Drink | BCLIQUOR

50/50 Martini

Explore the diversity of gin in these four delicious cocktails.

Ingredients

Serves 1

1½ oz (45 ml) Tanqueray London Dry Gin

1½ oz (45 ml) Noilly Prat Extra Dry Vermouth

1 dash orange bitters

lemon peel, for garnish

Instructions

In a mixing glass with cubed ice, combine gin, vermouth and bitters. Stir to chill and dilute. Strain into a chilled martini glass. Garnish with a lemon peel expressed over surface of the cocktail.

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Paddy Cap Collins

This refreshing drink is evenly balanced with the tartness of pink grapefruit juice, enhanced by the subtle sweetness of honey syrup and a hint of fresh lemon juice. Shaken together and strained over ice, this Collins will taste like finding a pot of gold, featuring Paddy Irish Whiskey

Ingredients

Serves 1

1½ oz (45 ml) Paddy Irish Whiskey

1 oz (30 ml) pink grapefruit juice

½ oz (15 ml) Honey Syrup

¼ oz (7 ml) fresh lemon juice

2 oz (60 ml) grapefruit soda

grapefruit peel, for garnish

Instructions

In a cocktail shaker with cubed ice, combine whiskey, pink grapefruit juice, Honey Syrup and lemon juice. Shake gently and strain into a collins glass over cubed ice. Top with grapefruit soda. Garnish with a grapefruit peel expressed over surface of the cocktail.

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Irish Fiddle

This cocktail will have you doing the Irish Fiddle. It's a great spring cocktail for whisky lovers, with a hit fresh lemon juice. This drink features Amaretto Di Saschira Luxardo and Tullamore Dew.

Ingredients

Serves 1

1½ oz (45 ml) Tullamore Dew Irish Whiskey

¾ oz (22 ml) Luxardo Amaretto Di Saschira Liqueur

½ oz (15 ml) fresh lemon juice

2 dashes Angostura Bitters

1 cherry, for garnish

Instructions

In a cocktail shaker with cubed ice, combine whiskey, amaretto, lemon juice and bitters. Shake vigorously then fine strain into a chilled old-fashioned glass over cubed ice. Garnish with a cherry.

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Celtic Sour

A perfect St. Patrick’s Day-themed cocktail. Fuse Jameson Irish Whiskey and McGuinness Crème de Menthe, and take this festive drink up a notch with a garnish of fresh mint or a four-leaf clover, if you’re lucky enough to find one!

Ingredients

Serves 1

1 egg white

1½ oz (45 ml) Jameson Irish Whiskey

½ oz (15 ml) McGuinness Crème de Menthe Green

½ oz (15 ml) fresh lime juice

1 mint leaf, for garnish

Instructions

In a cocktail shaker, combine egg white, whiskey, Crème de Menthe and lime juice. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with a mint leaf or a four-leaf clover, if you’re lucky enough to find one!

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Haiku

Cocktails inspired by the Cherry blossom season.

Ingredients

Serves 1

1½ oz (45 ml) Haku Vodka

¾ oz (22 ml) Nakano Obaachan’s Yuzu

½ oz (15 ml) Hibiscus Cordial*

¾ oz (22 ml) fresh lemon juice

2 oz (60 ml) soda water

Instructions

In a cocktail shaker with cubed ice, combine vodka, yuzu, Hibiscus Cordial and lemon juice. Shake gently and fine strain into a collins glass over cubed ice. Top with soda water and garnish with fresh lemon wheels.
*For Hibiscus Cordial, steep 2 hibiscus tea bags in 10 oz (300 ml) boiled water for 5 minutes. In a small saucepan, combine 1 cup (250 ml) of steeped tea with 2 cups (500 ml) of sugar and simmer to dissolve. Transfer to a clean bottle, allow to cool, seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).

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Jasmine #2

Cocktails inspired by the Cherry blossom season.

Ingredients

Serves 1

1½ oz (45 ml) Hendrick’s Gin

¾ oz (22 ml) Hakutsuru Junmai Ginjo Sake

½ oz (15 ml) Jasmine Green Tea Cordial*

¾ oz (22 ml) fresh lemon juice

cucumber, for garnish

Instructions

In a cocktail shaker with cubed ice, combine gin, sake, Jasmine Green Tea Cordial and lemon juice. Shake vigorously and fine strain over cubed ice in an old-fashioned glass. Garnish with a cucumber ribbon.

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Sakura

This spring, we are taking cocktail inspiration from a classic symbol of the season: cherry blossoms, known as sakura in Japan. This cocktail features Roku Gin. Roku, translating to “six” in Japanese, is made from a distinctive blend of six different Japanese botanicals, including the flowers and leaves of cherry blossom trees. We also used Nakano Umeshu, made from sour plums, as a nod to the beautiful blooms in Vancouver, which are often sour plum trees, not cherry blossoms!

Ingredients

Serves 1

1½ oz (45 ml) Suntory Roku Gin

¾ oz (22 ml) Nakano Umeshu Japanese Plum Wine

¾ oz (22 ml) fresh lemon juice

½ oz (15 ml) Cinnamon Cordial*

dried sour plum and lemon peel, for garnish

Instructions

In a cocktail shaker with cubed ice, combine gin, plum wine, lemon juice and Cinnamon Cordial. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with a dried sour plum and lemon peel.
*For Cinnamon Cordial, in a small saucepan, combine 2 cinnamon sticks with 2 cups (500 ml) water, boil until volume is reduced to 1 cup (250 ml). Remove cinnamon sticks, add 2 cups (500 ml) sugar and simmer to dissolve. Transfer to a clean bottle, allow to cool, seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).

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BLACK PEPPER COSMOPOLITAN

Spiced cocktails are truly having a moment this winter. It’s the ideal time to refresh seasonal flavours and festive favourites with a spike of heat from various dried, fresh and preserved ingredients, many of which might already be in your pantry!

Ingredients

Serves 1

2 sprigs fresh rosemary, plus more for garnish

¼ fresh lemon, skin-on, cut into chunks

1½ oz (45 ml) Absolut Citron Vodka

1 oz (30 ml) cranberry juice

½ oz (15 ml) Triple Sec Orange Liqueur

freshly ground black pepper and a sprig of rosemary, for garnish

Instructions

In the bottom of a cocktail shaker, add lemon chunks and clap the rosemary sprigs between your hands before dropping into the shaker. Muddle together until aromatic. Add ice, vodka, juice and orange liqueur and shake vigorously until thoroughly chilled, about 30 seconds. Strain through a fine cocktail sieve into a chilled Martini or coupe glass. Sprinkle 2 to 3 grinds of fresh black pepper over the drink. Garnish with fresh rosemary.

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WASABI COLLINS

Ingredients

Serves 1

1-in (2.5 cm) piece skin-on English cucumber, cut into quarters

3 fresh mint leaves

1½ oz (45 ml) Roku Gin

¾ oz (22 ml) freshly squeezed lime juice

½ oz (15 ml) simple syrup*

¼ tsp wasabi

1 lemon or lime wedge

Togarashi seasoning or nori chip, for garnish (optional)

soda water, to top

Instructions

In the bottom of a cocktail shaker, muddle cucumber and mint until aromatic and soft. Add gin, lime, syrup and wasabi, then fill shaker with ice. Shake vigorously until wasabi is completely integrated and drink is thoroughly chilled, about 30 seconds. If using Togarashi seasoning, rim a highball glass by running citrus wedge around all or part of glass rim, then dip into a saucer of seasoning. Strain drink through a fine cocktail sieve into highball glass. Add a few cubes of ice and top with soda water. Garnish with a nori chip, if desired.
* 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.

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DIRTY TEQUILA MARTINI

Ingredients

Serves 1

1½ oz (45 ml) El Jimador Reposado Tequila

½ oz (15 ml) dry white vermouth

1 oz (30 ml) olive brine

¼ oz (7 ml) jalapeño brine

1 tsp (5 ml) flavour enhancer, such as Accent (optional)

1 lemon or lime wedge

salt, seasoned salt or chili-lime seasoning (such as Tajin), to rim glass

cocktail olives or jalapeño, for garnish

Instructions

Fill the bottom of a cocktail shaker with ice and add tequila, vermouth, both brines and flavour enhancer. Stir for 30 seconds to 1 minute, until drink is thoroughly chilled and flavour enhancer is dissolved. Run citrus wedge around Martini or coupe glass rim then dip into a saucer of salt or seasoning to coat. Strain drink into rimmed glass and serve. Garnish with an olive or jalapeño.

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