Tag Archives: cocktails & drinks

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

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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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Drink of the Week: Mojito

Posted on April 20, 2012 | Leave a comment

Ever since I wrote a mint cocktails story for Easter, I’ve had the refreshing spring herb on my mind. So, I popped in to Mercato today and grabbed a bunch, then I stopped off at Zyn on my way home for a bottle of Mount Gay Eclipse Silver and voila! I had the makings for a mojito.

Spring, in a glass. I heart mmmminty mojitos.

I tried my first mojito at an all-inclusive resort years ago and got hooked. I love the way mint completes this cocktail. It would be good with just rum, sugar and lime juice, but add mint and enjoy another level of complexity. It’s no wonder Cuba quickly nabbed the mojito as its national cocktail and, incidentally, Ernest Hemingway couldn’t drink enough of them.

The secret to a good mojito is the muddling. Some bartenders will utterly pulverize the mint (I had the misfortune of sampling my first and last blended mojito in Mexico last month. Truly, it was awful), but that’s overkill. Bruise it just enough to release the oils and you’re gold. Enjoy!

Mojito

  • 12 fresh mint leaves
  • 1-1/2 oz light rum
  • 1/2 oz fresh-squeezed lime juice
  • 3/4 oz simple syrup*
  • Top with soda water
  • Mint sprig and lime wedge garnish

Lightly muddle mint in the base of a Collins glass. Add rum, lime juice and simple syrup. Half fill the glass with crushed ice, then stir with a bar spoon to bring up the mint. Add more crushed ice and stir again. Top with soda water, stir again and serve with a straw to avoid mint-tooth.

*To make simple syrup, heat equal parts sugar and water in a sauce pan until sugar is dissolved. Cool and refrigerate.

— Recipe adapted from Cocktails Made Easy by Simon Difford

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