The folx at Dairy Distillery recently asked us to create a drink with their new product, Vodkow Cream. I got excited because every other cream liqueur is flavoured (at least a little) and usually has a whisky as the base spirit. Vodkow Cream gives you simply Cream and Liquor. This opens a bunch of doors…
I know for sure that a lot of bartenders long to make a modern classic style drink, and this was my first successful attempt at it. I first made it with Quebranta Pisco back in Edinburgh. When I moved to Winnipeg and started working at a distillery making largely unfiltered vodka, and limited to a…
This sour is inspired by revolution. Blueberry tea infused Gin with Apple Brandy and Rum provide the spirit base, sweetened with an Earl Grey Syrup and balanced with lemon juice and thyme. Have a tea party. 1 Egg White 1 oz Aged Rum 0.75 oz Earl Grey Tea Syrup* 0.75 oz Lemon Juice 0.5 oz…
It was a cocktail created for a lady that asked for a refreshing drink that is not very sweet. 1 chopped Strawberry 5 leaves Fresh Basil 3 cl Fresh lemon juice 2 cl Real Agave Syrup 6 cl Bombay Sapphire Gin Add strawberry into a shaker and muddle then add all other ingredients and ice….
This concoction has milk in it, but it also doesn’t! The milk wash technique I used gives this cocktail a clear golden color and evenly balances out the flavors. The tasting notes you’ll get are of coffee, sugar cane and faint citrus. With every sip, you’ll get a balanced and light texture cushioned with a…
We wanted to make a cocktail that was beautiful and complex but approachable. 1.5 oz Gin or vodka (both are good!) 0.5 oz Cointreau 0.25 oz Rothman Creme de Violette 0.75 oz Fresh lemon 0.75 oz Simple syrup 1 egg white 8 drops B’lure Butterfly Pea Extract Add all ingredients into a shaker and dry…
I had a guest on our patio ask me for a “fun gimlet”. I was inspired by the sky that day and wanted to make an elevated version of Sonic’s Ocean Water, that’s where the blue and coconut came in. 1 oz Absolut Citron 1 oz Green Tea Gin* 0.5 oz Blue Curacao 0.5 oz…
India is the largest producer of tamarind. The consumption of tamarind is widespread due to its central role in the cuisines of the Indian subcontinent, Southeast Asia. At the beginning of my bartending career just before going to the shift while walking through the magically glorious streets of Goan party lanes there were many tamarind…
I wanted to create a brandy sour with an Asian twist so I supplemented JP Chenet Brandy with Ume Plum Wine for a tangy but sweet body and then used a homemade Chinese dried plum sherbet (fun dip) for colour, garnish and an extra hint of flavour. 40 ml JP Chenet Brandy 20 ml Ume…
Inspired by the Clynelish Distillery on the Northern part of Scotland that experiences very cold winters and iced landscapes. The kind of whiskey produced there are crisp and fresh and make it easier to build on new flavours to compliment the whisky. With the era of cordial, I came up with this cocktail to play…
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