Category Archives: Cocktails

Drink of the Week: Billy Dee Williams

Posted on January 17, 2014 | Leave a comment

Here’s a drink as smooth and charming as Lando Calrissian from The Empire Strikes Back. Naturally, it’s called a Billy Dee Williams — after the actor who played Lando in the movie — and you can order one at Alloy.

A smooth sip from Alloy in Calgary.

A smooth sip from Alloy in Calgary.

This is a great little drink. It tastes somewhat like a bourbon sour, but the subtle almond flavour from the amaretto works wonders to enhance the entire cocktail. You can actually taste a little of each ingredient. I have no idea why it’s called a Billy Dee Williams. Perhaps because, like Lando, it leaves a lasting impression.

Billy Dee Williams

  • 1 oz Buffalo Trace bourbon
  • 1 oz amaretto
  • 1/2 oz lemon juice
  • 1/2 oz lime juice
  • 1/2 oz honey syrup (Heat equal parts honey and water until honey is dissolved. Cool and refrigerate.)

Combine ingredients in a cocktail shaker with ice. Shake, then strain into a rocks glass with one or two over-sized ice cubes.

— Recipe courtesy Michael, a server at Alloy

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Drink of the Week: Norfolk Flip

Posted on December 29, 2013 | Leave a comment

I attended a holiday party a couple weeks before Christmas and the host shook up this delightful — and light — take on a traditional eggnog. It’s called a Norfolk Flip; the recipe is featured in the latest issue of Culinaire magazine. Traditionally a ‘flip’ was a drink heated with a fire poker — this method caused the liquid to steam and bubble, a technique called flipping. Eventually bartenders began using eggs to create the desired frothy effect.

A delicious alternative to a traditional eggnog.

A delicious alternative to a traditional eggnog.

The beauty of this drink is it’s made without milk or cream, but still tastes smooth and rich — the secret is the egg (and the spiced simple syrup). This cocktail makes a nice fireside sip throughout the holidays, or toast with it on New Year’s Eve. Cheers!

Happy holidays everyone!

Happy holidays everyone!

Norfolk Flip

  • 1 oz cognac (I used Courvoisier VS)
  • 1 oz dark rum (I used Mount Gay Eclipse)
  • 1 oz spiced syrup*
  • 3 drops bitters
  • 1 whole egg
  • Nutmeg garnish

*Spiced syrup

  • 1:1 raw sugar to water boiled and steeped with a desired amount of cloves, green cardamom, pimento and fresh grated cinnamon.

Combine the fresh cracked egg and liquid ingredients in a shaker. Dry shake to emulsify egg, then add ice and shake again. Strain into a rocks glass with one large ice cube inside. Sprinkle with nutmeg and serve.

— Recipe modified from Culinaire, by Tarquin Melnyk

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Drink of the Week: The Nash Splash

Posted on December 20, 2013 | Leave a comment

Rumours have been circling for months that chef Michael Noble of Notable fame is opening a restaurant in Inglewood. Those of us who live here assumed it would be either, a.) A second Notable location or, b.) that Chef Noble would be moving Notable from Montgomery to Inglewood. And so it was with surprise and delight that I learned last week at a gathering in Inglewood’s historic and lovingly restored National Hotel (929 – 11 St. S.E.) that Noble will be opening an entirely new restaurant and lounge on the ground floor of the building. Set to open its doors in fall 2014, the resto will be called The Nash. Yes, there will be cocktails.

Get ready for good craft cocktails and spirit-forward sips, like The Nash Splash, in Inglewood.

Get ready for good craft cocktails and spirit-forward sips like The Nash Splash in Inglewood.

Stiff sips such as The Nash Splash (see recipe) and other craft and classic cocktails will be featured in a bar called Offcut (layout-wise, the lounge is an “off cut” from the rest of the space). I am the first to support businesses in Inglewood, and that includes dining out at restaurants like Sugo, Without Papers Pizza and Rouge, or grabbing a casual pint at Swans, The Blues Can or Ironwood Stage & Grill. But the options outside of pub grub, pizza, western Chinese, Italian and fancy French are limited. Inglewood really needs a casual-yet-delicious restaurant with a more eclectic menu and I think The Nash will deliver. And since there are currently zero Inglewood lounges, Offcut will be a welcome addition for thirsty Inglewood residents and shoppers. Cheers to this exciting news!

It may just be the charred orange syrup that makes this cocktail.

Is it the charred orange syrup that makes this cocktail? You decide.

The Nash Splash

  • 1 oz Woodford Reserve bourbon
  • 1/2 oz Cinzano sweet vermouth
  • 1/2 oz Fernet Branca
  • 1/2 oz charred orange syrup*

Mix all ingredients over ice, strain into a chilled martini or coupe-style glass. Garnish with a flamed orange peel.

Charred orange syrup

  • 1 whole orange, sliced and charred on a hot grill
  • Zest of one orange
  • 2 pieces whole allspice
  • 300 mL hot water
  • 200 grams white sugar

Place all ingredients into a heatproof container. Cover and let steep for 10 minutes. Strain. This syrup can be stored in a clean container at room temperature indefinitely.

— Recipe courtesy Michael Noble

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