Category Archives: Cocktails

Drink of the Week: Paper Plane

Posted on October 7, 2016 | Leave a comment

This modern classic was created by New York-based bartender Sam Ross. These days, it’s rare to come up with a brand new cocktail that becomes so popular everyone starts putting it on their list, but that’s what’s happened with the Paper Plane.

Simple, balanced and delicious. The easy-to-execute Paper Plane is a must-duplicate at home.

Simple, balanced and delicious. The easy-to-execute Paper Plane is a must-duplicate at home. Photo courtesy Earls.67.

I discovered it at the new Earls.67 on Stephen Avenue. It’s a perfect transition drink for fall — the lime and Aperol are bright and sunny, while the bourbon and Amaro hint at cooler days.

I also like its simplicity. Like The Last Word and the Negroni, it’s a drink where you mix the ingredients in equal parts; so, it’s almost impossible to mess up — an important consideration if you’re shaking up more than two!

Paper Plane

  • 1 oz fresh lime juice
  • 1 oz Aperol
  • 1 oz Nonino Amaro
  • 1 oz Buffalo Trace bourbon

Method: Combine ingredients in a cocktail shaker. Add ice and shake vigorously. Fine strain into a coupe glass.

— Recipe courtesy Earls.67

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Frozen Coconut Rumbin

Posted on September 2, 2016 | Leave a comment

Don’t let the cool long weekend forecast keep you from making some coconut rum blender drinks! With Captain Morgan Coconut Rum, it’s a tropical party no matter the weather. We brought a bottle to Fernie for August long weekend, and in no time it was empty. Basically, we called on our Belizean ingredient repertoire and tossed fruit into a blender, along with ice and coconut rum, then pressed “frappe.”

The end result is a Frozen Coconut Rumbin, which approximates a blended coconut version of a Rumbin, or a coconut rum version of a Rotten Fruit Rummy. A few of these will get you to your happy place speedy quick.

This tropical blender drink might look out of place in the mountains. Who cares?

This tropical blender drink might look out of place in the mountains. Who cares?

Frozen Coconut Rumbin

  • 2 oz Captain Morgan Coconut Rum
  • 1 ripe banana
  • 3-4 large chunks watermelon
  • 2 handfuls ice
  • Water to blend, if necessary
  • Garnish: Half a banana

Method: Add ingredients into a blender and blend. If mixture is thick, add a bit of water to dilute. Garnish with a half banana.

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Le Grand Fizz

Posted on August 5, 2016 | Leave a comment

A hot summer day calls for a long and fizzy cocktail that’s light, citrusy and slightly sweet. I was served just the one at the Grey Goose Canada Boulangerie Bleue event, held at Charbar last night.

Le Grand Fizz is Grey Goose’s take on a classic fizz, with vodka in place of gin, lime juice rather than lemon, and St-Germain elderflower liqueur as the sweetening agent. This drink is super refreshing and not too sweet. Best of all, it gives us another reason to drink St-Germain, a French liqueur that’s made from macerated elderflower blossoms and tastes like honey, flowers and sunshine. And it goes without saying, Le Grand Fizz should be enjoyed on a sunny patio, preferably one with a view of The Bow.

This vodka take on a fizz tastes like summer in a glass.

This vodka take on a fizz tastes like summer in a glass. Photo is from my Instagram, @lisakadane.

Le Grand Fizz

  • 1.5 oz Grey Goose vodka
  • 1 oz St-Germain elderflower liqueur
  • 0.5 oz fresh lime juice
  • Top soda water (approximately 2 oz)
  • Garnish: Lemon and lime wheel dropped into the glass, and a Grey Goose stir stick

Method: Build over ice in a red wine glass and garnish with a lemon and lime wheel, and a Grey Goose stir stick.

— Recipe courtesy Julien Lafond, Grey Goose brand ambassador

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