By Notch 8 at The Fairmont Hotel Vancouver Since opening in 1939, Fairmont Hotel Vancouver has hosted the who’s who of dignitaries, celebrities, state leaders and even a ghost. Over the years, there have been numerous sightings of a Lady in Red. Rumoured sightings are often on fourteenth floor as she exits the dummy elevator shafts on her way to The Roof event venue. Available October 29 through October 31, this cocktail is crafted for those who prefer to sip spirits rather than sight them. INGREDIENTS Grand Marnier (.75oz) Southern Comfort (.75oz) Cranberry juice (2oz) Sparkling wine Cranberry or orange peel for garnish DIRECTIONS Combine Grand Marnier, Southern Comfort, cranberry juice and ice into shaker. Shake well and strain into a martini glass. Top with sparkling wine. Garnish with choice of cranberry or orange peel.
By Sabrine Dhaliwal, Bar Manager, UVA Wine & Cocktail Bar Sweetly spiced and with a dreamy pink hue, UVA’s “In Between Cupid” cocktail will have you falling for bar manager Sabrine Dhaliwal this Valentine’s Day. The bright, citrusy cocktail features gin, Campari, lemon juice, homemade spiced pineapple syrup and Bittered Sling Denman bitters which add complexity and an aromatic kick to this swoon-worthy sipper. INGREDIENTS Tanqueray (1.5 oz) Campari (0.5 oz) Spiced Pineapple Syrup (0.5 oz) (The syrup is a blend of vanilla, cinnamon, green cardamom, star anise, peppercorns, pineapple juice and sugar) Lemon Juice (0.5 oz) Bittered Sling Denman Bitters (two dashes) INSTRUCTIONS Combine all ingredients into a cocktail tin, add ice and shake vigorously for 7 to 10 seconds. Strain into a chilled coupe glass. Garnish with a lemon twist with a heart cutout.
By Piva Modern Italian bartender, Kaize Asistente INGREDIENTS Cointreau (1 oz) Absinthe (0.5 oz) Lime Juice (1oz) Ginger Syrup (1oz) Sprite or Ginger Beer INSTRUCTIONS Pour all ingredients into a wine glass and muddle with mint. Fill glass with ice and top with sprite and ginger beer. Garnish with a dehydrated lime wheel and ginger candy. Piva Modern Italian in New Westminster showcases farm fresh ingredients, traditional Italian cooking and exceptionally prepared food and drink with a modern approach.
By Tarquin Melynk, bartender at Vancouver’s Long Table Distillery INGREDIENTS Long Table London Dry Gin (1.75 oz) Fresh lemon (1 oz) Yuzu Orgeat (.75 oz) Ms. Better’s Mt. Fuji Bitters (1 dash) Ms. Better’s Miraculous Foamer (1 dash) INSTRUCTIONS Combine ingredients in shaker. Dry shake. Hard shake with ice. Fine strain into coupe. Grate a little bit of nutmeg on top. Image by Kathy Mak To read more about Long Table Distillery, Tarquin Melynk, and see beautiful cocktail photos, click here.
By Wildebeest Vancouver A unique twist on the classic Negroni cocktail, Wildebeest’s “Basilisk Negroni” delivers a smoky bite thanks to its blend of Mezcal, Cocchi Americano and Amaro Nonino. The limited-edition cocktail will be on offer during Negroni Week until June 10 – after that you can make it on your own. INGREDIENTS Mezcal (30ml) Cocchi Americano (20ml) Amaro Nonino (10ml) Grapefruit twist INSTRUCTIONS Combine all ingredients in a cocktail tin. Add ice and stir. Serve in a rocks glass over ice with a grapefruit twist.
By Josh Pape, co-owner, Wildebeest In honour of Valentine’s Day, Wildebeest co-owner and bar manager Josh Pape has created a signature cocktail for all the lovers out there. A bubbly bevvy with a red hue perfect for the occasion, The Final Rose offers a sweet-and-citrusy mix of sparkling wine, raspberry, aperol, rose water and lemon. INGREDIENTS: Sparkling Wine (90 mL) 6 Raspberries (muddled) Aperol (15 mL) Rose Water (2 Drops) Lemon Juice (15 mL) INSTRUCTIONS: Add all ingredients except sparkling wine to a cocktail shaker and shake for 7-10 seconds. Fine strain into a chilled flute glass. Top with sparkling wine.
By Boulevard Kitchen & Oyster Bar INGREDIENTS Gin (1 oz) Cynar (0.5 oz) Ginger liqueur (0.5 oz) Rose water (0.5 oz) Cranberry juice (1.5 oz) Orange blossom water (1 dash) Cranberry juice (1 dash) Peychaud bitters (1 dash) INSTRUCTIONS Combine all ingredients in a cocktail shaker with ice. Shake vigorously, then strain into a coupe glass. Garnish with a dehydrated citrus wheel.
By Katie Ingram, head bartender, L’Abattoir Vancouver’s L’Abattoir restaurant is housed in a 19th–century heritage building where the city’s first jail once stood. Head bartender Katie Ingram pays homage to the location’s haunted past with a cocktail inspired by a time when whisky followed freely. The bourbon-based drink offers savoury tasting notes that evoke elements of a prisoner’s last meal. Black tea and vermouth add a gamey quality to drink, while the Nightshade cordial bring weight and texture to create a full-bodied libation perfect for slow-sipping in dark corners. INGREDIENTS Knob Creek Kentucky Straight Bourbon (45 mL or 1.5 oz.) Fermented black tea-infused vermouth (20 mL or 0.75 oz.) Nightshade cordial (10 mL or 0.25 oz.) Bittered Sling French Quarter Bitters (2 dashes) DIRECTIONS 1. Combine all ingredients in a mixing glass and stir with ice.
By Marc Slingsby-Jones, bar manager, Café Medina “Initially, I wanted to name this cocktail the ‘Black Widow.’ It turns out that’s a fairly popular name for a cocktail, so I channeled my inner nerd and the spirit of Halloween and came up with ‘Tales of Suspense #52’ — the comic in which the Black Widow superhero first makes her appearance.” INGREDIENTS Vodka (1.5 oz) Grand Marnier (1/2 oz) Fresh lime juice (1/2 oz) Charcoal syrup (30ml water, 30ml sugar, 1 pinch of activated charcoal) Egg white (from 1 egg) Mulled cranberry syrup (1 oz) *see below for recipe DIRECTIONS 1. Add egg white, vodka, Grand Marnier, lime juice, and cranberry syrup to shaker. 2. Give the mixture a good hard, dry shake (no ice). 3. Fill shaker with ice and shake a second time. 4. Double strain mixture into a coupe glass. 5. Wait for foam to form on top…
by Angie Quaale, Well Seasoned Gourmet Food Store Garnish this refreshingly simple patio sipper with your favorite seasonal berries and fresh mint leaves. INGREDIENTS Prepared iced tea (2 liters) Evolve Cellars Rosé (1 bottle, chilled) William Paquito strawberry syrup (½ cup) INSTRUCTIONS 1. In a large pitcher, combine tea, wine, and syrup. 2. Chill and serve over ice with fresh fruit garnish. Read more about Well Seasoned Gourmet Food Store here!
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.