Let's Drink! Cocktail Recipes

Loving wine does not mean foregoing beverages of other sorts...

These cocktails were inspired by our love of good drinks. In 2004 we had the good fortune to be introduced to mix-master extrodinaire, Chris Stearns, who’s passion for cocktails was the perfect fit for our vision of dessert wine martinis. We had played around, with success, with various concoctions, but Chris has taken the Cocktail program to a whole other level - so sit back and enjoy...

2005 Cocktails – Notes from the Master

I had a good time creating these recipes, and I hope you have an equally good time drinking them. Just like the previous recipes, these are focused on fresh ingredients and clean, direct flavors.

This season, I have been intrigued by a few specific ingredients, and they show up in the recipes that follow.

One is French vermouth (the dry, white kind); I love the way it can add a subtle, soft herbaceousness to a drink, and the way it blends with fresh citrus to create light, airy flavors. I've used it quite a bit in the summer recipes.

The Elephant Island fruit wines are more delicately flavored than the liqueurs, which are typically mixed in cocktails; this requires a lighter touch when formulating recipes if the fruit flavors are to shine through. Vermouth has a way of ‘lifting up’ a recipe, lightening it so it doesn’t muscle out the flavors of the fruit wines.

Another ingredient I've been experimenting with is beer. (Yes, beer!) It was a very popular ingredient for mixing in the 19th century (back then, it was blended with Sack, Madeira, eggs and spices) and I’m trying to revive interest in it as a component in cocktails. I've opted for the Quebecois Éphémè re apple beer, by Unibroue. It not only contributes great flavor to a drink, but a creamy mouthfeel and pleasant effervescence as well. Unibroue beers are general listing at the LDB, so anyone in BC should be able to find them (plus they're cheap!). (I've included CSPC information with the recipes, for your reference.)

The summer drinks are all about refreshment and crisp flavors; citrus plays a big role, the aforementioned vermouth adds delicacy. The Fall / Winter drinks feature warmer flavors and richer textures; dark rum contributes oaky warmth, bitters lend a spicy edge.

COCKTAILS WITH APRICOT DESERT WINE

Abri Crusta

Abri Crusta

A la Chris Mason Stearns - Mixologist extraordinaire. Serves 1

Ingredients
2 oz Elephant Island Apricot Dessert Wine
½ oz Cointreau
¾ oz fresh lemon juice
1 dash Angostura bitters

Preparation
Shake all ingredients in a cocktail shaker full of ice. Strain into a chilled rocks glass rimmed with sugar. Garnish with pared whole lemon peel.
Apricot Cherry Smash

Apricot Cherry Smash

A la Chris Mason Stearns - Mixologist extraordinaire. Serves 1

Ingredients
1 oz Havana Club dark rum
1 oz Elephant Island Apricot Dessert Wine
2 lemon segments
3 brandied (or fresh) cherries
½ tsp simple syrup soda water

Preparation
Shake all ingredients in a cocktail shaker full of ice. Strain into a highball glass over fresh ice, top with soda water. Garnish with a cherry, serve with a straw.
Apricot Drop Martini

Apricot Drop Martini

compliments of Brooke Fawcette ... EIOW fan. Serves 1

Ingredients
2 oz EIOW Apricot Dessert Wine
1 oz Vodka

Preparation
Sooooo dangerously simple: Pour vodka and Apricot Dessert Wine into a cocktail shaker filled with ice. Edge martini glass in coarse sugar. Shake and strain into a chilled martini glass. Garnish with a lemon twist.
Aurora Cocktail

Aurora Cocktail

Serves 1

Ingredients
1 oz Victoria Gin
1 oz EIOW Apricot Dessert Wine
1 oz squeeze fresh lemon juice (approx ½ lemon)
Splash of Sumac Ridge Brut sparkling wine

Preparation
Combine Gin, Apricot wine + lemon juice in a cocktail shaker filled with ice. Shake + strain into a chilled martini glass until ¾ full. Top with Brut Sparkling Wine.

Thanks to Jeff Van Geest + Katherine Manson at Aurora for creating this delectable celebration of BC flavors.
Elephant Stone Sour

Elephant Stone Sour

A la Chris Mason Stearns - Mixologist extraordinaire. Serves 1

Ingredients
1 ½ oz amber rum
1 oz EIOW Apricot Dessert Wine
½ oz fresh lemon juice
½ oz fresh orange juice
1 tsp simple syrup
1 dash Angostura bitters

Preparation
Shake all ingredients in a cocktail shaker full of ice. Strain into a chilled rocks glass. Run a lemon wedge around the rim of the glass. (Rum-wise, Barbados Mount Gay Eclipse or Haitian Rhum Barbancourt 5 Star are both good).
Iced Chai Tea

Iced Chai Tea

from an EIOW Apricot Wine fan

Ingredients
3 parts Silk Road Ice Tea
1 part Apple Juice
2 oz Apricot Dessert Wine

Preparation
Mix 3 parts of the Silk Road Ice Tea with one part apple juice and add 2 oz of Apricot Dessert Wine. Serve on ice. Very refreshing and delicious!
Orchard Time

Orchard Time

Compliments of Solomon Seigel @ Solomon's in Victoria. Serves 1.

Ingredients
1 part Calvados Mozin VSOP
1 part EIO Apricot Wine
1 dash peach bitters
2-3 dash agave syrup (one to one agave nectar and water)
2 parts sparkling wine (cava)
Garnish with a sprig of fresh thyme
Glass - Flute

Preparation
Stir Calvados, apricot, bitters, agave with ice and strain into a flute, top with sparkling wine stir and garnish with full sprig of fresh thyme ans smile...
Summer Storm

Summer Storm

A la Chris Mason Stearns - Mixologist extraordinaire. Serves 1.

Ingredients
3 oz Apricot Dessert wine
¾ oz fresh lemon juice
soda water
ginger beer (Granville Island + Steamworks both make a ginger beer that would work nicely in this recipe or you could make your own... just google ginger beer).

Preparation
In a highball glass full of ice, pour apricot wine and lemon juice. Top up with equal parts ginger beer and soda water.

COCKTAILS WITH CASSIS

Capri Summer

Capri Summer

Compliments of Fatima DaSilva of Bistro 161. Serves 1

Ingredients
¾ oz Cassis
1oz EIO Apricot Dessert Wine
1oz Vanilla Vodka
¼ oz Lichi-Li liqueur
3oz white cranberry juice

Preparation
Fill up a tulip glass with ice, pour in vanilla vodka, Lichi-li liqueur, Apricot Dessert Wine, cranberry juice and stir, finally pour in the cassis down right on the center and let it sink. Serve.
Cholla Cocktail

Cholla Cocktail

Serves 1

Ingredients
1 ½ oz white tequila
¼ oz Elephant Island Cassis
½ oz lemon juice
½ oz lime juice 1 tsp simple syrup

Preparation
Shake all ingredients in a cocktail shaker full of ice. Strain into a chilled cocktail glass rimmed with coarse sea salt (fleur de sel is perfect). *cholla rhymes with show-la*
Honey Cassis Cobbler

Honey Cassis Cobbler

Serves 1

Ingredients
1 oz gin
¾ oz wildflower honey syrup
1 oz fresh lemon juice soda water
½ oz Elephant Island Cassis

Preparation
In a highball glass full of ice, combine gin, honey syrup and lemon juice. Top up with soda water and drizzle cassis over top. Garnish with a cucumber - Yes a CUCUMBER! :)
Kir Royale

Kir Royale

A classic... Serves 1

Ingredients
1 part EIOW cassis
5 parts Champagne

Preparation
Pour Cassis into chilled Champagne glass and gently pour champagne/sparkling wine on top.
Ruby Fizz

Ruby Fizz

A la Chris Mason Stearns - Mixologist extraordinaire

Ingredients
1 oz vodka
1 oz Elephant Island Cassis
1 oz fresh lemon juice
1 tsp. simple syrup
1 dash rosewater
1 dash kirsch
soda water

Preparation
Shake all ingredients except the soda in a cocktail shaker full of ice. Strain into a chilled highball glass and top up with cold soda. Don’t add ice, fizzes are served straight up.
Viola Cocktail

Viola Cocktail

A la Chris Mason Stearns - Mixologist extraordinaire

Ingredients
sugar cube
1/8 oz dash Elephant Island Cassis
¼ oz blond Lillet (or Pineau des Charentes)
5 oz Champagne

Preparation
In the bottom of a Champagne flute, soak the sugar cube with the Cassis. Top up with Champagne and float the Lillet (or Pineau des Charentes) on top. Garnish with a lemon twist.

COCKTAILS WITH CRAB APPLE WINE

A Sweet Year

A Sweet Year

Serves 1

Ingredients
1 part Bourbon
1 part Crabapple wine
1 dash Rhubarb Bitters
Honey Lemon Foam (homemade)
Garnish With fresh grated cinnamon
Glass - old fashion or stemmed old fashion

To make Honey lemon foam combine the following in a half liter whip cream canister and charge with NO2-4 egg whites
4 oz honey
2 oz lemon juice
6 oz water

Preparation
Stir bourbon, crabapple and bitters with ice strain into old fashion glass and top with foam and grate cinnamon over top and smile... OR BETTER YET HEAD DOWN TO SOLOMON'S ON HERALD ST IN VICTORIA + HAVE THEM MIX IT UP!
Apple Blossom

Apple Blossom

A la Chris Mason Stearns - Mixologist extraordinaire

Ingredients
2 oz sake (dry) 
1 ½ oz Elephant Island Crabapple Wine
½ oz fresh lime juice
1 egg white (1 white is enough if making 2 drinks)
1 tsp simple syrup
1 dash Angostura bitters

Preparation
Shake all ingredients except the bitters in a cocktail shaker full of ice. Strain into a chilled champagne flute. Dash the bitters on top and swirl with a toothpick to make a spiral.
Caipirinha de maçã

maçã

A la Chris Mason Stearns - Mixologist extraordinaire

Ingredients
1 oz vodka
1 oz EIOW Crab Apple Wine
5-6 green grapes
3-4 lime wedges
1 tsp simple syrup

Preparation
Muddle the grapes, simple syrup, and limes in the bottom of a large rocks glass. Add ice, crabapple wine, and vodka. Serve with a stir stick.
Crabapple Rose

Crabapple Rose

A la Chris Mason Stearns - Mixologist extraordinaire

Ingredients
1 ½ oz white rum
1 ½ oz Elephant Island Crab Apple Wine
¾ fresh lime juice
½ tsp simple syrup
½ tsp *grenadine

Preparation
Shake all ingredients in a cocktail shaker full of ice. Strain into a chilled cocktail glass.

*Needs to be adjusted for sweetness depending on type of grenadine (a light-bodied French brandy is best, as opposed to a richer Spanish style).
Crabby Cosmo

Crabby Cosmo

... with thanks from our very "UN-crabby" customer Bonnie!

Ingredients
1 oz Vodka
½ oz Cointreau
¾ oz Cranberry Juice
dash of Lime Juice
½ oz Elephant Isl Crab Apple Wine

Preparation
Measure all ingredients into cocktail shaker filled with ice. Shake + Strain into chilled Martini glass.
Malus Malice

Malus Malice

Compliments of Chris Jones - Aura @ Laurel Point

Ingredients
1 ¼ oz EIO Crab Apple Wine
¾ oz Butter Ripple Schnapps
6 cloves
1 broken cinnamon stick
dash of orange zest
cinnamon stick garnish

Preparation
Heat Crab Apple Wine and Butter Ripple Schnapps gently. Simmer with 6 cloves, 1 broken cinnamon stick and a dash of orange zest. Strain ingredients and serve hot with a cinnamon stick garnish.
Rosemary Swizzle

Rosemary Swizzle

A la Chris Mason Stearns - Mixologist extraordinaire

Ingredients
1 oz gin
2 oz Elephant Island Crabapple wine
1 splash fresh lime juice
½ tsp simple syrup
top with soda water

Preparation
In a highball glass full of ice, combine all ingredients except soda. Muddle the edge of the glass with the spring of rosemary. Top up with soda water and garnish with a large rosemary sprig. Serve with a straw.

COCKTAILS WITH FRAMBOISE

Devil in a Glass

Devil in a Glass

Serves 2

Ingredients
2 parts Elephant Island Framboise
1 part Vodka
squeeze of lime (if you like a little tartness in your Martini)

Preparation
Shake ingredients together in a cocktail shaker full of ice. Strain into a chilled martini glss rimmed with sugar. Float frozen berries on top.
East Van Sour

East Van Sour

with thanks to Jeff Van Geest + Katherine Manson @ Aurora Bistro. Serves 1

Ingredients
1 oz Whiskey
1 oz Framboise
1 oz squeeze fresh lemon juice (juice of approx ½ lemon)

Preparation
Build in cocktail shaker over ice. Shake + pour over ice in a rocks glass. Garnish with citrus twist.
Frisky Lemonade

Frisky Lemonade

Serves 2

Ingredients
¼ oz Elephant Isl Framboise
2 oz Vodka
½ oz Extra Dry Vermouth
Lemon/Lime Soda (Sprite or similar)

Preparation
Pour ingredients into ice-filled highball glass (to ¾ full) and stir. Top with lemon/lime soda to taste. Garnish with a lime wedge (to be squeezed and dropped into glass).
Island Indulgence

Island Indulgence

With Thanks - Shannon Brett of Chateau Victoria. Serves 1

Ingredients
¾ oz EIO Framboise, chilled
¾ oz Van Gogh Dutch Chocolate Vodka, chilled
1 oz Black pepper infused Simple Syrup
Fresita Strawberry Sparkling wine
Raw cane sugar and fresh cracked pepper mix on rim of glass
raspberry garnish

Preparation
Rim the top of a champagne flue with raw sugar and black pepper mix. Pour the chilled chocolate vodka and EIO Framboise into a champagne flute. Add the black pepper simple syrup. Top with strawberry Fresita, garnish with fresh raspberry.
Raspberry Mint Daiquiri

Raspberry Mint Daiquiri

Serves 2

Ingredients
½ oz Elephant Isl Framboise
2 oz Appleton White Rum
½ oz fresh squeezed limi juice
½ oz simple syrup
5 fresh mint leaves

Preparation
Muddle the mint leaves, Framboise, Rum, Lime juice + simple syrup. Add ice, shake vigorously and fine strain into a martini glass. Garnish with a mint leaf.

SYRUPS ETC.

Homemade Grenadine

Homemade Grenadine


Ingredients
Use a lever fruit-press to juice fresh pomegranates. For each 3 oz of pomegranate juice, add 1 oz simple syrup. Store in fridge.
Or
Dilute Cortas Pomegranate concentrate to make the juice: Mix 1 part concentrate with 6 parts water, then follow the recipe as above.
Simple Syrup

Simple Syrup


Ingredients
1 cup white sugar
500ml water

Combine above ingredients in saucepan. Bring to a boil and remove from heat. Cool, bottle + voila... Starbucks charges $10 for this!
Wildflower honey syrup

Wildflower honey syrup


Preparation
Mix well: 3 parts organic wildflower honey + 1 part hot water (it works well to mix it in a squeeze bottle) store in fridge.
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