionfruit syrup
• 1 oz lime juice
• 4 oz ginger beer
• 3 dashes angostura bitters
• Garnish: Lime wedge
Badam da Naasha (High on Almonds)
This recipe from Vikram Vij’s restaurant My Shanti in South Surrey is delicate and sophisticated with the subtle taste of almonds and saffron. It is also beautiful, thanks to its silver leaf garnish.
• 1 oz vodka
• 0.75 oz saffron simple syrup (see note)
• Pinch of cardamom powder
• 1 to 2 oz chilled almond milk
• Garnish: Silver leaf, crushed pistachios
Shaam Masti (Night Party)
This cocktail from My Shanti is just one of many to enjoy along Discover Surrey’s Culinary Spice Trail.
• 1 oz vodka
• 3 to 4 sprigs fresh mint
• 0.5 oz lime juice
• 1 oz blueberry or (preferably) blueberry-cardamom jam
• Soda water to top
• Garnish: Fresh mint sprig