Tag 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.

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.

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 – 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.

jt head shot

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

20160922 134125

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!

cocktail mission2

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

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.

Bombay_Sapphire-76

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.

$45 cocktail! – Granville Room Launches The 957

The Granville Room Kitchen & Cocktail Bar kicks off summer with the launch of the luxe 957 cocktail, created by resident bar star Trevor Kallies.

Crafted in three parts, the ultra-chic 957 blends Hennessy XO and Belvedere vodka and is topped with an aromatic vanilla foam. Adding further personality, the cocktail is crowned with a ‘GR’ monogram in the Granville Room’s trajan typeface, which is achieved by spritzing whiskey-barrel aged cocktail bitters through a stencil onto the foam. This elegant cocktail has caused quite a stir for Granville Room patrons shelling out $45 to sip on this luscious concoction.

Named after the Granville Room’s address on bustling Granville Street, the 957 was inspired by master mixologist Kallies’ current love affair with cognacs. The Hennessy XO’s rich, spicy notes and natural vanilla flavours are balanced by the vanilla liqueur in the foam and the hints of oak in the Belvedere vodka; the aromatic bitters compliment the foam’s sweetness. Rounding out the 957 experience is a creamy mouthfeel and luxurious texture.

The 957 is among a bevy of new flavours coming to the Granville Room and DHM Bars this spring and summer, thanks to Kallies, who spearheads the company’s cocktail development program and is regarded as one of the city’s finest bartenders. The new summer menus emphasize contemporary cocktails brimming with refreshing, fruity flavours, including new ingredients such as rose, orange & kiwi syrup, cinnamon sticks, Bulleit bourbon, apple twist vodka and cherry brandy. Meanwhile the classic cocktails adhere to the original recipes that have long made them favourites.

An oasis of good taste and casual elegance in the Entertainment District, the Granville Room may just be the least talked about place that everybody loves. Always busy with metropolitan locals and a chic pre-club and post-theatre crowd, the Granville Room focuses on excellent service, fine, quality craft cocktails and a boutique dining menu. The richly dark interior is accented by large mirrors, inviting couches, intimate booths and a lavish bar. The Granville Room is located at 957 Granville Street, and is open from 4pm – 2am daily.

Donnelly Hospitality Management has established itself as a leader in creativity and consistency, producing high-quality, creative cocktails in high-volume environments. DHM owns and operates award-winning nightclubs: Pop Opera, Republic, Bar None, and the Modern; popular pubs: Biminis Public House, The Calling, The Library Square Public House, and the Lamplighter; the hot spot cocktail lounge The Granville Room, and the Metropole. The company’s attention to detail, impressive entertainment calendars, modern designs, community and charity support, and strict policies on patron safety have earned them a reputation as an industry leader in Vancouver. For more information please visit:
www.dhmbars.ca