Victoria Gin has become a distinctive ambassador for this city…  Flavoured with 10 botanicals… this potent potable has a delicate floral quality that makes it suitable for sipping like a cognac or a liqueur.

We are delighted that Vic Gin took Gold for being the “local beverage (Victoria) loves to introduce to friends and visitors”.  Aw, Victoria, we love you too!

Congrats to all the winners and everyone who works towards making Vancouver Island a vibrant haven for local food and drink.  For all the result click here.

The Blushing Buck (makes two)

3 1/2 oz Victoria Gin
1 chilled blood orange
1 chilled large navel orange
1/2 chilled lime
3 1/2 oz chilled ginger ale (we may even try Prosecco)
3-4 ice cubes

- Cut peel off oranges, remove seeds, and cut into quarters
- Juice lime and add to oranges
- Add ice cubes and purée for 45 seconds
- Scrape puréed fruit down sides of bowl
- Add Vic Gin and ginger ale and mix for 4 seconds on lower speed
- Serve immediately

Find details about her specific methods and machine here.  Your blender may also be up to the job.

Have your own inspired version of the Buck or another special concoction?  Send it on over!   info@victoriaspirits.com

*No, Ugandans don’t wear many sweaters, but if you buy one, who knows?… they may get a school.

It will be a lively evening of drinks and music and you’ll get Vic Gin cocktail or Salt Spring Island Brew with your ticket.

March 14th at the Superior in Vic.  Ticket are $25 in advance at the Superior, Rebel Rebel, or call 250 516 6509. www.poda.ca.

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

I know they say you need a drop of water to open it up, but I like a drop of Victoria Spirits’ Twisted & Bitter orange bitters with mine. Open wide and say ahhhh.

Find his Georgia Straight review of the Dalmore 12-Year-Old and Macallan Lalique III here.

The entire Fairmont chain has made a considerable investment in its cocktail program over the past couple of years and the results – faster, stronger, better drinks – are impressive.

We’ve got the Fairmont Chateau Whister’s Triple Lutz cocktail recipe, starring Vic Gin, here.  Go, Canada, indeed!

To further introduce Ontario to BC’s fave premium gin, Mia was there, sharing the love at Toronto’s NHS last weekend.  With her pal Edward, she was shaking the Vancouver Shangri-La’s Butchart Garden cocktail at a Dream Garden bar.

We’ll be there through next weekend as well.  Come!  Dream on!

Jay Jones mixes gold. Imbibe photo by Lara Ferroni.

In a recent Imbibe Magazine article, Paul Clarke celebrates Vancouver’s “Galapagos of mixology”:

Vancouver bartenders have cultivated a cocktail scene that is distinctive yet robust—just in time for the Olympic crowds to order a round.

The article highlights our pals at West, The Refinery, Boneta, The Cascade Room, Chambar, Corner Suite Bistro De Luxe, DB Bistro, The Diamond, George, Market by Jean-Georges, Pourhouse, and Uva, and many of the hot mixers and shakers at our Vancouver cocktail comp.

We are delighted that Vic Gin was highlighted by so many Vancouver mixologists.  We’re thrilled to be part of the scene… and part of so many Olympic cocktails, including one at the Four Season’s Yew and at the Fairmont Chateau Whistler.  Congrats Vancouver, you’re golden!