Okanagan Spirits

A recipe to stimulate your moustache follicles for Movember.

1½oz McLoughlin & Steele Whisky, ½oz Canados (Apple Brandy) & 1½oz Fresh Apple Juice.

Add all the ingredients together in a cocktail mixer

Shake well and serve in a rocks glass with plenty of ice

Again, another classic cocktail offered up by Okanagan Spirits.

The Corpse Reviver was designed to do ‘exactly what it says’ – to revive the corpse. A more contemporary term would be ‘hair of the dog’ – a drink to make you feel alive again after one too many the night before. However we suggest this drink to raise your spirits during the evening of the Halloween weekend.

The Recipe:

1oz OK Spirits GIN, 1oz Cointreau, 1oz Lillet Blanc, 1oz Fresh lemon and 2 Bar/Tea Spoons of Absinthe.

Pour 1oz of OK Spirits GIN, Cointreau, Lillet Blanc, Fresh lemon into a cocktail mixer with ice.

Add 2 Bar/Tea Spoons of Absinthe. (Notice the precise handling?)

Shake, shake, shake! Strain into a chilled glass

Serve in appropriate glassware with a cherry for garnish.

It's Aliiiiiiiiive! *In a scary voice*

Invented by CBC’s Jurgen Gothe, a big and full cocktail that combines three of Okanagan Spirits products.

Ingredients needed: Taboo Absinthe, Okanagan Spirits GIN, Okanagan Spirits Sea Buckthorn, and Campari

Add 3 parts Okanagan Spirits GIN, 1 part Okanagan Spirits Sea Buckthorn, and 1/3 part Taboo Genuine Absinthe

Shake all the ingredients in a cocktail shaker and serve in a chilled martini glass. Add a tea/bar spoonful of Campari before serving.

Voila.

This contemporary drink was designed for the ‘Toronto Drink Show’ earlier this year. The secret is good quality lemonade (I am using Fentimans). Other good suggestions are Santa Cruz Lemon and Lime or San Pellegrino Limonata.

Recipe:

Step 1: Squeeze one half of a fresh lime into a cocktail glass with ice.

Step 2: Add 1.5 ounces of Taboo Genuine Absinthe

Step 2: Add 1.5 ounces of Taboo Genuine Absinthe

Step 4: Stir and enjoy your Taboo Absinthe Revolution!

Death in the Afternoon is a classic cocktail from the 1930s.  It was designed by Ernest Hemingway who named the drink after his book with the same title.  This Champagne and Absinthe cocktail was contributed to a book of celebrity recipes where Hemingway stated: “Pour one jigger of Absinthe into a Champagne glass. Add chilled Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

It is also rumoured that this was his favourite drink of all time and his consumption increased dramatically when he survived two successive plane crashes on trips to Africa.

Ingredients:

Dry Champagne or Dry Sparkling Wine
Taboo Genuine Absinthe

Recipe:

3oz. of Dry Champagne/Dry Sparkling Wine to 1oz. of Taboo Genuine Absinthe.  Serve in a Champagne glass.

The natural green look of the Absinthe will change to a milky and opalescent colour with the introduction of the Champagne or Wine. Enjoy your afternoon.

With September being the month of pears, we thought our cocktail suggestion could be a common variation on the classic ‘Sidecar’. This early 19th century cocktail is normally made with cognac, but to celebrate the harvest of BC pears we will use our Poire Williams / Pear Brandy as an excellent substitute. (Do you know it takes 24 Okanagan Bartlett pears to make one bottle of our Poire Williams / Pear Brandy.)

2oz Poire Williams / Pear Brandy
1oz Triple Sec
½oz Fresh Lime Juice.

Shake in a cocktail shaker with plenty of fresh ice, strain into a martini glass and garnish with a lime rind or a mini pear.

This Poire Williams / Pear Brandy is priced at $45.00 per bottle and available to purchase direct from the Okanagan Spirits Website or can be found in many well stocked liquor stores throughout BC and Alberta.