mini Negroni

mini Aperol Spritz

mini Kentucky Buck

mini The Cottage

Inspired by Baijiu, Edmonton’s Remy-Tea Shot and Chaser

Bache Gabrielsen Tres Kors, Silk Road Green Tea Cordial, Fever-Tree Club Soda

One of Cara’s favorite cocktails when visiting Bisou Bisou, Montreal

Tanqueray 10, Lillet Blanc, Pineau de Charentes, lemon balsamic served frozen

On the menu as the BPM at Whistler’s Raven Room and one of Shawn’s favorite cocktails on that trip with a twist

Midori, St. George Absinthe, pineapple tarragon basil cordial

Shelter Point Ripple Rock, Alchemist Artemesia, ginger coconut syrup, lemon juice with a gamay noir air

Victoria Distillers Oaken Gin, BC Amaro Blend, chai syrup, grapefruit juice

Wayward Krupnik, Giffard Vanilla, tumeric syrup, whole egg 

Sheringham Seaside Gin, Earl Grey Milk Liqueur, Galliano, lemon juice, egg white

Ardbeg Wee Beastie, Sandeman Ruby Port, Giffard Blackberry Syrup, lemon juice, Fever-Tree Club Soda

Sparkle infused Empress 1908 Elderflower and Rose Gin, roasted lemon, Winemaker’s Cut Rose Sparkling

Duck Fat Washed blend of Sheringham Akvavit, Alchemist Green Frog Absinthe, Vecchio Amaro, Scrappy’s Black Lemon Bitters, lemon juice

Clive’s Rum Blend #1, Becherovka 1807, falernum, tonka bean syrup, Rootside Root Beer Bitters, roasted lime cordial

Clive’s Cognac Blend, Mr Happy Amaro, Hey Happy Concentrate, Averna Amaro, chocolate gelato

Drumshanbo Sardinia Citrus, “Prosecco”syrup, Fentiman’s Grapefruit Tonic, served on Silk Road Green Tea Ice Cubes

Lot 40 Dark Oak, Koch Mezcal, Drambuie, Bäska Malort, applewood smoked maple syrup and an Ardbeg Wee Beastie mist

Espina Negra Mezcal, Alchemist Green Frog, Pierre Ferrand Yuzu, Giffard Pear Liqueur, lemon juice, cherry wood smoked

Delord Armagnac Blanche, Clive’s Milk Liqueur, Scrappy’s Chocolate Bitters

Your choice of NoDo Blanco Tequila or Espina Negra Mezcal, clarified orange juice, carbonated and served on orange ice cubes

Chateau Laubade Signature, Giffard Ginger, Caradamaro, lemon juice with plum foam

Plantation Original Dark, Martini Bianco, Lustau Solera clarified with a white chocolate macadamia sabayon

Buffalo Trace Bourbon, Campari, Cinzano Rosso. Constantly aging in Cabernet Sauvignon, Riesling and American Oak Barrels

Cabernet Sauvignon Aged, Riesling Aged, American Oak

Yellowstone Bourbon, Amaro dell’Etna, Martini Rubino, Ms. Better Bitters Cypress Bowl and Smoke and Oak solera aged in an American Oak Barrel

Basil infused Botanist Islay Gin, grilled tomato infused Lillet Blanc, Mad Lab Umami Bitters diluted with bocconcini water and frozen, served with prosciutto and Espina Negra Mezcal spritz

Ford’s Gin, Giffard Orgeat, orange flower water, lemon juice clairfied and topped with a citrus oleo foam

Clive’s Rum Blend #2, Red Bitter Blend, lime acid pineapple juice