When I called David Wolowidnyk, bar manager and drink specialist at Vancouver’s West Restaurant, looking for a recipe for a distinctly Canadian Cocktail that he would be pouring his Olympic visitors he reminded me of why the world loves Canadians. " We haven’t been thinking like that," he said. "Instead, we have been trying make cocktails that appeal to the tastes of our world visitors, not just our own palates. For example, we’ve had lots of Norwegians in the last couple of weeks so we have tried to be creative and put a freestyle spin on some drinks with Aquavit. We just want our guests to be comfortable and happy." Walking distance to a variety of Olympic venues, Wolowidnyk’s (it’s pronounced just like it’s spelled. Wallow-wid-nik) bar has been full with faces from around the globe who have come to try his unique concoctions. Below is his Five Stars Cocktail. Named for obvious reasons.
-Kelly J. Hayes
- 1 4 oz Ardbeg 10 year Single malt Whisky
- 1 oz Calvados
- 1 oz Pommeau de Normandie (cider-based aperitif)
- 14 oz Giffard Caramel Liqueur
- 1 dash Fee Brothers Old Fashion Bitters
- 1 slice apple (for garnish)
- Glassware: Coupe cocktail glass (pre-chilled)
Measure all the liquid ingredients into a mixing glass then add ice to fill half way. Stir gently to chill and gently dilute (30 seconds) Strain into prepared cocktail glass. Cut out some interesting shapes (like stars!) from the apple slice and float on top.
Wolowidnyks Note: “The wisp of peat smoke gently surrounds both the apple aperitif and apple liquor, accented by the aromatic spices of the old fashion bitters. This drink reminds me of having a baked apple over an open fire.”