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Friday, 14 December 2012

Winter Cocktails: "Gold," "Frankincense," and "Myrrh" by Trevor Kallies in Vancouver

There are a lot of newcomers to the site this month, and today I have the pleasure of sharing three drinks from a Vancouver veteran. Trevor Kallies is currently the bar and beverage director for the Donnelly Group, owners of sixteen bars, nightclubs, pubs, and barber shops in the city. He is an award-winning bartender and also a director and founding member of the Canadian Professional Bartenders Association. 

Trevor is graciously sharing recipes for three holiday drinks he's been working on, all festively named and all using a Kale & Nori Bittered Sling Extract, a line of bitters created by local chef and mixologist team Jonathan Chovancek and Lauren Mote.

Gold
1oz Jameson Irish Whiskey
1oz Benedictine
1 barspoon peach-jalapeño preserves
3 dashes Bittered Sling Plum & Rootbeer bitters

Shake ingredients with ice and strain into a cocktail glass rimmed with gold flakes. 

Frankincense
1.5oz Beefeater 24
1oz white grapefruit juice
0.5oz Yellow Chartreuse
3 dashes Bittered Sling Orange & Juniper bitters

Shake ingredients with ice and strain into a cocktail glass. Garnish with a spruce tip.







 
Myrrh
1oz Glenlivet Scotch Whisky
1oz Tio Pepe dry sherry
0.5oz Lillet
3 dashes Bittered Sling Moondog bitters

Stir ingredients with ice and strain into a cocktail glass. Garnish with mandarin orange zest layered with cranberries on a pick.  

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