3 Must-Try Iced Cocktail Recipes

This weekend is set to be a scorcher. Why not relax, treat yourself with an iced cocktail, you've had a hard week...

July 10, 2015

We’ll be blunt: the whirr of a Vitamix is not a promising sound when it comes from behind a bar. It usually means the bartender is a major Tom Cruise acolyte who’s done some time on the Riviera Maya circuit and likes drinks that are “fun.” But that doesn’t mean that, in the hands of a master, a blender can’t take the edge off summer’s heat as well as pulse up a seriously tasty cocktail. To wit: exhibits A, B, and C, from three of Vancouver’s finest.

OaxacanHitchhiker_Halftone

OAXACAN HITCHHIKER

By Keenan Hood from The Keefer Bar

1 1/2 oz Los Siete Misterios Espadin mezcal

3/4 oz yellow Chartreuse

3/4 oz chocolate liqeur

3/4 oz lemon juice

1 bar spoon Pernod

shaving of jalapeño

handful of ice

Toss everything into a Magic Bullet or blender, give it a grind, and pour into a cocktail glass. Garnish with a jalapeño slice and optional fennel stem.

UnbrokenMooncalf_Halftone

UNBROKEN MOONCALF

By Shea Hogan from The Shameful Tiki Room

2 1/2 oz Wild Turkey bourbon

1 oz lemon juice

1 oz Giffard Ananas (pineapple liqueur)

1/3 cup strawberries, stemmed and sliced

1/4 cup banana, sliced

1 cup ice

Blend until smooth, pour into a tall glass, and insert a straw and cocktail umbrella.

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PIÑA COLADA

By Derek Granton from Bao Bei Chinese Brasserie

2 oz Appleton rum

1/2 oz lime juice

3/4 oz palm-sugar syrup (or simple syrup)

2 oz coconut cream

1 large wedge fresh pineapple

dash of amaretto

scoop of ice

Put everything except the amaretto into a good blender and whirr. While the machine is running, add more ice until the drink is thick but still pourable. Transfer to a large glass. Garnish with a float of amaretto and the slice of pineapple.

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