Vancouver2

Vancouver

* 1 1/2 ounces gin
* 1 1/2 ounces sweet vermouth
* 1/4 ounce Benedictine
* 2 dashes Peychaud’s bitters

Combine all ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass. Garnish with an orange or lemon zest.

I discovered the Vancouver cocktail at Zig Zag in Seattle a couple months ago when we stumbled into the middle of an industry night of sorts, where a handful of bartenders from Seattle and Vancouver, BC were hanging out comparing recipes and enjoying the talents of Erik Hakkinen, the bartender on duty that evening.

Erik served me the Vancouver cocktail when I asked for something bitter and complex that I had never had before. I got Erik’s recipe, which differs a bit from the original, before we left and made some further adjustments, increasing the Benedictine from 1/8 to 1/4 ounce, and settling on Punt e Mes for the vermouth, which wasn’t specified in the recipe. The added Benedictine may make the drink a bit sweeter, but the Punt e Mes adds some extra bitterness to balance it. The original Vancouver recipe calls for orange bitters, but Erik made mine with Peychaud’s, so that’s how I’ve presented it here. I garnished this with a lemon zest only because I don’t have any oranges on hand at the moment.

This cocktail is my submission into this month’s Mixology Monday challenge, hosted by Lindsey over at Brown, Bitter, and Stirred. While gin-based cocktails usually aren’t the first thing to come to mind when thinking “brown”, I do think this recipe fits the bill nicely.

Comments 2 Comments So Far

Jacob Sweetapple

Hi Kenn,

Glad you are still enjoying the Vancouver cocktail and love the adjustments, tastes great.
Just to clarify, the recipe was origanlly created in Vancouver at the Sylvia Hotel in the early 60’s.. I was lucky enough to be shown it by a good friend and fellow barman, sorry if i didnt translate that info to you that night, think there may have being a little too much drinking!!!!! : )

Jason

Great “simple” drink – as in – not too many ingredients yields a really terrific drink. Thanks!