This time of year, we in Calgary look longingly across the snowy Rocky Mountains toward B.C. and, specifically Victoria, where trees are leafing out and flowers are blooming. To tempt us land-locked, green-starved, prairie-dwellers into hopping the first flight west, Tourism Victoria hosted a seafood and cocktail affair at Catch Restaurant & Oyster Bar last week. On the menu: lots of news about all the great goings-on in B.C.’s capital city, plus a whack of delicious seafood appys and one amazing signature cocktail featuring Victoria Gin.
The Departure Cocktail was created by Katie McDonald from Veneto Tapa Lounge in the Hotel Rialto. I love how the lychee liqueur stands out, just enough for my palate to take notice. It pairs gloriously with the gin and lemon juice, too. Let’s call it the taste of Victoria’s spring, in a glass.
The Departure Cocktail
- 2 oz Victoria Gin
- 3/4 oz fresh-squeezed lemon juice
- 1/2 oz lychee liqueur
- 1/2 oz honey syrup*
- 1 dash lemon bitters (optional)
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a ribbon of cucumber.
(*To make the honey syrup: 1 part honey to 1 part boiling water. Stir and cool.)