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Tuc Craft Kitchen - Heartbreak Hotel Cocktail
Recipes

Recipe: Heartbreak Hotel Cocktail

By Tuc Craft Kitchen Fruity, floral and a vibrant shade of pink, Tuc’s “Heartbreak Hotel” cocktail is a sweet sipper for lovers and lonely hearts alike. The amorous Valentine’s Day feature cocktail mingles rose, raspberry gin and white crème de cacao and is served in a ‘Nick and Nora’ glass (named after a husband and wife who created the style of glassware). INGREDIENTS Odd Society Wallflower gin (1-½ oz) Raspberry liqueur (¾ oz) Lemon juice (¾ oz) White crème de cacao (¼ oz) Rose water (3 drops) Raspberry rose syrup* (¾ oz) For the Raspberry rose syrup: Raspberries (1 pint) Sugar (1 cup) Water (1 cup) Dried rose hip (1 cup) Over medium heat, combine water and sugar and bring to a boil.  Add raspberries and rosehip and infuse until syrup is cool.  Strain into a mason jar and refrigerate for up to one month. INSTRUCTIONS Combine all ingredients into…

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Recipes

Recipe: Mojito

By Dylan Williams, H2 Rotisserie & Bar at The Westin Bayshore Vancouver INGREDIENTS Cuban rum (2 oz) Lime (1/2, quartered) Demerera sugar cubes (2) Mint with stems (a handful) Soda water (a splash) DIRECTIONS Muddle limes and sugar together with a splash of soda water in shaker tin. Add rum and mint to tin and shake hard with ice. Double strain to remove used lime and mint.

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Recipes

Recipe: Bohemian Sour

By Tacofino INGREDIENTS Torres Brandy (1 oz) Becherovka (½ oz) Lemon juice (1 oz) Spiced fig syrup (½ oz Egg white (1) Nutmeg (garnish) DIRECTIONS Add all ingredients to a cocktail shaker and dry shake. Shake once again over ice and fine strain into a coupe glass. Garnish with nutmeg.

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Farms

For the Sake of Saké: Local, Artisanal and Sustainable Rice Wine

By Joanne Sasvari If you think sake is a boiling hot beverage that tastes like turpentine, well, you clearly haven’t tasted Masa Shiroki’s handcrafted sakes. Since 2007, when he became Canada’s first producer of premium craft sake, he’s been making rice wines that taste delicately of citrus, apple, pineapple and brioche, with notes of spice and touches of herbaceousness. Not a hint of turpentine anywhere. A couple years after he started producing his Osake brand, Shiroki started growing his own rice in the Fraser Valley, making his rice wine a truly local and sustainable product. Now he’s heading up Vancouver’s first (and, he hopes, annual) Sake Fest. On Sept. 29, 2016, when 21 producers will gather at the Imperial in Chinatown, where they will pour some 100 different types of sake. Kampai! “It’s been a long time coming,” Shiroki says. Sake is a fermented beverage made from rice, water and…

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Cocktails, Wines & Spirits

Locally made Amaro Uses Vancouver’s North Shore Ingredients

by Catherine Dunwoody Canada’s premier craft and micro-distillery festival, BC Distilled, showcased 27 BC-based artisan distilleries to nearly 500 fans of locally made gins, whiskies, liqueurs, vodkas and more this April. Clearly the show-stealer was The Woods Spirit Co.’s homegrown Amaro. If you’re the cocktail-culture type, or familiar with this Italian herbal liqueur because it’s been around for centuries (respect!) – you’ll likely be aware that Amaro in Italian means ‘bitter’ and brands like Aperol, Campari and Fernet-Branca are a few well-known names. Amari (that’s plural Amaro, folks) tend to be sipped straight up after dinner, soothing digestion with their balance of herbal, botanical, elixir-like properties. And in the land of classic cocktails? A Negroni would not be a Negroni, nor a Sprtiz a Spritz – without Amaro. Joel Myers and Fabio Martini, co-owners of The Woods Spirit Co. tell us the secret to their Amaro recipe is found on Vancouver’s…

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