Category Archives: Cocktails

Drink of the Week: Zakko Churro

The best twist on a mezcalgarita I’ve had in awhile is the Zakko Churro cocktail. I discovered it at Model Milk during their weekly Sunday Supper. It was created to reflect last week’s theme: Mexican food.

Model Milk hosts a Sunday Supper with a different theme every week. It costs $40 per person and includes starters, main and dessert.

Model Milk hosts a Sunday Supper with a different theme each week. It costs $40 per person and includes starters, main and dessert.

Imagine combining a margarita with the sweet cinnamon goodness of a churro, then adding a smoky hit, and you’ve got the Zakko Churro, so named for its inventor, Zakk MacDonald, and its muse, a churro. It features mezcal instead of tequila (hence the smoky flavour), pear liqueur rather than triple sec for a fruity taste of winter, lime juice and just a dollop of cinnamon syrup. Delicious!

Smoky mezcal, lime juice and cinnamon syrup turn into a liquid churro at Model Milk.

Smoky mezcal, lime juice, pear liqueur and cinnamon syrup turn into a liquid churro at Model Milk.

Zakko Churro

  • 1.5 oz mezcal
  • 0.5 oz pear liqueur
  • 1 oz fresh lime juice
  • 0.5 oz cinnamon syrup*

Method: Rim a rocks glass with cinnamon-sugar, set aside. Combine ingredients in a cocktail shaker and shake with ice. Strain over fresh ice into the rocks glass.

— Recipe courtesy Zakk MacDonald, Model Milk

*Cinnamon Syrup

  • 1 cup water
  • 1 cup sugar
  • 1 cinnamon stick

Method: Combine sugar and water in a sauce pan and heat until sugar is dissolved. Add cinnamon stick and simmer for five minutes. Remove from heat and let cool. Remove cinnamon stick and store syrup in the fridge.

Drink of the Week: Elle

Every Oscars party needs a little bubbly to help ease the way through the many boring parts of the awards show. This drink, created to toast French actress Isabelle Huppert — who’s nominated for best actress for her role in Elle — is just the thing: it’s light, audacious and leads to fun.

And, apropos of Huppert, it features French spirits. There’s the sweet orange kiss of Cointreau, plus some fizz from the Piper-Heidsieck Rosé Sauvage (rosé Champagne = genius!). Piper-Heidsieck happens to be the official champagne of the Academy Awards, so there’s no better time to pop the cork on a bottle. And the winner is…

The Elle: a classy, bubbly drink for your Oscars party.

Elle: a classy, bubbly drink for your Oscars party.

Elle

  • Plain ice cubes
  • 2 dashes orange bitters
  • 0.5 oz Cointreau
  • 3.5-4 oz Piper Heidsieck Rosé Sauvage
  • Zest of pomelo or blood orange
  • Garnish: 2-3 blackberries

Method: Build the drink in a rocks glass over ice and garnish with blackberries.

— Recipe courtesy Piper Heidsieck

Drink of the Week: Duchess of Clynelish

Competing in a cocktail competition takes a lot of courage; winning one requires the right combination of showmanship, presentation, talent and playing to the judges’ taste preferences. I’ve judged a few over the years and I’m always blown away by the work that goes into each entry, and by the pressure on competitors.

One of the biggest competitions on the planet is World Class, hosted annually by Diageo, an alcohol brand conglomerate that owns spirit labels from Crown Royal to Johnnie Walker. Ewan Morgan, Diageo’s Master of Whisky, was in Calgary earlier this week for a whisky tasting at Milk Tiger Lounge and to walk aspiring World Class Canada competitors through the application process.

World-class whisky to accompany World Class Canada competition details.

World-class whisky to accompany World Class Canada competition details.

He brought along two World Class Canada winners: Shane Mulvany, a Toronto bartender who won in 2016, and Lauren Mote, a Vancouver bartender and the gal behind Bittered Sling bitters, who took home the top prize for Canada in 2015 (Canadian winners go on to compete in the global final).

I learned a few new things about whisky during the afternoon, but the highlight was getting to sample cocktails created by the World Class Canada winners. Mulvany poured his Masala Chai, a hot cocktail that combines Johnnie Walker Black with chai tea, milk, water and sugar.

And Mote shook up her Duchess of Clynelish (see recipe below, and note I did not get instructions for making the heather & rose syrup). As a fan of Chartreuse, both Yellow and Green, I am always looking for new ways to drink it, and had never tried it with whisky. I loved the play between the Green Chartreuse and ginger beer, and the tartness from the lemon juice, but I would either up the Johnnie Walker Gold amount, or decrease the Green Chartreuse, to help the whisky stand up better to the bossy herbal spirit.

Johnnie Walker meets Green Chartreuse in the Duchess of Clynelish cocktail.

Johnnie Walker meets Green Chartreuse in the Duchess of Clynelish cocktail.

Duchess of Clynelish

  • 1 oz Johnnie Walker Gold Label
  • 1/2 oz Green Chartreuse
  • 3/4 oz lemon juice
  • 3/4 oz heather & rose syrup
  • 2 dashes Western Haskap Bitters
  • Top with ginger beer
  • Garnish: dehydrated lemon wheel dipped in rose sugar

Method: Shake all ingredients, except for ginger beer, with ice. Strain over fresh ice in a Collins glass, and top with ginger beer. Garnish with a dehydrated lemon wheel dipped in rose sugar.

— Recipe courtesy Lauren Mote, World Class Canada Winner 2015