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!
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.