With Father’s Day just around the corner, it’s time to start thinking about not only what to get dad, but how to celebrate. Here are four cocktails, and one beer, to toast everything dad has done for you over the years:
Show dad that your cocktail game is on point with this custom cocktail creation from Scott Barber, the Bar Manager at the Bearfoot Bistro in Whistler, BC.
- 1.5oz Wyborowa Wodka
- 0.5oz potato schnapps
- 0.25oz absinthe
- 2oz chamomile tea
- 0.75oz fresh lemon juice
- 0.75oz honey syrup
- 1 egg white
Method: Combine all the ingredients in a cocktail shaker and lightly shake. Add ice and hard shake some more. Pour into a coupe glass and garnish with a lemon twist.
Classic Bacardí Maestro Mojito
Sometimes the best way to celebrate is by making dad feel like he’s on vacation, and this classic take on a Mojito will transport dad to the beaches of Cuba. Make sure you have fresh lime and mint, no substitutes.
- 2oz Gran Reserva Maestro
- ½ fresh lime cut into quarters
- 12 fresh mint leaves
- 2 heaped tsp fine white sugar (Caster sugar)
- Soda water
Method: Place the lime segments in a tall glass. Add the sugar and muddle gently to release the lime juice. Clap the mint in your hands and drop into the glass (do not muddle). Fill the glass to the top with crushed ice. Add Gran Reserva Maestro and soda. Stir well with a bar spoon to release limes and sugar from the bottom. Top up with more crushed ice. Garnish with a healthy bouquet of mint.
Killer in Red
This unique Campari based cocktail is the perfect drink to make dad feel sophisticated and mysterious, a little like a James Bond villain.
- 0.75oz Campari
- 0.75oz Dry Gin
- 0.75oz Martini Bianco Vermouth
- 0.5oz Gran Marnier
- Rose essential oil
Method: Combine all ingredients into a cocktail shaker and stir with ice. Strain into a coupe glass and garnish with a drop of rose essential oil.
Give dad this refreshing tequila based cocktail while he’s standing over a hot BBQ and you’ll be sure to be the favourite child.
- 2oz Casamigos Reposado tequila
- 1oz fresh pineapple juice
- 1oz fresh lemon juice
- 0.5oz sugar cane syrup
- 2 dashes of Angostura bitters
- Mezcal rinse
Method: Combine all ingredients into a shaker and top with ice. Shake vigorously for eight to ten seconds. Strain into a chilled coupe glass and garnish with two chunks of skewered grilled pineapple and a line of cinnamon dust.
Four Winds Nectarous
And of course, for the dad that prefers his beer over cocktails, there’s the Nectarous from Four Winds Brewing in Delta, BC. This is a dry hopped sour that has a complex acidity balanced by tropical fruit that gives way to a clean, tart finish.