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3 Whisky cocktail recipes from Hopscotch Festival launch

DH Vancouver Staff Nov 19, 2014 9:49 am

The Hopscotch Festival has started, and their launch party with Gastown clothing retailer Kit & Ace was lively, animated and – most importantly – boozy. While there were snacks, craft ginger beer and organic chocolate on display, I was mostly there for the smokey, peaty stuff. Sadly, Canadian whisky were the only thing on offer, and while I get the O Canada nod, the stuff just isn’t very quaffable on its own.

Thankfully, the three presenting bartenders (all from unique bars around town) did their take on whiskey cocktails. To get you in the spirit for Hopscotch this week, I’ve asked them to share the recipes below:

The Boulevardier


Bar: Devil’s Elbow

  • 1oz “Ninety 5” Canadian Whisky
  • 1oz Campari
  • 1oz Sweet Vermouth
  • Served in a cocktail coupe
  • Oil of Orange on top

The Summer of George


Bar: The Belmont

  • 2oz Collingwood Canadian Whisky
  • 1oz Lemon Juice
  • 1oz Egg Whites
  • 1/2oz Hibiscus and Thyme Light Syrup
  • 2oz Fentimans Orange Jigger
  • Floated Garnish with a Thyme Spring and Mandarin Zest
  • 3 dashes of Blood Orange Bitters

“Kit & Ace” Collins


Bar: The Keefer

  • 1oz Lot 40 Rye Whisky
  • 1/2oz Burdock and Tonic Syrup
  • 2 dashes of Cinnamon Ticture
  • 2oz Fentimans Victorian Lemonade

The Hopscotch Festival is an annual event that features whisky, beer and spirits. The Grand Tasting Hall takes place November 21 to 22, with various satellite events and master classes happening all week throughout the city. More information here.

DH Vancouver Staff
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