The Grasshopper #2

This bright refreshing cocktail has to be one of the most delicious we have had all year. Whipped up by our friend Satoshi from Grapes & Soda it's a sure crowd pleaser for the sunny days ahead. To all our people using ounces, Satoshi is from Japan and metric is his unit of choice but trust's worth the conversion.

  • 45ml Reposado Tequila
  • 10ml Mezcal
  • 5ml Poire Williams
  • 20ml Fresh lime juice
  • 15ml Lemon Verbena Syrup

To make Lemon Verbena syrup blend 275ml cooled simple syrup with 250ml Verbena leaves and one ice cube. After blending strain the mixture through a mesh strainer. The cool simple syrup and ice cube help keep the heat from the blender down so that the Verbena stays bright and green.

Add all ingredients to cocktail shaker. Fill with ice and shake well. Strain through fine strainer into highball glass with fresh ice in it. Garnish with Lemon Verbena sprig and enjoy!

Balvenie 50-Year Collaboration

We were contacted by the Fairmont Pacific Rim Hotel in Vancouver to collaborate on the presentation of their recently acquired bottle of Balvenie 50-Year Whisky, one of the most prestigious luxury spirits in the world. To help celebrate this special offering we laser engraved 26 Baccarat crystal glasses with their logo as well as the number for each of the coveted 26 ounces. Each $2600 CAD per single ounce pour comes is served in your own numbered glass on a 24k gold plated coaster to commemorate this taste of history.

We often host a sophisticated clientele in The Lobby Lounge who enjoy the finer experiences in life. This scotch is in itself a part of history and highlights years of elegant craftsmanship. It’s very rare that an opportunity like this comes along, and it represents our ongoing commitment to being the best lounge in the city and offering a unique experience for our guests,” comments Grant Sceney, head bartender at Fairmont Pacific Rim.

TASTING NOTES (750 ml, 45.4% ABV):

-Rich and deep with an abundance of elegant oak, notes of sweet raisins and a subtle ginger spiciness.

-Lush with dark fruits, a spicy outburst of ground ginger and cinnamon, and a lingering fruity sweetness.

If $2600 is a little too rich for your blood you can purchase the same Baccarat Glass in our online shop to enjoy your dram of choice in the comfort of your own home.

Gold Rush Cocktail

This cocktail is a twist on the classic whiskey sour but instead of simple syrup we use some beautiful golden Tupelo honey. The Gold Rush cocktail originated from the famous Milk & Honey cocktail bar in New York and its simple combination of 3 delicious ingredients make it impossible not to love.

What You Will Need:

  • 2 oz Good quality Bourbon
  • .75 oz fresh lemon juice
  • .75 oz Honey syrup (1 part hot water to 3 parts quality honey)


  • Combine ingredients in a cocktail shaker with lots of ice.
  • Shake well.
  • Strain into a glass filled with fresh ice and enjoy.

Bar Basics - Shaking Techniques

In this video David Wolowidnyk runs us through cocktail shaking techniques. Having these basics under your belt will make for perfect margaritas, whiskey sours or one of our favourites, the corpse reviver #2. We hope that you enjoyed this "Bar Basics" video collection and look forward to featuring some great recipes so that you can put your new found knowledge into action.

Bar Basics - Stirring Techniques

In this video David Wolowidnyk shows us why and when to stir and most importantly how. There is something special about a smooth silent stirring technique, both relaxing and gratifying and obviously fun to practice. Enjoy.

Bar Basics with David Wolowidnyk

We are pleased to present part 1 of a 3 part "Bar Basics" series that we shot with our friend David Wolowidnyk. David was crowned "2012 Bombay Sapphire World's Most Imaginative Bartender" and is also a Bombay Sapphire hall of fame member. A true wealth of knowledge, we are thrilled to have him as brand ambassador.

These videos are geared towards people that are just getting into making cocktails. Questions like - What is a jigger? When do I stir? When do I shake? Why do I shake instead of stir? We hope these tips and techniques will take away any intimidation factor and give you what you need to start making your own delicious drinks at home.

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