* 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.