Tag Archives: bourbon cocktails

Drink of the Week: Lawnmower

Posted on April 4, 2014 | 1 comment

Today’s weekly libation, the Lawnmower, is a plea for spring, a desperate attempt to conjure green grass to trim instead of snow to shovel. Spring is coming, right? Right?? Well, if it snows again you’ll at least have this boozy spring-inspired cocktail with which to drown your endless-winter sorrows.

With just a touch of mint the Lawnmower hints of warmer days to come.

With just a touch of mint the Lawnmower hints of warmer days to come.

The Lawnmower recipe comes courtesy of Calgary foodie-turned-cocktailian Wade Sirois, of Infuse Catering. Sirois is also the dapper, fedora-wearing fellow behind Crowbar, the occasional pop-up lounge that brings craft cocktails and small plates to unique, speakeasy-style locations that are only revealed two days prior to the event. Crowbar is by invite only, but you can get on the list for the May 5th and May 31st pop-ups by emailing info@crowbarcalgary.com.

The Lawnmower is a strong, sour and spicy sip that will leave you yearning for spring.

The Lawnmower is a strong, sour and spicy sip that will leave you yearning for spring.

Lawnmower

  • 1-1/2 oz bourbon (I used Knob Creek)
  • 1 oz fresh lime juice
  • 3/4 oz ginger syrup*
  • 5 leaves fresh mint
  • Mint garnish

Method: Put ice in a rocks glass for chilling. Place all ingredients in a shaker. Add ice and shake for 10-15 seconds. Dump the ice from the chilled glass. Strain the cocktail into the glass. Garnish with mint.

*Ginger syrup

  • 1 cup cane sugar
  • 1 cup water
  • 1 cup fresh ginger, shredded

Method: Bring the sugar and water to a boil over medium heat. Add the ginger and boil for one minute. Remove from heat and let cool to room temperature. Strain the ginger from the syrup. Store in a clean glass jar for up to one month in the refrigerator.

— Recipe by Wade Sirois, inspired by Coco 500

1 Comment

Posted in Cocktails

Tagged , , , ,

Drink of the Week: Cherry Whiskey Sour

Posted on March 14, 2014 | 1 comment

“We make the best cocktails in Calgary,” declared the man tending bar at The Lake House, formerly The Ranche, the Canadian Rocky Mountain Resorts (CRMR) restaurant that has moved to Lake Bonavista in Calgary.

Well then. With confidence like that, I’d be silly not to sample one. He tried to sell me on a sweet lychee martini, but after explaining that I prefer strong, savoury or sour drinks he suggested the cherry whiskey sour. Sign me up!

A lovely cherry whiskey sour from The Lake House. Nice view of Lake Bonavista!

A lovely cherry whiskey sour from The Lake House. Nice view of Lake Bonavista!

I love this drink! It’s simultaneously tart and sweet, with just enough strength that you can taste the bourbon, but not so much that it turns you off (bourbon is so, well, bourbon-y, after all). There’s also a nice cherry flavour from the McGuinness cherry whiskey that rounds out the sweet and balances the lemon juice. You could play around with the drink’s ratios if it suits (see recipe), but I wouldn’t. This drink is awesome as is, and I love that the bartenders don’t even measure out the ingredients — they eyeballed everything except the booze.

The Lake House’s new, renovated space is a huge departure from the heritage home at The Ranche in Fish Creek Provincial Park. The restaurant tries hard to recreate the rustic ambiance of the former venue, with elk antler chandeliers and a large stone and cement fireplace. There’s also a stellar view over Lake Bonavista. I like the long bar too — it’s a lovely spot for a cocktail.

Cherry Whiskey Sour

  • 1 egg white
  • 1-1/2 oz Knob Creek bourbon
  • 1/2 oz McGuinness cherry whiskey
  • 3/4 oz freshly squeezed lemon juice
  • 1/2 oz brown sugar simple syrup (combine 1 part brown sugar with 1 part water, heat until sugar dissolves, cool and refrigerate)

Vigorously dry shake ingredients in a Boston shaker. Add ice and shake again. Strain into a rocks glass over one large ice cube.  Orange flambé zest garnish (heat an orange peel section with a lighter, squeeze essential oils into drink, drop in peel).

— Recipe courtesy Chris Hanson and Mike Squire

1 Comment

Posted in Cocktails

Tagged , , , , , ,

Drink of the Week: Basil Julep

Posted on March 7, 2014 | 1 comment

Here’s a cocktail that straddles two seasons extremely well: the Basil Julep. It’s equally adept at warming up the belly in late winter while promising a gentle spring thanks to its fresh basil bouquet.

basil julep

Sweet, strong and fragrant, the basil julep will ease your transition to spring.

I’m the first to admit I’m a late adopter of juleps. The first one I tried, in New Orleans, was a sugary abomination served in a tall glass and topped with soda water. I couldn’t drink it. The second one was so stiff I swear it was straight whiskey with perhaps a sprinkle of sugar and small whiff of mint. I only took a couple of sips. The third time must be the charm because this julep seems to have its proportions figured out. It’s not too sweet, but it does start out quite bourbon-y; fortunately, its strength diminishes gradually as the giant snow cone of ice slowly melts and dilutes the drink. The basil is just right, too. It’s lovely and subtle on the nose with each sip. If this is what spring tastes like — sweet and herbaceous with enough force to make its presence known — bring it!

Mmmm… a bourbon snow cone.

Mmmm… a bourbon snow cone.

Basil Julep

  • 2 large basil leaves, plus one sprig for garnish
  • 1/2 oz simple syrup (heat equal parts sugar and water until sugar is dissolved. Cool and refrigerate)
  • 1-1/2 oz Knob Creek bourbon whiskey

In the base of a cocktail shaker, lightly muddle the basil leaves with the simple syrup. Add the bourbon and stir to combine. Fill a rocks glass with crushed ice and then pour the drink over the ice, straining out the basil. Garnish with the basil sprig.

1 Comment

Posted in Cocktails

Tagged , ,