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.
- 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.
I’ve been enjoying Aperol this summer. It’s a bitter orange Italian aperitif that is best known in the Aperol Spritz (Aperol floated in Prosecco). Since Aperol is a gorgeous red-orange colour, I thought it would be nice in a cocktail on Canada Day.
Last summer Cilantro made the most amazing No. 3 Aperol Sour, which I wrote about for Avenue Magazine. Using that recipe as a guide, I made what I’m calling just an Aperol Sour. It’s light, sweet, tart and slightly bitter, and the most amazing shade of red. Happy Canada Day!
Canada Day calls for a red and white cocktail. The Aperol Sour is perfect!
- 1 oz gin
- 1 oz Aperol
- 3/4 oz lemon-lime juice (fresh lemon and lime juice, combined)
- 1/2 oz simple syrup (1:1 sugar to water)
- 1/2 oz egg white
- Garnish: 3 dashes Angostura bitters
Method: In a cocktail shaker combine gin, Aperol, citrus, syrup and egg white. Add ice and shake vigorously for 30 seconds. Strain into a coupe and garnish with Angostura bitters. If you’re a pro, shape them into a maple leaf!
Happy Mother’s Day to all the moms out there, old and new. You deserve a great day filled with kind gestures and sweet indulgences. And nothing spoils Mom quite like a brunch cocktail to get her special day off on the right foot.
Cheers to Mom!
I was introduced to the Nelson’s Victory cocktail at Whitehall, which is a new restaurant in Bridgeland that serves British cuisine, re-imagined. Whitehall also serves gin cocktails, re-imagined, and I love this light and fizzy creation that combines gin with Luxardo Maraschino, Cointreau and orange juice, topped off with Prosecco. It’s like a Mimosa on steroids, which sounds about right for Mother’s Day!
- 1 oz Plymouth Gin
- 1/4 oz Luxardo Maraschino
- 1/4 oz Cointreau
- 1/2 oz orange juice
- Top Prosecco
Method: Combine gin, Luxardo Maraschino, Cointreau and orange juice in a cocktail shaker with ice. Shake, then strain into a coup glass and top with Prosecco.
— Recipe courtesy Whitehall