Vermouth: A fundamental of Bartending

Vermouth: A fundamental of Bartending

Vermouth basics and history The term comes from the Germanic ‘Wermut‘ or wormwood – a salute to one of the core botanicals found in many Vermouth. Although people started drinking aromatized wines as medicine thousands of years ago, that use waned in the end of the 18th century. Consumption as an apéritif, or cocktail ingredient, exploded in Italy and France there after. Whether wormwood technically needs to be in a modern vermouth is a hotly debated…

Advertisements
Read On>>

Spritz: Italy’s Most Iconic Aperitivo | The Mai-Tai Spritz

Spritz: Italy’s Most Iconic Aperitivo | The Mai-Tai Spritz

Looks like spring has finally arrived in rainy Vancouver, and bars are finishing working on their new seasonal menus. To make things easier, Spritz: Italy’s Most Iconic Aperitivo Cocktail, Talia Baiocchi and Leslie Pariseau‘s latest book, has just been released and will surely inspire bartenders with a few light and refreshing options. There’s no question the Aperol Spritz has become a modern classic. Baiocchi, author of the James Beard-nominated Sherry, and Punch founder and editor-in-chief. Pariseau,…

Read On>>

Culinary Cocktails with Fortify, by Spring 44

Culinary Cocktails with Fortify, by Spring 44

A recent competition was held in San Francisco introducing a brand spanking new product from Spring 44 Distillery (Loveland, Colorado) They’ve released an apéritif called Fortify. A bitter liqueur that has a depth that exceeds many others in the category. This ruby liqueur has tart cherry and bitter citrus on the front palate. Clove, ginger, faint oak and burnt orange zest come out in the middle. The finish is dry with distinct wild flower honey notes. I…

Read On>>

Amor y Amargo – The Bar, The Cocktail and Sother Teague

Amor y Amargo – The Bar, The Cocktail and Sother Teague

 On my most recent visit to the cocktail Mecca called New York City I had a couple free nights to gallivant through town and sip my way to enlightenment. Drinking and eating in NYC is a blessing and a curse. A visitor only has so much time. Battle lines must be drawn, strategy chosen and routes locked in. The East Village cocktail scene is like something out of lore. You can’t swing a bat without…

Read On>>

The Low Talker, for the love of Luxardo, and Seinfeld

The Low Talker, for the love of Luxardo, and Seinfeld

1 oz Havana Club 7 year 1 oz Alberta Springs Whisky 3/4 oz Luxardo Sangue Marlacco Cherry liqueur 2 dashes of Angostura Bitters Stirred, strained into chilled coupé and garnished with a lemon rind. Low Talker. Tasting notes: a little rich with a velvety texture but well balanced. Nice blend between the ingredients. Great after dinner cocktail. The original LUXARDO drink is called the “lady whisperer”. I went with the low talker because I’m kind of…

Read On>>

Tropical Vesper, with Belvedere Mango Passion

Tropical Vesper, with Belvedere Mango Passion

Let’s set our targets on the Vesper cocktail. The first classic cocktail ever invented for a fictional character, this is the first drink James Bond orders in Casino Royale. The original recipe for a Vesper: 3 parts of Gordon’s Gin 1 part Vodka 1/2 part Kina Lillet (which ceased production in the 1980’s) Combine ingredients in a stirring vessel. Add ice and stir (Wondrich‘s orders!) Strain into a chilled coupé. Garnish with a lemon peel with pith removed. In chapter seven…

Read On>>

Water of Life, eau de vie.

Water of Life, eau de vie.

1 part Okanagan Spirits Pear eau-de-vie. (A rare product, this is not a fussy drink, so feel free to use and “Water of Life” you prefer.  1/2 part Cocchi Americano  1/2 part House infused vanilla vodka  2 dashes Mexican Vanilla  2 Parts Dry sparkling wine  Shake the first four ingredients with ice and double strain into flute. Crown with bubbles. A delicious Mexican vanilla made this cocktail dance. Use the best you can find. Eau…

Read On>>

“Hoots Mon Cocktail” testing from The Savoy Cocktail Book

“Hoots Mon Cocktail” testing from The Savoy Cocktail Book

Reading “cocktail manuals” from the past is bound to send you down a “worm-hole” of information. No cocktail book has served us better for such an endeavour as “The Savoy Cocktail Book”. This original created and maintained at the Savoy Hotel in London is simply one of the most iconic books in the “industry”. A thorough review to follow, although we would assume that most who cross theses posts would have it already. If not…

Read On>>

A cocktail for the Polar Vortex, Faith and Music

A cocktail for the Polar Vortex, Faith and Music

Faith And Music “Music, once admitted to the soul, becomes a sort of spirit, and never dies.”  – Edward George Bulwer-Lytton 3 parts Remy Martin VSOP 1 part Braulio Bormio Alpino Amaro 1 part Cointreau Orange Curacao 1 brandied cherry Combine ingredients in stirring vessel. Add ice, stir until well chilled. Strain into a chilled coupe. Garnish with a brandied cherry. Stuck at home and need a drink of simple construction? Check. A beverage that has the complex…

Read On>>

Braulio Bormio Amaro, for the morning after

Braulio Bormio Amaro, for the morning after

La Mattina Dopo 2 parts Braulio Bormio Amaro Alpino 3 parts Fresh brewed Coffee or Americano Brew your ideal roast. Combine with Amaro and serve. Delicious, and as all bon vivant know, sometimes necessary after a night of dedicated imbibing. For this post, I used the excellent Costa Rica Leonardo Rojas from Phil & Sebastian Coffee Roasters. What is Braulio Bormio? It’s an Amaro from Bormio, a gorgeous ski resort town in the Italian Alps. The Braulio Distillery, pronounced…

Read On>>
1 2 3 5