Tag Archives: bourbon 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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The Hall of Fame

Posted on March 6, 2015 | Leave a comment

We finally made it to Anju. Not only does this Korean small plates restaurant on 17th Ave. S.W. have tasty bites to eat (the Crispy Tofu is amazing!), the cocktails are good, too. Many have an Asian bent, thanks to the use of ingredients such as black sesame syrup, yujacha (a Korean citrus tea) and ginseng bitters.

I loved The Hall of Fame, a bourbon-based cocktail with lemon juice, dry curaçao and Yellow Chartreuse. The game changer is the Korean Plum Syrup; it adds a unique sweet flavour that rounds out the drink. It’s a bit complicated to make at home (recipe below), but now you know where to order it!

Another great winter cocktail, with bourbon and Korean plum syrup.

Another great winter cocktail, with bourbon and Korean plum syrup.

The Hall of Fame

  • 1.5 oz bourbon
  • .5 oz dry curaçao
  • .25 oz Yellow Chartreuse
  • .5 oz fresh lemon juice
  • .75 oz Korean Plum Syrup*
  • Lemon twist garnish

Method: Combine ingredients in a cocktail shaker, shake with ice and strain into a coupe glass. Garnish with a lemon twist.

*Korean Plum Syrup

  • Korean plum tea (available at Korean markets)
  • 1 cup hot water
  • 1 cup marmalade-like jam (available at Korean markets)

Method: Steep tea in hot water. Add jam and combine until a syrup-like consistency is achieved (you may have to add a bit more hot water).

— Recipe courtesy Anju

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Boston Derby

Posted on January 30, 2015 | Leave a comment

This smooth and tart winter delight is basically a Boston Sour, where the bourbon has been infused with grapefruit peel. I sampled this drink in Vancouver at West Restaurant, where the bar program is ably commanded by award-winning mixologist David Wolowidnyk.

As you know by now, I really like sours, and it’s neat to see more bartenders playing around with grapefruit in this style of drink. This version is light and lemony, with a lip-puckering kiss from the grapefruit and an affectionate slap from the bourbon. Be careful though — after one sip you might end up in a race to the bottom of the glass.

Grapefruit meets bourbon in this tasty twist on a Boston Sour.

Grapefruit meets bourbon in this tasty twist on a Boston Sour at West Restaurant in Vancouver.

Boston Derby

  • 2 oz grapefruit peel-infused bourbon*
  • 1 oz honey syrup (2/3 honey to 1/3 water)
  • 3/4 oz fresh lemon juice
  • Egg white
  • Garnish: lemon twist

Method: Combine ingredients and shake quickly with ice to chill. Remove ice and shake again to maximize foam. Strain into a rocks glass and garnish with a lemon twist set atop the foam.

*Grapefruit-peel infused bourbon

  • The peels of two grapefruits, with as little pith as possible
  • A bottle of bourbon of your choice

Method: Pour the bourbon into an infusion jar, such as a large 1 L mason jar. Add the grapefruit peels. Seal and let sit at room temperature for two days. Strain out peels and enjoy.

— Recipe courtesy David Wolowidnyk, West Restaurant

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