VENERABLE CLASSICS / 10 / 60mL
A timeless classic is brought to you with your choice of vodka or gin. Go with an interesting stuffed olive or brighten it with a lemon twist.
+1.00 EXTRA OLIVE
Not quite as powerful as being shelled by a French 75 mm field gun, but it definitely has more kick than drinking a glass of sparkling wine. This cocktail combines Tanqueray Gin, fresh lemon juice, a hint of sugar and a healthy pour of Jeio Prosecco.
+12.00 A TRUE FRENCH 75 CONNOISSEUR - TOP WITH VEUVE CLIQUOT CHAMPAGNE
Circa 1950, this Canadian classic found popularity at the Sylvia Hotel cocktail bar in Vancouver. Tanqueray Gin melds seamlessly together with Maidenii Sweet Vermouth, a dash of Benedictine and Angostura Orange Bitters.
This libation was originally envisioned in 1919 at the Ciro's Club in London and over a decade became a delicate mix of Tanqueray Gin, Cointreau, egg white and fresh lemon.
In the year 1895, George J. Kappeler created the unlikely combination of Calvados, Benedictine and Green Chartreuse; all of which are shaken up with a few dashes of Angostura bitters and served straight up.
Circa 1950 this cocktail made a break through during the Tiki movement. Appleton’s White and V/X Rum harmonize with Cointreau, fresh citrus and orgeat syrup.
Originally made with cognac until a blight in the vineyards of France forced bartenders to substitute with a now common rye. First a raw sugar cube is laced with Peychaud’s and Angostura bitters, which is then stirred with George Dickel Rye and strained into an absinthe misted glass. + 3.00 FOR HENNESSY VS COGNAC
EL DIABLO COCKTAIL
This often forgot about libation blends Espolõn Blanco Tequila, fresh lime juice, crème de cassis and is lengthened with ginger beer. Circa 1946.
TRUE NORTH / 9 / 45mL
K / H CAESAR
Developed in 1969, this Calgary flagship cocktail captures bold and savoury ingredients. This version uses house K / H clam and celery broth, and is laced with a tomato and pickled celery and carrots. Your choice of Eau Claire Vodka or Gin.
The base of this cocktail is Eau Claire Equinox, which is distilled from Turner Valley. Using oats from Highwood Crossing we make an apple pie syrup that is combined with Bittered Sling Lem-Marrakech Extracts, citric acid and top with sparkling water.
House Falernum and Bittered Sling Plum & Rootbeer extracts provide the backbone of this libation. All is combined with Alberta Dark Horse Whiskey, citric acid and peach juice. Tiki imbibers just want to have fun.
SMOKED SPRUCE COLLINS
With a light layer of maple wood smoke, this is a true Canadiana Tom Collins. It combines Eau Claire Gin, spruce and Maple syrup with citric acid and sparkling water to balance. A brilliant refreshing sipper.
Leek and lettuce syrup is shaken up with Eau Claire Vodka, a dash of citric acid and cloudy apple juice. Served straight up, this cocktail is sure to delight.
NOT SO TRUE NORTH / 9 / 45mL
KENTUCKY PEACH JULEP
This Kentucky Derby favourite starts with George Dickel Tennessee Sour Mash, bee’s honey, steeped with fresh mint and the addition of Fee’s Brothers peach bitters.
SAGE & GINGER FIZZ
Fresh meringue, sage and lime juice are shaken with Appleton’s V/X Rum. Poured over the rocks, this cocktail is then lengthened with ginger beer.
SCOTCH & TEA
Johnnie Walker Red Blended Scotch is poured on the rocks and layered with chilled black tea and a dash of honey. Simple, yet delicious.
PORT & WALNUT OLD FASHIONED
A cocktail is defined by having four components; sugar, water, spirit and bitters. Our version is stirred up with a raw sugar cube, Fee Brother Walnut Bitters, George Dickel Tennessee Sour Mash, a dash of Messias Porto 10yr and is served on the rocks.