CAFFE DEL MATTINO
1 ½ oz. (45mL) Roots and Wings Double Vice
½ oz. (15mL) Odd Society Mia Amata
2 Dashes of Ms. Better Bitters Chocolate
Glass - Old Fashioned
method - Stir with ice in glass
Garnish - Lemon twist
El Burro** - Long Table Distillery
EL BURRO
2 oz (60m) Long Table Texada Vodka
1 oz (30mL) fresh lime juice
2 tsp pineapple gum syrup
2 dashes Apothecary Tlalocan Latin Lime Bitters
3/4 oz (22.5mL) ginger beer
Glass - Collins Glass
Method - Combine all ingredients in ice-filled mixing glass except ginger beer and stir , add ginger beer. Strain into a Collins glass filled with ice
Garnish - dehydrated lime wheel
Mulled Apple** - Monashee Spirits
Mulled Apple
2oz (60mL) Monashee Vodka
4oz (120ml) Mulled apple cider – Cinnamon, cloves, star anise, vanilla
Vulcan’s foam – Vulcan’s Fire, salted caramel, egg white, citric acid
Glass - Hot cocktail glass
Method -
Pour apple cider into kettle.
Warm up mug with hot water.
Pour vodka into glass, fill with apple cider.
Garnish - Vulcan’s Foam and freshly grated nutmeg.
Cherry Blossom Falling* - Edible Vancouver Island
Cherry Blossom Falling
1 oz (30mL) Sheringham Kazuki Gin
3/4 oz (22.5mL) Bitterhouse Rubato
3/4 oz (22.5mL) Ampersand Imperative Vermouth
3/4 oz (22.5mL) lime juice
2 dashes of Bittered Sling Suisse Cherry
Dash of Ms. Better Bitters Miraculous Foamer
Glass - Large Coupe
Method - Hard shake and double strain
Garnish - 5 drops of bitters across the middle of the foam
Diving into Spring* - Roots and Wings Distillery
Diving into Spring
2 oz. (60mL) Roots and Wings Jackknife Gin
½ oz. (15ml) Organic Fair Lavender Lemonade
¾ oz. (22.5mL) lemon juice
2 dashes of Ms. Better Bitters Cucumber Bitters
Drizzle of Bitterhouse Rubato
Glass – Old Fashioned
Method – Shake with ice, pour over crushed ice and drizzle Rubato on top
Garnish – two cucumber slices
Q1908* - Victoria Distillers
Q1908
2 oz (60mL) Empress 1908
3/4 oz (22.5mL) lemon juice
3/4 oz (22.5mL) simple syrup
3/4 oz (22.5mL) egg white
Glass - Large cocktail glass
Method - Dry shake and then wet shake, double strain
Garnish - edible flowers
Blue Negroni* - Mad Lab Spirits
Blue Negroni
1 oz (30ml) Mad Lab Gin6
1 oz (30mL) Luxardo Bianco Bitter
1 oz (30mL) Blueberry Kombucha Cordial
Glass - Old Fashion
Method - Build with large ice cube or sphere
Garnish - Orange peel
Barrel Aged Smoked BC Negroni ***- Monashee Spirits
Barred Aged Smoked BC Negroni
2oz Monashee Spirits Ethos Gin
1oz Odd Society Bittersweet Vermouth
1oz The Woods Distilling Co Amaro
2 dash Bitter Hearts Grapefruit Cocktail Bitters
Blended into a cedar smoked freshly dumped rye whisky barrel, aged for 1 year in the distillery / cocktail bar then ready to serve.
Cocktail is blended with flamed and smoked maple and cedar wood, hand carved ice block, garnished with a dried blood orange and then we sprinkle dehydrasted Campari dust on top that we make in house.
Prepared to be Empressed* - Victoria Distillers
Prepared to be Empressed
1 1/2 oz. (45mL) Empress 1908
1/4 oz. (7.5mL) Italicus
1/2 oz. (15mL) lime Juice
1/2 oz. (15mL) rosemary infused simple syrup
Glass - Large cocktail glass
Method - Shake with ice and double strain
Glass - rosemary sprig
Tears in the Rain** - Long Table Distillery
Tears in the Rain
2 oz Long Table Cucumber Gin
0.5 oz house Cucumber Syrup
0.5 oz fresh grapefruit juice
0.25 oz Meyer lemon juice
2 dashes Apothecary Barbary Coast North African Bitters
Small pinch of salt
Glass - Old Fashioned
Method - Shake with ice and double strain
Garnish: Lemon twist and a dried lemon wheel
Drunken Hive Rum Sour* - Wayward Distillation House
Drunken Hive Rum Sour
1 1/2 oz. (45mL) Wayward Distillation House Drunken Hive Rum
3/4 oz. (22.5mL) Fresh Lime Juice
3/4 oz (22.5mL) Honey Syrup
1 Egg White (or 2 dashes Ms. Better's Bitters Miraculous Foamer)
Glass - Large Cocktail Glass
Method - Hard shake with ice and double strain
Garnish - 3 drops of Bittered Sling Western Haskap Bitters and 3 Luxardo Maraschino Cherries on a cocktail pick
Higgin's Haven** - Long Table Distillery
Higgin’s Haven
1 1/2 oz. (45mL) Long Table London Dry Gin
1/4 oz. (7.5mL) Long Table Långbord Akvavit
1/2 oz. (15mL) red wine (we suggest Merlot)
3/4 oz. (22.5ml) fresh lemon juice
3/4 oz. (22.5mL) Ms. Better’s Raspberry Syrup
1 dash Apothecary General Ambrose’s Aromatic Bitters
1” piece of fresh Rosemary
Glass - Old Fashioned
Method - Add Ms. Better’s Raspberry Syrup, and a sprig of rosemary to shaker and muddle well
Add remaining ingredients to shaker, fill with ice and hard shake; fine strain over ice in chilled glass
Garnish - rosemary sprig
Burnt it Down Martini* - Stillhead
Burn it Down Martini
2 oz Stillhead Gin
1/3 vile Ms. Better Bitters Wormwood Bitters
Single malt whisky rinse
Glass - Small Coupe
Method - Make a pitcher, stir, strain, served up
Garnish - Pitcher of 4 martinis in a cocktail flight with olives
Ambrosia** - Odd Society Spirits
Ambrosia
1 1/2 oz. (45mL) Odd Society Wallflower gin
1/2 oz. (15mL) Sheringham Akvavit
1/2 oz. (15mL) vanilla bean infused martini bianco vermouth
1/2 oz. (15mL) citric acid solution
1/3 oz. (10mL) wintergreen syrup
3 dashes of Dillon’s Angelica Bitters
Glass - Old Fashion
Method - Stir and serve on the rocks
Garnish - Lemon twist and mint sprig
Barista Blitz* - Arbutus Distilling
Barista Blitz
1oz. (30mL) Arbutus Espresso Vodka
1/2 oz (15mL) Arbutus Vanilla Liqueur
1/2 oz (15mL) dry vermouth (preferably Nolly Prat)
1oz cherry juice
Glass - Old Fashioned
Method - Shake and strain over ice
Garnish - Brandied( Arbutus Grand Visco Brandy) BC cherry
Barrel Aged Odd Love*** - Pagliacci's Restaurant
Barrel Aged Odd Love
3L Odd Society Wallflower Gin
3L Odd Society Mia Amata
3L Odd Society Bittersweet Vermouth
Batch and barrel in Red Wine Soaked 3L Barrel, Madeira Soaked 3L Barrel and Charred 3L Barrel.
Let age for at least 6 weeks, remove 250mL from each barrel and blend
Top up each barrel with brand new cocktail
Gin Garden Sour** - Ampersand Distilling
Gin Garden Sour
2 oz Ampersand Gin
1 oz Lemon juice
1/2 oz simple syrup (infused with rosemary or other herb)
1 pasteurized egg white
Glass - Large Cocktail Glass
Method - Shake with ice and strain
Garnish - rosemary sprig
Naramaro Punch* - Legend Distilling
Naramaro Punch
1 1/2oz (45mL) Naramaro
3/4 oz. (22.5mL) Brandy
Barspoon real grenadine
Top with soda
Glass - Highball
Method - Build over ice
Garnish - Half Orange Slice
Leather Briefcase* - Arbutus Distillery
Leather Briefcase
3/4 oz. (22.5mL) Arbutus Espresso Vodka
3/4 oz. (22.5mL) Arbutus Amaro
1/2 oz. (15mL) lime juice
barspoon of pelted scotch such as Laphroig 1/4 cask or Bowmore
Glass - Old Fashioned
Method - Pour all over ice and top with Arbutus house Ginger beer (or alternative brand)
Garnish - Lime Wedge
Remedy Cocktail** - Shelter Point Distillery
Remedy Cocktail
2 oz (60mL) Shelter Point Single Malt
1/2 oz (15mL) Honey Ginger Syrup
1/2 oz (15mL) lemon juice
2 dashes Victoria Spirits Ginger Bitters
Glass - Large Cocktail Glass
Method - Shake and double strain
Garnish - Candied Ginger
