SAVOURY COCKTAILS

 

Smoky BC Snapper
By Clives Classic Lounge, Victoria, BC
From their highly popular Garden Variety themed 'Experimental Mixology' menu.

2oz Schramm vodka
Muddled tomatoes
Muddled red pepper
Tobasco/war sauce
10ml lime juice
Splash clam

Shake and double strain into a large coupete

Gunpowder
By Lauren Mote, Cocktail Specialist at The Refinery
Best seller from The Refinery's renowned cocktail program!

1.5 oz Mint Tea infused Schramm Vodka
0.50 oz Cointreau
0.75 oz Lime Juice
0.75 oz Giffard Orgeat Almond Flower Syrup
S sprinkle Moroccan Spice Blend (garnish)

Shake, coupe, garnish. Enjoy!

The Tang
Feature cocktail by Fairmont Waterfront in Vancouver, BC.

• 1 1/2 oz Schramm vodka
• 1/2 oz rosemary simple syrup
• 2 pieces char grilled Blood orange segments
• 1-3 cuts of jalapeno depending upon preference

Prepare rosemary simple syrup. Muddle syrup with orange segments and jalapeno. Transfer to a shaker and add vodka. Shake and strain into a martini glass. Garnish with a dried orange chip.

Cinnamon Golden Beet Martini
By Wendy McGuinness, Mixologist, Chambar Restaurant

1.5 oz Schramm Vodka
1 oz Golden Beet Cordial (juiced golden beets, agave simple syrup & fresh lemon juice to taste)
Splash of cinnamon infused Schramm Vodka for spice!

Shake well with ice and pour into a chilled martini glass.

Savoury Hive Cocktail
By Nathan Caudle, Bartender, Clive's Classic Lounge
Created as a cocktail pairing for their Smoked Salmon on Scallion Pancakes with Lemon-Mustard Cream

“Spice from the saffron gin, as well as the inherent earthy/smoky notes of Schramm Vodka lend nicely to the mustard cream and the smoke on the salmon,” says cocktail creator Nathan Caudle, a bartender at Clive’s Classic Lounge in the Château Victoria Hotel.

Good quality honey
1 ounce (30 mL) Schramm Organic Potato Vodka
1 ounce (30 mL) Saffron Gin
1 Tbsp. (15 mL) Martini & Rossi Bianco Vermouth
Dash Fees Lemon Bitters

Dip the very top of a cocktail glass in the honey. Stir remaining ingredients over ice and strain. Makes 1 drink

Tomato
By Lauren Mote, Cocktail Specialist, The Refinery
Created especially for Edible Vancouver's Market Dinner, Sept 2010

1 oz Schramm Vodka
3/4 oz tomato water
1/2 oz thyme juniper syrup
1/4 oz lemon juice
1/8 oz lemon bay leaf bitters
Pinch salt

Shake with ice and strain into a chilled martini glass.

Herbal Lemon Drop
By Pemberton Distillery
Created using our new line of gourmet homemade cocktail syrups.

2 oz Schramm Vodka
1 oz Pemberton Distillery Ginger & Rosemary cocktail syrup
3/4 oz fresh lemon juice
Fresh sprig of rosemary and wedge of lemon

Rub rim of chilled martini glass with rosemary. Shake ingredients with ice and strain into glass. Garnish with lemon wedge and small rosemary sprig.

Schramm "Old Tom" Gibson (click here)
By David Wolowidnyk, Bar Manager, West Restaurant
CityFood Magazine challenged David to pair a Schramm Vodka cocktail with the Pemberton Organic Fingerling Potato Chips prepared by Executive Chef James Walt of Araxi Restaurant in Whistler, BC.

Basil Cucumber Cocktail
By Western Front Society, Vancouver, BC
Served at the Western Front Society's fundraising dinner held September 2, 2010.

In a highball glass, mix:

1 oz Schramm Vodka Crushed basil leaves
Cucumber slices
Dash of salt

Top with soda water & enjoy!

Miss Saigon Cocktail (click here)
By Lauren Mote, Cocktail Specialist, The Refinery
The 'Good Morning Cocktail' - everything one needs to start the day!

Dangerous
By Martinis at Midnight, Whistler, BC

2 oz infused Schramm Vodka
0.25 oz Dry Vermouth
1 oz Clamato juice
Small red chilis

Shake all ingredients with cracked ice and strain into chilled martini glass. Garnish lime olives and chili pepper.

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