Category Archives: Cocktails

National Daiquiri Day – Original Daiquiri Recipe

Original Daiquiri And a History Lesson

The Daiquiri is a member of the sour family of cocktails. A sour is  composed of a base spirit, a sweet ingredient, and a a sour ingredient. In the case of the Daiquiri, those elements are rum ), lime juice and sugar.

2oz Bacardi Carta Blanca
1oz fresh lime juice
0.75oz Cocktail syrup
(castor sugar, confectioners sugar,
hot water)
Shaken, Coupe glass

The origin of this drink, like many others, is controversial. On theory is that it was invented by American mining engineer, Jennings Cox,  in Cuba at the time of the Spanish–American War. Another says,  William A. Chanler, a US congressman who purchased the Santiago iron mines in 1902, introduced the daiquiri to clubs in New York in that year.

daiquiri

The Daiquiri became popular in the 1940s because rationing made whiskey and vodka hard to come by,  and rum was easily obtainable. Rum-based drinks then became fashionable; they were previously thought inferior as they were the drink of sailors.

Originally the drink was served in a tall glass packed with cracked ice. A teaspoon of sugar was poured over the ice and the juice of one or two limes was squeezed over the sugar. Two or three ounces of white rum completed the mixture. The glass was then frosted by stirring with a long-handled spoon. Later the daiquiri evolved to be mixed in a shaker with the same ingredients but with shaved ice. After a thorough shaking, it was poured into a chilled coupe glass.

Mojito Day is July 11 – Chill Out With One

Mix Up a Cardamon Mojito With Bacardi

We often mix up Mojito and have mint readily available on our balcony at GLV headquarters! So, what is a Mojito and why do you need one? Mojito’s were born in Cuba, but there’s often arguments over the actual inventor.  “La Bodeguita del medio”, a restaurant in Havana, Cuba claims to be the cocktail’s birthplace, the very spot that Ernest Hemmingway’s sipped on this drink. The African slaves working in the Cuban sugar cane fields created the drink from sugar cane alcohol and it made it’s way to the bar.

mojito

The other story we’ve found involves Sir Francis Drake. He came to Cuba for the gold and at the time his crew was plagued with scurvy. Local South American Indians were consulted and recommended aguarediente de cana, mint leaves, and the juices from sugar cane and limes as a cure. Afterwards an “El Draque” cocktail was seen in Cuba, with those very ingredients, named after Drake. Either way we’re happy to sip one and salute all of those who contributed to this muddled and mixed creation!

Here’s one from Bacardi, a readily available rum that often sits on our shelf.

Bacardí Cardamom Mojito

2 parts Bacardí Superior
1 part cardamom syrup (1/4 cup cardamom pods, 1 lit boiling water and equal volume of sugar)
6 mint leafs
1 part fresh lime juice

Method: In a highball glass, muddle mint leaves with cardamom syrup and lime juice. Blend in rum. Fill glass with crushed ice and top with soda. Garnish with fresh mint leaves.

Absolut Vodka Canada Day Cocktails

Mix Up Some Absolut – ly Delicious Cocktails For Canada Day

To celebrate Canada’s 150th birthday, Absolut collaborated on a limited edition bottle with Canadian textile artist Libs Elliott and I was fortunate enough to be sent one to play with.  Through her quilts, she’s revitalizing a craft with a deep legacy by incorporating modern technology in her methods . Through coding, Libs generates random geometric designs –and then manipulates and refines them further to create a quilt design.

Each quilt ends up being a one-of-a-kind variation of colour, shape and fabric – a fitting metaphor for Canada. “We’re also all these different pieces, shapes and colours,” says Libs, “with different beliefs, customs and values – but we all somehow fit together.”

absolut libs

Her Absolut Canada bottle design – created through the same process as her quilt-making – features traditional Canadian motifs and colours to reflect the pride we all share in this special anniversary. It’s also a fitting way for Absolut to celebrate Canada’s rich heritage while looking forward to what lies ahead of us.

absolut whisky sour

Maple Sour

1.5oz Vodka
1.5oz lemon juice
.5oz maple syrup
.5oz egg whites

Combine all ingredients and dry shake then add ice and shake until chilled. Garnish with a few dashes of angostura bitters.

Campfire Fika

1.5oz Vodka
.5oz Kahlua
.5oz heavily peated scotch
1oz espresso
Simple syrup to taste (up to .5oz)

Combine all ingredients in a shaker with ice then shake until chilled. Fine strain into a cocktail glass rinsed with additional peated scotch and garnish with coffee beans.

Vesper

1.5oz Vodka
1oz Ungava Gin
.5oz Lillet Blanc
Dash of grapefruit bitters

Combine all ingredients in a mixing glass with ice and stir until chilled. Strain into a chilled cocktail glass and garnish with a grapefruit zest.

absolut fling

Summer Fling

1.5oz
1oz Watermelon Juice
.5oz lemon juice
.5oz simple syrup
Soda

Combine all ingredients except soda in a shaker and shake with ice until chilled. Fine strain into a Collins glass with ice and top with soda water. Garnish with a mint leaf and watermelon ball in the rim of the glass.

absolut berry

Cottage Tea

1.5oz Vodka
0.5oz Lot 40 Rye Whisky
0.5oz Lemon Juice
0.5oz Triple Sec
Top homemade Iced Tea

Build in a Collins glass and garnish with lemon wheel.

Hand Crafted Spirits on TSN1410 – RauDZ Pistachio Rose Gimlet

Chatting Cocktails With Danielle Jeckel at RauDZ in Kelowna

We were up in Kelowna several times this spring for our wedding planning and festivities (no I won’t shut up about that yet) and I met up with bartender Danielle Jeckel of RauDZ restaurant for an interview about their cocktail program. This Kelowna favourite has superb food and a drink list with salutes to locally spirits, wines and beer.

Danielle whipped up at Pistachio Rose Gimlet with Long Table London Dry Gin. Simply divine!

To listen to the segment on TSN1410

Raudz

Pistachio Rose Gimlet

2 oz Long Table London Dry Gin
3/4 oz house made pistachio syrup
3/4 rose water simple syrup
1/2 fresh lime juice

Garnish with edible flower or rose petal!

raudz bar
Photo David-McIlvrid

About Raudz

To see the backbone of RauDZ Regional Table, you only have to look as far as the kitchen where, behind the clear glass and stainless steel, a talented group of cooks put out hundreds of dishes on a daily basis.

Their work begins early in the day, with prep and carries on until well after the last guest leaves.

Talented, and hard-working, the staff in the kitchen are able to successfully carry out Chef Butter’s vision and their impact on the success of the restaurant cannot be understated.

Next time you come in, look behind the frosted glass and see Canada’s next top chefs.

Chef Butters along with Executive Chef Brock Bowes and Chef de Cuisine Robyn Sigurdson ensure only the best is served.

National Iced Tea Day Cocktail With Teapigs

Celebrate National Iced Tea Day with Real Tea-infused Cocktails

Every day is National something or other day and June 10th just happens to be National Iced Tea Day.  I’ve kind of forgotten about iced tea as I don’t like those sugary versions, but I’m definitely going to make it at home and use it in some summer cocktails! Iced tea has a history dating to the 1870s when recipes first appeared, we’re told. The Buckeye Cookbook, published in 1876 and Housekeeping in Old Virginia, published in 1877 both contain iced tea recipes.  Iced tea started to appear in the United States in the 1860′s and became widespread in the 1870s where it was found offered on hotel menus and was on sale at railroad stations.  The popularity of refreshing iced tea drink grew rapidly after it was introduced at the 1904 World’s Fair in St. Louis.  Who knew?

In honour of ice tea we have a very refreshing and boozy version made with my favourite teapigs tea, Darjeeling Earl Grey. Thanks for the delivery teapigs, really enjoyed this one!

National Iced Tea Day

Iced teapigs Darjeeling Earl Grey North Course

To celebrate National Iced Tea Day, and for all of your summer party needs, enjoy the Iced teapigs Darjeeling Earl Grey North Course, developed by Canadian Whisky Ambassador, Colin MacDougall. Inspired by Canada’s 150th birthday and the upcoming summer golf season, it’s a delicious yet unique take on the classic Arnold Palmer. This recipe serves one.

Glass: Collins Ice: Cubed
Garnish: Lemon wheel & bitters

Ingredients
6oz. teapigs darjeeling earl grey (1 tea temple) (chilled) 1 oz. Simple syrup
1.5 oz.   Lemon juice
1 oz. Lot40 Canadian rye

Method: Start by brewing a cup of teapigs darjeeling earl grey tea. Steep it for approximately 3 minutes. Remove tea temple and chill tea before use. In a tall Collins glass, add 6oz. (¾ of a cup) of the chilled tea. Next, in a shaker, combine the rest of the ingredients, shake and pour over the chilled tea. To serve, garnish with a lemon wheel and few dashes of bitters.

Featured Tea: teapigs darjeeling earl grey
The exotic, floral tones of Darjeeling tea are balanced with the sunny citrus taste of bergamot.

How to make simple syrup: Pour equal parts water and sugar in a saucepan. 1 cup of sugar and 1 cup of water will make 1 ½ cups of simple syrup once dissolved. Stir the simple syrup and place the saucepan over medium heat. Heat ingredients until dissolved.

Introduced in Canada in 2014, teapigs was created in England over 10 years ago by two passionate tea lovers who met working at a really big tea company. After spending years learning about (and drinking) tea, they realized there was an incredible world of quality teas out there that simply weren’t getting the attention they deserve. And so teapigs was born.

National Iced Tea Day

The team at teapigs is committed to ensuring every sip is full of flavour. Which means a commitment to tea of the highest quality: whole leaf tea, whole leaf herbs and whole flavours. Each leaf, herb and flower has been handled gently and with love, to maintain every drop of precious flavour.

What makes teapigs even more unique is the tea temple – a roomy, biodegradable mesh bag that offers all the space whole leaves need to infuse properly. The best part? No need to agree on one teapigs flavour to brew, everyone can have their own cuppa! teapigs products are available at select grocery retailers across Canada and online at teapigs.ca.

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.

 

cafe medina

 

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!

dewars

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!

img 20170104 151521214

 

 

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.

hb4116
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!