If you love light, refreshing summery cocktails then this one’s for you.
0.75oz Bombay Sapphire Gin
0.75oz St. Germain Elderflower liqueur
0.5oz Giffard Muroise Blackberry liqueur (substitute chambord if needed) 3-4 dashes orange bitters
splash of lemon juice
top with tonic water
in a mixing glass combine all ingredients except tonic and muroise. add ice and stir.
strain into a collins glass full of ice
top with tonic till almost full
pour muroise over top.
garnish with one lemon and one orange slice.
then drink. yum!!!
Written by JamRock. Published on May 20, 2011 5:15 pm.
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Filed under: RECIPES
So I’m sitting here late at night straining to find the words to express to you all how I feel. For you see over the past month and a half I’ve become overwhelmed with satisfaction at how much fun and exccitement I’ve had planning our new wine list. As you may or may not know, recently I’d been promoted to wine/bar director at my work here in Vancouver. When first given this title by my boss I initially thought it was stupid and pretentious as I find titles limiting and unnecessary. Yet for the purpose of this article I’m going with it as said title gives weight to the current process. This promotion brought me into the fold of the business end of hospitality and all that it brings with it. I’d previously experienced this world before in various managerial capacities yet even with this prior knowledge I’ve come to recently learn that the process of building even a simple wine list has it challenges and lessons. Many have been learned and today I’d like to share my thoughts.
Sorry i’ve been gone for the last 2 weeks, things at work have been pretty busy of late. No excuse I know, but I thought I’d tell ya anyways.
However, now that I’m back, hopefully my video on Goslings Black Seal got you excited to learn more about Rum. I love Rum and so should you. It’s such a sublime spirit full of numerous possibilities.
But before I get into all it’s styles and characteristics, today I’d like to delve more into the history of Rum and where it came from and how it’s evolved into the fantastic spirit it is.
Therefore, without further adieu, a little Rum history…Enjoy! Details »
Written by JamRock. Published on May 7, 2011 2:38 pm.
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Filed under: RANDOM, REVIEWS
Recently rum has risen the ranks in my drinking repetoire as it has a versatility very few spirits can convey. It can be made light, amber, dark, flavoured and spiced. As well it pairs with just about anything, especially in a Dark & Stormy. Yum!
I’ll go into more detail on how rum is made and such next week. As for now I’d like for you all to watch this little video on one of my favourite rums, Gosling’s Black Seal. In my opinion by far the best dollar for dollar rum you can buy.
Subject: What would you say?
I must profess that at times life in Vancouver isn’t as swank as most would think it would seem. It’s rains a lot, everything’s expensive and dirty condoms are littered everywhere. Okay well that last one might just be my bedroom but you get my point.
Okay so how does that first paragraph relate to food in anyway? It doesn’t but I’m getting there.
My level of anger right now is quite high as two people I know have called me out on a drink I posted today and boy do I deserve the criticism and man am I mad about it.
Awhile back I’m working the bar here in Vancouver when another bartender friend of mine named Dave sits down and chats with me. We hadn’t seen on another in a long time so we got to talking and such which naturally led us to talking about new cocktail ideas. I’ll be the first to say that I’m no mixologist, I’m new at this stuff and well coming up with great drinks like the champagne cocktail or twentieth century are somewhat out of my league. But it’s fun to play around with things.
The Cocktail Chronicles: What is Scotch
Hello again and welcome to the 2nd instalment of the Cocktail Chronicles.
Today I’m going to talk about a new spirit passion of mine and that is Scotch Whiskey. It’s taken me awhile to jump on the Scotch Whiskey bandwagon but hey better late than never. There’s a reason it’s so popular and today I hope to educate you all as to why that is.
