Category Archives: Cocktails

Drink of the Week: Whiskey Sour

Posted on May 18, 2012 | Leave a comment

Tourism BC hosted a dinner at Model Milk last month for Calgary-area travel writers, the idea being to inspire us to visit our beautiful neighbour to the west. It worked. After an amazing meal spent chatting with the folks who represent different parts of the province, we had visions of ourselves chilling in Lotusland, cavorting on Vancouver Island or wine touring in the Okanagan. To seal the deal, there were cocktails by bartender Stephen Phipps.

I especially liked the whiskey sour. I am partial to sours, as I wrote in a previous blog; now, I like them with whiskey. I am not what you’d call a whiskey drinker, so this surprises me, but maybe it had something to do with the Forty Creek rye whiskey used in the drink. Or the red wine and black pepper syrup (Phipps is keeping that recipe under his hat). Or that hint of sweet maple syrup on the finish. Yum. I’ll be back for another.

Smooth, yummy and delightful whiskey sour. Thanks Model Milk!

Whiskey Sour

2 oz Forty Creek Rye Whiskey
1 oz red wine and black pepper syrup
1 oz fresh lemon juice
1 egg white
Touch of Quebec maple syrup

Add all ingredients to a mixing glass and dry shake. Add ice and shake vigorously then double strain into a chilled glass. Garnish with a wink and a smile.

— Courtesy, Stephen Phipps, Model Milk

Drink of the Week: Bloody Caesar

Posted on May 11, 2012 | 1 comment

If there’s one cocktail that says Canada — or at least Calgary — it’s the Caesar. The drink was invented in Calgary in 1969 by bartender Walter Chell, who wanted to add a twist to the established Bloody Mary. The game changer? Clamato juice.

Caesars are, arguably, an acquired taste. I’ve lived in Calgary now for 15 years and don’t love them. But after trying the Bloody Caesar at the Fairmont Banff Springs hotel last weekend, I think I’m ready to re-explore this relationship. It probably has something to do with the fact they make their own horseradish sauce (you can see little bits of it floating at the bottom of the glass) and add balsamic vinegar — another twist! — but this Caesar is the best I’ve tasted. So, Hail Bloody Caesar! I’m a convert.

Bloody Caesar

1-3/4 oz Finlandia vodka
8 oz Clamato juice
3 drops Tabasco sauce
2 drops Worcestershire sauce
Lime juice (to taste)
Fresh horseradish (to taste)
Balsamic vinegar (to taste)
Salt and pepper (to taste)
Lemon wedge and celery stick garnishes
Celery salt to rim glass

Rim a hurricane glass with celery salt then pack with ice. Build the drink over ice, stir, garnish and serve. Note: The Fairmont Banff Springs kicks up the garnishes a notch by opting for a lime wedge, speared olive and a pickled asparagus spear. Like!

— Courtesy Rundle Lounge at the Fairmont Banff Springs hotel

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Posted in Cocktails

Tagged Bloody Caesar recipe, Caesar recipe, classic cocktails, cocktails & drinks, Fairmont Banff Springs Hotel Caesar recipe

Drink of the Week: Margarita

Posted on May 4, 2012 | 1 comment

Please don’t hate me because I love margaritas. I know I tend to go on about them and recently blogged about a Prickly Pear Margarita, but they really are just the right combination of sweet, sour, bitter and salty. Plus, it’s Cinco de Mayo tomorrow — voted one of the Top 10 booziest holidays by Time magazine — so what better excuse do you need to rim a rocks glass with salt, juice some limes and shake up the best party cocktail ever?

It’s a party in a glass, but way classier to drink than shooting back tequila poppers all night.

Margarita

2 oz 100 percent agave reposado tequila (I like Casa Herradura)
1 oz Cointreau (or Controy if, like me, you’ve recently returned from Mexico with a couple of bottles)
1 oz fresh-squeezed lime juice
1 tsp. (or to taste) agave nectar or simple syrup
Coarse sea salt to rim glass, if desired
Lime wheel garnish

Rim a margarita glass with sea salt and then fill with crushed ice. In a shaker, combine tequila, Cointreau, lime juice and syrup. Shake with ice then strain into the margarita glass. Garnish with a lime wheel. Repeat (they’re like potato chips: you can’t have just one).