Recipe: Even The Cocktails Are Grilled At Elisa, Yaletown’s Swanky New Steakhouse
Bar Manager Katie Ingram fires up a twist on a Tom Collins.
November 8, 2018
A bar manager of some repute (she previously led the delicious drinks program at L’Abattoir), Katie Ingram was inspired by the firepower of Elisa’s wood-fired grill to create a fresh take on a classic Tom Collins.
“At Elisa, we make our pineapple agave by giving the fresh fruit a beautiful char on the grill, before adding agave, cinnamon, ginger and star anise,” she explains. “The richly spiced agave creates depth and adds subtle elements of smoke to the cocktail.”
Charring The Cosmos
45 ml Ungava Premium Canadian Gin
20 ml lime juice
20 ml spiced pineapple agave
2 dashes of Bittered Sling Lem-Marrakech bitters
60 ml soda water
Garnish: dehydrated, smoked pineapple chip, and mint sprig
Add first four ingredients into a shaker with ice. Shake hard to chill and combine. Add 60ml soda water and fine strain over ice into a Collins glass. Garnish with a dehydrated and smoked pineapple chip and a mint sprig.
—Katie Ingram, Bar Manager, Elisa