VANCOUVER COCKTAIL
Ingredients
Serves 1
1½ oz (45 ml) Long Table Gin
¾ oz (22 ml) Martini Rosso Vermouth
¼ oz (7 ml) Benedictine B&B
2 dash orange bitters
lemon zest, for garnish
Instructions
- Stir ingredients in a mixing glass with ice. Strain into a chilled cocktail glass. Twist a lemon zest over the drink and use as a garnish.
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BLUSHING BRIDE
Ingredients
Serves 1
1 oz (30 ml) Chambord
1 oz (30 ml) Tanqueray Gin
½ oz (15 ml) lemon juice
½ oz (15 ml) Simple Syrup (1:1)
3 to 4 oz (90 to 125 ml) soda water
Instructions
- Build in a Collins glass, first adding the Chambord, followed by cubed ice. Next, combine the gin, lemon and simple syrup in the glass and top with soda water.
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OLD FASH-GIN'D
Ingredients
Serves 1
1½ oz (45 ml) Tanqueray No. Ten
½ oz (15 ml) Boomsma Jonge Gin
¼ oz (7 ml) Honey Syrup
2 dashes Peychaud's Bitters
1 dash Fee Brother's Rhubarb Bitters
grapefruit twist, for garnish
curled rhubarb, for garnish
Instructions
- Add all ingredients into a mixing vessel. Add ice and stir. Strain over large ice into an Old- Fashioned glass. Garnish with a grapefruit twist and curled rhubarb.
- To make HONEY SYRUP: Mix 2 parts honey with 1 part water.
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WHITE TEA PUNCH
Ingredients
Serves 1
1½ oz (45 ml) Beefeater London Dry gin
2 oz (30 ml) chilled sweetened tarragon white tea
½ oz (15 ml) lemon juice
assorted melon pieces (honeydew and cantaloupe), to taste
1 sprig tarragon, for garnish
Instructions
- In a mixing glass, combine gin, sweetened white tea and lemon juice with ice and stir until chilled. Place cubed ice and melon pieces in a rocks glass. Strain cocktail into prepared glass. Garnish with a sprig of fresh tarragon.
- To make CHILLED SWEETENED TARRAGON WHITE TEA: Steep 4 white tea bags in 2 cups (500 ml) of boiling water for 3 to 4 minutes. Add ½ cup (125 ml) of sugar and 3 to 4 sprigs of fresh tarragon to hot tea while steeping. Remove tea bags and tarragon and strain. Once cool, store in a sealed container in refrigerator for up to 1 week.
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EMPRESS LAVENDER GIMLET
Ingredients
Serves 1
2 oz (60 ml) Empress 1908 gin
1 oz (30 ml) lemon juice
½ oz (15 ml) Lavender Syrup, make ahead, recipe follows
fresh or dried lavender, for garnish
LAVENDER SYRUP:
2 cups (500 ml) sugar
2 cups (500 ml) water
2 oz (60 ml) muddled/crushed lavender buds
Instructions
- Shake and strain ingredients over ice into a double rocks glass. Garnish with fresh or dried lavender or other edible flowers.
- To make LAVENDER SYRUP: Bring sugar and water to a boil, stirring regularly. Allow to simmer for 10 to 15 minutes, remove from heat and add crushed lavender. Steep lavender for 1 to 2 hours; strain before using.
Featuring
HOTEL GEORGIA
Ingredients
Serves 1
1 egg white
2 oz (60 ml) Beefeater London Dry gin
4 tsp (20 ml) fresh lemon juice
1 tbsp (15 ml) Orgeat syrup
5 drops orange blossom water
freshly grated nutmeg, for garnish
Instructions
- Beginning with the egg white, combine first 5 ingredients in a mixing tin. Give mixture a dry shake (shake without ice). Add ice and shake vigorously. Strain mixture through a fine mesh strainer into a chilled cocktail coupe. Garnish with a sprinkling of freshly grated nutmeg.
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LION’S BREATH
Ingredients
Serves 1
1½ oz (45 ml) Beefeater London Dry gin
½ oz (15 ml) Lillet
½ oz (15 ml) Lemon Thyme Syru
1 dash chocolate bitters
1 egg white
Instructions
- Dry shake all ingredients for 10 seconds, add ice and shake 10 seconds more. Double strain into a cocktail glass. Garnish with freshly grated lemon zest or a sprig of thyme.
- To make LEMON THYME SYRUP: In a saucepan, heat 1 cup (250 ml) fresh lemon juice with six 4-in (10 cm) sprigs of thyme and 1 cup (250 ml) sugar on low until sugar dissolves. Add 1 tbsp (15 ml) lemon bitters to syrup. Let sit for 30 minutes. Strain into a glass bottle and place one of the thyme sprigs in the bottle. Keep refrigerated.
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FLORENCE FENNEL COCKTAIL
Ingredients
Serves 1
2 oz (60 ml) Hendrick’s small batch gin
½ oz (15 ml) Martini Bianco
¼ oz (8 ml) Fennel Syrup
2 dashes lemon bitters
1 dash Okanagan Spirit Taboo absinthe
Instructions
- Stir all ingredients on ice. Strain into a chilled cocktail coupe. Garnish with thinly sliced fennel bulb strips and wide lemon zest with oils expelled over the drink. Discard zest.
- To make FENNEL SYRUP: In a saucepan, bring 1 cup (250 ml) water to a boil and add 1 cup (250 ml) thinly sliced fennel bulb. Let sit for 15 minutes. Strain through a cheesecloth. Add equal parts sugar to fennel water. Store in a glass bottle. Keep refrigerated.
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BITTER DAISY
Ingredients
Serves 1
1½ oz (45 ml) Long Table London Dry gin
½ oz (15 ml) Cointreau
½ oz (15 ml) Lavender Bitter Orange Cordia
¾ oz (22 ml) fresh lemon juice
dried candied orange slice, for garnish
Instructions
- Shake all ingredients on ice and fine strain into a chilled cocktail glass. Garnish with dried candied orange slice.
- To make LAVENDER BITTER ORANGE CORDIAL: Heat 1 cup (250 ml) water to a boil. Remove from heat and add 2 tbsp (30 ml) dried lavender buds and let sit for 10 minutes. Strain out buds and add equal parts honey to lavender water (about 1 cup/250 ml each). Add ⅓ cup (75 ml) orange bitters to the Lavender Honey Syrup. Store in a glass bottle, keep refrigerated.
Featuring
GHOST PILOT
Ingredients
Serves 1
1½ oz (45 ml) Star of Bombay Gin
½ oz (15 ml) Crème de Cacao
½ oz (15 ml) peppermint schnapps
¼ oz (7 ml) lemon juice
Instructions
- Shake gin, cacao, peppermint schnapps and lemon juice in a shaker glass with ice until very cold. Strain into a chilled cocktail glass and enjoy.