Limoncello

Justin Taylor’s Limoncello. Dan Toulgoet photo

This simple liqueur from Justin Taylor is a great after-dinner sipper, but also makes a thoughtful host gift.

• 1 cup oleo saccharum
• 1 cup vodka

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Schwing

David Wolowidnyk’s Schwing pairs perfectly with any summer party.

This floral bubbly drink created by David Wolowidnyk is ideal as a reception cocktail for any of your spring flings.

• 1 oz gin or vodka
• 1 oz Aperol
• 0.5 oz lemon juice
• Dash orange flower water
• 2 oz sparkling wine

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Joey Watermelon Drink

Joey Watermelon Drink. Photo courtesy of Joey Restaurants

This perfect patio cocktail recipe is from Joey Restaurants.

• 8 (1-inch) cubes of fresh watermelon
• 8 to 10 fresh mint leaves
• 1.5 oz Absolut vodka
• 0.25 oz agave syrup
• 0.5 oz fresh squeezed lime juice

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The Caesar

Canada’s cocktail hits the big five-oh

The Caesar turns 50 in 2019. Istockphoto.com photo

This year Canada’s favourite cocktail turned 50. And like many a middle-aged bon vivant, it has been undergoing something of a makeover.

The Caesar was famously invented in 1969 by a Calgary bartender named Walter Chell, who was tasked with creating a drink to celebrate the opening of a new Italian restaurant at The Calgary Inn (now The Westin). Inspired by the popularity of the Bloody Mary and the umami-rich flavours of spaghetti alle vongole, he mixed together vodka, tomato juice, clam nectar and spices and created Canadian cocktail history.

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Donnelly Caesar

Photo courtesy of Donnelly Group

With a few aromatic tweaks, the Donnelly Group’s Trevor Kallies has updated the classic cocktail created by Walter Chell in 1969. If you prefer it zero proof, he suggests substituting Seedlip non-alcoholic spirit for the vodka.

• 2 oz Absolut vodka OR Seedlip Garden 108
• 1 dash Tabasco hot sauce
• 1 dash Lea & Perrins Worcestershire sauce
• Top with Walter Caesar Mix

Garnish:
• Celery salt rim
• Skewer of Castelvetrano olive, pickled onion and cucumber spear
• 1 lime wedge
• Sprig of rosemary and thyme

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Startup building a buzz with Nude soda lineup

Brand moving into new markets as demand increases for vodka and gin sodas

Maddy Amisano, who grew up on the North Shore, started out in operations as Nude Soda’s first employee.
Photo MIKE WAKEFIELD, NORTH SHORE NEWS

When North Shore native Maddy Amisano began working with Nude, the new B.C. startup focusing on canned, carbonated soda alternatives to beer and coolers, they had sales of a hundred grand. Two years later the young company is now at just under 10 million.

Amisano grew up on the North Shore attending Windridge Park Preschool, Plymouth Elementary and Windsor Secondary schools, as well as playing team sports with the North Shore Girls Soccer Club and Mount Seymour Little League.

At Nude, she started out in operations as the company’s first employee.

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A spirited selection at the BC Distilled 2019 Audience Favourites Awards

Odd Society’s Prospector Rye Whisky was voted the audience-favourite whisky at BC Distilled. Gail Nugent photo

They came, they sipped, they chose their favourites, ranging from a delicately herbal absinthe to a boldly spiced rye whisky.

Some 600 people descended on the Croatian Cultural Centre on April 6 for the sixth annual BC Distilled festival, highlighting the best of the province’s artisan spirits. Some 180 spirits from 39 distilleries were poured over two tastings, and at the end of it all, the audience voted for their favourites in 13 categories.

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“Espresso” Martini

The “Espresso” Martini at Blackbird is actually made with house-made cold brew concentrate.

• 60ml Absolut vodka
• 30ml Kahlua
• 45ml Cold Brew concentrate* (espresso from home machine easy substitute)
• 3 dash Fee Brothers Black Walnut bitters
• 15ml simple syrup

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A shift out of neutral

The Alchemist’s tasting panel samples B.C. vodkas for a taste of the province’s most crowd-pleasing spirit

The lineup of vodkas tasted by the panel reflected a range of flavours from clean and neutral to surprisingly lush, fruity, bold and intense. Dan Toulgoet photo

Nazdarovya! With the FIFA World Cup kicking off this month in Russia, our thoughts have turned to vodka. (That and Neymar’s incredible comeback, of course.)

Vodka is often described as a “colourless, odourless, flavourless” spirit, but its clean subtlety is sometimes just what we crave. And so we asked our Alchemist tasting panel comprising some of Vancouver’s top bartenders—Olivia Povarchook of Vij’s Restaurant, Katie Ingram of Toptable Group and Josh Pape of Gooseneck Hospitality (Wildebeest, Bells and Whistles, Bufala, Lucky Taco)—to sample eight artisanal B.C. vodkas, share their thoughts and suggest cocktails to make with them.

Here’s what they had to say.

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