Category Archives: Cocktails

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!

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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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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.

Hallow Night Spritz Cocktail

hallow night spritz cocktail

Gin, who doesn’t love it? Why not mix up something with a Canadian Gin in this Hallow Night Spritz cocktail from Ungava Gin!

Taking its name from the expansive unspoiled region bordering Ungava Bay in northern Quebec, Ungava Gin is made from a combination of rare arctic plants and herbs that are harvested by hand during the short summer season and then infused in the spirit.

Hallow Night Spritz         

Ingredients:

Ungava Gin – 30 ml
Aperol – 30 ml
Simple syrup – 15 ml
Soda water – 90 ml
Cherry – 3

Yields one portion.

Method:

-Load chilled glass with ice, alcohol, syrup then soda.
-Garnish with cherry.
-Finish with long straw.

Guy Stowell Mixes Up Cocktails MadeWithLove

Guy Stowell at Cocktail Tasting at O5 Tea

To prep for tonight’s MadeWithLove cocktail competition, Bartender and Moon Shine Tastings owner Guy Stowell entertained some of our readers at O5 Tea on West 4th.

O5 Tea

His cocktails were superb and focused on Tequila, Rum and Campari! Here’s a couple of the recipes.

Moon Shine Tastings

Smashed Jimador

1.5 oz 1800 Tequila
1oz lime
3/4 oz ginger syrup
Sprig rosemary
3 dash fee brother old fashioned bitters
Method – Muddle rosmary shake and fine strain into martini glass. Garnish with a sprig if rosemary.

MadeWithLove

Waterbird

5 dried cranberries
2 blackberries
1.5 oz Appletons rum
1/2 oz amaretto
1 oz lime
20 ml sugar syrup
Top with 05 Kombucha

Shake and strain all ingredients except kombucha in a tall glass over ice, top with kombucha and garnish with cranberries and blackberries.

Quiche and black sesame dumplings and chocolate kept us from sliding off the chairs.

Hope to see you all at MadeWithLove tonight!

BOMBAY SAPPHIRE EAST and Cocktails with David Wolowidnyk

Top Five Reasons Why Bombay Sapphire Gin is the Spirit of Summer

Yesterday I wrote about how my new Escents Outdoor Survival Kit helped keep the mosquitoes away (although I neglected to use the spray the the day before….and one bit me on the neck….right in my apartment while sleeping…so very rude!) and today I bring you GIN as a remedy! Apparently I’d only had wine that night.

Gin has always been the classic cocktail spirit that was meant to be mixed. As a key ingredient to many of the season’s most refreshing cocktails, it balances botanicals with light and fresh seasonal flavours like citrus and fruits.

Bombay Saphire

“From a subtle hint of citrus, to its complex, yet balanced flavour, gin features the ultimate crisp and refreshing qualities that make it the perfect summer drink,” says David Wolowidnyk, Vancouver Brand Ambassador, BOMBAY SAPPHIRE. “BOMBAY SAPPHIRE’S unique vapour infusion process and exotic handpicked botanicals make it exceptionally well balanced and extraordinarily mixable, making it the perfect choice for your favourite gin cocktail.”

If you haven’t cocktailed at CinCin lately you must. It’s where the talented Wolowidnyk mans the bar and an excellent place for dinner as well. We asked Wolowidnyk for some recipes for the best summer gin drinks and here’s his top two.

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Loosen the Knot

  • 1 oz Bombay Sapphire EAST Gin
  • .5 oz Lemon Juice
  • .5 oz Simple Syrup (2:1)
  • 2 oz Prosecco
  • 1 scoop Lemon/Ginger Sorbet

Method: Stir/Build/Neat

Glass: Flute

Preparation: Add the gin, simple syrup and lemon juice to a mixing glass with ice and stir to chill. Strain into a flute. Add Prosecco and top with a scopp of sorbet.

Garnish: 1 scoop of lemon/ginger sorbet

To compliment the Thai Lemon Grass and Vietnamese Black Peppercorn of the Bombay Sapphire EAST, the refreshing acidity of the lemon and the spice of the ginger help to relax and rejuvenate.

Bombay Sapphire

Eastern Crush

  • 1.5 oz Bombay Sapphire EAST Gin
  • .75 oz Lime Juice
  • .5 oz Simple Syrup (2:1)
  • 3 pieces of Watermelon (2″ cubes)
  • 3 sprigs Cilantro
  • 1 pinch Black Pepper (fresh ground)

Method: Shake/On the Rocks

Glass: Old Fashioned Glass

Preparation: In a shaker, muddle watermelon, cilantro and freshly ground pepper. Add Bombay Sapphire EAST, lime juice and simple syrup. Shake with ice until cole and fine strain through a tea strainer to remove solids. Add new ice to the glass and garnish.

Garnish: 1 sprig of cilantro

BOMBAY SAPPHIRE EAST’s Top 5 Reasons why Gin is the Spirit of Summer

  1. Tonic originated in India as the quinine in tonic was a remedy to combat mosquito-borne malaria. Adding ice, citrus and gin made the tonic more refreshing and palatable and the citrus also helped prevent scurvy. While malaria and scurvy aren’t concerns here in Canada, mosquitoes definitely are…so go ahead and enjoy a Gin and Tonic, just to be safe!
  2. Since the 1800s, gin has been the go-to spirit for bartenders, as its botanical flavours add complexity to any cocktail, while balancing perfectly with light summer ingredients.
  3. Many experts would agree that gin is vodka’s worldlier, more interesting older brother. Replacing vodka with BOMBAY SAPPHIRE in summer cocktail favourites such as a Caesar will add a new layer of complexity to your drink.
  4. Gin is globally renowned for being refreshing on a hot day and consumption rates are highest in warm climates like Spain, the world’s number one gin market.
  5. Gin is an aperitif, preparing the palate and stimulating the appetite, and thus every great summer BBQ or dining experience should start with a gin cocktail, like a Negroni.

Mosquitoes aside, it’s no surprise that the classic Gin and Tonic is the number #1 reason on BOMBAY SAPPHIRE EAST’s list, with 65% of the world’s gin enjoyed in a Gin and Tonic*.

*Almost forgot disclaimer. I drank some gin.