Besides hosting the Mission Emp-possible – Battle of the Chefs at the Empress Hotel in Victoria this week, Kevin Brauch also presented the Empress with a new cocktail.

Valerie, Kevin, and the Bengal Indulgence

Named after the swish lounge where we launched Vic Gin in 2008, the Bengal Indulgence mixes spirits, tea, and some of our Twisted & Bitter cocktail bitters.

Bengal Indulgence

designed by Kevin Brauch for the Fairmont Empress Hotel, Feb 2010

1 oz Mission Hill Reserve 2006 Vidal Icewine
1 oz Premium Vodka (Kevin uses Russian Standard)
0.5 oz Cointreau Liqueur
2 oz chilled, 2 hour steeped Celestial Seasonings Bengal Spice Tea
2 dashes Twister & Bitter orange bitters
1 dash Fee Bros lemon bitters

Combine ingredients (in order) over ice in cocktail shaker
Stir for 20 revolutions
Strain into chilled 5 oz cocktail glass
Garnish with three (semi-frozen, chilled) cranberries