totally doable

The Butchart Garden

2 oz Victoria Gin
1/2 oz elderflower cordial
2-3 pieces cucumber
2 oz fresh pressed apple juice

(We also like to add bitters, of course)

Muddle cucumber, add remaining ingredients, and shake with ice.  Double strain into chilled cocktail glass.  Garnish with slice of cucumber or flower.

Created by Vancouver’s Shangri-la Hotel for Vic Gin, Victoria Day 2009

The Aviation

~ featured in a recent NY Times article

2 oz Victoria Gin
1/2 oz fresh lemon juice
1/2 oz marachino liqueur
1 dash crème de violette

Combine ingredients in a shaker.  Add ice.  Shake until the outside of the tin shows condensation.  Strain into a chilled cocktail glass.

The Hartland

1 oz Victoria Gin
1/2 oz pear liqueur
1/2 oz montenegro amaro
1/2 oz fresh lemon juice
1-2 dash grapefruit bitters
cava or other sparkling wine

Shake Gin, pear, amaro, lemon juice, and bitters with ice. Strain into a flute and top with cava.  Garnish with a twist of lemon

Created for Vic Gin by Solomon Siegel of Victoria’s Solomon’s

Dill Pickled

1 1/4 oz Victoria Gin
1/8 oz grand marnier
3/4 oz white cranberry juice
1/2 oz fresh lemon juice
dash of dill puree

Shake with ice.  Strain.  Garnish with a cucumber slice.

Created by Jeff Sansone, Canoe Restaurant & Bar, Toronto

The Ramos Gin Fizz

1 1/2 oz Vic Gin
1/2 oz fresh lemon juice
1/2 oz fresh lime juice
1 oz cream
1 fresh egg white
a dash orange flower water
1 tbsp powdered sugar
soda water

Shake all ingredients, except soda, first without ice.  Then add ice and shake, and shake, and shake!  Pour into glass of ice and top with soda.

The Prickly Pear

1 oz Victoria Gin
1 oz  scotch whisky (or whatevers around)
2.5 oz pear juice (or nectar)
1/2 oz  simple syrup (Anna thinks this is optional)
1/3 oz fresh lemon juice

Combine ingredients and shake well.  Garnish with a slice of pear.

Dill Fling

Muddle dill and cucumber in shaker.

add:
2 oz Vic Gin
1/2 oz cane sugar syrup
1/2 oz fresh lemon juice
1/2 oz egg white

Shake.  Strain into cocktail glass and garnish with smoked salmon.

Created by the Four Season’s Hotel, Vancouver