Vancouver Cocktail Recipe

The Vancouver cocktail is a classic drink with a rich heritage. It's a variation of the Martini, with a Canadian twist, hailing from the city it's named after.

• Origins
  • The Vancouver cocktail is believed to have originated in the early 1950s.
  • It was first served in the Sylvia Hotel, a historic establishment overlooking English Bay in Vancouver, British Columbia.
• Popularity
  • This cocktail is a favorite among gin enthusiasts and those who appreciate herbal and aromatic flavors.
• Cultural Significance
  • The inclusion of Benedictine, a French herbal liqueur, adds a touch of international flair to this Canadian classic.

The Vancouver cocktail offers a complex and refined taste. It's a harmonious blend of the botanicals in gin with the sweet and herbal notes from the vermouth and Benedictine. The orange bitters add a subtle citrus zing, creating a balanced, smooth, and slightly sweet sip with a warm, aromatic finish.

• The Vancouver cocktail is sometimes compared to the Martinez, another gin-based classic, due to its use of sweet vermouth.
• Benedictine, an ingredient in this cocktail, is made with a secret recipe of 27 herbs and spices and has been produced since the 19th century.
• The Sylvia Hotel, where the cocktail originated, is a designated heritage building and has been in operation since 1912.

1. Chill the Glass
   • Place a cocktail glass in the freezer to chill.
2. Mix Ingredients
   • In a mixing glass, combine 2 ounces of gin, 1/2 ounce of sweet vermouth, 1 teaspoon of Benedictine, and 1-2 dashes of orange bitters.
3. Stir
   • Fill the mixing glass with ice and stir the mixture well for about 30 seconds.
4. Strain
   • Strain the cocktail into the chilled glass.
5. Garnish
   • Twist a thin strip of lemon peel over the drink to release its oils and then use it as a garnish.

• Stir, Don't Shake: Stirring gently is key to maintaining the clarity and smooth texture of the cocktail.
• Quality Ingredients: Use high-quality gin and vermouth as they are the primary flavors in this cocktail.
• Lemon Peel: Make sure to twist the lemon peel over the drink to get the essential oils into the cocktail, enhancing its aroma.

Appetizers:

• Olives: A classic cocktail companion, their briny saltiness contrasts beautifully with the botanicals in the gin.
• Prosciutto-wrapped Melon: The sweetness of the melon and the savory umami of the prosciutto complements the herbal notes of the cocktail.

Main Courses:

• Grilled Salmon: Its rich, oily texture and delicate flavor pair well with the herbaceous and slightly sweet notes of the Vancouver.
• Roast Chicken: A simple roast chicken with a hint of lemon harmonizes with the citrus notes from the cocktail's lemon peel garnish.

Cheeses:

• Aged Gouda: The nuttiness and slight sweetness of aged Gouda match the warm notes of Benedictine.
• Blue Cheese: Its strong flavor stands up to the complexity of the cocktail.

Desserts:

• Lemon Tart: Echoing the citrus garnish, a lemon tart would be a refreshing end to a meal alongside this cocktail.

• Gin: If you don't have a classic London dry gin, try using an American-style gin for a different twist.
• Sweet Vermouth: A good quality red vermouth can be substituted if needed.
• Benedictine: While there's no true substitute for its unique flavor, you could experiment with a dash of Chartreuse for a different herbal note.

Vancouver by the Beach

• Swap gin for coconut-infused rum.
• Add 0.25 oz of pineapple juice.
• Use a lime peel instead of lemon. This version transports you to sandy shores, giving you a tropical twist while sipping under the sun.

Maple Vancouver

• Add 1/2 tsp of maple syrup.
• Use apple bitters instead of orange. This Canadian homage is richer and has a woodsy touch that’ll remind you of autumn in the great north.

Green Vancouver

• Replace Benedictine with Green Chartreuse.
• Add a sprig of fresh thyme as garnish. The herbal intensity is notched up, creating a drink that feels like a walk in a mountain forest.