Cocktail of the Week #28 - Clover Club

As soon as I tasted the Raspberry Gin Liqueur from Wayward Distilling, I knew I had to do one of my favorite cocktails, The Clover Club. This came out better than I expected for sure.

CLOVER CLUB

2 oz (60mL) Wayward Distilling Raspberry Gin Liqueur

1/2 oz (15mL) simple syrup

3/4 oz (22.5mL) lemon juice

Egg white

Glass - coupe

Method - Dry shake all ingredients, then wet shake and double strain

Garnish - none

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Cocktail of the Week #27 - Sidecar

After tasting the Long Table Curacao on the show, I knew that a Sidecar had to come especially when the Maple Leaf Lady of the Cask was calling me. A very classic Sidecar, with optional sugar rim.

SIDECAR

1 1/2 oz (45mL) Maple Leaf Lady of the Cask

3/4 oz (22.5mL) Long Table Curacao

1/4 oz (7.5mL) simple syrup

3/4 oz (22.5mL) lemon juice

Glass - Coupe

Method - Shake all ingredients with ice and double strain

Garnish - orange twist

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Cocktail of the Week #26 - BC Last Word

With the release of the amazing Artemisia from Alchemist Distiller, this means we can do a fantastic BC version of the Last Word. Pair that with the delightful Maraschino Liqueur from Okanagan Spirits, and you have yourself set.

BC LAST WORD

3/4 oz (22.5mL) Spinnaker's Botanical Beach Navy Strength

3/4 oz (22.5mL) Alchemist Distiller Artemisia

3/4 oz (22.5mL) Okanagan Spirits Maraschino

3/4 oz (22.5mL) lime juice

Glass - coupe

Method - Shake all ingredients with ice and douoble strain

Garnish - lime wheel / cherry

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Cocktail of the Week #25 - Fall Negroni

While the weather is still warm, long days and balmy nights, I wanted to introduce you to one of my favorite cocktails when the leaves start changing color and the evening air becomes cooler. I introduce you to the Fall Negroni.

FALL NEGRONI

1 oz (30mL) Odd Society Wallflower

1 oz (30mL) Odd Society Bittersweet Vermouth

1 oz (30mL) Odd Society Mia Amata

Glass - Old Fashion

Method - Stir all ingredients with ice and strain

Garnish - orange swath

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Cocktail of the Week #24 - Rhubarb Collins

It's the season, so how about a Rhubarb Collins. Rhubarb defines summer for a lot of people, and this delightful number using Okanagan Spirits is perfect for patio sipping.

RHUBARB COLLINS

1 1/2 oz (45mL) Okanagan Spirits Family Reserve Gin

3/4 oz (22.5mL) Okanagan Spirits Rhubarb Liqueur

Soft 1/2 oz (15mL) simple syrup

3/4 oz (22.5mL) lemon juice

Top with soda

Glass - Highball/Collins

Method - Shake and strain all ingredients except soda with ice and strain, top with soda

Garnish - lemon wheel

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Cocktail of the Week #23 - Amaretto Sour BC Style

I love Jeffrey Morgenthaler's Amaretto Sour recipe but I wanted to take it and tweak it. I used the Sons of Vancouver Sherry Barrel Aged Amaretto and the Odd Society Maple Whisky, decadence on decadence; paired perfectly together.

AMARETTO SOUR (BC STYLE)

1 1/2 oz (45mL) Sons of Vancouver Sherry Finished Amaretto

1/2 oz (15mL) Odd Society Maple Whisky

1/2 oz (15mL) simple syrup

3/4 oz (22.5mL) lemon juice

1 egg white

Glass - Small Old Fashioned

Method - Dry shake all ingredients and then wet shake with ice, double strain

Garnish - picked cherry

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Cocktail of the Week #22 - Brooklyn

The Brooklyn is a Manhattan rift that is widely loved but rarely made because the difficulty of getting Amer Picon, enter Legend Distilling Naramaro. A Picon clone I helped create a number of years ago specifically for this cocktail. We have all the ingredients to make being made with BC spirits now, which is very cool.

BROOKLYN

1 1/2 oz (45mL) Odd Society Prospector

1/2 oz (15mL) Ampersand Imperative Vermouth

1/4-1/3 oz (7.5mL - 10mL) Okanagan Spirits Maraschino

1/4-1/3 oz (7.5mL - 10mL) Legend Distilling Naramaro

Glass - Nick and Nora

Method - Stir with ice and strain

Garnish - picked cherry

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Cocktail of the Week #21 - The Explorer

Have had this cocktail in one way shape or form over the last decade but is still one of my favorite akvavit cocktails ever.

THE EXPLORER

2 oz (60mL) Sheringham Distilling Akvavit

1/2 oz (15mL) Frost Bite Elderflower Syrup

1/3 oz (10mL) lime juice

2 dashes of Scrappy's Black Lemon Bitters

Glass - Small cocktail glass

Method - Stir all ingredients with ice and strain

Garnish - lemon twist

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Cocktail of the Week #20 - White Lady

I love the White Lady cocktail, delicious in it's simplicity. I used the tasty apple based gin from Alchemist Distiller along with the Legend Distilling Manitou for the bright orange component. Making classics with BC ingredients.

WHITE LADY

1 1/2 (45mL) Alchemist Distilling Gin

3/4 oz (22.5mL) Legend Distilling Manitou

3/4 oz (22.5mL) lemon juice

Glass - Large cocktail glass

Method - Shake all ingredients with ice and double strain

Garnish - lemon slice

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Cocktail of the Week #19 - Bees Knees

Had to do a nice simple cocktail this week, and if you are making a Bees Knees in BC, you should be using the delicious honey based gin from Wayward Distillery.

BEES KNEES

2 oz (60mL) Wayward Distillery Unruly Gin

1/2 oz (15mL) Country Bee Farms honey syrup

3/4 oz (22.5mL) lemon juice

Glass - Large cocktail glass

Method - Shake all ingredients with ice and double strain

Garnish - lemon slice

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Cocktail of the Week #18 - Passionfruit Sour

Super simple riff on a Pisco Sour using Arbutus Distillery Grand Visco which is an underrated little brandy coming out of BC. This is a fun and simple recipe for the at home bartender.

PASSIONFRUIT SOUR

2 oz (60mL) Arbutus Distilling Grand Visco

1/2 oz (15mL) Giffard Passionfruit syrup

3/4 oz (22.5mL) lime juice egg white

Glass - Nick and Nora

Method - Dry shake all ingredients, then add ice and wet shake. Double strain

Garnish - 5 drops of Rootside Bitters & Mixers Rosehip Lemonade Bitters

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Cocktail of the Week #17 - Death in the Afternoon

If you love absinthe, then you will love this very simple cocktail using Okanagan Spirits Craft Distillery Taboo, a little simple syrup and sparkling wine.

DEATH IN THE AFTERNOON

1/2 oz (15mL) Taboo Absinthe

1/4 oz (7.5mL) simple syrup

Top with sparkling wine

Glass - Flute

Method - Stir with ice and strain

Garnish - lemon twist

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Cocktail of the Week #16 - Drunken Hive Daiquiri

I love the Wayward Distillery Drunken Hive, it's a tough call to label this as rum, it is a Somel or distilled honey spirit. Flavor is amazing, rich and complex and makes a fantastic daiquri riff.

DRUNKEN HIVE DAIQUIRI

2 oz (60mL) Wayward Distilling Drunken Hive

1/2 oz (15mL) house syrup

3/4 oz (22.5mL) lime juice

Glass - Cocktail glass

Method - Shake all ingredients with ice and double strain

Garnish - lime wheel

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Cocktail of the Week #15 - Boss Godfather

Wanted to something completely crazy with this Godfather and wanted to step up my game. Of course, I had to an epic Boss Godfather with Sons of Vancouver.

BOSS GODFATHER

1 1/2 oz (45mL) Sons of Vancouver Cigarettes on a Leather Jacket

1 oz (30mL) Sons of Vancouver Westland Peated Single Malt Aged Amaretto

Glass - Old Fashioned

Method - Stir all ingredients with ice and strain

Garnish - orange swath

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Cocktail of the Week #14 - Haphaskap

This week we play around with a cocktail isn't really a cocktail due to it being made up predominently by a liqueur, a quinquina and a smidge of cherry eau de vie but for some amazing reason it works brilliantly.

HAPHASKAP

1 oz (30mL) Bruinwood Distillery Haskap Liqueur

1 oz (30mL) Esquimalt Wine Co. Kina Rouge

1/2 oz (15mL) Bruinwood Distillery Kirsch

Glass - Nick & Nora

Method - Stir all ingredients with ice and strain

Garnish - lemon twist

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Cocktail of the Week #13 - Chamomile Calling

Cocktail of the Week is back! And I thought I would kick it off with a doozy. I recently did some cocktails for Shelter Point and used their 150 spirit to create a delicious chamomile liqueur. This is the cocktail that came out of my little experiment, the Chamomile Calling.

CHAMOMILE CALLING

1 1/2 oz (45mL) Shelter Point Artisinal Single Malt 3/4 oz (22.5mL) house chamomile liqueur

3/4 oz (22.5mL) Beaufort Wines Vermouth

2 dashes of Rootside Mixers Roasted Dandelion Root Bitters

Glass - Nick & Nora

Method - Stir all ingredients with ice and strain

Garnish - lemon twist

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Review #45 - Kir Royale Off

With special guest this week, my lovely wife Jillian; we tackle Kir Royales. After a comment on a post earlier this week, I decided it was a good time to do a cassis Kir Royale off featuring Odd Society Spirits, Rathjen Cellars, Okanagan Spirits and Elephant Island. Between us, we both liked completely different ends to the spectrum.

Hot Buttered Rum Runner - Edible Vancouver Island

Hot Buttered Rum runner

As seen in Edible Vancouver Island

Serves 8

2 cups Merridale Cowichan Spiced Rhumb
2 cups Alchemist Distiller Nectar liqueur
1 bottle (26 oz) Sea Cider Rumrunner
¾ cup butter
1 cup brown sugar
2 cinnamon sticks, broken
8 cloves
2 star anise
1 tsp nutmeg, grated

Prepare a cheesecloth spice bag with the cinnamon sticks, cloves and star anise. 

Combine remaining ingredients in a saucepan or slow cooker and warm on med-high heat until butter and sugar have melted. Reduce to low heat and continue stirring to incorporate the butter.  

Serve warm in heat-proof cups, garnished with grated nutmeg, cinnamon stick and orange twist.

Photo by Danika McDowell

Crazy Prospector - Edible Vancouver Island

CRAZY PROSPECTOR

As seen in Edible Vancouver Island

1 oz. (30mL) Odd Society Prospector Rye

1/4 oz. (7.5mL) Ampersand Nocino

3/4oz. (22.5mL) Esquimalt Wine Co. Rosso

Dash of Bittered Sling Arabica Bitters

Glass - Old fashioned

Method - Stir all ingredients over ice and strain onto king cube

Garnish - orange twist and cherry

Photo by Danika McDowell

Kinsol Cup - Edible Vancouver Island

Kinsol Cup

As seen in Edible Vancouver Island

1 oz. (30mL) Stillhead Blackberry Gin

1 oz. (30mL) Pimm’s

1/4 oz. (7.5mL) simple syrup

1 oz. (30mL) lemon juice

Top with ginger beer

Glass - highball

Method - Shake first four ingredients and strain over ice

Garnish - mint sprig, cucumber slice and berries

Photo by Danika McDowell