Tag Archives: Michael Noble new restaurant Calgary

Drink of the Week: Buckskin Sour

It’s fair to say the secret’s out on The Nash, the new Michael Noble restaurant that opened in Inglewood late last month. Every time I’ve driven by it’s been packed, and last week when I met girlfriends there it was abustle — all tables taken, and standing room only in the 50-seat Off Cut Bar. The new foodie hub is bringing late-night traffic to Calgary’s east end and it’s great news for my ‘hood.

Chef Michael Noble's eagerly antcipated restaurant and bar are now open in Inglewood, Calgary.

Chef Michael Noble’s eagerly anticipated The Nash Restaurant and Off Cut Bar are now open in Inglewood, Calgary.

What’s even more exciting for me — and for Calgarians who like a classy watering hole — are the fantastic cocktails being shaken and stirred at Off Cut. I’ve been slowly working my way through the list and have enjoyed every cocktail I’ve tried thus far. I love the strength of the bourbon-based Quarter Horse, the tart-yet-light grape (pisco) essence of the Sundance Saloon, and the bitter wholesomeness of the new Cynar Flip. My friends and I also love the New Orleans Ginn Fizz (one pal even asked if I could pretty please get the recipe and then make her one every Friday at 4:30 p.m.); however, it’s reviled by the bartenders, who need a full two minutes to shake it, so sadly, it’s coming off the menu.

The Nash cocktails are a pleasing mix of

The Nash’s liquid pleasures are a mix of craft and classic cocktails. Pictured above are descriptions of six sips whose names hold historic significance.

But if I have to pick one drink that’s my favourite, it’s the Buckskin Sour, a smooth, herbal gin-and-Lillet delight that’s not unlike a Corpse Reviver No. 2 in sour form, but with cardamom syrup instead of Cointreau. The drink is named for the buckskin-coloured horses that used to be frequent visitors to Calgary’s East End Livery, located next door to The Nash. The horse-cocktail connection makes me think of that old saying, “You can lead a horse to water but you can’t make him drink,” with a notable twist: You can lead Calgarians to these cocktails, but making them drink shouldn’t be a problem!

The Buckskin Sour isn't just beautiful in the glass, it's delicious to drink.

The Buckskin Sour isn’t just beautiful in the glass — it’s delicious to drink too.

Buckskin Sour

  • 1.5 oz Ungava gin
  • .5 oz Lillet
  • .75 lemon juice
  • .75 house-made salted cardamom cordial
  • Egg white
  • Garnish: 3 dashes Bittered Sling Grapefruit & Hops bitters

Method: Shake all ingredients except bitters with ice and serve straight up in a coupe. Garnish with three dashes of bitters, then draw hearts by swiping a toothpick through them.

— Recipe courtesy Christie MacKay, general manager, The Nash

Drink of the Week: The Nash Splash

Rumours have been circling for months that chef Michael Noble of Notable fame is opening a restaurant in Inglewood. Those of us who live here assumed it would be either, a.) A second Notable location or, b.) that Chef Noble would be moving Notable from Montgomery to Inglewood. And so it was with surprise and delight that I learned last week at a gathering in Inglewood’s historic and lovingly restored National Hotel (929 – 11 St. S.E.) that Noble will be opening an entirely new restaurant and lounge on the ground floor of the building. Set to open its doors in fall 2014, the resto will be called The Nash. Yes, there will be cocktails.

Get ready for good craft cocktails and spirit-forward sips, like  The Nash Splash, in Inglewood.

Get ready for good craft cocktails and spirit-forward sips like The Nash Splash in Inglewood.

Stiff sips such as The Nash Splash (see recipe) and other craft and classic cocktails will be featured in a bar called Offcut (layout-wise, the lounge is an “off cut” from the rest of the space). I am the first to support businesses in Inglewood, and that includes dining out at restaurants like Sugo, Without Papers Pizza and Rouge, or grabbing a casual pint at Swans, The Blues Can or Ironwood Stage & Grill. But the options outside of pub grub, pizza, western Chinese, Italian and fancy French are limited. Inglewood really needs a casual-yet-delicious restaurant with a more eclectic menu and I think The Nash will deliver. And since there are currently zero Inglewood lounges, Offcut will be a welcome addition for thirsty Inglewood residents and shoppers. Cheers to this exciting news!

It may just be the charred orange syrup that makes this cocktail.

Is it the charred orange syrup that makes this cocktail? You decide.

The Nash Splash

  • 1 oz Woodford Reserve bourbon
  • 1/2 oz Cinzano sweet vermouth
  • 1/2 oz Fernet Branca
  • 1/2 oz charred orange syrup*

Mix all ingredients over ice, strain into a chilled martini or coupe-style glass. Garnish with a flamed orange peel.

Charred orange syrup

  • 1 whole orange, sliced and charred on a hot grill
  • Zest of one orange
  • 2 pieces whole allspice
  • 300 mL hot water
  • 200 grams white sugar

Place all ingredients into a heatproof container. Cover and let steep for 10 minutes. Strain. This syrup can be stored in a clean container at room temperature indefinitely.

— Recipe courtesy Michael Noble