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food & drinks | refreshers

s l i a t k c o c text catherine therrien photography janis nicolay

Lounging poolside with a fruity cocktail in one hand and a great book in the other – that’s what Canadian summer dreams are made of. But don’t settle for a basic gin and tonic: We got our hands on three exclusive cocktail recipes from Vancouver’s prestigious Fairmont Pacific Rim hotel. So whether you’re hosting a large alfresco affair or getting in some me-time, these restaurant-calibre bevvies are equal parts delicious and sophisticated. 66 | august 2013

Randy Little Kiwi ½ kiwi, peeled and sliced 1" piece of cucumber, peeled and diced 2 oz gin (London dry style) ½ oz elderflower cordial ½ oz freshly squeezed lime juice Club soda Slices of kiwi and cucumber for garnish

Muddle the kiwi fruit and cucumber in a tulip-style glass. Add the gin, elderflower cordial and lime juice. Add crushed ice and top with the club soda. Stir. Garnish with a slice of kiwi and cucumber. Makes 1.

food & drinks | refreshers

French Canadian

15 blueberries 2 oz Rémy Martin VSOP cognac ½ oz maple syrup ½ oz freshly squeezed lemon juice Blueberries for garnish


Do your carefully prepared cocktails justice by serving them in the appropriate glasses. Here are the three types you need to recreate these looks at home.

68 | august 2013

Bade Highball Glass, $15 per set of 4, EQ3,

Lenox Tuscany Classics Champagne Saucer, $54 per set of 4, William Ashley China,

Spiegelau Stemmed Pilsner Glass, $14, WilliamsSonoma,

producer, morgan lindsay (glassware)

Muddle the blueberries in a mixing glass. Add the cognac, maple syrup and lemon juice. Add crushed ice and pour into a cocktail shaker. Shake hard. Strain into a chilled saucer-shaped glass. Garnish with a skewer of blueberries. Makes 1.

food & drinks | refreshers

Can We A-lope?

barware You don’t need a whole lot of equipment to master a cocktail. Here are three essential tools to help you make these delicious drinks.

4 thin slices ginger, peeled ¼ cup cantaloupe, peeled and diced Handful of mint leaves 2 oz Havana Club 3-year-old rum ½ oz freshly squeezed lemon juice ⅕ oz simple syrup Sprig of mint for garnish Muddle the ginger and cantaloupe in a mixing glass. Add the mint, rum, lemon juice and simple syrup. Add crushed ice and pour into a cocktail shaker. Shake hard. Strain into a tall glass over crushed ice. Garnish with a sprig of mint. Makes 1.

Gatsby Cocktail Shaker, $25, Crate and Barrel,

Walnut Muddler, $30, Williams-Sonoma,

70 | august 2013

To learn more about the Fairmont Pacific Rim hotel in Vancouver, check out

producer, morgan lindsay (barware); photography, joe kim/tc media (muddler)

Quadro Strainer, $6, Kitchen Stuff Plus,

Summer Cocktails  

These summer cocktails were created by the Fairmont Pacific Rim hotel, in Vancouver BC. I shot this feature for Style At Home magazine, Augu...

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