Queen Elizabeth
Mid 1930s the Benedictine liqueur brand held a cocktail contest and the “Queen Elizabeth” was the winning entry by bartender Herbert L. Quick, naming the cocktail not after the monarch but his wife Elizabeth. This complex, herbaceous cocktail is perfectly balanced between tart and sweet, certainly worthy of flavour admiration and only 15% abv.Ingredients
Serves 1
1½ oz (45 ml) Noilly Prat Extra Dry Vermouth
½ oz (15 ml) Bénédictine B&B
½ oz (15 ml) fresh lime juice
1 lime twist, for garnish
Instructions
- Chill a coupe glass in freezer for 5 minutes. In a cocktail shaker with cubed ice, combine dry vermouth, B&B and lime juice. Shake vigorously, then fine strain into chilled coupe glass. Garnish with lime twist.
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Butter-Washed Blackberry Tea
A take on the classic Blueberry Tea cocktail. Disaronno Originale Amaretto, Grand Marnier Cordon Rouge and Marquis De Villard VSOP Brandy come together. The use of the fat-washing technique gives this cocktail a richer texture and a silky mouthfeel. A must try!Ingredients
Serves 1
granulated sugar, to rim glass
1 English breakfast tea bag
2 blackberries
2 oz (60 ml) Butter-Wash Blend*
1 orange slice, to garnish
Instructions
- Heat a snifter glass with hot water and rim with sugar. Steep a cup of English breakfast tea with 2 blackberries. Add Butter-Wash Blend to snifter glass and top with steeped hot tea. Garnish with orange slice.
- *To make Butter-Wash Blend, melt ⅔ cup (160 ml) unsalted butter in a saucepan over low heat. Add peels from 2 large oranges and sauté lightly to extract oils. Slowly add 1 cup (250 ml) each Disaronno Originale Amaretto, Grand Marnier Cordon Rouge and Marquis De Villard VSOP Brandy and mix thoroughly. Remove from heat and transfer to a heat-safe container. Allow to stew at least 2 hours. Once cooled to room temperature, place in freezer to allow solids to harden, then strain through a coffee filter until desired clarity is reached. Will keep in refrigerator for up to 2 weeks. Makes enough for about 12 cocktails.
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Averna Collins
Averna Amaro Siciliano is an Italian bitter liqueur (29% ABV) with hints of orange and licorice and notes of myrtle, juniper, rosemary and sage, among other botanicals. Combining these rich and bittersweet flavours with soda, lemon and simple syrup results in a delightfully fresh yet savoury Collins, topping out at 7 percent ABV.Ingredients
Serves 1
2 oz (60 ml) Averna Amaro Siciliano
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Simple Syrup*
2 oz (60 ml) soda water
1 lemon wheel, for garnish
1 sprig of thyme, rosemary or sage, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine Averna, lemon juice and Simple Syrup. Shake, then strain into a Collins glass. Top with soda water and fill with cubed ice. Garnish with lemon wheel and thyme, rosemary or sage.
- *1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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Five Alive
Five Alive was created by Bar Star Kelsey Ramage of Mount Pleasant Vintage. Make it at home or enjoy it at their location in Vancouver, BC! Featuring Altos Blanco Tequila, Aperol, mandarin sherbet, and lime juice. Perfect for patio season!Ingredients
Serves 1
1½ oz (45 ml) Altos Blanco Tequila
½ oz (15 ml) Aperol
¾ oz (22 ml) Mandarin Sherbet*
1/4 oz (7.5 ml) passion fruit purée
½ oz (15 ml) fresh lime juice
2 dashes Saline**
1 dash Ricard Pastis de Marseille 45
1 lemon and 1 lime wheel, for garnish
Instructions
- Rim a rocks glass halfway with salt. In a cocktail shaker, combine all ingredients, shake hard and strain into prepared glass. Add ice and garnish with lemon and lime wheel.
- *To make Mandarin Sherbet, add 1 cup (250 ml) mandarin rinds (about 20 mandarins) to a zip-top plastic bag and cover rinds completely with 2 cups (500 ml) sugar. Set aside and allow to sit overnight. Blend flesh of mandarins to a pulp and strain through a mesh strainer. Discard pulp, add juice to prepared rind sugar and stir to dissolve. Strain out rinds. Transfer to a clean bottle, allow to cool and refrigerate for up to 2 weeks.
- ** To make Saline, add 2 tsp (10 ml) kosher or sea salt to 7 tbsp (100 ml) water; stir to dissolve.
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Back to Cali
Back to Cali was created by Bar Star Kelsey Ramage of Mount Pleasant Vintage. Make it at home or enjoy it at their location in Vancouver, BC! Featuring Beefeater Gin and Amaro Montenegro perfectly paired with calamansi syrup and orange bitters.Ingredients
Serves 1
1½ oz (45 ml) Beefeater Gin
½ oz (15 ml) Amaro Montenegro
¼ oz (7.5 ml) Prosyro Kalamansi Syrup*
¼ oz (7.5 ml) Simple Syrup**
¾ oz (22 ml) lemon juice
2 dashes orange bitters
lemon twist, for garnish
Instructions
- Add all ingredients to a cocktail shaker, shake hard and double strain into a coupe glass. Garnish with a lemon twist.
- *Can be found online or at specialty cocktail stores.
- ** 1:1 ratio of sugar dissolved in boiling water. Allow to cool before using.
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Green Gucci Suit
Green Gucci Suit was created by Bar Star Kelsey Ramage of Mount Pleasant Vintage. Make it at home or enjoy it at their location in Vancouver, BC! Featuring El Gobernador Pisco and Bols Melon, this green kiwi cocktail will cool you down in the summer heat.Ingredients
Serves 1
1½ oz (45 ml) El Gobernador Pisco
½ oz (15 ml) Kiwi Syrup*
½ oz (15 ml) Bols Melon Liqueur
½ oz (15 ml) fresh lime juice
2 dashes Saline**
2 dashes Ms. Better’s Lime Leaf Bitters
lime wheel, for garnish
mint sprig, for garnish
Instructions
- In a cocktail shaker, combine all ingredients. Shake hard and strain into a rocks glass. Add ice and garnish with lime wheel and mint sprig.
- *To make Kiwi Syrup, blend 1 cup (250 ml) kiwi, ¼ oz (7.5 ml) vodka and ½ cup (125 ml) water, then strain through a large mesh strainer. In a saucepan heat mixture with 1 cup (250 ml) sugar and stir until dissolved. Transfer to a clean bottle, allow to cool and refrigerate for up to 1 week. Makes 2 cups (500 ml).
- **To make Saline, add 2 tsp (10 ml) kosher or sea salt to 7 tbsp (100 ml) water; stir to dissolve.
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Berry Good Sangria
Sangria season is upon us! Inspired by our seasonal BC berry bounty comes a twist on a classic sangria! Use your favourite frozen or fresh BC berries (perhaps from your local farmer’s market!) and sip the summer away! Easy for creating in a batch format and sharing with friends.Ingredients
Serves 8
1 cup (250 ml) each strawberries (hulled and halved), blackberries and blueberries, washed
1 x 750 ml bottle Bodegas Borsao Campo De Borja Garnacha
½ cup (125 ml) Fundador Solera Reserva Brandy
½ cup (125 ml) L’Héritier-Guyot Crème de Cassis de Dijon
½ cup (125 ml) fresh lemon juice
2 cups (500 ml) apple juice
2 cups (500 ml) soda water, to serve
Instructions
- Place fruit in a three-quart (3 L), non-reactive pitcher. Add all liquids except for soda water. Stir well, cover and refrigerate overnight, at least 6 hours so flavours infuse. To serve, fill large wine glasses about halfway with liquid and fruit. Add ice and top with soda.
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Aperol Spritz Granita
Need a creative way to use your Aperol? This Aperol spritz granita is a must try and is delectably refreshing for summertime. Use as an aperitif, palate cleaner or a post meal refreshment. Pair alongside Italian-inspired appetizers like our Bruschetta with Zucchini, Asparagus, Ricotta and Lemon.Ingredients
Serves 6 to 8
1 cup (250 ml) water
½ cup (125 ml) granulated sugar
1 cup (250 ml) freshly squeezed orange juice
½ cup (125 ml) Aperol
¼ cup (60 ml) Prosecco
orange slices, for garnish
Instructions
- In a medium saucepan, combine water and sugar. Heat mixture over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and let cool to room temperature.
- Once cooled, stir in orange juice, Aperol and Prosecco. Pour mixture into a shallow baking dish and place in freezer.
- After 30 minutes, use a fork to scrape granita mixture from edges of dish towards center. Repeat this process every 30 minutes until mixture is fully frozen and flaky, 2 to 3 hours.
- To serve, spoon granita into small glasses, garnish with an orange slice and serve immediately.
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Cava Sangria with Blackberries & Peaches
Take sangria to the next level by making it with cava! This white sangria is delighted with blueberries, peaches, and sprigs of aromatic rosemary. Use fresh or frozen fruit for whichever is handy! Pre-make this and have it ready for a backyard barbecue or a picnic!Ingredients
Serves 6 to 8
¼ cup (60 ml) granulated sugar
¼ cup (60 ml) water
1 sprig fresh rosemary, plus more for garnish
3 cups (750 ml) dry or semi-dry Cava
½ cup (125 ml) Cointreau
½ cup (125 ml) freshly squeezed orange juice
¼ cup (60 ml) freshly squeezed lemon juice
2 ripe peaches, each pitted, sliced into 6 to 8 pieces
1 cup (250 ml) fresh blackberries
club soda, to serve
Instructions
- In a small saucepan, combine sugar, water and rosemary sprig. Heat over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and let cool to room temperature.
- In a large pitcher, combine rosemary simple syrup (including the sprig), Cava, Cointreau, orange juice and lemon juice. Stir to combine. Add peaches and blackberries and stir to combine. Refrigerate for 30 minutes.
- To serve, pour sangria into glasses filled with ice. Top with a splash of club soda and garnish with rosemary sprigs. Serve immediately.
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In Bloom
Spirits in Bloom, the cover cocktail is spring in a glass.Ingredients
Serves 1
1½ oz (45 ml) Tanqueray London Dry Gin
¾ oz (22 ml) Bols Elderflower Liqueur
¾ oz (22 ml) lemon juice
2 slices cucumber
spring flowers, for garnish
Instructions
- In a cocktail shaker with cubed ice, add gin, elderflower liqueur, lemon juice and cucumber slices.
- Shake vigorously and fine strain over cubed ice in an old-fashioned glass.
- Garnish with spring flowers.