DAVID WOLOWIDNYK is a Certified Specialist of Spirits and a founder of the Canadian Professional Bartenders Association. He is accredited nationally and globally, holding titles such as “World’s Most Imaginative Bartender” (Bombay Sapphire), “Canada’s Best Mixologist” (Grey Goose) and “Bartender of the Year” ( Vancouver Magazine ). David is an influential veteran in Canada’s cocktail culture.
Dragon Eyes
Presenting a thoughtfully balanced combination of dragon fruit, rice vodka, green grape soju, hibiscus, lemon and soda, this cocktail pays tribute to the Year of the Dragon.
5 × ½-in (1.25 cm) cubes dragon fruit (save more for garnish) 1 oz (30 ml) Suntory Haku Vodka 1 oz (30 ml) Jinro Chamisul Green Grape Soju ½ oz (15 ml) Hibiscus Cordial * ¾ oz (22 ml) fresh lemon juice 2 oz (60 ml) soda water
In a cocktail shaker, muddle 5 pieces of dragon fruit, then add vodka, green grape soju, Hibiscus Cordial and lemon juice. Add cubed ice, shake vigorously and fine strain over new ice into a Collins glass. Top with soda water and garnish with cubes of dragon fruit on a cocktail pick.
Suntory Haku Vodka Japan $47.99 211833
Jinro Chamisul Green Grape Soju South Korea $8.79 30195 360 ml
* To make Hibiscus Cordial, pour 10 oz (300 ml) boiling water over 2 hibiscus tea bags and steep for 5 minutes. In a small saucepan, combine 1 cup (250 ml) steeped tea with 2 cups (500 ml) granulated sugar and simmer to dissolve. Transfer to a clean bottle and allow to cool, then seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Shibuya
Named after a bustling Japanese epicentre, this cocktail offers serenity among the chaos with a balance of Asian botanicals.
1 oz (30 ml) Suntory Roku Gin ½ oz (15 ml) Nakano Umeshu Japanese Plum Wine ½ oz (15 ml) lychee nectar (from canned lychees) ½ oz (15 ml) Jasmine Green Tea Cordial * ¾ oz (22 ml) fresh lemon juice
Place a cocktail coupe in the freezer for 5 minutes. In a cocktail shaker with cubed ice, combine gin, plum wine, lychee nectar, Jasmine Green Tea Cordial and lemon juice. Shake vigorously and fine strain into chilled glass. Garnish with edible flowers, if desired.
Nakano Kuni Zakari Umeshu Japanese Plum Wine Japan $12.99 568907 300 ml
garnish with edible flowers, if desired
* To make Jasmine Green Tea Cordial, pour 10 oz (300 ml) boiling water over 1 tsp (5 ml) jasmine green tea leaves and steep for 5 minutes. In a small saucepan, combine 1 cup (250ml) steeped tea with 2 cups (500 ml) granulated sugar and simmer to dissolve. Transfer to a clean bottle and allow to cool, then seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
Suntory Roku Gin Japan $50.99 211842
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