Brian Grant selected Victoria Gin, a gin distilled in small batches on Vancouver Island, for this juicy-tasting Aperol cocktail. The distillers use locally sourced ingredients and makes the gin by hand in a wood-fired still. The pronounced juniper and floral flavors of the gin add brightness to the cocktail.
A play on the classic Negroni, this cocktail is lighter in body but does not skimp on complexity. Delicate and floral Martin Miller's Gin is the base, and Aperol subbs in for bittersweet Campari. Cocchi Americano balances the cocktail with an herbal bitterness.
This slightly sweet St Germain and Beefeater cocktail works well as a post-dinner drink. Bornholmer Bitter gives the drink a deep cardamom scent. The cocktail's name pays homage to the Danish peninsula that shelters the island where Bornholmer Bitter is produced.
Penny Farthing is a luscious post-dinner cocktail made with gin, Averna, and Luxardo Maraschino. The caramel nature of the amaro brings richness and warmth to the party. This cocktail is originally made with Victoria Gin, which is distilled on Vancouver Island.