Valentines Day Cocktails in Vancouver (including recipes)

Valentines Day Cocktails in Vancouver (including recipes)

Valentine’s Day is just around the corner and what could be more romantic than sipping on a cocktail crafted just for you? These delicious cocktails are courtesy of Vancouver’s top bartenders. We invite you to enjoy these Valentine’s Cocktails at the respective bars, lounges or restaurants; or thanks to their generosity enjoy the cocktail at home with your sweetie.

 

Ancora
‘Purple Storm’

 

 

A South American take the classic Dark and Stormy, Ancora’s ‘Purple Storm’ is a sweet, floral drink that swaps out the traditional dark rum for Pisco – which has an aromatic, fruit-forward flavour profile. A homemade Peruvian Chicha Morada syrup that gives it a vibrant pink-purple hue while ginger (a natural aphrodisiac) offers an added zing and gives the libation some aphrodisiac qualities that make it perfect for Valentine’s Day.

INGREDIENTS

1.5 oz. Pisco

1 oz. Ginger Syrup

0.5 oz. Lime juice

4 oz. Soda water

0.5 oz. Chicha Morada syrup*

* Chicha Morada Syrup

  • 1 bag purple corn (find at South American specialty grocery stores). 
  • 3 litre water
  • 1 apple (peeled and diced)
  • 1 cinnamon stick
  • 1 pineapple skin
  • 3 pcs cloves

Gently boil all ingredients for three hours. Chill and fine strain. Add sugar and fresh lime juice to achieve desired sweetness. Bottle and keep for up to two weeks.   

METHOD

  1. In a tall glass with ice, add Pisco, ginger syrup, lime juice and soda water and stir.  
  2. Finish the drink with a slice of lime and float the Chicha Morada syrup to create a nice “stormy” effect.

Instagram: @ancoradining

Facebook: /AncoraDining

Twitter: @ancoradining

Web: www.ancoradining.com 

Juke
‘Thank U, Next’

 

 

Just in time for Valentine’s Day, Juke will be slinging a weeklong cocktail feature named ‘Thank U, Next’, a bittersweet concoction named for Ariana Grande’s infamous anti-love song. The pop-song-inspired libation is juicy and flavourful, and has the texture of a strawberry milkshake, but remains bright and balanced (and not too bitter) thanks to Aperol and vermouth.

INGREDIENTS1 oz. Aperol1 oz. Cinzano Sweet Vermouth

0.75 oz. Strawberry Rhubarb Syrup

0.75 oz. Lemon Juice

1 Egg White

Rose Water

METHOD

  1. Dry shake Aperol, Vermouth, strawberry rhubarb syrup lemon juice and egg white in a cocktail shaker. 
  2. Shake with ice for approximately 7 seconds.
  3. Fine strain into a coupe glass.
  4. Mist with rose water.

Olivia Povarchook

Bar Manager, Juke Fried Kitchen & Ribs

Instagram: @jukefriedchicken

Facebook: /jukefriedchicken

Web: http://www.jukefriedchicken.com 

Pourhouse
His ‘n’ Hers Cocktails – ‘L’Amour Rouge’ and ‘Cupid’s Love Spell’

 

Pourhouse bartenders Adam Domet and Sabrine Dhaliwal have parted up to creat His and Hers cocktails for Valentine’s Day. Sparkling fans will swoon over Adam’s ‘L’Amour Rouge’ (the love that is red), a sweet and citrusy ‘for her’ bevvy with red hue courtesy of a house-made raspberry and butter-washed bourbon. For him, Sabrine has conjured up ‘Cupid’s Love Spell’ is a strong sipper that’s sure to enchant classic cocktail fans. The blend of full-bodied cognac, Cocchi Rosa (an aromatized wine aperitivo), and bittersweet Amaro Averna liqueur results in a spirit-forward love potion that’s a perfect digestif a romantic meal.
 

L’AMOUR ROUGE

Adam Domet’s L’Amour Rouge (the love that is red) cocktail is a sweet and citrusy sparkling cocktail with a red hue courtesy of a house-made raspberry and butter-washed bourbon. 

INGREDIENTS

  • 20ml Raspberry Butter-washed Buffalo Trace Bourbon*
  • 10 ml Yellow Chartreuse
  • 10 ml Fresh Lemon Juice
  • 30 ml Sparkling Wine

*In a sauce pan on low heat, melt 70 grams of unsalted butter with 60 grams of frozen raspberries. Stir until incorporated and not burned. Pour mixture over 750 ml (1 bottle) of Buffalo Trace Bourbon. Cover and let sit for four hours at room temperature. Move to fridge or freezer until the butter rises and can be scooped off solidly, then strain. 

METHOD

  1. Combine all ingredients except for sparkling wine in a c cocktail shaker and shake hard for 8 seconds.
  2. Fine strain into a stemmed cocktail glass or flute. 
  3. Add sparkling wine, sip and enjoy. 

Adam Domet

Bar Manager, Pourhouse

Instagram: @pourhouse

Facebook: /pourhousevancouver

Web: www.pourhousevancouver.com 

CUPID’S LOVE SPELL

‘Cupid’s Love Spell’ is a strong sipper that’s sure to enchant classic cocktail fans. Bartender Sabrine Dhaliwal blends full-bodied cognac, Cocchi Rosa (an aromatized wine aperitivo), and bittersweet Amaro Averna liqueur for a spirit-forward love potion that makes the perfect after a romantic meal.

INGREDIENTS

  • 30ml Hennesy VS
  • 30ml Cocchi Rosa
  • 5ml Amaro Averna
  • 2 dashes Orange Bitters

METHOD

  1. Combine all ingredients in a mixing glass, add ice, stir for 10-15 seconds. 
  2. Pour over large ice cube in a rocks glass. 
  3. Express orange oils over cocktail and drop twist.
  4. Garnish with a cherry.

Sabrine Dhaliwal

Bartender, Pourhouse

Instagram: @pourhouse

Facebook: /pourhousevancouver

Web: www.pourhousevancouver.com 

Tuc Craft Kitchen
‘Heartbreak Hotel’

 

 

Fruity, floral and a vibrant shade of pink, Tuc’s ‘Heartbreak Hotel’ cocktail is a sweet sipper for lovers and lonely hearts alike. The amorous Valentine’s Day cocktail feature mingles rose, raspberry gin and white crème de cacao and is served in a ‘Nick and Nora’ glass (named after a husband and wife who created the style of glassware).

INGREDIENTS

  • 1 ½ oz. Odd Society Wallflower gin
  • ¾ oz. Raspberry liqueur
  • ¾ oz. Lemon juice
  • ¼ oz. White crème de cacao
  • 3 drops rose water
  • ¾ oz. Raspberry rose syrup*

*For the Raspberry rose syrup:

1 pint raspberries

1 cup sugar

1 cup water

1 cup dried rose hip

Over medium heat, combine water and sugar and bring to a boil.  Add raspberries and rosehip and infuse until syrup is cool.  Strain into a mason jar and refrigerate for up to one month.

METHOD

  1. Combine all ingredients into a Boston shaker and fill with ice.  
  2. Shake and double strain into a Nick and Nora glass.  
  3. Garnish with two raspberries.

 Instagram: @tuccraftkitchen 

Facebook: /TucCraftKitchen 

Twitter: @TucCraftKitchen 

Web: www.tuccraftkitchen.com 

Wildebeest
‘Hastings Club’

 

 

Wildebeest Bar Manager Alex Black will help get guests in the mood this Valentine’s Day with a feature cocktail called ‘Hastings Club’. A lovers-friendly libation inspired by the classic ‘Clover Club’, Black’s unique spin mingles gin, orgeat, chocolate vanilla syrup, champagne vinegar and egg white and is finished with a vibrant hibiscus dust.

INGREDIENTS:

  • 45 ml Beefeater Gin
  • 15 ml Okanagan Spirits Raspberry Liqueur
  • 5 ml BG Reynold’s Orgeat
  • 5 ml Giffard’s White Chocolate Syrup
  • 5 ml BG Reynold’s Devine Vanilla Syrup
  • 8 ml Champagne Vinegar
  • 1 small egg white

METHOD

  1. Combine all ingredients in a cocktail tin and shake 
  2. Double strain into a cocktail glass
  3. Top with hibiscus dust (ground dried hibiscus)

This cocktail is a twist on the classic Clover Club, an early 20th-century favourite created by and for the Gentlemen’s Social Club of the same name that was founded in the late 1800s, its membership would meet in secrecy in the basement of the historic Bellevue-Stratford hotel in Philadelphia and counted amongst its membership some of the most respectable sporting gentlemen of the age.

Instagram: @wildebeestyvr @blacktending

Facebook: /wildebeestyvr

Web: http://wildebeest.ca 

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