Victoriana Cocktail

It is Mixology Monday again and for a change I am not weeks early. It is Victoria Day weekend here in Canada. The theme for this MXMO is “I’ll take Manhattan.” I well remember my first Manhattan. My college roommate had a part time resto job and came home all enthusiastic about them. We had cheap whisky, cheap vermouth – I didn’t like it at all. But since my taste buds have refined somewhat with age, it has become a favourite.

Still – how to reconcile such an American theme with Victoria Day? Well, the only way I can – with a typically Canadian compromise.

Victoriana Cocktail

  • 2 oz Dark Horse whisky
  • 1/2 oz Dolin sweet vermouth
  • 1/2 oz Pimm’s #1 cup
  • 1/4 oz black currant simple syrup
  • Few dashes Dillons DSB bitters

Stir in an ice-filled shaker until frosty and strain into a chilled cocktail glass.

Rule Britannia! Or maybe I should say Cool Britannia!

Here is the wrap-up of all the fabulous Manhattans!

Please visit the web site of our convivial compère, Frederic

Mixology Monday

On Some Faraway Beach (improved cocktail)



In September 2012 I created this drink in honour of Blair’s show of new paintings, and for the Brian Eno tune that inspired the name of the series. I was not really satisfied with it at the time, though, because the drizzled colours sank quickly and the pretty painting effect was lost. However, thanks to the Mixology Talk podcast, I realized that egg whites could save the day. Chris of A Bar Above tested powdered egg white in cocktails and reported they are a good substitute, so if you are concerned about salmonella that is a fine way to go. If you are using powdered egg white (needs to be pure powdered egg white, not meringue powder), reconstitute it prior to using (2 tsp egg white powder in 1 oz water = one egg white). The egg white gives the drink a silky mouthfeel, plus it lets you enjoy the abstract image right to the bottom of the glass.

  • 1 oz Sailor Jerry’s spiced rum
  • 1 oz mango nectar
  • 1/2 oz passionfruit juice
  • 1/2 oz Lillet Blanc
  • 5 drops Peychaud’s bitters
  • 1 egg white or reconstituted equivalent

Pour ingredients into a shaker without ice and dry shake to incorporate well. Add ice to the shaker and shake until the outside is frosty. Pour into a cocktail glass, then drizzle with 1/2 tsp Blue Curacao and 1/2 tsp real pomegranate grenadine in an abstract pattern.

Grenadine is easy to make at home; the colour and flavour are far more intense than the Roses brand you commonly see in stores. Here is a video on how to make it.