Tag Archives: What do you drink during the Calgary Stampede?

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