Category Archives: Cocktails

Gin and Tonic Day With Bombay Sapphire East

Gin and Tonic With Bombay Sapphire East

What’s in your glass today? April 9th is national gin and tonic day, so why not mix one up, hit the patio and catch some of the sunshine we are currently experiencing, and quickly before it disappears! The army of the British East India Company is credited with the creation of the drink. In India malaria was a persistent problem and thankfully a Scottish doctor discovered that quinine could be used to prevent the disease. The habit was to drink in tonic water, but the bitter taste was unpleasant so they then added water, sugar, lime and gin to the drink and voila, a g and t was born!

bombay sapphire east & tonic

We have a lot of favourite very locally made gins, but since Bombay Sapphire East gin was created to specifically compliment the taste of tonic and we just happen to have some handy, we’ll be toasting with something more international today. Bombay added two new botanicals, crisp Thai Lemongrass and spicy Vietnamese Black Peppercorn to this newer bottle and we actually do prefer it over the original. Here’s an easy recipe for you just in case you can’t figure it out on your own.

Bombay Sapphire East Gin & Tonic

  • 1.5 parts Bombay Sapphire East Gin
  • 3 parts premium tonic water
  • Lime wedge
  • Lemon wedge
  • Lemongrass sprig (optional)

Method: Build all with cubed ice. Squeeze one lime wedge and add one lemon wedge and a sprig of lemongrass for garnish.

Hand Crafted Spirits on TSN1410 – Cafe Medina and The Fez

Marc Slingsby-Jones Mixes Up The ‘Fez’ Cocktail at Cafe Medina

Joe Leary and I have been testing out those cocktails again and stumbled upon a rather tasty one (pardon the overused pun) at Cafe Medina for the latest Hand Crafted Spirits Show on TSN1410. Known for their brunch, Cafe Medina serves up a lot more than your regular eggs benny, and drinks are equally complex.  I’m thinking this one would go very well with their Salmon Fume, a Fried Egg, Smoked Wild Salmon Cream Cheese, Avocado, Organic Greens, and pepper and artichoke salad on Grilled Ciabatta. Thanks to bar manager Marc Slingsy-Jones for teaching us just how well Kombucha and gin pair!

Listen in for the audio and recipe below.

 

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The Fez

Ingredients:

1 ½  oz Long Table Cucumber Gin
¾ oz Salted ginger syrup
½ oz Fresh lemon juice
Beet + Orange Kombucha (Marc uses Culture Craft Kombucha)
Rosemary and Orange Wedge (for garnishing)

Method:

  1. In a tall glass, add gin, syrup and lemon juice and stir the mixture with a cocktail spoon.
  2. Fill the glass with ice, then top with kombucha.
  3. Before serving, rub the rim of the glass with rosemary and garnish with an orange wedge.Marc Slingsby-Jones

MARC SLINGSBY-JONES | Bar Manager
While he was born and raised in New Zealand, this transplanted Kiwi has found a new home in Vancouver, where he has taken up residency behind the pine as Café Medina’s Bar Manager to curate the restaurant’s eclectic drink menu.

While pursuing his university degree, Marc first began plying his trade as a bartender in the rural outback of Australia and quickly embraced the role. He moved on to tend the bar at various cafes and restaurants in his native Auckland before heading to the West Coast in 2013, where he worked as a bartender in Kitsilano before joining the Café Medina family in 2014.

An avid traveller, foodie and host, Marc relishes rubbing elbows and trading stories with Café Medina’s regulars and visitors alike, while bringing a decidedly local-forward direction to the bar by spotlighting an array of local craft breweries, distilleries and wineries and incorporating fresh, seasonal ingredients that reflect the restaurant’s signature brand of rustic comfort cuisine.

Raise A Glass of Jameson for St. Patrick’s Day

Jameson 2017 St. Patrick’s Day Limited Edition

Pick up a bottle of the Limited Edition Jameson Irish Whisky and you’ll find it contains the same premium, internationally-adored classic Jameson Irish whiskey, but with a truly original label with a very cool story behind it. The label design illustrates the traditional Jameson family motto, Sine Metu; to live without fear – providing a way to encourage people to openly embrace new experiences, as well as steer away from the well-trodden paths in life in favour of forging your own. The Jameson St. Patrick’s Day limited edition bottle is available at BC Liquor this March.

JamesonThe Jameson Irish Whiskey Limited Edition Bottle is designed by Steve McCarthy, a Dublin based designer. The label design illustrated the Sine Metu spirit in a very Irish expression: to “chance your arm”.

This story goes that in 1492, in Dublin, Ireland, ‘Black James’ Butler and his men found themselves barricaded with heavily armed soldiers outside. On the other side of the door was Gearóid Fitzgerald who, tired of the constant fighting between the clans, decided it was time to make peace.

Fitzgerald ordered his men to cut a hole in the door before extending his hand through the gap as a token of friendship. Rather than cut his arm off with a sword, Black James shook it and the long standing feud came to an end, giving Dublin one of its most famous sayings – ‘to chance your arm’. 

Juniper Bartender, Luke Tynan has created a deliciously simple Jameson cocktail to mark the occasion. Inspired by his childhood St. Paddy’s celebrations in Ireland, his memories consisted of cans of coke, packets of Tayto crisps and watching Dublin’s parade from the vantage point of his Dad’s shoulders. Having moved away from Ireland and chancing his arm as a cocktail bartender for the past two years in Vancouver, Luke was inspired by these past experiences to create the Dublin cocktail.  This slightly dry and herbaceous Manhattan-style drink is a nod to his beloved hometown of Dublin and the thriving cocktail culture in his new home in Vancouver.

Whip it up at home throughout St. Patrick’s Day weekend and beyond.

The Dublin

50 ml Jameson
10 ml Akavit
25 ml Sweet Vermouth
5 ml Cynar
3 ml simple syrup
2 dashes Peychaud’s bitters

Combine all ingredients in a mixing glass with ice and stir. Strain into a chilled nick and nora or coupe glass. Garnish with a slapped mint leaf clipped to the glass.

Chef Trevor Bird Competes Again…This Time For The Title of Best Scotch Egg

Six Canadian Chefs Compete in the Scotch Egg Club Competition

On January 24 and 25, six chefs from across Canada are coming together at Tommy Dewar’s Kitchen (Door Three at the corner of King Street and Bathurst Street) to participate in the Scotch Egg Club competition. Fable’s Chef Trevor Bird is among them and we hear he can make a mean scotch egg (we’ll have the recipe soon). We’ll be cheering our Vancouver chef on from the west coast!

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Held in honour of Robbie Burns Day, this international competition brings the country’s best together as chefs are tested to come up with the most innovative recipe for the scotch egg. Judged by acclaimed Scottish chef, James Forrest, and sponsored by Dewar’s, the scotch egg will see variations yet unseen and a winner will be crowned for showcasing their creativity and skills in the kitchen!

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Serving a scotch egg at home may seem like a daunting task but there is no better time to try it than a Scottish holiday. The folks at Dewar’s recommend pairing it with a Penicillin.

Dewar’s 12 Penicillin

Scotch Egg Club Cocktail Penicillin below!

penicillin

 

PENICILLIN

1.5 oz. Dewar’s 12 Blended Scotch Whisky
.75 oz. Lemon juice
.75 oz. Honey/Ginger syrup
Aromatize with Smoky Isla Whisky
Garnish with Candied ginger
Shake and strain
Glass/ice – rocks/cold draft

 

Hand Crafted Spirits on Talk 1410 – Healthy Cocktails at The Keefer

Amber Bruce Mixes Up Some Magic In Chinatown at The Keefer

If you been following the Hand Crafted Spirits Show, you may have caught a few segments where Joe Leary and I search for tasty cocktails on TSN1410.  Since it was the New Year, and health is usually one of the resolutions many make, this week I was looking for cocktails that not only contain alcohol but also had a healthy component to them too!

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We checked into the cocktail program at The Keefer, where bartender Amber Bruce crafts her drinks with medicinal ingredients, many of them found in the bar’s Chinatown Neighbourhood. She made us the Dragonfly, a tasty combination of gin and sake, with the health benefits of dragonfruit, ginger, lemon and magnolia bark tincture.

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HB4116

Catch the audio above.

The Keefer Bar

Dragonfly 

1oz dragonfruit infused gin
1oz nigori sake
0.5oz ginger syrup
0.5oz lemon juice
3-4 dashes magnolia bark tincture.

Shake on ice. Fine strain into a chilled cocktail glass. Garnish with a pear fan.

This drink is absolutely delicious. So well balance, with a nice zip of ginger. I’d say this could just be the solution to the common cold, or it will at least make the sniffles a little more tolerable. Looking forward to working my way through a few more of these healthful drinks on the list at The Keefer. Here’s to a healthy 2017!

Hand Crafted Spirits On TSN1410 – The Emerald And A Brandy Alexander

Rachel Zottenberg’s Brandy Alexander at The Emerald Supper Club

If you been following the Hand Crafted Spirits Show, you may have caught a few segments where Joe Leary and I search for tasty cocktails on TSN1410.  This week we were off for some house-made Kahlua as we catch up with Rachel Zottenberg at The Emerald Super Club.

Catch the AUDIO in this clip. 

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Here’s The Emerald’s version of a Brandy Alexander

Start in a shaker
1.5 oz brandy
1 oz House made Kahlua liqueur
1 oz whipping cream (*soy milk can be used as a substitution here)

Add ice and shake vigorously.
Fine strain into martini glass or coupe.
Garnish with grated nutmeg and a cinnamon stick.

The Emerald’s house-made Kahlua

1 750ml bottle of Absolute Elyx Vodka
2 cups Havana Club Rum Anjeo
3 cups sugar
1/2 cup of instant coffee granules (make sure this is just straight instant coffee – no flavours)
(and yes instant coffee is the choice here, it offers great flavour and smoothness)
1 vanilla bean scraped out
1 cinnamon stick
1/4 cup dark chocolate cooking chocolate
1 orange peel (no pith only peel)
6 cups of water

Stovetop preparation
Boil water, coffee, sugar, cinnamon and chocolate together; drop to a simmer.
At simmer, add your orange peel and vanilla and stir for 2 minutes.
Remove from heat and add the vodka and rum; allow to cool.

Strain out items or leave them in depending on how long you plan on using the Kahlua. *Keep Kahlua refrigerated.

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About The Emerald

The Emerald Supper Club and Cocktail Lounge, located in Chinatown, features an old school Vegas vibe, complete with vintage décor. Now in its third year of operations, the restaurant has become known for its eclectic events line-up, spirit-forward cocktails and satisfying mix of snacks and heartier dishes.

The drink menu features a variety of cheers-worthy classic and signature cocktails, along with 16 perfectly-curated beers on tap and many bottles to choose from as well. The wine list features great local and international selections.

About The Emerald’s Brand Alexander cocktail
“At The Emerald, we make a small tweak to the classic Brandy Alexander recipe by using our house-made Kahlua liqueur in place of the dark creme de cacao normally used in the drink,” says Rachel Zottenberg, owner. “This small change adds a delicious nutty, coffee element to the classic cocktail.”

Website: http://emeraldsupperclub.com/
Twitter: @theemeraldyvr
Instagram: @emeraldsupperclub
Facebook: https://www.facebook.com/The-Emerald-507093619337170/

Hand Crafted Spirits on TSN1410 – The Cascade Room and The Burrard Gimlet

Bartender Justin Taylor at The Cascade Room – Burrard Gimlet

If you been following the Hand Crafted Spirits Show, you may have caught a few segments where Joe Leary and I search for tasty cocktails on TSN1410.  This week we were off for a quick lunch and cocktail sampling in East Van.

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Main Street’s Cascade Room is now home to Justin Taylor, who’s been a fixture behind the bar at places such at the Four Seasons, and recently Boulevard at The Sutton Place Hotel. He impressed us with his Burrard Gimlet and let us in on what the Cascade Room’s been up to this fall.

To catch the AUDIO in this clip

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BURRARD GIMLET

RECIPE

GLASSWARE – Coupe

  • 1.5 oz Gillespie’s Sin Gin
  • 0.5 oz Green Chartreuse
  • 0.5 oz chamomile cordial*
  • 0.75 oz lime juice
  • 3 dashes Bittered Sling Lem Marrakesh
  • 1 pinch Vancouver Island Sea Salt

METHOD

  • Rim half glass with sea salt
  • Combine all ingredients including pinch of sea salt to a cocktail shaker.
  • Add ice and shake for 15 seconds
  • Double strain to a half rimmed coupe glass

GARNISH

  • Lime twist
  • Taboo Absinthe mist

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Mission – Hand Crafted Spirits TSN1410 with Joe Leary

Hand Crafted Spirits Radio Show Checks Out Barteneder Marc Smolenski at Mission in Kitsilano

We’re doing some radio again thanks to Joe Leary and TSN1410 on a new show called Hand Crafted Spirits. My segment will involve checking in with a local craft-spirit using bartender along with Joe to find out what’s been shaken and poured in our favourite spots.

Hand Crafted Spirits

The first week we visited Marc Smolenski at Mission Restaurant in Kitsilano, a spot Michael and I recently headed to for date night. Smolenski’s cocktails were so great that night, we had him choose a few more seasonal drinks for this segment and he whipped up a blueberry-based and raspberry-based drinks made with Sid’s Vodka. Such well-balanced drinks with just the right amount of boozy-ness to fruit. I preferred the Blueberry and Joe the Raspberry-version; that worked out well!

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Here is the audio of the show below.

20160719 163523 Everyday Sunshine #2

15ml / .5oz Blueberry Puree (Fresh Richmond BC Blueberries Blended and strained through a sieve)
15ml / .5oz Appletons White Jamaican Rum
15ml / .5oz Aperol
5ml / 1tsp Elderflower infused SIDS Vodka
15ml / .5oz fresh pressed citrus
.5g citric acid
15ml / .5oz 2:1 / 2oz simple syrup

Shake and double strain into a coupe glass.
Top with 60ml Cava or other sparkling wine
Garnish with fresh blueberry and sorrel on a cocktail pick

Everyday Sunshine #3 

15ml / .5oz Raspberry Puree (Fresh BC Raspberries Blended and strained through a sieve)
15ml / .5oz SIDS Vodka
15ml / .5oz Aperol
5ml / 1tsp Giffard Creme de Peche Liqueur
15ml / .5oz fresh pressed citrus
.5g citric acid
15ml / .5oz 2:1 / 2oz simple syrup

Shake and double strain into a coupe glass.
Top with 60ml Cava or other sparkling wine
Garnish with fresh raspberry on a cocktail pick

Mixing Caesars Walter’s Way – Walter Caesar Mix

National Caesar Day is May 19th Pick Up Some Stoli and Get a Bonus of Walter Caesar Mix Until June 3!

When the urge strikes you to whip up Canada’s official cocktail, leave the MSG, corn syrup and artificial colour on the shelf and reach instead for the all-natural craft Caeser mix by Walter.

Walter’s made in Canada with top notch vine-ripened tomatoes, spices, grated horseradish, hot sauce, Worcestershire and real clam juice. Select from the Well Spiced version, for those who like a kick in their glass or Mildly Spice for those with more delicate palates.

A Walter Craft Caesar ‘expert’ will be on site at the BCLDB on
Saturday, May 14 from 2 to 6 pm at BC Liquor Store, 39th & Cambie demonstrating how to make the perfect Caesar, using Stolichnaya Premium Original Vodka.

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May 19 The special day pays homage to the cocktail that was first made by Walter Chell in the late 60s at the Calgary Inn. Join in the celebration, Stolichnaya Premium Original Vodka and Walter Craft Caesar Mix have teamed up on a gift-with-purchase available at 50 BC Liquor stores throughout the month of May, until June 3rd. With every purchase of a 750 mL bottle of Stolichnaya Premium Original – THE vodka of summer – consumers will receive a complimentary 945 mL bottle of Walter Craft Caesar Mix.

Available at Choices, Meinhardt’s, Whole Foods, Edible Canada and beyond and also served in BC’s finest restaurants. Find here.

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At Good Life Vancouver’s headquarters, aka home, we like to throw in some smoked salmon or bacon vodka and serve it up with a corresponding smoked salmon or candied bacon garnish and some pickled asparagus.

What will or won’t be in your glass this summer? Go natural with Walter!

VEGAN Avocado EGG NOG

We’ve been waiting for this for Avocado Egg Nog Recipe from Drinks Undressed for a while. Bartender Justin Darnes mixed up our avocado cocktails at the Avocado Showdown and he’s been at it again with the Vegan Avocado Egg Nog with Avocados from Mexico! Very appropriate for this time of year.

VEGAN EGG NOG!!!!!DRINKS UNDRESSED CHRISTMAS SPECIAL.PLEASE SHARE THE GIFT OF EGG NOG THIS CHRISTMAS.

Chill all ingredients before you begin.

In a Blender ADD.
6oz Brandy (or Rum if you prefer)
1000ml Soy Milk
8 Dried Figs
1 Avocado from Mexico
2oz Maple Syrup
1 pinch ground Nutmeg

Blend together thoroughly then chill in fridge for 2hrs. (if serving immediately blend with 10 cubes of ice, instead of chilling) Pour into cups and garnish with more grated nut meg and a star anise.