With Vancouver now firmly on the world stage, I wanted to share 4 cocktails that effectively showcase every part of The Refinery’s cocktail program. The focus is always homemade, first and foremost, followed by health properties, classic technique and innovation. Enjoy!
All images courtesy of: Jackie Connelly Photography
Agave Truffle
This cocktail was inspired by the brilliant pairing of chocolate and tequila. In the past, we did a cocktail at the Refinery with chili-infused tequila with chocolate – it was very successful, but since we have developed a more refined palate appealing method of presentation. The chocolate vermouth is one of the hallmarks of the Refinery cocktail program, using only the highest quality (not mention uber expensive) Organic Cocoa Nibs from France (Far-Met) – did I mention anti-oxidants in both the chocolate and the red wine? It made sense to make a cocktail “manhattan style” using the high-quality Napa Valley Cabernet Sauvignon in our chocolate vermouth, and the abundance of herbs and spices in the cinzano rosso. It’s clean, interesting, and delicious. Plus, the finish is extremely long.
1.00 oz reposado tequila
0.75 oz chocolate vermouth
0.25 oz cinzano rosso
2 dash angostura bitters
Stir over ice, double strain into well-chilled cocktail glass.
Garnish with burnt orange.
L’épice Verte
This cocktail was inspired by the summer. During a super hot day during 2009’s heat wave, I found salvation in the refreshing character of cucumber as my starting point, not to mention its high-electrolyte properties that rejuvenate the body from dehydration. From there, spirits are added using the tasting note of the cucumber itself. Gin was the obvious choice for its fresh and complex profile, as well as its obvious botanical infusion that brought out the flavour of the cucumber so well. The lightness of the lillet blanc and its similar botanical infusion worked well to elongate the finish of the chili rather than destroy the palate. I’ve tried to remove it from the menu, with little success – this successful summer cocktail became so popular that it’s still being served well into the autumn and winter months. Refreshing, “good for you” and an ingredient list we can be proud of.
1.50 oz gin
0.50 oz lillet blanc
1.00 oz freshly pressed cucumber water
0.50 oz freshly pressed serrano chili water
0.75 oz freshly squeezed lime juice
1.00 oz organic turbinado simple syrup
1.00 pinch maldon sea salt
Add all ingredients except salt to shaker. Shake vigorously with ice. Double strain into a chilled cocktail glass. Sprinkle salt on top. As an alternative, we tried this cocktail over ice in a collins glass – it works both ways.
Team Marteani
Bergamot, vanilla, black tea, cloves, all spice: everything about this cocktail says spicy, cold weather, complex, and interesting. Each tea used in the infusions was paired to an appropriate spirit in terms of flavour, body, depth and tasting note. A successful spin on the popular Earl Grey Marteani, developed at New York’s Pegu Club by Audrey Saunders, and reinvented by Vancouver’s Christopher Flett. I need not go into too much detail about how good tea is for you. Just take my word for it, or take it for a spin on google.
0.75 oz earl grey tea infused gin
0.75 oz chai tea & vanilla bean infused cognac
0.75 oz freshly squeezed lemon juice
1.00 oz organic turbinado simple syrup
1.00 cold, fresh, organic egg white
Add all ingredients to shaker. Dry shake without ice for 5 seconds until frothy. Add ice, and shake vigorously for 10 seconds. Double strain into a chilled cocktail glass.
Bittered Sling
The phrase “bittered sling” comes from an 1806 publication where a “cocktail” was described by the editor as “a stimulating liquor, composed of spirits of any kind, sugar, water and bitters”. He concluded that a cocktail “is vulgarly called a bittered sling”. It’s the earliest mention of a “cocktail” that I have researched.
This cocktail was completely inspired by the success of our cocktail program. Basically, the recipe is quite simple, and works with every “jar” on the shelf. Each product lends itself a little differently, so it’s been really fascinating to experiment. I will say the only one to shy away from in this recipe is the Heirloom Tomato & Serrano Chili – it taste great with gin and Laphraoig. Still today, the most popular bittered sling is the Lilac & Rose Bittered Sling, but since those bitters are not in season until May, a seasonal favourite has emerged – the Orange & Juniper Bittered Sling. Vitamin C prevents scurvy – pirates weren’t as cool as everyone thought – “look Mom, no teeth”; plus it’s a powerful anti-oxidant, and juniper berries (purple skins) are considered a anthocyanin – a “sun-screen” in most plants, it deflects harmful sunbeams, but helps the body’s absorption of Vitamin D.
1.00 oz rye whisky
1.00 oz house bitters (using the Rose & Lilac Bitters was the most successful)
0.75 oz freshly squeezed lemon juice
1.00 oz organic turbinado simple syrup
1.00 cold, fresh, organic egg white
Add all ingredients to shaker. Dry shake without ice for 5 seconds until frothy. Add ice, and shake vigorously for 10 seconds. Double strain into a chilled cocktail glass.
Although our cocktail are “good for you” they’re still made with ALCOHOL. Through testimonials, guests have admitted to have less then hideous hangovers from the Refinery, well until the Jack Daniel’s rears its ugly head.
