Cocktail recipe from Trixie Blümel, Café Medina

We’re still mixing it up again today just so you have these great Cocktail recipes for the Holidays.

Trixie Blümel

Bar Manager, Café Medina

Ted & Sherry

Ingredients:

1.5 oz Flor de Caña 5 YO Rum

0.5 oz Alvear Fino Montilla Sherry

0.5 oz Pure Maple Syrup

1 oz Buttermilk

1 Fresh Whole Egg

2 dashes Fee Brothers Whiskey Barrel-Aged Bitters

2 dashes Bittered Sling Malagasy Chocolate Bitters

Method:

Rinse a chilled old-fashioned glass with 2 dashes of Malagasy Chocolate bitters.
Combine all ingredients in a cocktail shaker. Whisk vigorously together with a bar spoon, and shake hard with ice.
Double strain into your chilled old-fashioned glass, and dash with Fee Brothers bitters.

TRIXIE BLÜMEL | Bar Manager

Armed with a keen knowledge of classic cocktail culture and a talent for stirring up truly distinctive drinks, Trixie Blümel curates and oversees Café Medina’s inspired new cocktail menu and bar program.

Originally from Victoria, Trixie developed a thirst for crafting Prohibition-era cocktails at Solomon’s in her hometown before coming to Vancouver in 2010 to take on the roles of Assistant Bar Manager at UVA Wine & Cocktail Bar and Bar Manager Bao Bei Chinese Brasserie.

With an array of handmade syrups and infusions, unique garnishes and fresh-squeezed juices, Trixie has created a cocktail menu at Café Medina that not only offers refreshing new twists on old brunch favourites such as the Mimosa, Bloody Mary and Shandy but also pays homage to the same Moroccan and Spanish flavours that have inspired Café Medina’s now-trademark rustic comfort cuisine.

Twitter: @CafeMedina

Instagram: @medinacafe

Facebook: /medinacafe

Website: medinacafe.com