In honour of the Shark Club recently reopening its doors in downtown Vancouver, five of the city's top bar talents share recipes and release dates for their new additions to the bar & grill's custom-curated cocktail list
Credit: Shark Club

In honour of the Shark Club recently reopening its doors in downtown Vancouver, five of the city's top bar talents share recipes and release dates for their new additions to the bar & grill's custom-curated cocktail list

Canadian Tuxedo by Gez McAlpine, DECEMBER 2015

Ingredients

  • 2 oz Lot 40 Canadian Whisky
  • ½ oz diluted maple syrup (2 parts maple syrup, 1 part water)
  • 5 dashes bitters

Method 

Stir all ingredients over ice. Strain into a rocks glass over a large ice cube. Garnish with an orange twist.

Cascade Sour by Joel Virginillo, January 2016
Credit: Shark Club

Cascade Sour by Joel Virginillo, January 2016

Ingredients

  • 1oz George Dickel No12 Tennessee Whisky
  • 1oz lemon juice
  • 1oz pineapple juice
  • 1oz simple syrup
  • 1 egg white (pasteurized)
  • 2 dashes Tiki God bitters

METHOD

Combine all ingredients. 

Queen of Diamonds by Grant Sceney & Andrew Young, February 2016
Credit: Shark Club

Queen of Diamonds by Grant Sceney & Andrew Young, February 2016

Ingredients

  • 1¼ oz Ketel One
Vodka
  • 1 oz lemon juice
  • 1oz coconut water (no pulp) 
  • ½ oz ginger Liqueur
  • ½ oz simple syrup
  • 4 raspberries (fresh or frozen), or ⅔ oz raspberry puree

Method

Fill rocks glass with ice, set aside. Measure all ingredients into a shaker ¾ full of ice. Shake. Remove ice from serving glass and strain into now chilled glass. Garnish with a skewered raspberry.

Celtic Clover by Gez McAlpine, March 2016
Credit: Shark Club

Celtic Clover by Gez McAlpine, March 2016

Ingredients

  • 2 oz Jameson Irish Whiskey
  • 1 oz fresh lemon juice
  • ¾ oz simple syrup
  • 4 dashes bitters
  • 3 blackberries (fresh or frozen)
  • 1 egg white

Method

Dry shake, then add ice to halfway mark and shake together for 15 seconds. Strain into a rocks glass over ice. Garnish with a lemon zest or fresh mint sprig.

Negroni Branca by Shaun Layton, April 2016
Credit: Shark Club

Negroni Branca by Shaun Layton, April 2016

A revved-up twist on the classic Italian Negroni

Ingredients

  • 1½ oz Beefeater gin
  • 1 oz l Cinzano Rosso vermouth
  • ½ oz Campari
  • ⅓ oz Aperol
  • 1 tsp Fernet Branca

Method

Stir in a mixing glass with ice, strain into a rocks glass with fresh ice. Garnish with orange or grapefruit slice.

Pele’s Punch by Justin Taylor, May 2016
Credit: Shark Club

Pele’s Punch by Justin Taylor, May 2016

Ingredients

  • 1½ oz Cachaça 51                                            
  • ¾ oz fresh-squeezed lime juice                    
  • ½ oz Boiron passion fruit puree                      
  • ½ oz Fees Brothers orgeat                              
  • ½ oz simple sugar syrup                                
  • 3 dashes Fees Brothers grapefruit bitters                                                      

Method

Shake all ingredients in a cocktail shaker with ice. Pour over fresh ice in a double old-fashioned glass. Garnish with lime zest.