Tag Archives: Calgary Stampede cocktail

Blueberry Gincident

Yahoo! The Calgary Stampede is here for the next 10 days. It’s a time of dressing western to day drink on sunny patios or inside hot tents. You could stick with beer, but if you have access to fresh BC blueberries and Parlour Gin from Eau Claire Distillery, this Blueberry Gincident cocktail is just the thing to cool you down while simultaneously firing you up for the rodeo.

The folks from the BC Blueberry Council were in town earlier this week to promote the province’s berry bounty, which is in stores right now. They dropped off a ton of berries, so I juiced some, added local gin, lemon juice and simple syrup, and topped it off with soda water. The resulting cocktail is berry sweet, tart and refreshing. Drink in moderation to avoid a “gincident.” Giddy up!

Cool down during Stampede week with this refreshing gin and blueberry juice cocktail.

Cool down during Stampede week with this refreshing gin and blueberry juice cocktail.

Blueberry Gincident

  • 1.5 oz Parlour Gin
  • 1 oz fresh blueberry juice
  • 0.75 oz fresh lemon juice
  • 0.75 oz simple syrup (1:1 sugar to water)
  • Top soda water
  • Garnish: Mint sprig

Method: In a shaker combine gin, juices and syrup. Shake, then strain into a tall glass with ice. Top with soda water (about 1-2 oz, no more) and garnish with a mint sprig.

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Drink of the Week: Cowboy’s Breakfast

One thing I love about the Calgary Stampede is that it’s okay to have booze for breakfast. Not every morning, mind you. But guaranteed, there will be at least one break of day during yyc’s annual rodeo drunk-fest where a little hair of the dog will be just what the doctor ordered.

In anticipation of this yearly event, Bar C on 17th Ave. S.W. has come up with an appropriately breakfasty (and naturally, very boozy) cocktail called the Cowboy’s Breakfast, available daily through July 13.

“The cocktail was inspired by the essentials for any good Stampede breakfast – bacon, eggs, maple syrup and bourbon,” says Andrea Espinoza, bartender at Bar C. “Synonymous with cowboys, rodeos and the old west, bourbon was my starting point for creating this cocktail.”

The Cowboy's Breakfast is a Stampede cocktail available at Bar C through July 13, 2014.

The Cowboy’s Breakfast is a Stampede cocktail available at Bar C through July 13.

The Cowboy’s Breakfast features Buffalo Trace bourbon, Cazadores tequila, egg whites, bacon-infused maple syrup, cherry bark bitters and liquid smoke (evidently you can buy this, for that campfire taste) shaken together dry to emulsify the egg white, and then shaken with ice. The cocktail is garnished with candied bacon.

I love how smooth and silky this drink is, and how it warms up an empty belly with bourbon and the sweet notes of maple, cinnamon and bacon. Its only downside is that, coupled with the bacon garnish, you may just order a second and third cocktail and skip breakfast altogether. Giddy up!

Cowboy’s Breakfast

  • 1.5 oz Buffalo Trace bourbon
  • .5 oz Cazadores tequila
  • .5 oz bacon-infused maple syrup
  • 1 egg white
  • 3 shakes Cherry Bark bitters
  • 2 shakes liquid smoke
  • Garnish with strip of candied bacon

Method: Combine all ingredients except garnish in a shaker and dry shake. Add ice and shake again. Fine strain into a chilled martini or coupe glass and garnish with a strip of candied bacon.

— Recipe courtesy Bar C

 

Drink of the Week: Pickled Cowboy

Yeehaw! The Calgary Stampede has arrived, and with it a 10-day pass to do a lot of drinking. Some yokels might drink beer out of a sweaty cowboy boot, or sidle up to the bar for shooters with raunchy names like “Cowboy Cocksucker,” but not you, right? You’re classy. I get it. So I have just the drink for you: a Pickled Cowboy.

The Pickled Cowboy is my new favourite tequila cocktail, and perfect for sipping during the Calgary Stampede. Drink a couple and you, too, will be pickled. Yeehaw!

The Pickled Cowboy is my new fave tequila cocktail, and perfect for sipping during the Stampede. Drink a couple and you, too, will be pickled. Yeehaw!

I was introduced to this sublime drink last summer in San Antonio, Tex. when I mentioned I like tequila. There are lots of tequila-swilling cowboys down yonder in Texas, and judging from this recipe, they like them some pickling, too. Hot pickled okra juice is the preferred ingredient to pull off this cocktail properly (you can buy jars of delicious pickled okra in most Walmarts in southern U.S. states). Failing that, use the juice of hot pickled beans, or similar.

As for the taste of my new fave tequila bevvy? Not unlike a spicy, somewhat pickled margarita, with a dash of sweet, fresh-squeezed O.J. that makes all the difference. And remember, “Pickled Cowboy” is a play on words — you will become what you drink after a couple of these bad (cow)boys during the Calgary Stampede. Giddy up!

Giddy up and go Stampeding after downing a couple Pickled Cowboys.

Giddy up and go Stampeding after downing a couple Pickled Cowboys.

Pickled Cowboy

  • 2 oz reposado tequila
  • 3/4 oz fresh lime juice
  • 1/2 oz hot pickled okra juice*
  • 1/2 oz agave syrup
  • 1/4 oz fresh orange juice
  • Salt for rimming glass
  • Pickled okra* and orange wedge garnish

In a cocktail shaker, combine tequila, lime juice, hot pickled okra juice, agave syrup and orange juice and top with ice. Shake vigorously and strain into a salt-rimmed rocks glass filled with fresh crushed ice. Garnish with an orange wedge and a pickled okra*.

*Pickled okra is not available in Canada. Instead, use the juice from a jar of hot pickled beans (or similar), and sub in a pickled bean or asparagus garnish.

— Recipe courtesy San Antonio, Tex. resident Annice Hill

Drink of Stampede Week 2: Iceberg

Baby, it’s hot outside, and the final weekend of the Calgary Stampede calls for something as fun and refreshing as it is alcoholic: an Iceberg. My version, though, is somewhat more civilized. Instead of dumping lemon slush into a cold beer, I made lemonade popsicles to dip in. The result: two treats.

  1. A lemony freezie with beer notes.
  2. A gold lager with sweet chunks of frozen lemonade.

It’s a win-win.

The Iceberg: a refreshing treat that solves the age-old question, “What should I order, a beer or a popsicle?”

Iceberg

  • Cold beer (I used Phillip’s Phoenix Gold Lager)
  • Lemon or lime slush (I made lemonade popsicles with blueberries added for flavour and colour)

Pour beer into a glass, dunk popsicle in, serve. Eat some of the beer-dipped popsicle, or let it melt into your beer adding extra chill and a nice lemony flavour. Yeehaw!

Drink of Stampede Week: the Daisy Duke

If there’s a drink that captures mischief in a glass, it’s the Daisy Duke. It also has an appropriately provocative name, which makes it a perfect cocktail to down liberally this year during the Calgary Stampede Centennial.

She’s flirty and fun, and will get you hammered in a hurry. Meet Daisy Duke.

Now, I’m normally not a bourbon girl, but I have to say that Maker’s Mark might just convert me. It smells of molasses and and tastes lovely on its own (that is to say, smooth and rich). When you mix it with tart lemon juice, and add grenadine for sweetness and a racy red colour, the Daisy Duke is born. This sip is also strong, an important consideration when choosing a Calgary Stampede cocktail. Yes, one Daisy Duke will get you half way to Hazzard County, if you know what I mean. One word: Yahoo!

Daisy Duke

  • 2 oz Maker’s Mark bourbon whiskey
  • 1 oz fresh-squeezed lemon juice
  • 1/2 oz grenadine syrup
  • Lemon wedge garnish

Shake all ingedients with ice then strain into an ice-filled rocks glass. Garnish with a lemon wedge and Giddy Up!