We had cocktails made with tequila, gin, Canadian whisky, Japanese whisky, rum, scotch whisky, vodka, umeshu plum liqueur, sake, shochu, amaro and much more. I took my time to sip my selected cocktails so that I would not be overpowered by the drinks. I particularly enjoyed the fresher, brighter cocktails made with gin, but I also really enjoyed the cocktails that had a bitter component to them.
Cocktails
These are the cocktails that I enjoyed:
Heritage Acres Distilling (from Abbotsford, BC)
The Barnard Express: The Lonely Prospector vodka, Heritage Acres Distilling Coffee Liqueur, simple syrup, Starbucks espresso
Starlight Plum Spritz: Hakutsuru Umeshu plum liqueur, lemon, Perrier, mint
Shirok-Orea: Kuro Kirishima shechu, Teki Suntory whisky, marshmallow & Licor 43 foam, black cocoa
Vecchio Amaro del Capo (I never thought of making an amaro and tonic. Quite good.)
Capo Tonic: Amaro del Capo, tonic water, lime
Pocket Knife: Don Julio Blanco tequila, Prophecy Kola, lime, salt
Such Grape Heights: Tanqueray No. Ten gin, green grape soju, champagne acid, ginger beer, green grape
Driftwood Brewery (yes, this BC brewery has opened a distillery)
Blueberry Cinnamon Gimlet: Driftwood Parabola Gin, Driftwood Blueberry Liqueur, clarified lemon juice, simple syrup, cinnamon-dusted fresh blueberries
The Properly Improper Brockman’s Gin and Tonic: Brockman’s Gin, premium tonic water, fruit
Negroni Maledetto: Liquore Strega, Strege 900 Bitter Giallo, Nikka Coffey Gin, dry vermouth, dehydrated blood orange, Strega 900 Bitter Rosso
Rita Sazerac: Nikka Miyagikyo Single Malt, Cocchi Americano, apricot liqueur, absinthe rinse, Peychaud bitters, lemon peal coin
Thanks to The Alchemist Magazine for the invitation to this event. It was excellent. I also enjoyed the live music as part of the event.
