Gin Shrub

1¾ oz. Boodles Gin
½ oz. Cynar
¾ oz. Simple syrup
¾ oz. Fresh lime juice
Soda water
3-4 Basil leaves

Combine all ingredients in a shaker with ice. Shake vigorously and fine strain into a salt-rimmed collins glass over fresh ice. Top with soda water and garnish with a basil leaf.

Perfect Paloma

2 oz. Dobel Tequila
4 oz. Grapefruit soda
Top with lime juice

Combine ingredients over ice. Garnish with lime wedge and serve.

The Godfather

1½ oz. 1800 Reposado Tequila
1 oz. Fresh-squeezed grapefruit juice
½ oz. Fino Sherry
½ oz. Maraschino Liqueur

Shake with ice and strain into an ice-filled old fashioned glass. Top with soda water and garnish with a grapefruit twist.

Plank Smoked Old Fashioned

(served at American Cut)

¾ tsp. House bitters
1 tsp. Simple syrup
3 oz. Bulleit bourbon

Mix the bitters, simple syrup and bourbon in a glass and stir. Take a torch and burn a plank of maple wood for about 3 seconds. Place glass over the smoke for 5 seconds. Place one large ice cube in the glass and pour in the bitters, simple syrup and bourbon.

The Claw Cocktail

(served at Four Seasons Hotel Vancouver)

2 oz. Bombay Gin
1 oz. Honey water
½ oz. Yuzu juice
¼ oz. Rice wine vinegar
2-inch Chunk of cucumber
1 Lobster claw
Thin slices of Nori

Muddle fresh cucumber and add all remaining ingredients. Shake all ingredients with ice in a Boston shaker and double strain into a cocktail glass. Garnish with a lobster claw and sliced Nori.

Good Ole Time

1½ oz. Gin or Vodka
1 tbsp. Brown sugar
½ oz. Grenadine
Freshly grated nutmeg
Squeeze of lemon
1 oz. Perrier Sparkling Natural Mineral Water
Lemon wheel and pomegranate seeds for garnish

Combine the brown sugar and the gin or vodka in a glass. Pour in the lemon juice and Grenadine and stir. Gently add ice, Perrier and grated nutmeg before garnishing the cocktail with a lemon wheel and a few pomegranate seeds.

Negroni

(served at MAMO)

1 oz. Aperol
1 oz. Antica Formula Sweet Vermouth
1 oz. Gordon’s Orange-Infused Gin
Dash of orange bitters

Add all of the ingredients into a mixing glass, add ice and stir well. Strain into rocks glass with ice and squeeze the peel above the drink.

Papa Rose

2 oz. Tanqueray London Dry
½ oz. Koval Rosehip Liqueur
¾ oz. Lime juice
¼ oz. Agave nectar
Orange blossom water

Shake ingredients together, add club soda and pour over a collins glass with ice. Spray with orange blossom water and garnish with a maraschino cherry and an orange slice on a flag.

The Great King Street Highball

1 oz. Compass Box Great King St. Artist’s Blend Scotch Whisky
2 oz. Quality soda water/club soda
2 Dashes bitters of your choice

Fill highball glass with lots of ice. Combine all ingredients, add lemon zest and stir well until cold. Let the drink sit for one minute for the flavors to integrate.

Rum Service

(served at Upstairs at the Kimberly Hotel)

1 Pinch sandalwood (ground, not syrup)
2 oz. Pear nectar
½ oz. Fresh-squeezed lime juice
1½ oz. Spiced rum
Dash of vanilla vodka
¼ oz. Liquefied honey

Combine ingredients and serve in a 3 oz. rocks glass with ice with a lime square garnish.

The European Thinking Man

(served at Tocqueville Restaurant)

2 oz. Scotch
1 tbsp. Absinthe
¼ oz. Chamomile Grappa
¼ oz. Amaro Cynar
1 dash Agustura bitters

Wash and spritz a rocks glass with absinthe. Add the sugar cube and grappa and stir to dissolve. Stir in the scotch, cynar and bitters and serve.