Podium-Worthy Potions

Mixing it up at Yew bar at Four Seasons Hotel Vancouver, mixologist Justin Taylor has created cocktails fit for a world-class athlete. To honour the Canadian Olympic cities, Yew bar has incorporated three new cocktails, each featuring flavours unique to Canadian culture. The Bronze Montreal 1976, the Silver Calgary 1988 and the Gold Vancouver 2010 are sure to stir up the competitive spirit!

Bronze Montreal 1976

The Bronze Montreal 1976 is made with Canadian rye infused with Quebec maple sugar, Granny Smith apple and a few other special ingredients. “Canada has always been known for its rye whisky and maple sugar. So we will use the only 100 percent rye whisky the country has to offer as well as the finest Quebec maple sugar,” says Taylor.

Bronze Montreal 1976:
2 oz Alberta Premium Rye
1 oz Granny Smith apple juice
0.5 oz fresh lemon juice
0.75 oz Quebec maple syrup
0.75 oz egg whites
Sprinkle cinnamon sugar

• Mix all the ingredients except cinnamon sugar in a mixing glass
• Add ice and shake vigorously
• Serve straight up in a chilled coupe glass
• Sprinkle cinnamon sugar on egg white foam and brûlé the crust

Garnish—apple fan
Glass—coupe

Silver Calgary 1988

The Caesar is as Canadian as hockey. Invented 40 years ago in Calgary, it’s Canada’s “official drink.” The Silver Calgary 1988 amps up this already superb cocktail with a serious cowboy twist. The cocktail consists of buffalo jerky–infused vodka, chilli pepper, horseradish and YEW’s own house-made clamato.

Silver Calgary 1988:
2 oz chipotle and smoked buffalo–infused Crystal Head Vodka
0.75 oz secret spice (BBQ sauce, fresh horseradish, Lea & Perrins, cracked peppercorn, HP Sauce)
4 oz Mott’s Clamato
1 piece buffalo jerky
0.75 oz triple threat celery salt rim (garlic, onion, celery salt)

• Rub citrus on rim of the boot glass to ensure a generous portion of triple threat celery salt rim
• Combine vodka, spice and Motts Clamato in a mixing glass
• Shake vigorously
• Fill the boot glass and garnish with jerky

Garnish—buffalo jerky
Glass—boot glass

Gold Vancouver 2010

Gold Vancouver 2010 showcases one of British Columbia’s biggest exports, as well as the new gin distillery on Vancouver Island. The 2010 Winter Games–inspired cocktail is made with dill and cucumber–infused gin from Victoria. Fresh citrus and egg whites add to the flavour, but “the pièce de résistance,” says Taylor, “is the candied smoked salmon garnish.”

Gold Vancouver 2010:
2 oz Victoria Gin
0.75 oz lemon juice
0.25 oz cane sugar syrup
A good pinch of fresh dill
4 quarter-sized cucumber cubes
0.75 oz egg whites
1 oz smoked salmon on cucumber float

• Muddle dill and cucumber in a mixing glass
• Combine gin, lemon juice, cane sugar syrup and egg whites; add ice and shake vigorously
• Double strain in a martini glass
• Garnish with cucumber and smoked salmon

Garnish—smoked salmon on a cucumber float
Glass—martini