Summertime Booze Recipes: Dish’n’Dazzle

The "Staves & Stones" drink. That sage is amazing in this bevvy. Picture by Cathy Browne! Thanks, Cathy.

Here we go, yo! Just in time for the long weekend. These are recipes for some amazing drinks we got to taste from some of the city’s best bartenders, at the the really great BC Hospitality Foundation’s Dish’n’Dazzle last Friday.

The restaurant’s food choices may have had too much seafood for this landlubber, but they knocked me out with the tasty beverages.

Thank you to Dana for giving me the permission to share these recipes with you. The sponsors of this portion of D’n’D event were Skyy Vodka & Gibson’s Finest Whiskey, so it was nice to attend a wine event with a little kick on the side. Whoo!

What’s neat about these cocktails is that they all include something South American — Chile, or its neighbouring countries. It’s nice to see how traditional bitters/ingredients like Amargo Chuncho can really pack a different wow.

My favourite two were the Afternoon Delight and the Staves and Stones, oh, and the Sangria Blanco. Heck, they were all super-good.

I was put off making one of these drinks because the mixologist was being so fancy when putting it together that it looks like crazy hard work. Now the recipe makes it sound ridiculously easy. I wonder if mixologists learn all the tricks to making drinks look like rocket science and serious work. But, hey, now, the recipe’s reduced to 2 lines. How hard can this be? You know?

Hey, I know: Party at your place, Saturday at 5. Bring the mix! We’ll find out!

Want to make a larger “punch” size of these? Go for it. Multiply! MmMm! Bottoms up, kids!

Afternoon Delight
by Evelyn Chick of UVA Wine Bar

*Steff’s favourite! Nummy-nummy-mm!

Featuring: Cointreau, Chilean Chardonnay, Lemon, Black Pepper, Coriander, Thai Basil, Ginger, Celery Bitters.

  • 1.5 oz Cointreau
  • 1 oz Chilean Chardonnay
  • 5 oz Fresh Lemon
  • 5 oz Black Pepper and Coriander Syrup
  • 1 leaf Thai Basil
  • 2 slices Fresh Ginger
  • 3 dashes Celery Bitters

Place ginger in a Collins glass and muddle gently. Dice basil and place in glass. Add all other ingredients and top with ice. Stir thoroughly.

Summertime & the Livin’ is Easy
by Colin Turner of CinCin

Featuring: Hendrick’s Gin, Aperol, Chilean Sauvignon Blanc, Lemon, Basil, Elderberry Flower, Grapefruit Bitters.

  • 1 oz Hendricks Gin
  • 5 oz Aperol.
  • 1.5 oz Chilean Sauvignon Blanc
  • 1 oz Clarified Lemon Juice – infused with fresh basil
  • 25 oz Elderberry Flower syrup.
  • 3 drops Fee Brothers’ Grapefruit Bitters

Stir and strain into a cocktail glass. Garnish with basil leaf and lemon peel.

La Moustaccioli
by Derek Vanderheide of Rosewood Hotel Georgia

The La Moustaccioli was the only cocktail that came with cookies! Mm, gingersnaps. Yum. Far less fruity than others listed here, very classic.

Featuring: Wild Turkey Bourbon, Hand-made Chilean Sweet Vermouth, Tuaca Liqueur, Whiskey Barrel-aged Bitters.

  • 5 oz Wild Turkey Bourbon
  • 5 oz Hand-Made Chilean Sweet Vermouth
  • 75 oz Tuaca Italian Liqueur
  • 1 dash of Whisky Barrel-aged Bitters

Stir and strain into a coupette. Garnish with a square of orange peel – dusted with cinnamon. Flame with orange oil.

Staves & Stones
by Trevor Kallies of Donnelly Group

Featuring: Gibson’s Finest 12-year-old Canadian Whisky, Stone Fruit, Sage, Lemon, Amargo Chuncho Bitters, Chilean Red Wine.

  • 2 oz Gibson’s Finest 12 year old Canadian Whiskey
  • 1 oz Stone Fruit & Sage Syrup (Apricot, Peach, White Nectarine & Fresh Sage)
  • 5 oz Fresh Lemon Juice
  • 2 dashes Amargo Chuncho Bitters
  • Chilean Red Wine Float

Shake and strain into a cocktail glass. Float wine on drink surface. Garnish with sage.

Left Field
by Gerry Jobe of RauDZ Regional Table

Featuring: Skyy Vodka, Campari, Blackberry, Lavender, Rhubarb, Lemon, Chilean Red Wine.

  • 1.5 oz Skyy Vodka
  • 25 Campari
  • 1.5 oz Blackberry Lavender Reduction
  • 5 oz Rhubarb Syrup
  • 1 oz Fresh Lemon Juice
  • Chilean Red Wine Float
  • Spritz of Lavender Tincture

Shake and strain into a coupe. Float the wine on drink’s surface. Spritz drink surface with tincture.

Sangria Blanco
by Joel Virginillo of THE BAR at Shangri-La hotel

*Yum, yum, yum.

Featuring: Mount Gay Silver Eclipse White Rum, Chilean Sparkling Wine, Yellow Chartreuse, Lavender Honey, Lemon, Lime, Orange, Strawberry, Raspberry, Pineapple, Soda.

  • 1 oz Mount Gay Silver Eclipse White Rum
  • 3 oz Chilean Sparkling Wine
  • 25 oz Yellow Chartreuse
  • 1 tbl spoon lavender honey
  • 25 oz Fresh Lemon Juice
  • Fresh Lime Juice
  • Fresh Orange Juice
  • 1 Strawberry, sliced
  • 2 Raspberry, whole
  • 5 oz Pineapple Juice
  • Soda to taste

Combine all ingredients in a large wine goblet, over ice. Garnish with a whole fresh mint sprig.

PS: Drink responsibly. If you imbibe these and I find out you’ve been drinking & driving, I’ll kick your ass myself. Enjoy!