Today we’ve decided to shake things up a bit and we’ve added some extra love to our #TasteofThursday feature with four great seasonal cocktail recipes from Tacofino’s Julia Diakow. Enjoy!
‘Gold Rush’
Ingredients:
¾ oz Pisco Gobernador
¼ oz Triple Sec
½ oz Lemon Juice
1/3 oz Giffard Grapefruit Syrup
2 oz Jaume Serra Cava
Method:
Rim a Collins glass with pink salt. Add all ingredients, except for Cava, to a cocktail shaker with ice and shake. Strain into the glass over fresh ice. Top with Cava and garnish with a grapefruit peel wrapped around a mint sprig.
‘El Cosmo’
Method: Shake
Glass: Coupe
Ingredients:
1 ½ oz Absolut Vodka
½ oz Becherovka
1 oz Lime juice
½ oz Winter spiced cranberry syrup
Method:
Combine all ingredients, shake and fine strain into a coupe glass.
Garnish with a lime wheel and cranberry.
‘Coronation Street’
Ingredients:
1 ½ oz Beefeater Gin
1/3 oz Siete Misterios Doba Yej Mezcal
½ oz Lemon Juice
½ oz Agave Nectar
3 sprigs Parsley
Method:
Add all ingredients to a cocktail shaker with ice and shake. Fine strain into a coupe glass. Garnish with a parsley sprig on a miniature clothesline pin.
‘The Nog’ofino’
For large batching a Christmas party, this will make about 50 cocktails. I insist on pre batching a few days ahead of time, as the flavours will meld together and become more intense over time.
Ingredients:
48 eggs
4 cups superfine sugar
2 tsp ground cinnamon
2 tsp ground nutmeg
1 tsp ground allspice
1 L El Jimador reposado tequila
750 ml Kraken Rum
500 ml Becherovka
9 cups Cashew Milk
3 cups heavy cream
100 dashes Apothecary Cacao Coffee Bitters
Grated nutmeg (for garnish)
Method:
- Separate whites and yolks
- Whisk yolks while slowly adding sugar until smooth
- Slowly add ground spices
- Whisk whites until stiff peaks form, and fold into yolks mixture
- Slowly add bitters, cream and cashew milk
- Slowly add booze while stirring
- Refrigerate (covered) until ready to serve
‘Bohemian Sour’
Ingredients:
1 oz Torres Brandy
½ oz Becherovka
1 oz Lemon juice
½ oz Spiced Fig Syrup
1 Egg White
Method:
Add all ingredients to a cocktail shaker and dry shake. Shake once again over ice and fine strain into a coupe glass. Garnish with nutmeg.
Julia Diakow, Bar Manager, Taco Bar
CafeMedina’s trademark Mexican-by-way-of-West-Coast cuisine gets a perfect complement this fall as Julia Diakow joins the team as Bar Manager at the group’s flagship Taco Bar in Gastown.
Formerly behind the pine at Vancouver’s Reflections at the Rosewood Hotel Georgia, The New Oxford and Cuchillo, Diakow enters the Tacofino family armed with an extensive knowledge of spirits and local craft beer and an abundant enthusiasm for creating her own handcrafted syrups and infusions such as jalapeño-spiked tequila and clamato juice fashioned from fresh-daily Tacofino salsa.
Twitter: @TacofinoVAN
Instagram: @tacofinovancouver
Facebook: /TacofinoCommissary
Web: www.tacofino.com/gastown-home
