In this latest episode of CHB TV, Chris, Ed, Caylie and I went to Library Square in Downtown Vancouver and wondered whether or not the Canucks did enough to get prepped for the playoffs and whether or not retiring Pavel Bure’s jersey was the right thing to do. Damon Holowchak, Marketing Coordinator for the Donnelly Group, also joins us on the panel.
But also, Jay Jones, Executive Bartender and Brand Ambassador for the Donnelly Group whipped up some Canucks-themed drinks – the No. 5 Garrison, Dirty Higgins and Honey Badger – that will be on their menus at Library Square, Cinema and the Lamplighter on Canucks game days until the end of the playoffs.
The drinks were amazing and Jay kindly shared with us – to share with you, our loyal readers – how to make them.
No. 5 Garrison
Local boy, Jason Garrison has come home. This cocktail stands to represent his strong character and play. Based around the design of a classic Old Fashioned, spiced whisky defines the depth and boldness of the drink, while brown sugar mellows the bite and whisky barrel-aged bitters lend further complexity. Orange zest creates great aroma and flavor in pairing with the vanilla of the whisky. Served ‘on the rock’ as a nod to his hometown of Whiterock, BC.
1.5 oz Canadian Club Dock
no. 57 Spiced Whisky
1 Brown Sugar Cube
3 hard dashes Fee Brothers Whisky Barrel-Aged Bitters
1 large Orange Peel Zest
1. muddle sugar with whiskey & bitters in a mixing glass
2. stir without ice to dissolve sugar
3. add cracked ice & stir to chill
4. loose strain into a small rocks glass (8 oz capacity)
5. place 1 oversized ice ‘rock’ in the glass
6. zest heavily with a large slice of orange peel
*garnish with spent orange peel
Gritty Canucks forward Chris Higgins isn’t a ‘dirty’ player, but he certainly gets his hands dirty fighting for pucks, goals and wins with relentless tenacity. The ‘Dirty Higgins’ pays respect to that character. The Bloody Caesar is a classic Canadian savoury cocktail and inspiration for this creation – Clamato juice creates the body, but instead of vodka, the strength of character at the core comes from Bourbon, an American classic, just like Higgins himself – Jim Beam ‘Devil’s Cut’ acknowledging his devilishly determined style of play. This drink gets dirty with traditional seasoning of Tabasco & Worcestershire sauces, but with the added flavor of pickle brine to create a truly unique flavor profile. A touch of lime juice freshens the palate, while baby pickles and balsamic onions make for a crunchy and tangy garnish.
1.5 oz Jim Beam ‘Devil’s Cut’ Kentucky Straight Bourbon
1 oz Pickle Brine
4 oz Motts Clamato® Juice
25 oz Fresh Lime Juice
3 hard dashes Worcestershire sauce
2 hard dashes Tabasco sauce
1. combine all ingredients and roll between mixing glasses
2. pour into a large rocks glass (12 oz capacity)
3. fill with large ice cubes- stir to chill
*garnish with cornichon and a balsamic onion
The Honey Badger is revered as the fiercest of all creatures – underestimated because of it’s appearance and size. Our beloved Dane, Jannik Hansen earned this nickname for the ferocious and fearless style of play he exhibits every single shift. Over the past seven years as a Canuck, his two-way skills and tireless drive have made him one of the most appreciated and respected players on the team. Somersby Danish apple cider is a nod to Hansen’s home country. Melon liqueur and vanilla-flavoured Galliano combine to add fruity, delicious honey-like tastes – in combination they pack a surprising wallop. The resultant colour is reminiscent of Canucks green – an easy-drinking and refreshing reward after hard work, or play.
1.5 oz Bols Melon Liqueur
.25 oz Galliano Liqueur
Somersby Danish Apple Cider
1. combine liqueurs in a draft beer glass
2. pack glass full with ice cubes
3. add ice and top with cider
*serve with a straw
(All photos courtesy of Jay Jones.)