Vic Gin was “test driven” along with three other premium gins. The results?

This bold, sophisticated, small-batch gin from B.C. has sweet floral, citrus and pine notes, with licorice and spice in the finish. Best enjoyed in elegant cocktails… such as a French 75 or Vesper Martini.

Good thing the July issue will be in your Doctor’s waiting room well until November (so long as your Doctor’s not Bryan).  Hope you find us there — page 179.

The Violet Petal

2 oz Victoria Gin
0.5 oz Noilly Prat dry vermouth
0.25 oz  Giffard Violette (use a light hand as Violette can dominate)
Absinthe rinse (the Doctor uses a mister)

Stir ingredients over ice and strain into a vintage cocktail glass. Garnish with a lemon twist.

Or head to the source of these visible rays at Uva itself.

Tastes like Summer

2 shiso leaves
0.25 cup chopped cucumber
2 oz Victoria Gin
2 oz pear nectar

Muddle shiso and cucumber.  Add Vic Gin and pear juice and shake on ice.  Garnish with half a shiso leaf.  Shiso-licious!

Chris McDonald of Toronto’s Cava presents a strong player with a sharp cross and excellent mid-palate play.  Steve Da Cruz of Vancouver’s Corner Suite brings you a powerful striker that quickly sets a tempo and paints the pitch orange. You be the ref — or play Paul — for this one.

Catalan 75

~ created by Chris McDonald, Cava Restaurant

1 oz Victoria Gin
1 oz lemon juice
½ oz simple syrup
one dash grappa cherry syrup
3 oz Codorníu Cava Clasico

Shake first four ingredients over ice.  Strain into large flute.  Top with Cava and garnish with a lemon twist.

Dutch Old Fashioned

~ created by Steve Da Cruz, Corner Suite Bistro De Luxe

2 oz Victoria Gin
2-3 lumps of unbleached sugar
a few dashes orange twisted & bitter
a few Griottines (primo brandied cherries) * if you use ghetto maraschino cherries instead, you get an automatic red card!

Muddle ingredients and stir together on ice.  Strain over fresh ice.  Garnish with a wheel of orange in the drink.  Rub lemon peel on the rim and dropped in with a cherry.

Fourteen of Toronto’s most talented mixologists each shook love into two cocktails behind the beautiful bar at Böhmer on Ossington Avenue.

The fabulous Thirsty Traveller Kevin Brauch hosted with passion.

Kevin also joined the judging panel with Bob Blumer (Surreal Gourmet), James Chatto (celebrated writer and editor, seen here), Chris Johns (Globe & Mail) & Christine Sismondo (Toronto Temperance Society).

Our mixologists were Elan Marks (The Drake) & Trevor Burnett (freelance consultant)

Gavin MacMillan (Bartender One) & Renata Clingen (Böhmer)

Elizabeth Savage (Marquis at the Hilton) & Adrian Stein (Oliver Bonacini Cafe Grill)

Rob Montgomery (Miller Tavern) & Brock Shepherd (Burger Bar)

Dave Mitton (The Harbord Room) & Simon Ho (The Drake)

Moses McIntee (Sidecar) & Clinton Pattemore (Toronto Bartending)

and Nishan Nepulangoda (Blowfish) & Scott McMaster (Colborne Lane)

Competitors presented two version of the same cocktail: one “fit for a queen” and the other “so easy the queen could make it”.  As James Chatto noted in his recent blog post:

The standard of the competition was impressively high throughout and the powers of imagination shown were astonishing.

Congrats Moses McIntee whose ‘Olde Vic’ will be featured on an LCBO neck tag. Again, from James:

It was a fascinating cocktail, like a complex, full-bodied extrapolation of a Negroni made with gin, Campari, bittersweet earl grey tea syrup and served in a Martini glass topped with a creamy head of Earl Grey tea foam.

Congrats as well to Adrian Stein who received a special jury award for the cocktail that best showcased Vic Gin and to Rob Mongomery whose ceramic bathtubs, tea sandwiches, and hot gin punch won a special jury award for best presentation.

The mixologists inspired us and each other.  We were honoured to be a part of this… We say this because it did become about more than Vic Gin.  You guys were shaking love.  A huge thanks from the Vic Gin family!

All photos by Zach Slootsky of takemorephotos

Imperial Splendour photo by Adam McDowell

Imperial Splendour

1.5 oz. Victoria Gin
2.5 oz. strongly brewed Earl Grey tea, chilled
0.5 oz. fresh lemon juice
0.5 oz. Cointreau
2 dashes Twisted & Bitter orange cocktail bitters

Combine ingredients and shake on ice. Strain into your finest china.  Garnish with an orange slice and a frozen marmalade cube (heat marmalade with equal parts water to dissolve before freezing).

McDowell writes that our Imperial Splendour is:

smooth in texture with a tart and floral nose and nice tea tannins on the palate; it gradually sweetens as the frozen marmalade cube melts.

Not only was the drink featured in the National Post, but also at the First Annual Queen Victoria Lookalike Competition in Toronto — a collaboration between Victoria Spirits and the fabulous Fairmont Royal York Hotel.  (Outrageous photos coming soon!)

Steve explains that:

Historically, any cocktail with Strega is called a witch of some sort. It comes from the tale of 800 years ago when there was an assembly in Benevento Italy of all the world’s witches. They flew on their brooms and brought all sorts of far-away delights and charms.

Well we’re charmed and delighted by this one.  Cheers Steve!

Find it at up on the 54th Floor of the TD Bank Tower in Toronto.  And find Jeff’s Dill Pickled recipe here.

Looks, and tastes, like magic!  Cheers Jacob.

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