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.
Featuring
Autumn Sherry Cobbler
The sherry cobbler was one of the most coveted cocktails of the 1800s. Although the original recipe calls for only dry sherry, a little sugar and a slice of orange, it has seen countless variations over the years. This autumnal rendition includes seasonal cranberry and almond to complement the dry sherry in this 5.8 percent ABV cocktail. Dry and complex, it just may become your new favourite low-proof libation. Easy to make at home!Ingredients
Serves 1
2 oz (60 ml) González Byass Tio Pepe Palomino Fino Sherry
½ oz (15 ml) orgeat*
½ oz (15 ml) fresh lemon juice
1 oz (30 ml) cranberry juice
¾ oz (22 ml) fresh orange juice
1 orange twist, for garnish
Instructions
- In a cocktail shaker with cubed ice, combine sherry, orgeat, lemon juice, cranberry juice and orange juice. Shake vigorously, then pour entire contents into a double rocks glass (optionally, strain over crushed ice). Garnish with orange twist.
- *Almond syrup, available at specialty stores.
Featuring
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.
Featuring
Mega Michelada
Patio season is now! This Mexican inspired Michelada has been taken to the next level with the addition of either tequila or mezcal (optional). Topped off with a mini-Corona, the Coronita! Try this recipe while hosting friends by having a Mega Michelada cocktail bar where guests can dress drinks with their savoury toppings of choice!Ingredients
Serves 10
10 oz (300 ml) fresh lime juice
10 oz (300 ml) clamato juice
3½ oz (105 ml) hot sauce
1¾ oz (50 ml) Worcestershire sauce
1 lime wedge, to rim glass
Tajín seasoning, to rim glass 1 oz (30 ml) Hornitos Plata Tequila or Montelobos Mezcal Joven, to serve (optional)
Coronitas beer, to serve
selection of garnishes
Instructions
- In a 750 ml bottle, make Mega Michelada mix by combining lime juice, clamato, hot sauce and Worcestershire sauce. Seal bottle, and gently turn upside down a few times to mix thoroughly.
- To serve, moisten outer rim of a tall glass with lime wedge and dip into Tajín to coat. Fill glass a third full with ice cubes. Measure 2.5 oz (75 ml) of Mega Michelada mix and 1 oz (30 ml) of either Tequila or Mezcal. Top with beer* and garnish as desired.
- *For a lower-alcohol option you can opt for no spirits and/or use low-alcohol or de-alcoholized beer.
Featuring
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).
Featuring
Sesawi
Ingredients
Serves Serves 1
¼ oz (7 ml) Green Tree Absinthe
1 lime wedge
Sesame-Kiwi Rim*, for garnish
4 fresh basil leaves
½ oz (15 ml) Simple Syrup**
1 oz (30 ml) Sesame-Kiwi Purée***
1½ oz (45 ml) Long Table Texada Vodka
½ oz (15 ml) fresh lime juice
½ oz (15 ml) Cointreau
fresh herbs, for garnish
Instructions
- Fill a rocks glass with ice, add absinthe and stir for 20 seconds, then discard ice and absinthe. Wipe edge of glass with lime wedge. Scatter Sesame-Kiwi Rim on a plate and dip edge of glass into mixture to coat. Set aside. In a steel cocktail shaker, muddle basil leaves until leaves are crushed. Add remaining ingredients to shaker and fill with ice. Cover and shake until outside of shaker becomes frosty, about 15 seconds. Fill prepared glass with ice and strain contents of shaker into glass. Garnish with fresh herbs.
- * To make Sesame-Kiwi Rim, dehydrate reserved kiwi skins from Sesame-Kiwi Purée in a dehydrator on medium, or in an oven at 165 F (74 C), for 2 to 3 hours, until no moisture remains. In a blender, combine dried kiwi skins with ¼ cup (60 ml) sea salt and blend until it becomes a coarse dust. Transfer to a small bowl and set aside. In a small, dry frying pan over low heat, toast 1/8 cup (25 ml) black sesame seeds until seeds start to pop, about 5 minutes. Add to bowl and stir to combine. Makes enough for 8 cocktails. Will keep for up to 1 month in an airtight container in a cool, dry place.
- *** To make Sesame-Kiwi Purée, peel 6 kiwis (reserve skins for Sesame-Kiwi Rim) and transfer to a blender. In a small, dry frying pan over low heat, toast ¼ cup (60 ml) black sesame seeds until seeds start to pop, about 5 minutes. Add to blender along with 3½ oz (100 ml) Simple Syrup. Blend for approximately 30 seconds, until smooth. Makes about 2 cups (500 ml). Will keep for up to 4 days in refrigerator in an airtight container.
Featuring
To the Beet
Ingredients
Serves Serves 1
1 large egg white or 2 dashes Ms. Better’s Bitters Miraculous Foamer
1½ oz (45 ml) White Owl Whisky
1 oz (30 ml) Beet Marmalade*, plus extra for garnish
1 oz (30 ml) fresh lemon juice
½ oz (15 ml) Odd Society Bittersweet Vermouth**
drops of cassis, for garnish (optional)
Instructions
- In a steel cocktail shaker, dry shake (without ice) egg white or foamer until foamy. Add remaining ingredients to shaker and fill with ice. Cover and shake until outside of shaker becomes frosty, about 15 seconds. Fine strain into a coupe glass and garnish with Beet Marmalade and cassis, if using.
- * To make Beet Marmalade, preheat oven to 400 F (200 C). Peel ¾ lb (340 g) beets (about 3 to 4 medium beets) and cut into wedges. Place on a lined baking sheet, drizzle with ½ tbsp (7 ml) organic Canadian canola oil and toss to coat. Roast for 50 mins, until fork-tender. Remove from oven and let cool slightly. In a food processor, pulse beets until finely chopped. Transfer to a large saucepan and add 2 tbsp (30 ml) water, ½ cup (125 ml) brown sugar, ¼ cup (60 ml) maple syrup, ½ tbsp (7 ml) finely chopped ginger, a pinch of sea salt, 1 tbsp (15 ml) lemon juice, ½ a cinnamon stick and 2 whole cloves. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, for about 1 hour, or until thickened. Remove from heat and let cool. Makes about 2/3 cup (150 ml); will keep for up to 1 week in an airtight container in refrigerator.
- ** Can substitute same quantity of Montenegro Amaro if unable to find the vermouth
Drink Pairings
Falernum Syrup
Ingredients
Serves 2 1/4 Cups
1½ cups (375 ml) water
40 whole cloves
zest from 2 limes
1 oz (30 g) chopped ginger
1 cinnamon stick, broken into pieces
1½ cups (375 ml) sugar
Instructions
- Add all ingredients except sugar to a blender and pulse to chop. Transfer to a saucepan and heat to around 140 F (60 C). Add sugar and stir to dissolve. Remove from heat and let cool. Strain through a fine mesh sieve, then bottle and store in refrigerator for up to 2 weeks. Use in a Stormy Swizzle (recipe on bcliquorstores.com) or any other cocktail that calls for Falernum Syrup.
Featuring
In the Late Afternoon
Ingredients
Serves 1
1¼ oz (37 ml) Tio Pepe Fino Sherry
½ oz (15 ml) Vecchia Romagna Brandy
¼ oz (7 ml) Pernod
1 oz (30 ml) Spiced Apricot Jam Syrup
1 oz (30 ml) lemon juice
½ oz (15 ml) simple syrup
4 dashes Bittered Sling Kensington Bitters or other aromatic bitters
lemon slice and star anise, for garnish
Instructions
- In a cocktail shaker with ice, combine all ingredients. Shake, then strain into a rocks glass over fresh ice. Garnish with lemon and star anise.
Featuring
Roasted Peach & Campari Cocktail
Ingredients
Serves 4
2 medium ripe peaches, peeled, halved and pitted
1½ cups (375 ml) Campari
¼ cup (60 ml) sweet white vermouth
¼ cup (60 ml) freshly squeezed lime juice
2 tbsp (30 ml) freshly squeezed orange juice
1 tbsp (15 ml) syrup from Amarena cherries*
soda water and ice, to serve
4 Amarena cherries, for garnish*
Instructions
- Preheat oven to 375 F (190 C). Slice each peach half into 4 pieces, place on a parchment-lined baking sheet, pitted-sides up. Roast until lightly caramelized, about 25 minutes. Remove from oven and let cool.
- In a large glass container, combine Campari and roasted peaches. Cover and let peaches infuse into Campari for 4 to 6 hours at room temperature, or overnight in refrigerator. Strain through a fine mesh sieve into a jug, reserving peaches.
- To infused Campari, add vermouth, lime juice, orange juice and cherry syrup. Stir well to combine. Divide between 4 ice-filled cocktail glasses. Add a peach slice to each glass, top with soda water and garnish with an Amarena cherry. Serve immediately.
- *Available at specialty stores or online.