5 Fall Cocktail Recipes

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

1. Combine all ingredients into a shaker. Dry shake (without ice) then add ice and wet shake.
2. Strain into a chilled coupe glass.
3. 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

1. Measure all the ingredients into a mixing glass, add ice, and stir.
2. Pour into a double old-fashioned glass.
3. Garnish with a cherry.

Boulevard Kitchen & Oyster Bar, 845 Burrard Street

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

1. Chill brandy balloon glass with ice and soda water.
2. Add ingredients to shaker (except rose water and petals).
3. Add ice and shake vigorously.
4. Double strain into chilled balloon glass.
5. With garnish tongs, carefully add two ice cubes to the balloon, then place two rose petals on the ice cubes.
6. 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

1. Combine ingredients in a rocks glass filled with ice.  
2. Stir gently.
3. 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

1. Stir on ice.
2. Strain into a martini glass.
3. Garnish with a grapefruit twist.

Juniper, 185 Keefer Street