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Award-Winning Cocktails by Canadian Mixologists

*Mixologists noted by establishment at the time of cocktail recipe.

'La Belle Pomme'

 

First Place Winner of Giffard International Challenge 2010

in Angers, France

Cocktail created by Danielle Tatarin 

- The Keefer Bar,  Vancouver, Canada

 

Ingredients:

50mL Giffard Rhum Clément Canne Bleue

20mL   Giffard Agave Sec

10mL Giffard Sirop d'Agave

10mL   Lemon juice

1/2 slice green apple

2 dashes lemon bitter

 

Preparation:

Glass: Martini

Method: Shaker with ice.  Strain and serve.

Garnish : apple, cinnamon

 

 



'Hughes' Libation'

 

First Place Winner of Giffard International Challenge 2008 in Angers, France

Cocktail created by Wendy McGuinness

- Chambar, Vancouver, Canada.

 

Ingredients:

1.5 oz Gin

.5 oz  Giffard Violette

15 ml Luxardo Maraschino Liquer

10 ml Giffard Orgeat (almond syrup)

1 oz. almond milk

1 oz. lemon juice

1 dash of egg white

 

Preparation:

Glass: Chilled champagne goblet

Method: Shaker with ice, strain and serve.

Garnish : Fresh grated nutmeg and a squeezed lemon peel.

 

 

 



 

'La Belle Poire'

 

First Place Winner of Giffard Iron Mixologist 2008 in Vancouver, Canada

Cocktail created by Shaun Layton

- George Ultra Lounge, Vancouver, Canada.

 

Ingredients:

1  3/4 oz. walnut-infused Hennessey VSOP cognac (see below)

1/2 oz. Giffard Poire William

1 oz. puree made from the pear in a bottle of Poire William Eau de Vie

1 oz. lemon juice

1/2 oz. roasted walnut syrup (see below)

1 egg white

2 drops whisky bitters

1/2 oz. Grand Marnier Centenaire

 

Preparation:

Glass: Martini

Method: Shaker with ice, strain and serve.

Garnish : On top of the glass balance a slice of pear topped with walnuts and crumbled blue cheese.  Makes 2 drinks.

 

*To make walnut-infused cognac:  Roast about 1 cup shelled organic walnuts for 15 minutes at 400 F.  Chop roughly, then place in a bottle of cognac.  Let sit for a week, agitating daily; then remove the walnuts.

 

**To make roasted walnut syrup:  Using the walnuts from the cognac, place in a pot with 1 cup sugar and 1 cup water.  Bring to a boil, stirring frequently, and cook just until sugar is dissolved and syrup is slightly thickened.  Let cool and sit overnight, then remove walnuts from syrup.

 



 

'Fung Shui'

 

First Place Winner of Giffard International Challenge 2007 in Angers, France

Cocktail created by Christopher Brown

- Beyond Bar, Vancouver, Canada.

 

Ingredients:

30mL  Giffard Banane du Brésil

20mL  Giffard Cocogif

20mL  Giffard Mangue Tropic

20mL  Cream

 

Preparation:

Glass: Martini

Method: Shaker with ice, strain and serve.

Garnish : strawberry, dragonfruit, carambole.

 



'Old Dog, New Tricks'

 

First Place Winner of Giffard Iron Mixologist 2007 in Vancouver, Canada

Cocktail created by Brian Grant

- Bogart's Chophouse and Bar, Vancouver, Canada.

 

Ingredients:

2 oz. Jamaican Rum

1  1/4  oz. Vodka

3/4  oz. Giffard Pink Grapefruit

1/8 oz. Giffard Muroise du Val de Loire

1 scoop Champagnes & Pink Grapefruit Sorbetto

 

Preparation:

Glass: Martini

Method: Shaker with ice, strain and serve.

Garnish : Pink Australian rock salt and candied grapefruit.

 

 



 

'Beet-Nyk'

 

The World's Most Imaginative Bartender 2012, Bombay Sapphire, Morocco

Cocktail created by David Wolowidnyk

- West Restaurant, Vancouver, Canada.

 

Ingredients:

3 pieces infused golden beetroot (see recipe below)

2 springs fresh dill

1  1/4  oz. golden beet infused syrup (see recipe below)

1 oz. Luksosowa or other vodka

1  1/4 oz. Giffard Manzana Verde (see note below)

1/2 oz. fresh squeezed lemon juice

 

Preparation:

Glass: Chilled Martini glass.

Method: Shaker with ice, strain and serve.

Garnish : Dill.

 

*Muddle beets with 1 sprig of dill, or crush with a pestle and mortar.  Place in a cocktail shaker.  Add liquid ingredients.  Shake with ice.  Using a French strainer, double strain (to remove all solids) into a chilled martini glass.  If needed, adjust flavour with a bit of simple syrup (see below).

 

Infused Beets

6 to 7 small organic golden beets

salt to taste

simple syrup as needed

1 oz. freshly squeezed lemon juice

bottled water as needed

Boil beets with a little salt for approximately 40 minutes.  Cool slightly, then peel and cut into 2.5 cm pieces.  Place in a one-litre jar.  Fill jar halfway with simple syrup and lemon juice, then top with bottled water.  Leave to infuse for at least 2 hours and up to two days.  Yields 20 to 30 cocktails.

 

'Caipirinha'

 

Owner at Canon in Seattle, WA (Awarded the Best Spirits Collection in the World)

Cocktail created by Jamie Boudreau

- Lumière, Vancouver, Canada

 

Ingredients:

2 oz Giffard Cachaca Thoquino

2 tsp. raw sugare or caster's sugar

6 lime wedges

 

Preparation:

Glass: Old fashioned.

Method: Build in glass.

Garnish : Slice of lime.

*Put a few dices of lime in a glass along with the sugar and muddle well until pulped and pasty.  Add a few ices cubes, top with Cacha Thoquino, stir and serve.

 

 

'The Devil's Advocate'

 

First Place Winner of Giffard Iron Mixologist 2011 in Vancouver, Canada

Cocktail created by Justin Taylor

- Yew Restaurant at Four Seasons Hotel, Vancouver, Canada.

 

Ingredients:

1.5 cl Giffard Mûroise Du Val De Loire

4.4 cl Courvoisier VSOP Cognac

1.5 cl Barbieri Aperol

1.5 cl Fratelli Branca, Punt e Mes

0.6 cl La Fée Absinthe

3 dashes of Peychauds bitters

3 fresh lemon peels

 

Preparation:

In a mixing glass squeeze 3 fresh lemon peels, pith removed, and place in the bottom of the glass

Add Peychauds Bitters, and remaining liquor, minus absinthe

Add ice and stir for 20 secondsIn a pre chilled cocktails glass coat the inside with Absinthe

Strain cocktail to glass and garnish with dark chocolate

 

*(1 cl=0.35 oz   1 oz=2.95 cl)