Bryant Park, an ode to the Manhattan discoveries

Bryant Park, an ode to the Manhattan discoveries

A place somewhere in Manhattan…   1.5 oz Stolichnaya Sticki Vodka .5 oz Drambuie .25oz tangelo shrub 6­-8 dashes Bittered Sling Denman bitters Top with unfiltered wheat beer, I used Rickards white Shaken, except beer, with lots of ice. Double strain into chilled cocktail glass. Crown with beer and stir. Enjoy neat or on ice. Stolichnaya Sticki is a honey flavoured vodka that I discovered at the Manhattan Cocktail Classic. While partying at the New…

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Chimney Stax, savoury cocktails are in.

Chimney Stax, savoury cocktails are in.

Savoury Cocktails have always been part of the scene, the Bloody Mary, Caesar, Dirty and Burnt Martini’s to name some classics. Here is a fun take with a niche product in Chase Smoked Vodka. Think Delicious savoury Last Word Cocktail & Vesper. 1oz Chase Smoked Vodka 1oz Luxardo Maraschino Liqueur 1oz Cocchi Americano Griottine Cherries & Orange Zest Stir, for around 1 minute over good solid ice to chill it down to perfection, garnish with two…

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Petits fours, a new cocktail in Silom, Bangkok

Petits fours, a new cocktail in Silom, Bangkok

Pt. 1 50ml Kettle One Vodka, 20ml Peppermint Syrup, from a simple tea infusion 1:1 stirred, Pt. 2 On the side 50ml coconut cream 25ml coconut milk, 2.5 ml simple syrup, 3 dashes peppermint bitters Build and chill before serving, mint sprig garnish. Pt. 3 Dark chocolate and mint chocolate garnish, Drink credit should go to VesperBKK bar team. Inspiration after dinner cocktails every sip should follow on to the milk then the chocolate for a…

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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…

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Cherry Bomb, #TGIF, Kaffir, Cherry, Kettle and Violette are at the bar.

Cherry Bomb, #TGIF, Kaffir, Cherry, Kettle and Violette are at the bar.

2 Parts Ketel One vodka 1/2 Part Giffard Violette 1 Part Cherry purée 1 part lemon juice 3-4 kaffir lime leaves Shake all ingredients with a boston shaker with lots of ice. Double strain into chilled glass. Tasting notes:   Aromatic on the nose with sweet/spicy notes. The taste is smooth and fruity with flavours of cherry bomb, lime, and floral notes. Medium body that rolls off the tongue and a long finish. I (@rebeccamind) wanted…

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Caesar & Red Snapper get a crafty makeover.

Caesar & Red Snapper get a crafty makeover.

Whether you like your tomato based drinks stiff like a Red Snapper cocktail, or long, like a Caesar, not too many craft cocktail bartenders in Canada are overly enthused to make the Nation’s most popular cocktail for you. Why? Maybe it’s the curse of popularity or the laborious steps it can take to season and garnish the drink. We believe it is genuinely that the primary mixer commonly used to make the Caesar is loaded with HFCS (15 grams per serving),…

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The cosmopolitan #100Classics

The cosmopolitan #100Classics

The cosmopolitan is likely the first cocktail I ever made. Then I hated to make them, and now I make a damn good one. This is a new classic, with a murky history came about in a time when revolution began in mixology.  Some say this cocktail started that revolution.  In my generation this cocktail made popular by Dale Degroff, and then the television show Sex in the City.   The Fresh Cosmopolitan 45 ml Belvedere Citrus…

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The Candid Manchurian, an absinthe Mongolian vodka cocktail

The Candid Manchurian, an absinthe Mongolian vodka cocktail

60 ml Soyombo Mongolian Wheat Vodka 10 ml Pineapple Thyme Shrub 5 drops Brooklyn Hemispherical Rhubarb Bitters 1 Coupe washed with St. George Absinthe Atomizer (optional) Combine vodka, shrub and bitters in a stirring vessel. Add ice, stir until well chilled and strain into coupé that has been washed with absinthe. For best absinthe coverage, spray with an absinthe filled atomizer into a cold coupé. To make the Pineapple Shrub you will need 1 cup…

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The Kollar Club with Double Cross

The Kollar Club with Double Cross

2 parts Double Cross vodka  1 bar spoon Yellow Chartreuse 1 bar spoon Fireweed Honey 5 drops Bittermen’s Boston Bittahs (Chamomile Lemon) Garnish: Lemon Twist Method Combine ingredients in stirring vessel. Stir to combine honey with other ingredients and then add ice to stir and chill. Serve in a chilled coupe. Express lemon oil on top and garnish with lemon peel. Double Cross is an ultra premium winter wheat vodka in a bottle designed to…

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