Forest Elixir
Diving into the deeper, richer and bolder flavours that forest botanicals offer, this Negroni is a perfect blend of bitter, sweet and citrus. The arctic flavours of the gin enhance the herbs in the Green Chartreuse, while the sweet vermouth brings it all into harmony. Make this cocktail with Ungava Gin, Carpano Antica Formula Vermouth, Chartreuse Green.Ingredients
Serves 1
1 oz (30 ml) Ungava Gin
1 oz (30 ml) Antica Formula Vermouth
½ oz (15 ml) Chartreuse Green
½ oz (15 ml) Campari
½ grapefruit wheel, for garnish
1 leaf fresh sage, for garnish
Instructions
- On a heatproof board or baking sheet, carefully set a few cedar chips or a portion of a cedar plank to a smoulder to create cedar smoke. Place an old-fashioned glass on top, trapping smoke inside glass. In a mixing glass, combine gin, vermouth, Chartreuse and Campari, add ice and stir for 5 to 7 seconds. Strain into cedarsmoked glass over a large ice cube or fresh ice, and garnish with ½ grapefruit wheel and sage leaf.
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Classic Negroni
The classic Negroni is ordered countless times a day all over the world. Bar staples of gin, bitter orange liqueur and sweet vermouth combine to create a drink that’s perfect in any season. Use Beefeater London Dry Gin, Cinzano Rosso Vermouth and Campari to make this cocktail.Ingredients
Serves 1
1 oz (30 ml) Beefeater London Dry Gin
1 oz (30 ml) Cinzano Rosso Vermouth
1 oz (30 ml) Campari
1 orange twist, for garnish
Instructions
- In a mixing glass, combine gin, vermouth and Campari, add ice and stir for 5 to 7 seconds. Strain into an old-fashioned glass over a large ice cube or fresh ice, and garnish with orange twist.
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Seaside Martini
Seaside Martini is a Pacific Northwest twist on the classic martini. It’s briny, sharp, elegant and deeply connected to the land and sea. Use Sheringham Seaside Gin to make this Martini. Ingredients
Serves 1
2 oz (60 ml) sea coriander-infused Sheringham Seaside Gin*
½ oz (15 ml) kelp-infused Noilly Prat Extra Dry Vermouth*
dehydrated seaweed, for garnish
Instructions
- Place coupe glass in freezer for at least 15 minutes. In a mixing glass filled with ice, combine sea coriander-infused gin and kelp-infused vermouth. Stir for about 30 seconds, then double-strain into chilled glass. Garnish with dehydrated seaweed. * To make sea coriander-infused gin, in a large canning jar, combine a 750 ml of gin with 3/4 oz (20g) foraged sea coriander (seaside arrowgrass). To make kelp-infused vermouth, in another large canning jar, combine a 750 ml of dry vermouth (available at BCLIQUOR. SKU: 656876) with 3/4 oz (20g) dehydrated kelp. Use the same quantities of fresh cilantro and seaweed if foraged and dehydrated versions are unavailable. Seal both jars and infuse for 24 hours. Strain out sea coriander and transfer infused gin to a clean bottle. Repeat with kelp, transferring vermouth to a separate clean bottle. Store infusions in refrigerator for up to 3 months.
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Pacific Blush
Adding an autumnal element of cranberries to this bright and juicy cocktail makes it perfect for those who like playful cocktails year-round. Long Table Texada Vodka, Sheringham Fresh Rhubarb Gin and Steller's Jay Brut are used to craft this cocktail.Ingredients
Serves 1
4 to 6 fresh local organic cranberries, plus 3 more for garnish
1½ oz (45 ml) Long Table Texada Vodka
½ oz (15 ml) Sheringham Rhubarb Gin Liqueur
¾ oz (22 ml) Simple Syrup*
¾ oz (22 ml) fresh lime juice (or yuzu juice)
2 oz (60 ml) local sparkling wine (such as Steller’s Jay Brut)
fresh mint, for garnish
Instructions
- In a cocktail shaker, muddle 4 to 6 cranberries to release their juice. Add vodka, rhubarb liqueur, Simple Syrup and lime juice, then add ice and shake for 5 to 7 seconds. Strain into a Collins glass and top with sparkling wine. Add fresh ice, stir gently and garnish with fresh mint and the remaining cranberries. *1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
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Mossy Michelada
This woodsy, green-hued michelada blends roasted tomatoes, herbs and spice into a wild twist on the classic—perfect for fall feasts, foggy forest vibes or a moss-covered brunch ritual. Use Modelo Negra to create this cocktail.Ingredients
Serves
3 to 4 medium green and yellow tomatoes, chopped into large slices
salt, to taste
1 cup (250 ml) pineapple juice
½ cup (125 ml) fresh lime juice
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (30 ml) prepared horseradish
green chili hot sauce, to taste
1 bunch fresh cilantro
1 to 2 jalapeño peppers, seeds removed, if lower spice level preferred
3 lime wedges, for rim and garnish, divided
Tajín seasoning, for rim
1 × 355 ml bottle Negra Modelo
Instructions
- Preheat oven to 300 F (150 C). Place tomatoes on a baking sheet, sprinkle with salt and roast for 1½ hours, until barely turning brown. Transfer tomatoes to a bowl and refrigerate. Once chilled, transfer tomatoes to a blender and add pineapple juice, lime juice, Worcestershire, horseradish, hot sauce, cilantro and jalapeños. Blend, then strain and chill for 30 minutes. With a lime wedge, moisten rim of 2 pint glasses and dip into Tajín. Add 3 to 4 oz (90 to 120 ml) juice and ice to each glass, top with Negra Modelo and garnish each with a fresh lime wedge.
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Harvest Gold
Celebrate the bounty of Canadian produce from beautiful BC, to the heart of the Manitoba prairies, to the sugar shacks of Quebec. For best results, use Inniskillin Okanagan Pinot Noir and Crown Royal Canadian Whisky.Ingredients
Serves 1
1½ oz (45 ml) Crown Royal Canadian Whisky
⅔ oz (20 ml) Inniskillin Okanagan Estate Pinot Noir
⅔ oz (20 ml) fresh orange juice
⅔ oz (20 ml) fresh lemon juice
⅓ oz (10 ml) 1:1 maple syrup*
1 maple cookie, for garnish
Instructions
- In a cocktail shaker filled with ice, combine whisky, wine, orange juice, lemon juice and 1:1 maple syrup. Shake vigorously for 12 to 15 seconds, then strain into an old-fashioned glass over fresh ice. Garnish rim with a maple cookie.
- * Combine 3 oz (90 ml) boiling water and 3 oz (90 ml) maple syrup to create an ingredient that’s easy to pour and mix (you can also scale amount as required; just use equal volumes water and syrup). Reserve in a bottle and store in refrigerator for up to 4 weeks.
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Twilight Offering
This deep jewel-toned sipper blends plum, cherry and a touch of smoke—elegant, earthy and made for offerings under fading autumn light. This cocktail features Maraska Šljivovica Plum Brandy, The Choya 23° Japanese Umeshu and Absolut Vodka.Ingredients
Serves 1
1 lime or lemon wedge, for rim
black salt, for rim
½ oz (15 ml) Maraska Šljivovica Plum Brandy
½ oz (15 ml) The Choya 23° Japanese Umeshu
1 oz (30 ml) Absolut Vodka
1 oz (30 ml) cherry juice
1 slice plum, for garnish
Instructions
- With lime or lemon wedge, moisten rim of coupe glass and dip in black salt. In a cocktail shaker filled with ice, combine brandy, fruit liqueur, vodka and cherry juice. Shake until chilled and diluted. Double strain into rimmed coupe and garnish with plum slice.
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Grimhilde’s Apple
A smoky, spiced cider fit for fairy tales. With maple, mezcal and warming fall spices, this brew evokes forest spells, simmering cauldrons and the crisp bite of a poison green apple. Use Los Siete Misterios Doba-Yej Mezcal to create this cocktail.Ingredients
Serves 12
4 sticks cinnamon
⅛ tsp (a pinch) ground cloves
8 whole allspice
1 orange, peel only
1 lemon, peel only
½ cup (125 ml) maple syrup
6 cups (1.5 L) apple cider or fresh apple juice
12 oz (375 ml) Los Siete Misterios mezcal
green apple slices and orange twists, for garnish
Instructions
- In a medium saucepan, combine cinnamon sticks, cloves, allspice and orange and lemon peels. Pour in maple syrup and apple cider, then bring to almost a boil. Reduce heat to low and simmer for 30 minutes, then remove from heat. Ladle into mugs, add 1 oz (30 ml) mezcal per serving and garnish with apple slices and orange twists.
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Gather & Pour
A charming bittersweet aperitif to fall for while your guests commune and relax. Easy to batch and even easier to serve. This cocktail can be made with Amaro Montenegro and Cinzano Rosso Vermouth.Ingredients
Serves 1
1 oz (30 ml) Amaro Montenegro
1 oz (30 ml) Cinzano Rosso Vermouth
2 dashes Angostura cocoa bitters
2 oz (60 ml) rooibos tea*
1 slice Braeburn apple studded with 1 whole clove, for garnish
Instructions
- In a bottle, combine amaro, vermouth, bitters and tea and chill in refrigerator so you’re ready to pour when guests arrive. Once chilled, pour into an old-fashioned glass over ice and garnish rim with a clove-studded apple slice. Alternatively, you can prepare cocktail as guests arrive. If making a batch to serve a group, multiply amount of each ingredient by number of servings you require.
- * To make tea, steep about ¼ oz (8 g) TEALEAVES Vanilla Rooibos loose-leaf tea (or similar rooibos) in 2 cups (500 ml) boiling water for 3 minutes (since rooibos is naturally tannin and caffeine-free, it will never over-steep or become bitter). Set aside to cool.
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Shoreline Negroni
This savoury Negroni pulls inspiration from our beautiful BC coastline forest with a gin using winged kelp as a botanical.Ingredients
Serves 1
1 oz (30 ml) Sheringham Seaside Gin
1 oz (30 ml) Martini Rosso Vermouth
1 oz (30 ml) Campari
1 sprig fresh rosemary, for garnish
Instructions
- In a mixing glass, combine gin, vermouth and Campari, add ice and stir for 5 to 7 seconds. Strain into an old‑fashioned glass over a large ice cube or fresh ice, and garnish with rosemary sprig. For elevated smoky aromatics, carefully light rosemary with a match and let it smoulder a little.