Just Like Heaven by Kaitlyn Stewart, Bar Manager, Royal Dinette
"The cure to any rainy fall day, this cocktail combines the smoothness of a Pisco Sour with the punch of a Hemingway Daiquiri."
Ingredients
- 1 oz Pisco el Gobernador
- ½ oz Aperol
- ¼ oz Maraschino
- ¾ oz rosemary syrup
- ¾ oz grapefruit juice
- Pinch of citric acid (available at wine- and beer-making supply stores, health-food stores and some pharmacies)
- 1 egg white
INSTRUCTIONS
- Combine all ingredients into a shaker. Dry shake (without ice) then add ice and wet shake.
- Strain into a chilled coupe glass.
- Garnish with a charred sprig of rosemary.
Royal Dinette, 905 Dunsmuir Street
4th Coast by Jean-Sebastien Dupuis, Beverage Director, Boulevard Kitchen & Oyster Bar
INGREDIENTS
- 1½ oz Alberta Premium Dark Horse
- ½ oz Osoyoos Larose Petales D'Osoyoos
- 2 oz The Capilano Tea House Roots and Chai
- 1 tsp maple syrup
- Bittered Sling Suius Cherry bitters
instructions
- Measure all the ingredients into a mixing glass, add ice, and stir.
- Pour into a double old-fashioned glass.
- Garnish with a cherry.
Boulevard Kitchen & Oyster Bar, 845 Burrard Street
Credit: J Law
El Morocco Deux by Phil Grandbois, Bar Manager, Chambar
INGREDIENTS
- 1 oz Hennessy VS Cognac
- ½ oz Warres Vintage Port
- ½ oz Pierre Ferrand Dry Curacao
- 1 oz pineapple juice
- 2 tsp rose water pomegranate syrup
- 4 sprays rose water
METHOD
- Chill brandy balloon glass with ice and soda water.
- Add ingredients to shaker (except rose water and petals).
- Add ice and shake vigorously.
- Double strain into chilled balloon glass.
- With garnish tongs, carefully add two ice cubes to the balloon, then place two rose petals on the ice cubes.
- Mist the exterior and top of the balloon with the rosewater. You can use a culinary mister or a mini-atomizer.
Chambar, 568 Beatty Street
Make Americano Great Again by Mamie Taylor’s
Ingredients
- ½ oz Punt e Mes vermouth
- ½ oz Campari
- ¼ oz fresh grapefruit juice
- Dash Scrappy’s grapefruit bitters
Method
- Combine ingredients in a rocks glass filled with ice.
- Stir gently.
- Garnish with a grapefruit twist.
Mamie Taylor's, 251 East Georgia Street
The Spirit of Manitou by Max Borrowman, Bar Manager, Juniper Kitchen & Bar
Ingredients
- 1½ oz Botanist gin
- ½ oz Legend Manitou Orange and Sumac liqueur
- ½ oz Fino sherry
- 1 dash Bittered Sling cascade celery bitters
Method
- Stir on ice.
- Strain into a martini glass.
- Garnish with a grapefruit twist.
Juniper, 185 Keefer Street