Sour Owl Cocktail

Sour Owl
Created by Matt Martin

2 oz East Van Vodka
1/2 oz cassis
1/4 oz orange flower syrup*
3/4 oz fresh lemon juice
1 egg white (optional)

Add ingredients into a shaker and dry shake.
Add ice and re-shake. Fine strain into a chilled cocktail glass.
Serve neat.

*Combine 50 ml of concentrated orange flower water with 250 ml sugar and 250 ml water. Heat and stir until sugar is completely dissolved. Bottle and store in the fridge.

Odd Aviation Cocktail

Odd Aviation
Created by Matt Martin

1 1/2 oz East Van Vodka
1/2 oz Luxardo Maraschino
1/2 oz fresh lemon
Brandied cherry garnish

Add ingredients into a shaker and give it
a quick shake (careful not to over-dilute this one).
Fine strain into a coupe.
Garnish with a brandied cherry.


Razzle Basil
Created by Axel Matfin

2 oz East Van Vodka
1/2 oz cassis
3 lime wedges (apx. 3/8 of a whole lime)
4 large basil leaves

In a Collins glass add lime wedges, basil leaves and vodka. Muddle to release juices and basil aromas. Add cassis and fill the glass with ice. Top with soda and gently stir to combine. Garnish with a healthy sprig of basil. Stir. Enjoy!

Modern Hound

Modern Hound
Created by Matt Cooke

2 oz East Van Vodka
1 oz fresh grapefruit juice
0.5 oz jasmine syrup*
0.5 oz fresh lemon juice
1 dash rhubarb bitters

Add ingredients to a cocktail shaker and shake with ice, fine strain into a chilled cocktail coupe.

*Jasmine Syrup:
2 cups sugar
2 cups water
1 jasmine tea bag
Add all ingredients to a pot and bring to a low simmer, stirring to dissolve the sugar. Let tea steep for 10 minutes. Remove tea bar and store syrup in the refrigerator.

BC Bramble
BC Bramble
Adapted from the traditional by Matt Cooke

1.5 oz (45 ml) Wallflower Gin
0.75 oz (22.5 ml) fresh lime juice
Splash (5 ml) simple syrup
0.5 oz (15 ml) Crème de Cassis

Combine gin, lime and simple syrup in a shaker and shake hard with ice. Strain into a rocks glass filled with crushed ice. Top with Cassis and garnish with fresh raspberries.