Category Archives: Cocktails

St. Patrick’s Day Cocktail A Thorn Among Kings

thorn kings cocktailSt. Patrick’s Day calls for all things Irish. We’ll be noshing on some corned beef and cabbage, and sipping good Irish Whiskey. This Irish Whiskey Cocktail is brought to us by Trevor Kallies of Donnelly Group.

A new-style of Irish whiskey cocktail:

A Thorn Among Kings
2oz Red Breast Irish Whiskey
1oz Dubonnet
2 Dash Angostura bitters
1/4oz La Fee Absinthe (rinse the glass)
1oz cherry juice

A twist on a Blackthorn cocktail. Add all ingredients to a cocktail mixing glass and stir with ice until chilled and well mixed. Strain into a cocktail glass. Garnish with orange zest.


Photo by Fred Fung

Shane Mulvany Wins Angostura Bitters Canadian Cocktail Challenge

Shane Mulvany Cocktail MixingCocktail enthusiasts headed to the Blackbird Public House & Oyster Bar in Vancouver where Toronto native Shane Mulvany took home the win with his Brian Lara Swizzle and Banana au Rum recipes.  Mulvany works at The Chase in Toronto and also recently won the Hogtown Shakedown at Toronto’s Cocktail Week.  Competitors had to make one cocktail with Angostura aromatic bitters and Angostura rum, and another with Angostura aromatic bitters and the liquor of their choice.

Mulvany took home $5,000 and the trip to Trinidad to represent Canada in the 2014 Angostura Global Cocktail Challenge.Shane Mulvany

Brian Lara Swizzle

  • 2oz Angostura 5 Year Old Rum
  • 5 Dashes of Angostura Bitters
  • 2oz Carrot Juice
  • 1oz Lime Juice
  • 1/2oz Orange Sherbert*
  • 1/2oz Cardamom Syrup**
  • Add all ingredients into flared pilsner glass, add crushed ice and swizzle using a swizzle stick.
  • Garnish with pineapple leaves.

Special Instructions:

  • *Orange Sherbert Zest of 3 Oranges Juice from 2 Oranges 125g Sugar 1/4 Tesapoon of Salt Muddle sugar and zest then add other ingrediebts, let sit for 3 hours and strain
  • **Cardamom Syrup 10 Crushed Cardamom seeds 200g Sugar 100ml Water Heat for 30 minutes until sugar dissolves. Strain, allow to cool and bottle

Banana au Rum

  • 5 Dashes of Angostura Bitters
  • 1oz Wray and Nephew rum
  • 1oz Taylor’s Velvet Falernum
  • 1oz Lime Juice
  • 1oz Clove Syrup
  • 1 Ripe Banana

Special instructions:

  • Clove Syrup 20 Cloves 200g sugar 100ml Water
  • Heat for 30 minutes until sugar dissolves. Strain, allow to cool and bottle
  • Muddle banana, put all ingredients in shaker. Shake and double strain into a highball glass.
  • Garnish with a banana dolphin!!