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Cocktail Recipes
PHOTOS BY SELINA MCCALLUM @SHOTBYSELINA
Spring/Summer Cocktail Recipes from Queen West
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BARCHEF 472 Queen Street West @barchef barchef.com
Cocktail: “Spicy Cafecito”
BarChef is an award-winning cocktail bar, events business, and bottled cocktail company. BarChef creates exceptional, multi-sensory imbibing experiences, utilizing culinary techniques and the highest quality ingredients. Bar Manager, Gianluca Passuello ( @impassu8), joined the BarChef team in 2019 after gaining culinary and mixology experience while working in Dubai, St. Barthélemy, and Milan. His culinary approach, and utilization of progressive ingredients, create truly memorable cocktails like this one.
SPICY CAFECITO Ingredients:
• 1 1/2 oz Reposado Tequila • 1/2 Pedro Ximénez Sherry • 1/4 Fernet Branca • 1 Single Espresso Shot • 1/2 Ginger Syrup • 2 Drops of Chili Oil
Method:
Pour Tequila, Sherry, Fernet, Espresso, Syrup and Chili oil into a shaker tin. Add ice and hard shake for 10-15 seconds. Next, fine strain into a coupe glass and garnish with 3 coffee beans. Enjoy!
Lao Caesar
QUEEN MOTHER CAFE 208 Queen Street West @queenmothercafe queenmothercafe.ca
Cocktail: “Lao Caesar”
The Queen Mother Cafe is a timeless and cozy restaurant in an historic building in the heart of Queen West. The Queen Mum (as it is affectionately known) is a friendly and casual spot that is famous for serving up fresh and flavorful Lao-Thai and pan global cuisine since 1978. Sarah started bartending at the Rivoli in 2004 and has a love for simple well balanced flavours. She is now co-owner of the Queen Mother Cafe.
LAO CAESAR Ingredients:
• Tajin chili lime salt (for rimming) • 1 oz Stoli vodka • ½ oz fresh lime juice • ¼ oz fish sauce • ¼ oz jaew bong (a spicy and smoky housemade Laotian hot sauce. Can be substitute with sriracha or sambal) • 3 sprigs of fresh chopped cilantro • 4 oz of Clamato • 1 cucumber ribbon • 1 hot chili pepper • Ice
Method: Rim 14oz glass with Tajin chili lime salt, and fill with ice. Mix vodka, lime juice, fish sauce, jaew bong, and Clamato. Add cilantro and stir. Garnish with cucumber ribbon and a hot chili pepper. Savour!
