Overture of Summer

The 3rd week of Art of The Cocktail's cocktail challenge was sponsored by Victoria Gin.  A floral gin with a big hit of citrus, Victoria Gin lends its self well to both classic, and modern style of drinks.

For this past week's challenge I opted to accent the floral and citrus notes of Victoria Gin by created a refreshing summer-time cocktail.

Overture of Summer
- 2 oz Victoria Gin
- 1/4 oz Strega
- 3/4 oz Lemon Juice
- 1/2 oz Lavender Infused Honey Syrup *
- 3 Dashes Victoria Bitter and Twisted Orange Bitters


- Add all ingredients to cocktail shaker
- Add ice and shake
- Double strain into chilled cocktail glass
- Garnish with lemon twist

*Lavender Infused Honey Syrup
- 1/2 Cup Honey
- 1 Cup Water
- 10 Lavender flowers


- Add all ingredients to sauce pan over low-medium heat
- Simmer for 20 minutes, while stirring and skimming any foam that may form off the top of syrup
- Let cool and strain through fine mesh strainer
- Bottle and store at room temperature.


To check out the judge's thoughts on the winner of week #3 challenge, as well as their person favorites, check out the video below.

Check back later this week for my recipe for week #4 challenge, sponsored by Maker's Mark.

For more information about the weekly challenges, as well as Art of The Cocktail, check out artofthecocktail.ca

n.

A Tiki Taboo

The Art of The Cocktail weekly cocktail contests continue, and the spirit of choice for week #2 was Okanagan Spirts Taboo Absinthe.  Absinthe is not a spirit I mix with frequently because it's such a tough spirit to integrate well.  Even when I do mix with absinthe it's a barspoon here and rinse there.  But for this challenge I wanted to show off the natural sweetness of absinthe, and what better way to do so than with a tiki cocktail!

A Tiki Taboo
- 1 oz Taboo Absinthe
- 1 oz Gin
- 1/2 oz St. Germain
- 1 oz Lime Juice
- 2 oz Pineapple Juice
- 3/4 Basil Infused Simple Syrup *


- Add all ingredients to cocktail shaker
- Add ice and shake hard
- Dump entire contains of shaker into tiki glass
- top glass with crushed ice
- garnish with pineapple leaves, lime wheel, mint, paper umbrella, etc...(it is a tiki drink after all)

A Tiki Taboo

* Basil Infused simple syrup
- 1/2 Cup Sugar
- 1/2 Cup Water
- 18-24 basil leaves


- Add ingredients to sauce pan on low-medium heat
- let syrup simmer for approximately 20 minutes, stirring periodically to ensure all sugar is dissolved
- let cool and strain out basil
- Bottle and store in fridge


Here is a video on the judge's thoughts on all entries.

Week #3 spirit challenge was sponsored by Victoria Spirits' 

Victoria Gin. Check back monday for my recipe, and be sure to submit your own cocktail for future challenges.

Visit http://artofthecocktail.ca/ for more information.