Colin Turner – Bar Manager at CinCin Restaurant 

Cocktail #1   The Naughty List

Colin mixing up his Naughty List

Colin straining his Naughty List

The Naughty List

 Ingredients

1.5 oz Cointreau

1oz Aperol

1 oz Lemon juice

3 drops Agnostra orange bitters

Fernet mist

Cocktail #2  Negroni CinCin

Colin making the Negroni CinCin

Negroni CinCin

Ingredients

1oz Grappa (Moscato grappa)

1 oz Apperol

1 oz Puntemes

1 drop orange bitters

Orange twist

More of the Cocktails at CinCin can be seen on the Bar Menu and they are located at 1154 Robson Street downtown Vancouver.

Ben de Champlain  – Bartender at Boneta Restaurant

Cocktail #1 Chartreus Frappe

Ben making the Chartreus Frappe

Chartreus Frappe

 Ingredients

1.5oz Chartreause

½ oz crème de cacao

½ oz lime juice

½ oz simple syrup

Mint garnish

Simon Kaulback — Head Bartender and General Manager at Boneta Restaurant

Cocktail #1 Bermuda Flip

Simon mixing up the Bermuda Flip

Simon straining the Bermuda Flip

Bermuda Flip

Ingredients

1oz Goslings Black Rum

1oz Amaro Molino

½ oz Santa Cruz Apple Cider

½ oz Lemon Juice

½ oz Spiced honey

1 whole egg

More of the Cocktails at Boneta can be seen on the Bar Menu and they are located at 12 Water Street in Gastown.

By: Richard Wolak

Colin Turner - CinCin in Vancouver

Colin Turner is the Bartender at CinCin on Robson in downtown Vancouver. On August 17^th he competed in the Whistler Brewing Mixologist Competition held at The Refinery.

His featured drink was called “The Hybrid”.

Ingredients:

2 oz Beniamino Moscato Grappa

1 oz Dubonet

5. oz House made Clove and All spice syrup

½ orange peeled

6 oz Whistler Weiss Beer

Beer Foam

Brad Johnson - Pivo/Lux in Vancouver

Brad Johnson is the Bartender at Pivo/Lux in downtown Vancouver. On August 17^th he competed in the Whistler Brewing Mixologist Competition held at The Refinery.

His featured drink was called “Black Tuskan”.

Ingredients:

1 oz Kaluha liquer

1 oz Van Gogh espresso vodka

Top up with Black Tusk Ale

Sarah - Diva at the Met in Vancouver

Sarah is the Bartender at Dive at the Met in downtown Vancouver. On August 17^th she competed in the Whistler Brewing Mixologist Competition held at The Refinery.

Her featured drink was called “Mile High”.

Ingredients:

Whistler Brewing Weissbier

3/4 oz Giffard Ginger of the Indies Liquor

3/4 oz Lillet

3/4 oz Chambord

A dash of Regan’s Orange Bitters No. 6

Tom Collins glass full ‘o ice

Orange zest

Raspberry Powder, Raw Sugar and Pink Peppercorn rim

Kris Jensen of The Refinery in competition

Kris Jensen is the Bartender at The Refinery downtown Vancouver. On August 17^th he competed in the Whistler Brewing Mixologist Competition held at his bar.

His featured drink was called “Taco Bell”.

Ingredients:

1.5 oz chipolte & ancho chili infused reposado tequila

3/4 oz lime juice

1 oz charred oak syrup

egg white

black tusk float (about 3 oz)

chipolte powder + dark chocolate shaving

Danielle Tatarin - DB Bistro in Vancouver

Danielle Tatarin is the Bartender at DB Bistro on Broadway in Kitsilano.  On August 17^th she competed in the Whistler Brewing Mixologist Competition held at The Refinery.

Her featured drink was called “Mountain Julep”.

Ingredients:

1 1/2 oz Tart Cherry infused Bourbon
1/4 oz Hand blended Moroccan Mint Syrup
1/4 oz House made Maraschino Cherry Jus
1/2 cup crushed ice
4 oz Whistler Brewing Honey Lager

Sam Bawden - The Crime Lab in Vancouver

Sam Bawden is the Bartender at The Crime Lab in Coal Harbour overlooking Stanley Park. On August 17^th he competed in the Whistler Brewing Mixologist Competition held at The Refinery.

His featured drink was called “No Name”.

Ingredients:

One oz mandarin vodka

Two oz orange juice

Top with Whistler WeissBier

Jonathan Smolensky - Brix in Vancouver

Jonathan Smolensky is the Bartender at Brix Restaurant in Yaletown. On August 17^th he competed in the Whistler Brewing Mixologist Competition held at The Refinery.

His featured drink was called “Après Flip”.

Ingredients:

4 oz Whistler Weissbier secret brew

3 oz Havana Club Blanco

2 dash angostura bitters

3 tsp Oloroso Sherry

1 tsp brown sugar

1 egg white

Kyle Lane - Regional Tasting Lounge (RTL) Vancouver

Kyle Lane is the Bartender at Regional Tasting Lounge (RTL) in downtown Vancouver. On August 17^th he competed in the Whistler Brewing Mixologist Competition held at The Refinery.

His featured drink was called “Bubble Beer”.

Ingredients:

1 1/2 oz tanqueray

2oz green tea syrup

1/2oz lemon juice

dash fee brothers orange bitters.
Preparation:

Shake this, then strain into a fresh mixing glass. Fill the the glass 2/3 full with Weissbier. Roll back and forth until mixed. Pour into glass over black tusk beer pearls.

Trevor Kallies - The Granville Room in Vancouver

Trevor Kallies is the bartender at the Granville Room on Granville in downtown Vancouver. On August 17^th he competed in the Whistler Brewing Mixologist Competition held at The Refinery.

His featured drink was called “Citrusly Speaking”.

Ingredients:

2 thick slice orange peel (some flesh)

2 thick slice lemon peel (some flesh)

2oz Beefeater 24 gin

3 dash The Bitter Truth’s Beefeater 24 bitters

1/4oz simple syrup

Whistler Brewing Company’s Weissbier

Sugar