Finally we have some amazing weather in Vancouver. It was so nice I had to run over to the local grocery store and pick up some ingredients for this awesome summer drink.
- 10-12 mint leaves (Save the top leaves for the garnish)
- 1-2 oz of Rum (I prefer amber as it has a bit more flavour than the white rum)
- 0.5 or 1 oz Simple Syrup (or use Cane Syrup if you’re going high-end)
- 1 oz Fresh Lime Juice
- Top with Soda Water
This is a build on ice cocktail. First place the mint leaves into your highball class, add the simple syrup and do some muddling. You want to press gently to release the oils from the leaves and not actually break them apart. Then add your rum and lime juice. Fill the highball glass with ice and top off with soda water. Give it a quick stir and you’re ready to chill on a patio or illegally drink on the beach!
- 2 oz Gin (Martin Miller or Tanq 10 are great)
- 1/2 oz Lemon Juice
- 1/2 oz Maraschino
- 1/4 oz Crème de Violette
- Garnish with a single Griottine Cherry
Set ingredients into cocktail shaker with ice and shake well so that you end up with a some ice crystals. Double strain (you will want to filter any lemon pulp) into Martini glass and garnish with a single griottine cherry.
“The Aviation was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The first published recipe for the drink appeared in Ensslin’s 1916 Recipes for Mixed Drinks. Ensslin’s recipe called for 1½ oz. El Bart gin, ¾ oz. lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette, a violet liquer which gives the cocktail a pale sky-blue color.” – Wikipedia
The recipe calls for Crème de Violette is quite difficult to locate. Legacy Liquor store in Olympic Village might carry it. Personally I didn’t include it in the drink I made above because I don’t have it. I have tried the drink at West Restaurant on Granville St. and it’s quite tasty. Without the Creme de Violette, I feel that it’s just not as well balanced and makes the drink taste slightly more sour than it should be. Also FYI, Crème de Yvette is not a substitute for the Violette.
- 1 1/2 oz Gin
- 1/3 oz
Grenadine or Raspberry Syrup
- 1 Egg white (Optional)
- Garnish with a Cherry
I recommend using a Champagne Saucer glass for this cocktail.
and a variation of the Pink Lady…
Clover Club Cocktail
- 1 1/2 oz Gin
- 3/4 oz Lemon Juice
- 1/4 Raspberry Syrup
- 1 Egg White
- Garnish with a Cherry
You could use a Champange Saucer or a Martini Glass for this cocktail
For these two cocktails, load up the ingredients into a cocktail shaker with ice. Make sure you shake it really well to mix everything together. You could also do a dry shake (without the ice) for a minute to emulsify the egg white and then add the ice and shake for another 20 seconds. Garnish with a cherry. In my case, I tried to fancy it up with 2 lime peels and a cherry.
The original cocktail, the Pink Lady, has many variations for ingredients. The basic recipe calls for Gin, Grenadine, and Egg white.
When I learned to make this drink, sweet cream was also part of the recipe for the Pink Lady. However, I later discovered that the creamy version is known as a Pink Shimmy.
EDIT (Jan 27, 2013): Important discovery. Grenadine is pretty terrible. It’s just flavoured sugar really. Use Okanagan Spirits! http://www.okanaganspirits.com/products/liqueurs/
A bit pricey but for a quality drink, you’ll want this. I’m pretty sure this is what most quality bars making this drink will use.
Love a Rootbeer float but it’s just not “fun” enough? Try boozing it up with some Whisky!
- Root Beer
- Vanilla Ice Cream
- Whisky! (Amount is up to you)
P.S. – I’ve been lazy with the updates. Hopefully I’ll have some more posts soon!
Le Crocodile Cooler!
- 1 oz Melon Liqueur
- 1 1/2 oz Vodka
- 2/3 oz Triple Sec
- 2 oz Sweet and Sour Mix
- Top with 7-up Soda
- Garnish with a Lime wheel, Cherry, and a straw
This is a “Build on Ice” cocktail. Meaning put in your ice and pour the ingredients. For this cocktail, you’ll end up with a nice gradient of colour when you finish pouring your ingredients. Before you drink it, you’ll want to stir it up a little bit to mix it together. Depending on how alcoholic you want your drink to be, just vary the Vodka amount.
Tastes: Pretty awesome, I made mine with 1 oz of Vodka and you can barely taste the vodka. Very refreshing and sweet. Great for a patio drink.
The Blue Tulum
- 1 1/2 oz Vodka
- 1/2 oz Blue Curacao
- 1/2 oz Red Sour Puss
- 1/2 oz Tropicana Orange/Mango/Peach Cocktail
- Shake and Strain into Martini Glass. Garnish with a small lemon wheel and zest with lemon
Credits for the name go to my sexy friend Abby. Although she probably picked up this name from some corny reality show.
The ladies seem to dig this drink. As Ivy says, “THIS WAS SO YUMMY! ANOTHER!!”
This is a signature drink of Clough Club (212 Abbott St, Gastown). Many thanks to them for sharing the recipe online.
- 2 oz Maker’s Mark bourbon
- 1 oz honey syrup
- 1/2 oz lemon juice
- 1/2 oz lime juice
- 1 oz egg white
- 3 dash Fee Brothers black walnut bitters
- Honeycomb chunk (garnish)
“In a cocktail mixing tin add 2oz Maker’s Mark bourbon. Add 1oz Honey syrup 1/2oz lemon and ½ lime juice. Add 1oz egg white and 3 dash walnut bitters. Fill tin with ice and shake. Use blow torch to burn a piece of an oak stave and catch the smoke in a clean, dry rocks glass (15-20 sec). Strain mixture into oak wood smoked rocks glass. Garnish with large chunk of honeycomb.” -Clough Club
I’ve done my best to reproduce the drink, the only thing I’m missing is the smoke of the oak stave. If anyone knows where I can get one, please let me know. It actually does add an extra dimension to the drink as I’ve tried it before at Clough Club.
The word for this drink is “delightful”. It’s a smooth blend of a bourbon sour and honey with a tinge of chocolaty walnut flavour. The honeycomb garnish is a really nice touch.
And Apiary is another word for Bee-yard. Hence the honey flavoured drink!