Presented byShawn Soole, Jay Jones, Danielle Tatarin & David                  Wolowidnyk
Shawn is an Aussie expat who hasbeen living in Canada for the past6 years. He began bartending inAustralia 15 years ago, a...
Canadian Cocktails had somewhat of a auspicious start 1869 – Whoop up Bug Juice,             Fort Hamilton, Lethbridge  “...
Canadian Cocktails had somewhat of a auspicious start 1869 – Whoop up Bug Juice,              Fort Hamilton, Lethbridge  ...
THE CANADIAN BELLINIMilestone’s Restaurants, 1993RumPeach LiqueurPeach CrystalsSparkling WineSoda & SpriteSlide that into ...
Danielle Tatarin has a passion for all                   things cocktail. Currently she runs the                   Bar pro...
Not this Caesar
Not this Caesar                  Or this Caesar
This Caesar2 oz Vodka5 oz Mott’s Clamato Juice2 dash Worchestershire Sauce2 dash TabascoBuild over ice in a celery salt ri...
CANADIAN HISTORY Created in 1969 in Calgary in the Calgary Inn which is now the  Westin Inn Walter Chell, Italian barten...
CANADIAN HISTORY Created in 1969 in Calgary in the Calgary Inn which is now the  Westin Inn Walter Chell, Italian barten...
CANADIAN HISTORY Created in 1969 in Calgary in the Calgary Inn which is now the    Westin Inn    Walter Chell, Italian b...
CANADIAN HISTORY Created in 1969 in Calgary in the Calgary Inn which is now the    Westin Inn    Walter Chell, Italian b...
ANCESTRAL HISTORY                Fernand Petiot Story The original Bloody Mary or "Red Snapper" as it was originally call...
ANCESTRAL HISTORY                Fernand Petiot Story The original Bloody Mary or "Red Snapper" as it was  originally cal...
ANCESTRAL HISTORY                Clam Tomato Cocktail Mention of a non alcoholic “Caesar” mentioned in Burke’s  Complete ...
ANCESTRAL HISTORYClam Tomato Cocktail Further mentions of thisnon alcoholic version appear in The Standard Bartender’sGui...
MODERN RECIPE 2 oz Chorizo washed Vodka   4 oz Tomato Juice   1 oz Clam Juice   1 whole Garlic Roasted Tomato   2 das...
Two+ decades of service experience                   and a long list of accolades, David                   currently presi...
Hotel Georgia, Vancouver circa 1930                                      Hotel Georgia, Vancouver circa 2012
2 parts gin1 part orgeat1/2 part lemon juice10 drops Orange Flower Water1 egg white (or whole egg ifpreferred)In a cocktai...
 Ted Saucier was from Montreal, and was the publicist at the  Waldorf-Astoria for about 40 years. He was a  socialite, ru...
 Ted Saucier was from Montreal, and was the publicist at the  Waldorf-Astoria for about 40 years. He was a  socialite, ru...
 Ted Saucier was from Montreal, and was the publicist at the  Waldorf-Astoria for about 40 years. He was a  socialite, ru...
 Ted Saucier was from Montreal, and was the publicist at the  Waldorf-Astoria for about 40 years. He was a  socialite, ru...
 First Published in ‘Bottoms Up’ 1951
 First Published in ‘Bottoms Up’ 1951 Saucier travelled extensively through the mid-late 40’s to  do a lot of ‘R&D’ for ...
 First Published in ‘Bottoms Up’ 1951 Saucier travelled extensively through the mid-late 40’s to  do a lot of ‘R&D’ for ...
 First Published in ‘Bottoms Up’ 1951 Saucier travelled extensively through the mid-late 40’s to  do a lot of ‘R&D’ for ...
 First Published in ‘Bottoms Up’ 1951 Saucier travelled extensively through the mid-late 40’s to  do a lot of ‘R&D’ for ...
 Rejuvenated & reborn upon the opening of Hawksworth Restaurant at the Rosewood Hotel Georgia, 2011. Updated recipe autho...
 Rejuvenated & reborn upon the opening of Hawksworth  Restaurant at the Rosewood Hotel Georgia, 2011. Updated  recipe aut...
 Rejuvenated & reborn upon the opening of Hawksworth  Restaurant at the Rosewood Hotel Georgia, 2011. Updated  recipe aut...
MODERN RECIPE1 ¾ Victoria Gin3/4 Lemon Juice1/2 Orgeat7 drops Orange Flower Water1 egg whiteDry shake then wet shake anddo...
Jay has been in BC’s hospitality                    industry since 1996 – running Bars                    and beverage pro...
VANCOUVER COCKTAIL CULTURE OF THE 1950’s Legislation passed to allow liquor, beer, and wine to be  sold with food in rest...
VANCOUVER COCKTAIL CULTURE OF THE 1950’s "The Cave" (1937-1981) was the 1st nightclub to hold a  "dining-lounge liquor li...
VANCOUVER COCKTAIL CULTURE OF THE 1950’s The Sylvia Hotel (1912 to present) opened the citys 1st  "legally licensed" Cock...
VANCOUVER COCKTAIL CULTURE OF THE 1950’s Legislation passed to allow liquor, beer, and wine to be  sold with food in rest...
GIN LIKE FLYNN,          TALL TALES Errol Flynn visited Vancouver  in October 1959, enjoying the  Vancouver Cocktail at t...
GIN LIKE FLYNN,          TALL TALES Errol Flynn visited Vancouver  in October 1959, enjoying the  Vancouver Cocktail at t...
GIN LIKE FLYNN,          TALL TALES Errol Flynn visited Vancouver  in October 1959, enjoying the  Vancouver Cocktail at t...
JOSIAH BATES & THE RETURN Moved   to Vancouver from Scotland in 1955
JOSIAH BATES & THE RETURN Moved to Vancouver from Scotland in 1955 Former worker at Bowmore Distillery, currently a Pris...
JOSIAH BATES & THE RETURN Moved to Vancouver from Scotland in 1955 Former worker at Bowmore Distillery, currently a Pris...
JOSIAH BATES & THE RETURN Moved to Vancouver from Scotland in 1955 Former worker at Bowmore Distillery, currently a Pris...
JOSIAH BATES & THE RETURN Moved to Vancouver from Scotland in 1955 Former worker at Bowmore Distillery, currently a Pris...
"Joe Bates dresses like one of The Dirty Dozen and drinks B&B    like he owns stock in the company. Hes kind of like Sean ...
JOSIAH BATES RECIPE2 oz "Good" Gin½ oz. Sweet Vermoutha splash of Benedictinea good dash of orange bittersChill, stir, str...
BELIEVABLE CONCLUSIONS The recipe was created between 1954 and 1955 at the  Sylvia Hotel, Vancouver BC Steve Da Cruz is ...
MODERN RECIPE1 ½ oz Victoria Gin¾ oz Punt e Mes¼ oz Benedictine2 dashes Regan’s Orange BittersStir until chilled, strain,s...
2 oz Caribou CrossingCanadian Whisky¼ oz Fernet Branca¼ oz Gomme SyrupDash Angostura BittersStir, strain up with a flamedo...
 First published as theFernet Cocktail in 1922.
 First published as the FernetCocktail in 1922. Robert Vermeire“Cocktails – How to Mix Them”
 First published as the Fernet Cocktail in 1922. Robert Vermeire “Cocktails – How to Mix Them”“This cocktail is much app...
ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents
ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents Studied in Hamburg at a prestigious hotel school
ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents Studied in Hamburg at a prestigious hotel school Man...
ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents Studied in Hamburg at a prestigious hotel school Man...
ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents Studied in Hamburg at a prestigious hotel school Man...
ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents Studied in Hamburg at a prestigious hotel school Man...
ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents Studied in Hamburg at a prestigious hotel school Man...
 Published as its proper namein 1948’s “The Fine Art of MixingDrinks” by David Embury
 Published as its proper name in 1948’s “The Fine Art of Mixing Drinks” by David Embury
 First cocktail book for the “at home” bartender published
 First cocktail book for the “at home” bartender  published David Embury was a senior tax partner at Manhattan  Law Firm...
 First cocktail book for the “at home” bartender  published David Embury was a senior tax partner at Manhattan  Law Firm...
 First cocktail book for the “at home” bartender  published David Embury was a senior tax partner at Manhattan  Law Firm...
 First cocktail book for the “at home” bartender    published   David Embury was a senior tax partner at Manhattan    La...
SPECULATIVE HISTORY Although Vermeire gives us “appreciation”, there isn’t a definitive answer to if it was created in Ca...
SPECULATIVE HISTORY Although Vermeire gives us “appreciation”, there isn’t a  definitive answer to if it was created in C...
SPECULATIVE HISTORY Although Vermeire gives us “appreciation”, there isn’t a  definitive answer to if it was created in C...
SPECULATIVE HISTORY Although Vermeire gives us “appreciation”, there isn’t a  definitive answer to if it was created in C...
SPECULATIVE HISTORY Although Vermeire gives us “appreciation”, there isn’t a    definitive answer to if it was created in...
   Solomon Siegel   Ryan Malcolm   Cyle Serra   Jamie Boudreau   Jon Smolensky   Brad Stanton   Steve Da Cruz   Ro...
Classic Canadian Cocktails Seminar
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Classic Canadian Cocktails Seminar

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Tales of the Cocktail 2012 seminar.

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Classic Canadian Cocktails Seminar

  1. 1. Presented byShawn Soole, Jay Jones, Danielle Tatarin & David Wolowidnyk
  2. 2. Shawn is an Aussie expat who hasbeen living in Canada for the past6 years. He began bartending inAustralia 15 years ago, and has neverlooked back. He is a true bon-vivant, and now the Executive-Barkeep atClive’s Classic Lounge in the Chateau Victoria. Tales of the Cocktailnominated World’s Best Hotel Bar (2011, 2012), the firstCanadian bar ever to be nominated & InternationalBartender of the Year Nominee.
  3. 3. Canadian Cocktails had somewhat of a auspicious start 1869 – Whoop up Bug Juice, Fort Hamilton, Lethbridge “A highly-prized alcohol spiked with ginger, molasses, and red pepper. It was then coloured with black chewing tobacco, watered down, and boiled to make "firewater”.
  4. 4. Canadian Cocktails had somewhat of a auspicious start 1869 – Whoop up Bug Juice, Fort Hamilton, Lethbridge “A highly-prized alcohol spiked with ginger, molasses, and red pepper. It was then coloured with black chewing tobacco, watered down, and boiled to make "firewater”. Canadian Fizzes, Punches, Cocktail & even swizzles mentioned in various publications since 1895 usually just stating the use of Canadian Whiskey.
  5. 5. THE CANADIAN BELLINIMilestone’s Restaurants, 1993RumPeach LiqueurPeach CrystalsSparkling WineSoda & SpriteSlide that into a slushie machineGarnished with Sangria
  6. 6. Danielle Tatarin has a passion for all things cocktail. Currently she runs the Bar program at The Keefer Bar in Vancouver. She makes syrups, tinctures and bitters in house to incorporate into classic and contemporary mixed drinks.She constantly strives to be at the top of her field and isworking to bring together the Bartending community inCanada through her latest endeavour as a foundingmember and President of the Canadian ProfessionalBartenders Association.
  7. 7. Not this Caesar
  8. 8. Not this Caesar Or this Caesar
  9. 9. This Caesar2 oz Vodka5 oz Mott’s Clamato Juice2 dash Worchestershire Sauce2 dash TabascoBuild over ice in a celery salt rimmed glass.Garnish with a celery stalk, limewedge, spicybeans, oysters, prawns, whatever you thinkwould work.
  10. 10. CANADIAN HISTORY Created in 1969 in Calgary in the Calgary Inn which is now the Westin Inn Walter Chell, Italian bartender born in Montenegro
  11. 11. CANADIAN HISTORY Created in 1969 in Calgary in the Calgary Inn which is now the Westin Inn Walter Chell, Italian bartender born in Montenegro Inspired by Spaghetti alle vongole, spaghetti with tomato sauce and clams which he had tasted in Venice Chell mashed clams to create the nectar to mix with tomato juice
  12. 12. CANADIAN HISTORY Created in 1969 in Calgary in the Calgary Inn which is now the Westin Inn Walter Chell, Italian bartender born in Montenegro Inspired by Spaghetti alle vongole, spaghetti with tomato sauce and clams which he had tasted in Venice Chell mashed clams to create the nectar to mix with tomato juice Clamato juice was created around this time in California, US Mott’s claims that Canadians drink 350 million Caesars a year
  13. 13. CANADIAN HISTORY Created in 1969 in Calgary in the Calgary Inn which is now the Westin Inn Walter Chell, Italian bartender born in Montenegro Inspired by Spaghetti alle vongole, spaghetti with tomato sauce and clams which he had tasted in Venice Chell mashed clams to create the nectar to mix with tomato juice Clamato juice was created around this time in California, US Mott’s claims that Canadians drink 350 million Caesars a year May 13th is Caesar Day in the city of Calgary. Degreed in 2009 by Mayor Dave Bronconnier
  14. 14. ANCESTRAL HISTORY Fernand Petiot Story The original Bloody Mary or "Red Snapper" as it was originally called was invented by Fernand Petiot in Paris in 1921 at New York Bar later to be known as Harrys New York Bar
  15. 15. ANCESTRAL HISTORY Fernand Petiot Story The original Bloody Mary or "Red Snapper" as it was originally called was invented by Fernand Petiot in Paris in 1921 at New York Bar later to be known as Harrys New York Bar It is said that the Red Snapper was named after the juice that was used in it. It is speculated that Red Snapper was an early clam tomato juice in Paris. The original Red Snapper was the first gin Caesar.
  16. 16. ANCESTRAL HISTORY Clam Tomato Cocktail Mention of a non alcoholic “Caesar” mentioned in Burke’s Complete Cocktail and Tastybites, 1936 by Barney Burke
  17. 17. ANCESTRAL HISTORYClam Tomato Cocktail Further mentions of thisnon alcoholic version appear in The Standard Bartender’sGuide, 1965 by Patrick Gavin Duffy with revisions byJames A. Beard
  18. 18. MODERN RECIPE 2 oz Chorizo washed Vodka 4 oz Tomato Juice 1 oz Clam Juice 1 whole Garlic Roasted Tomato 2 dashes Tabasco 2 dashes Worcestershire Sauce 1/2 barspoon grated horseradish Celery Salt & Chili Mix (rim) Prepare a Collins glass with a Celery Salt and Chili rim. In a mixing glass muddle Garlic Roasted Tomato with Horseradish. Strain the liquid from the muddled tomato and horseradish into another mixing glass and discard the fruit. To the roasted tomato juice add all remaining ingredients. Roll mixture between two mixing glasses to blend. Pour the ingredients over ice into the rimmed Collins glass. Garnish with house pickled vegetables & chorizo on a skewer. This is a culinary take on the Caesar utilizing the flavours of the, chorizo, roasted tomato and horseradish to bring the drink added complexity and savory elements. It takes time to produce all of the ingredients before hand but once you have some stock it is a delicious fresh drink that is one of my favorite "hair of the dog". Experiment with the Caesar recipe to come up with your favorite variation.
  19. 19. Two+ decades of service experience and a long list of accolades, David currently presides over the bar at West Restaurant in Vancouver. Praised for his chemist-like precision, inventive twists &intriguing libations, David believes that the guestdeserves the best possible experience that we candeliver, covering all senses from the first moment tothe last.
  20. 20. Hotel Georgia, Vancouver circa 1930 Hotel Georgia, Vancouver circa 2012
  21. 21. 2 parts gin1 part orgeat1/2 part lemon juice10 drops Orange Flower Water1 egg white (or whole egg ifpreferred)In a cocktail glass (no garnishspecified)Shake well before adding ice. Thisgives a nice "top". Then add ice tochill, and serve in a cocktail glass.
  22. 22.  Ted Saucier was from Montreal, and was the publicist at the Waldorf-Astoria for about 40 years. He was a socialite, rubbed shoulders with anyone who was famous.
  23. 23.  Ted Saucier was from Montreal, and was the publicist at the Waldorf-Astoria for about 40 years. He was a socialite, rubbed shoulders with anyone who was famous. He was a technical advisor for the movie ‘Weekend at the Waldorf’, hung out with the rat-pack, bankers and politicians.
  24. 24.  Ted Saucier was from Montreal, and was the publicist at the Waldorf-Astoria for about 40 years. He was a socialite, rubbed shoulders with anyone who was famous. He was a technical advisor for the movie ‘Weekend at the Waldorf’, hung out with the rat-pack, bankers and politicians. Spent a lot of time at Club Supersex as a teenager considering that the original ‘Bottoms Up’ that was published was a combination of soft-core porn and cocktail recipes.
  25. 25.  Ted Saucier was from Montreal, and was the publicist at the Waldorf-Astoria for about 40 years. He was a socialite, rubbed shoulders with anyone who was famous. He was a technical advisor for the movie ‘Weekend at the Waldorf’, hung out with the rat-pack, bankers and politicians. Spent a lot of time at Club Supersex as a teenager considering that the original ‘Bottoms Up’ that was published was a combination of soft-core porn and cocktail recipes. Saucier was very close with the Boomer family, who, along with the DuPonts were partial owners of the Waldorf- Astoria.
  26. 26.  First Published in ‘Bottoms Up’ 1951
  27. 27.  First Published in ‘Bottoms Up’ 1951 Saucier travelled extensively through the mid-late 40’s to do a lot of ‘R&D’ for the book and the hotel.
  28. 28.  First Published in ‘Bottoms Up’ 1951 Saucier travelled extensively through the mid-late 40’s to do a lot of ‘R&D’ for the book and the hotel. There are recipes from throughout Canada, not just Vancouver. Regina, Saskatoon, Quebec City & Montreal are all mentioned and recipes showcased in the book
  29. 29.  First Published in ‘Bottoms Up’ 1951 Saucier travelled extensively through the mid-late 40’s to do a lot of ‘R&D’ for the book and the hotel. There are recipes from throughout Canada, not just Vancouver. Regina, Saskatoon, Quebec City & Montreal are all mentioned and recipes showcased in the book Saucier is probably one of the most influential historical Canadian figures in cocktails.
  30. 30.  First Published in ‘Bottoms Up’ 1951 Saucier travelled extensively through the mid-late 40’s to do a lot of ‘R&D’ for the book and the hotel. There are recipes from throughout Canada, not just Vancouver. Regina, Saskatoon, Quebec City & Montreal are all mentioned and recipes showcased in the book Saucier is probably one of the most influential historical Canadian figures in cocktails. In addition to the dry shake method being an important part of the Hotel Georgia and the book, you also find one of the very first entries of a straight up Vodka Martini in print. Also, Murray Stenson used this book to source the (now) famous ‘Last Word’.”
  31. 31.  Rejuvenated & reborn upon the opening of Hawksworth Restaurant at the Rosewood Hotel Georgia, 2011. Updated recipe authored by Brad Stanton, which also became the hotel standard when the hotel reopened shortly after Hawksworth in the summer of 2011.
  32. 32.  Rejuvenated & reborn upon the opening of Hawksworth Restaurant at the Rosewood Hotel Georgia, 2011. Updated recipe authored by Brad Stanton, which also became the hotel standard when the hotel reopened shortly after Hawksworth in the summer of 2011. Named the ‘Cocktail of the Year’ for Canada in EnRoute magazine’s restaurant issue of February 2012.
  33. 33.  Rejuvenated & reborn upon the opening of Hawksworth Restaurant at the Rosewood Hotel Georgia, 2011. Updated recipe authored by Brad Stanton, which also became the hotel standard when the hotel reopened shortly after Hawksworth in the summer of 2011. Named the ‘Cocktail of the Year’ for Canada in EnRoute magazine’s restaurant issue of February 2012. On March 8th , 2012 they sold our 5000th Hotel Georgia cocktail at Hawskworth in less than 10 months of being open.
  34. 34. MODERN RECIPE1 ¾ Victoria Gin3/4 Lemon Juice1/2 Orgeat7 drops Orange Flower Water1 egg whiteDry shake then wet shake anddouble strain into a chilled coupe.Garnish with grated nutmeg
  35. 35. Jay has been in BC’s hospitality industry since 1996 – running Bars and beverage programs at Top Table Restaurant Group, Nu, Salt Tasting Room, Donnelly Group, Voya, Pourhouse and Shangri-La hotel in Vancouver. Certified in Wine, Spirits,Beer & Sabrage; Barjonesing provides beverage programdesign, training, education and social media services. Jayis Event Partner for Tales of the Cocktail on Tour,Vancouver and contributing Cocktail Culture writer forMontecristo Magazine and Urban Diner.
  36. 36. VANCOUVER COCKTAIL CULTURE OF THE 1950’s Legislation passed to allow liquor, beer, and wine to be sold with food in restaurants in 1952
  37. 37. VANCOUVER COCKTAIL CULTURE OF THE 1950’s "The Cave" (1937-1981) was the 1st nightclub to hold a "dining-lounge liquor license" – 1954
  38. 38. VANCOUVER COCKTAIL CULTURE OF THE 1950’s The Sylvia Hotel (1912 to present) opened the citys 1st "legally licensed" Cocktail Bar in 1954
  39. 39. VANCOUVER COCKTAIL CULTURE OF THE 1950’s Legislation passed to allow liquor, beer, and wine to be sold with food in restaurants in 1952 "The Cave" (1937-1981) was the 1st nightclub to hold a "dining-lounge liquor license" – 1954 The Sylvia Hotel (1912 to present) opened the citys 1st "legally licensed" Cocktail Bar in 1954
  40. 40. GIN LIKE FLYNN, TALL TALES Errol Flynn visited Vancouver in October 1959, enjoying the Vancouver Cocktail at the Sylvia Hotel
  41. 41. GIN LIKE FLYNN, TALL TALES Errol Flynn visited Vancouver in October 1959, enjoying the Vancouver Cocktail at the Sylvia Hotel A Vancouver Cocktail was the last drink Errol Flynn consumed before his death
  42. 42. GIN LIKE FLYNN, TALL TALES Errol Flynn visited Vancouver in October 1959, enjoying the Vancouver Cocktail at the Sylvia Hotel A Vancouver Cocktail was the last drink Errol Flynn consumed before his death Errol Flynn drank 2 Vancouver Cocktails before jumping to his death from the roof of the Sylvia Hotel
  43. 43. JOSIAH BATES & THE RETURN Moved to Vancouver from Scotland in 1955
  44. 44. JOSIAH BATES & THE RETURN Moved to Vancouver from Scotland in 1955 Former worker at Bowmore Distillery, currently a Prison Minister
  45. 45. JOSIAH BATES & THE RETURN Moved to Vancouver from Scotland in 1955 Former worker at Bowmore Distillery, currently a Prison Minister Frequented the Sylvia Hotel as of 1955 - drinking the Vancouver Cocktail regularly.
  46. 46. JOSIAH BATES & THE RETURN Moved to Vancouver from Scotland in 1955 Former worker at Bowmore Distillery, currently a Prison Minister Frequented the Sylvia Hotel as of 1955 - drinking the Vancouver Cocktail regularly. Vancouver Bartender, Steve Da Cruz began sharing the recipe, having learned it from Josiah Bates verbal recollection in 2006.
  47. 47. JOSIAH BATES & THE RETURN Moved to Vancouver from Scotland in 1955 Former worker at Bowmore Distillery, currently a Prison Minister Frequented the Sylvia Hotel as of 1955 - drinking the Vancouver Cocktail regularly. Vancouver Bartender, Steve Da Cruz began sharing the recipe, having learned it from Josiah Bates verbal recollection in 2006. Steve Da Cruz opened Corner Suite Bistro Deluxe in 2009 - featuring the Bates recipe and this accompanying quote:
  48. 48. "Joe Bates dresses like one of The Dirty Dozen and drinks B&B like he owns stock in the company. Hes kind of like Sean Connery and John Wayne rolled into one tough son of a bitch. His ostrich-skinned boots and ten-gallon hat are as recognizable as Gassy Jack and Ive seen many women a thirdof his age hanging on his every word - not to mention his arm.I had already been good friends with him and one day he asked me if I had ever heard of a "Vancouver Cocktail." I said "No," so he wrote the recipe on the bar napkin for me and claimed that he used to drink them at the Sylvia Hotel when he first arrived in Vancouver in 1955."
  49. 49. JOSIAH BATES RECIPE2 oz "Good" Gin½ oz. Sweet Vermoutha splash of Benedictinea good dash of orange bittersChill, stir, strain and serve straight up.
  50. 50. BELIEVABLE CONCLUSIONS The recipe was created between 1954 and 1955 at the Sylvia Hotel, Vancouver BC Steve Da Cruz is responsible for reintroducing the recipe, circa 2006, thanks to Josiah Bates
  51. 51. MODERN RECIPE1 ½ oz Victoria Gin¾ oz Punt e Mes¼ oz Benedictine2 dashes Regan’s Orange BittersStir until chilled, strain,served up, zest
  52. 52. 2 oz Caribou CrossingCanadian Whisky¼ oz Fernet Branca¼ oz Gomme SyrupDash Angostura BittersStir, strain up with a flamedorange zest
  53. 53.  First published as theFernet Cocktail in 1922.
  54. 54.  First published as the FernetCocktail in 1922. Robert Vermeire“Cocktails – How to Mix Them”
  55. 55.  First published as the Fernet Cocktail in 1922. Robert Vermeire “Cocktails – How to Mix Them”“This cocktail is much appreciated by theCanadians of Toronto”
  56. 56. ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents
  57. 57. ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents Studied in Hamburg at a prestigious hotel school
  58. 58. ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents Studied in Hamburg at a prestigious hotel school Manned the bar at the exclusive Savoy Hotel in Cairo in the early 1910’s
  59. 59. ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents Studied in Hamburg at a prestigious hotel school Manned the bar at the exclusive Savoy Hotel in Cairo in the early 1910’s Short stint at Royal Automobile Club before WW1
  60. 60. ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents Studied in Hamburg at a prestigious hotel school Manned the bar at the exclusive Savoy Hotel in Cairo in the early 1910’s Short stint at Royal Automobile Club before WW1 Returned to London in 1918 to helm the bar at the Criterion in Piccadilly Circus
  61. 61. ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents Studied in Hamburg at a prestigious hotel school Manned the bar at the exclusive Savoy Hotel in Cairo in the early 1910’s Short stint at Royal Automobile Club before WW1 Returned to London in 1918 to helm the bar at the Criterion in Piccadilly Circus Embassy Club on St James St. in the early 1920’s
  62. 62. ROBERT VERMEIRE Born in Belgian around 1891 to hospitality parents Studied in Hamburg at a prestigious hotel school Manned the bar at the exclusive Savoy Hotel in Cairo in the early 1910’s Short stint at Royal Automobile Club before WW1 Returned to London in 1918 to helm the bar at the Criterion in Piccadilly Circus Embassy Club on St James St. in the early 1920’s Finished his long career with his own bar, Robert’s Bar in his hometown. Stars, royalty and London’s elite made the trip including Charlie Chaplin.
  63. 63.  Published as its proper namein 1948’s “The Fine Art of MixingDrinks” by David Embury
  64. 64.  Published as its proper name in 1948’s “The Fine Art of Mixing Drinks” by David Embury
  65. 65.  First cocktail book for the “at home” bartender published
  66. 66.  First cocktail book for the “at home” bartender published David Embury was a senior tax partner at Manhattan Law Firm, Curtis, Mallet-Prevost, Colt & Mosle.
  67. 67.  First cocktail book for the “at home” bartender published David Embury was a senior tax partner at Manhattan Law Firm, Curtis, Mallet-Prevost, Colt & Mosle. “Never been engaged in any of the manifold branches of the liquor business“
  68. 68.  First cocktail book for the “at home” bartender published David Embury was a senior tax partner at Manhattan Law Firm, Curtis, Mallet-Prevost, Colt & Mosle. “Never been engaged in any of the manifold branches of the liquor business“ “Entirely as a consumer and as a shaker-upper of drinks for the delectation of my guests“
  69. 69.  First cocktail book for the “at home” bartender published David Embury was a senior tax partner at Manhattan Law Firm, Curtis, Mallet-Prevost, Colt & Mosle. “Never been engaged in any of the manifold branches of the liquor business“ “Entirely as a consumer and as a shaker-upper of drinks for the delectation of my guests" "On the other hand, I have always possessed an insatiable curiosity about the whys and wherefores of many things and particularly of food and drinks."
  70. 70. SPECULATIVE HISTORY Although Vermeire gives us “appreciation”, there isn’t a definitive answer to if it was created in Canada.
  71. 71. SPECULATIVE HISTORY Although Vermeire gives us “appreciation”, there isn’t a definitive answer to if it was created in Canada. There is a 26 year gap between Vermeire and Embury, which gives it plenty of time to spread from Europe to NYC.
  72. 72. SPECULATIVE HISTORY Although Vermeire gives us “appreciation”, there isn’t a definitive answer to if it was created in Canada. There is a 26 year gap between Vermeire and Embury, which gives it plenty of time to spread from Europe to NYC. During the 1910’s to 1930’s, a huge influx of Italian’s to Toronto and then south to NYC.
  73. 73. SPECULATIVE HISTORY Although Vermeire gives us “appreciation”, there isn’t a definitive answer to if it was created in Canada. There is a 26 year gap between Vermeire and Embury, which gives it plenty of time to spread from Europe to NYC. During the 1910’s to 1930’s, a huge influx of Italian’s to Toronto and then south to NYC. Fernet Branca was actually being made in NYC from the early 1930’s and distributed by L.Gandolfi & Co.
  74. 74. SPECULATIVE HISTORY Although Vermeire gives us “appreciation”, there isn’t a definitive answer to if it was created in Canada. There is a 26 year gap between Vermeire and Embury, which gives it plenty of time to spread from Europe to NYC. During the 1910’s to 1930’s, a huge influx of Italian’s to Toronto and then south to NYC. Fernet Branca was actually being made in NYC from the early 1930’s and distributed by L.Gandolfi & Co. It’s name is Toronto so it’s ours and that’s that.
  75. 75.  Solomon Siegel Ryan Malcolm Cyle Serra Jamie Boudreau Jon Smolensky Brad Stanton Steve Da Cruz Robyn Gray Rhett Williams Victoria Spirits – www.victoriaspirits.com Caribou Crossing Canadian Whisky PHOTOS BY MELODY FURY - @gourmetfury

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