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Six Canadian-Made Cocktails to Try (With Dishes).

From delegated right: Vancouver Cocktail, Caribou, Toronto Cocktail, Hotel Georgia, Caesar, Park Pass.

Photo by Jared Sych. We asked Jeff Savage, Bar Manager at

Evidence Cocktail

Bar in Calgary, to share the history of six of Canada’s most popular mixed drinks. Vancouver Cocktail Lots of hotels produced signature mixed drinks to get patrons into lobby bars. That held true with the Vancouver Mixed drink, said to have been invented in the 1950s at the city’s Sylvia Hotel. Its flavour is similar to the Toronto, however it’s not rather as bitter. The beverage is made with gin, sweet vermouth, orange bittersand Bénédictine(a spiced, French liqueur). Drink it at:
Sylvia Hotel in Vancouver. Recipe: 1.5 oz gin 0.75 oz Punt e
Mes vermouth 0.25 oz Bénédictine 2 dashes orange bitters Stir with ice, pressure into a cooled coupe glass. Garnish with a trimmed orange enthusiasm.


The original variation of this cocktail was created by the voyageurs (French-Canadian explorers), but their variation required whisky blended with caribou blood, served hot. The mixed drink is now made with red wine or port, Brandy and maple syrup, however is still served hot. It’s made in large batches and often served at celebrations or in people’s homes.

Drink it at: Carnaval du Quebec, Quebec City, and
Celebration du Voyageur, Winnipeg. Dish: 4 cups red wine or port 1.5 cups brandy 3 tablespoon maple syrup
8 dashes Angostura
2 cinnamon sticks
5 whole cloves
1 big orange peel

Combine all components in a pot over medium heat (do not boil). Heat until syrup is entirely incorporated and the drink is warmed to your taste. Keep warm on range. Serve in mug of your choosing and garnish with an orange wheel.

Toronto Mixed drink

There‘s controversy surrounding where this cocktail was invented, its earliest mention remains in Cocktails: The Best Ways To Mix Them, a book by Robert Vermeire, which mentions the Toronto mixed drink was much delighted in by Canadians. There‘s no dispute Toronto embraced this drink made with Fernet (a bitter liqueur), rye, simple syrup, Angostura bitters and orange peel garnish.

Sip it at: Civil Liberties speakeasy. Dish: 2 oz Canadian bourbon(Jeff utilizes Lot 40)
0.25 oz easy syrup
4 dashes Angostura

Stir active ingredients with ice, and stress into a cooled coupe glass. Put 0.25 oz Fernet-Branca over a spoon on top of the mixed drink to layer the beverage. Garnish with a trimmed orange passion.

Hotel Georgia

Launched in 1927, The Hotel Georgia reopened in 2011 as the Rosewood Hotel Georgia, real estate Hawksworth Restaurant. Former bar manager Brad Stanton found its name mixed drink recipe and customized it. The existing dish includes gin, lemon, orgeat (an almond-based sweetener), egg white and orange blossom water, with nutmeg dust as a garnish.

Sip it at:
Hawksworth Restaurant, Vancouver. Recipe: 1.75 oz gin 0.75 oz lemon juice 0.5 oz orgeat syrup 6-8 drops orange bloom water
1 egg white

Shake all ingredients with ice, stress back into shaker, and shake once again without ice (dry shake). Double-strain with a fine mesh strainer into a chilled coupe glass. Garnish with freshly grated nutmeg.


Arguably the best-known Canadian mixed drink, the Caesar has been around considering that 1969. It was created by Walter Chell, a staff member at the Calgary Inn (which is now the Westin Calgary)as the signature drink for the hotel’s Italian restaurant. The traditional variation integrates vodka, Worcestershire sauce, Tabasco sauce, clam and tomato juice and a spiced rim.

Drink it at: Anywhere– you’ll find a version at a lot of Canadian bars and restaurants.


1.5 oz vodka
6 oz Clamato juice
3 dashes hot sauce
4 dashes Worcestershire sauce

Rim a collins glass with celery salt and add the vodka and Clamato juice to the glass. Season with hot sauce and Worcestershire sauce. Stir with ice and garnish as desired.

Park Pass

Jeff Savage developed this mixed drink at Evidence in Calgary for Canada’s 150th birthday. It includes ingredients including Banff’s Park Glacier Rye, Prairie-grown rosehips (which add ruddiness), Bittered Sling Bitters produced in Vancouver, lemon juice and Cocchi Rosa, an aromatized wine. This amounts to a fresh, floral cocktail, similar to springtime in the mountains.

Sip it at:Evidence in Calgary.


1 oz Park Glacier Rye
1 oz Cocchi Rosa
0.75 oz lemon juice
1 barspoon rosehip preserve
2 dashes Bittered Sling Moondog Bitters

Shake all active ingredients together with ice and double-strain into a chilled coupe glass.

[This story appears in the July 2017 problem of WestJet Magazine]

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