July 3, 2018
Nothing kills a party faster than a poorly stocked bar cart. Whether you’re lounging poolside or having friends over for a barbecue, our Creative Beverage Director Grant Sceney has rounded up five bottles that will keep the party going ‘til late into the night. If you’re looking for the perfect summer sipper for your next gathering, try Sceney’s Gin based Kampai Cocktail recipe below. Cheers!
Article written by Grant Sceney, Creative Beverage Director at Fairmont Pacific Rim.
This old family bourbon has a higher rye content resulting in a gentle spiciness with sweet toasted wood aromas. Taste subtle maple, nutmeg and cinnamon in the middle, with a long toffee finish. A Manhattan or Old Fashioned are the perfect cocktails for when the sun goes down.
TANQUERAY NO. TEN
Fresh fruit and citrus are abundant on the nose, but juniper becomes the star on the palate with lime, grapefruit, chamomile and angelica. Shaken or stirred, this is the base of many of the classics including the Gin & Tonic, Negroni, or Martini.
RON ZACAPA 23YO
This wonderfully intricate rum is made from first-press sugar cane juice which creates rich honeyed butterscotch flavours with light white pepper spice and dried raisins. While you’re kicking back on your patio in the sun, try a daiquiri – either blended or on the rocks, this quintessential summer drink can be infused with many fruit based flavours.
This vodka has a clean finish and offers notes of fresh lemon and lime with a hint of vanilla. Ciroc also creates infused flavoured vodkas that inspire a range of cocktail creativity. Try using these flavoured variations to mix up a summerworthy Moscow mule.
JOHNNIE WALKER BLACK
This complex whiskey offers welcoming spices on the nose and a bold center. Enjoy a combination of subtle smokiness, honey, black pepper, butterscotch, and dried stone fruit. Johnnie Walker Black works well in a Penicillin cocktail for a mix of Scotch, honey & ginger – a refreshing modern classic.
Cocktail Recipe: Kampai Cocktail
- 1 ½ oz Tanqueray NO. TEN Gin
- ¾ oz Granville Island Junmai Nama Sake
- ½ oz Grapefruit juice
- ½ oz Lime juice
- 1 oz Green tea syrup*
- ¼ inch Cucumber
- *Green tea syrup:
Combine 1 cup steeped green tea to 250gm of white sugar. Stir.
- Muddle cucumber into cocktail shaker. Add remaining ingredients.
- Add ice, cover, and shake hard.
- Double strain through tea strainer into a chilled glass
- Gently clap the rosemary to release the aroma and place on top of the drink.
- Serve in coupe or martini glass.