Make this Straight-From-the-Restaurant Brass Fish Tavern Vancouver Cocktail Recipe at home. This Signature Restaurant Cocktail is their version of a formally forgotten Classic Cocktail.
Photo by Mark
Brass Fish Tavern Vancouver Cocktail
A Brass Fish Tavern Copycat Recipe
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Brass Fish Tavern Vancouver Cocktail Recipe
In 1952, alcohol sales were legalized in Vancouver restaurants. In 1954, The Sylvia Hotel opened and housed Vancouver’s first legally licensed cocktail bar. Shortly after it opened it introduced the Vancouver Cocktail to the city and the world.
In 1959, Errol Flynn enjoyed the Vancouver Cocktail at the Sylvia. It was his last before his death.
The Brass Fish Tavern, in downtown Vancouver, serves up a deliciously richer, more complex version of this ever-popular classic cocktail.
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Brass Fish Tavern Vancouver Cocktail Recipe
Make this Straight-From-the-Restaurant Brass Fish Tavern Vancouver Cocktail Recipe at home. This Signature Restaurant Cocktail is their version of a formally forgotten Classic Cocktail.
Yield: 1 Cocktail
Ingredients
- 3/4 ounce Lot 40 100% Canadian Rye Whisky or other Rye Whiskey
- 3/4 ounce Hennessy VS Cognac
- 3/4 ounce Sweet Vermouth
- 1/8 ounce Benedictine
- 2 dashes Peychaud's Bitters
- 2 dashes Angostura Bitters
- 1 Lemon Peel for garnish
Instructions
- To an ice-filled shaker, add all the ingredients, except peel. Shake until well-chilled.
- Strain into a chilled Coupe, Martini, Nick & Nora or other glass.
- Garnish with lemon peel.
- Serve.
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Photo of Brass Fish Tavern Vancouver Cocktail is by Mark and is free to use and share under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Brass Fish Tavern Vancouver Cocktail Recipe is adapted from a recipe posted by Brass Fish Tavern Restaurant or a Brass Fish Tavern employee to a flash card website. History of the Vancouver Cocktail adapted from the Victoria Gin Website. Additional Information Courtesy of Wikipedia and is used by permission.
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