The Conclusion

Idea for this started as a Rob Roy and kind of ran away from there. Dry Curaçao in place of vermouth, orange bitters for more flavour, and just a bit of coffee extract to add bitterness to the drink.
My goal when making drinks is to end up with something that’s not just good, but better than the sum of its parts and this one is definitely it for me.

1.5 oz Single Malt Whisky @madlabspirits
1/2 oz Dry Curaçao @sonsofvancouver
1-2 dashes Orange Bitters @scrappysbitters
Scant bar spoon (less than 5ml) coffee extract @blindowlflavours

Stir with ice and double strain into a rocks glass over a large chunk of ice. Garnished with a dehydrated orang wheel.

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The Gin Drink

Wanted to make a stirred drink to see how my @barebarrel cocktail set would work with it. Found a recipe on Diffords and played around with it a bit to make this! Gives me an almost burnt caramel flavour but without any of the super sugary feel you’d normally get with that flavour.

2 oz Barrel Aged Gin @raincitydistillery
1/2 oz Barrel Aged Curaçao @sonsofvancouver
2 dashes Cardamom Bitters @feebrothersofficial
1 bar spoon simple syrup

Add ingredients to a mixing tin with ice and stir to chill and combine. Double strain into a chilled coupe glass and express orange oils from a peel over top. Garnished with a dehydrated orange wheel @limeygarnish

#Drinkingsolutions #cocktails #cocktailsofinstagram #drinkstagram #craftcocktails #canadacocktails #mixologyathome #bccraftspirits #bcspirits #raincitydistillery #sonsofvancouver #feebrothersbitters #barebarrel