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Award-Winning Cocktails by Canadian Mixologists
*Mixologists noted by establishment at the time of cocktail recipe.
'La Belle Pomme'
First Place Winner of Giffard International Challenge 2010
in Angers, France
Cocktail created by Danielle Tatarin
- The Keefer Bar, Vancouver, Canada
Ingredients:
50mL Giffard Rhum Clément Canne Bleue
20mL Giffard Agave Sec
10mL Giffard Sirop d'Agave
10mL Lemon juice
1/2 slice green apple
2 dashes lemon bitter
Preparation:
Glass: Martini
Method: Shaker with ice. Strain and serve.
Garnish : apple, cinnamon
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'Hughes' Libation'
First Place Winner of Giffard International Challenge 2008 in Angers, France
Cocktail created by Wendy McGuinness
- Chambar, Vancouver, Canada.
Ingredients:
1.5 oz Gin
.5 oz Giffard Violette
15 ml Luxardo Maraschino Liquer
10 ml Giffard Orgeat (almond syrup)
1 oz. almond milk
1 oz. lemon juice
1 dash of egg white
Preparation:
Glass: Chilled champagne goblet
Method: Shaker with ice, strain and serve.
Garnish : Fresh grated nutmeg and a squeezed lemon peel.
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'La Belle Poire'
First Place Winner of Giffard Iron Mixologist 2008 in Vancouver, Canada
Cocktail created by Shaun Layton
- George Ultra Lounge, Vancouver, Canada.
Ingredients:
1 3/4 oz. walnut-infused Hennessey VSOP cognac (see below)
1/2 oz. Giffard Poire William
1 oz. puree made from the pear in a bottle of Poire William Eau de Vie
1 oz. lemon juice
1/2 oz. roasted walnut syrup (see below)
1 egg white
2 drops whisky bitters
1/2 oz. Grand Marnier Centenaire
Preparation:
Glass: Martini
Method: Shaker with ice, strain and serve.
Garnish : On top of the glass balance a slice of pear topped with walnuts and crumbled blue cheese. Makes 2 drinks.
*To make walnut-infused cognac: Roast about 1 cup shelled organic walnuts for 15 minutes at 400 F. Chop roughly, then place in a bottle of cognac. Let sit for a week, agitating daily; then remove the walnuts.
**To make roasted walnut syrup: Using the walnuts from the cognac, place in a pot with 1 cup sugar and 1 cup water. Bring to a boil, stirring frequently, and cook just until sugar is dissolved and syrup is slightly thickened. Let cool and sit overnight, then remove walnuts from syrup.
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'Fung Shui'
First Place Winner of Giffard International Challenge 2007 in Angers, France
Cocktail created by Christopher Brown
- Beyond Bar, Vancouver, Canada.
Ingredients:
30mL Giffard Banane du Brésil
20mL Giffard Cocogif
20mL Giffard Mangue Tropic
20mL Cream
Preparation:
Glass: Martini
Method: Shaker with ice, strain and serve.
Garnish : strawberry, dragonfruit, carambole.

'Old Dog, New Tricks'
First Place Winner of Giffard Iron Mixologist 2007 in Vancouver, Canada
Cocktail created by Brian Grant
- Bogart's Chophouse and Bar, Vancouver, Canada.
Ingredients:
2 oz. Jamaican Rum
1 1/4 oz. Vodka
3/4 oz. Giffard Pink Grapefruit
1/8 oz. Giffard Muroise du Val de Loire
1 scoop Champagnes & Pink Grapefruit Sorbetto
Preparation:
Glass: Martini
Method: Shaker with ice, strain and serve.
Garnish : Pink Australian rock salt and candied grapefruit.
​

'Beet-Nyk'
The World's Most Imaginative Bartender 2012, Bombay Sapphire, Morocco
Cocktail created by David Wolowidnyk
- West Restaurant, Vancouver, Canada.
Ingredients:
3 pieces infused golden beetroot (see recipe below)
2 springs fresh dill
1 1/4 oz. golden beet infused syrup (see recipe below)
1 oz. Luksosowa or other vodka
1 1/4 oz. Giffard Manzana Verde (see note below)
1/2 oz. fresh squeezed lemon juice
Preparation:
Glass: Chilled Martini glass.
Method: Shaker with ice, strain and serve.
Garnish : Dill.
*Muddle beets with 1 sprig of dill, or crush with a pestle and mortar. Place in a cocktail shaker. Add liquid ingredients. Shake with ice. Using a French strainer, double strain (to remove all solids) into a chilled martini glass. If needed, adjust flavour with a bit of simple syrup (see below).
​
Infused Beets
6 to 7 small organic golden beets
salt to taste
simple syrup as needed
1 oz. freshly squeezed lemon juice
bottled water as needed
Boil beets with a little salt for approximately 40 minutes. Cool slightly, then peel and cut into 2.5 cm pieces. Place in a one-litre jar. Fill jar halfway with simple syrup and lemon juice, then top with bottled water. Leave to infuse for at least 2 hours and up to two days. Yields 20 to 30 cocktails.
​
'Caipirinha'
Owner at Canon in Seattle, WA (Awarded the Best Spirits Collection in the World)
Cocktail created by Jamie Boudreau
- Lumière, Vancouver, Canada
Ingredients:
2 oz Giffard Cachaca Thoquino
2 tsp. raw sugare or caster's sugar
6 lime wedges
Preparation:
Glass: Old fashioned.
Method: Build in glass.
Garnish : Slice of lime.
​
*Put a few dices of lime in a glass along with the sugar and muddle well until pulped and pasty. Add a few ices cubes, top with Cacha Thoquino, stir and serve.
​
'The Devil's Advocate'
First Place Winner of Giffard Iron Mixologist 2011 in Vancouver, Canada
Cocktail created by Justin Taylor
- Yew Restaurant at Four Seasons Hotel, Vancouver, Canada.
Ingredients:
1.5 cl Giffard Mûroise Du Val De Loire
4.4 cl Courvoisier VSOP Cognac
1.5 cl Barbieri Aperol
1.5 cl Fratelli Branca, Punt e Mes
0.6 cl La Fée Absinthe
3 dashes of Peychauds bitters
3 fresh lemon peels
Preparation:
In a mixing glass squeeze 3 fresh lemon peels, pith removed, and place in the bottom of the glass
Add Peychauds Bitters, and remaining liquor, minus absinthe
Add ice and stir for 20 secondsIn a pre chilled cocktails glass coat the inside with Absinthe
Strain cocktail to glass and garnish with dark chocolate
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*(1 cl=0.35 oz 1 oz=2.95 cl)
