Raspberry Whisky Sour
Sweet BC raspberry jam brings a rich berry flavour to this seasonal twist on the whisky sour. Bright lemon juice balances the sweetness and egg white creates a silky texture. 2 oz (60 ml) Sanctuary Reserve Edition
Single Malt Canadian Whisky ¾ oz (22 ml) fresh lemon juice ½ oz (15 ml) egg white
2 tsp (10 ml) BC raspberry jam Angostura bitters, for garnish In a cocktail shaker, combine whisky, lemon juice, egg white and raspberry jam. Dry shake for 10 seconds. Add ice and shake again for 10 seconds. Fine strain into a coupe glass. Garnish with a few drops of Angostura bitters and use a cocktail pick to cut through drops to create a design, then serve.
Sanctuary Reserve Edition Single Malt Canadian Whisky $69.99 BC Spirits 669479
Blackcurrant Gin Fizz BC blackcurrant jam adds dark fruit notes and vibrant colour to this sparkling cocktail. Dry gin and fresh lemon juice provide balance, while sparkling wine creates a refreshing and effervescent finish. 1 oz (30 ml) Sheringham Seaside Gin ½ oz (15 ml) fresh lemon juice 4 tsp (20 ml) BC blackcurrant jam 4 oz (120 ml) See Ya La Later Ranch Sparkling Brut 1 lemon wheel, for garnish In a cocktail shaker, combine gin, lemon juice and blackcurrant jam. Fill with ice and shake for 10 seconds. Fine strain into a stemless wineglass filled with fresh ice. Top with sparkling wine and stir gently to incorporate. Garnish with lemon wheel, add a straw and serve.
Sheringham Seaside Gin $49.99 BC Spirits 776724 See Ya Later Ranch Sparkling Brut $24.99 BC VQA 75648
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