Bartender, Mar Manager David Wolowidnyk, West Restaurant, Cocktail Recipes, How To Make Cocktails, Creative Cocktails, Kokkoii Cocktail, Cool, G’Vine Floraison Gin, Ume Plum Wine, Cinnamon Syrup, Lemon Juice, Alberta Premium Rye Whisky, Vya Sweet Vermouth, Angostura Bitters, Brandy-cured Griottine Cherries, Orange peel, West Manhattan
What
Cocktail recipes for the Kakkoii cocktail and the West Manhattan from bartender and bar manager David Wolowidnyk of West Restaurant in Vancouver, BC.
Kakkoii (Japanese for “Cool”)
Courtesy of bartender David Wolowidnyk
This one is a favorite of many and perfect for summer, along with earning a couple of competition wins.
1 drink
Glass: Old Fashioned
Garnish: Cinnamon Stick & Lemon Zest
Ice: Large Cubes
Ingredients
- 1.5 oz. gin (G’Vine Floraison Gin)
- 0.75 oz. plum wine (Ume Plum Wine)
- 0.75 oz. cinnamon syrup
- 1 oz. fresh lemon juice
Directions
1) Add ingredients to a cocktail shaker.
2) Add ice and shake
3) Strain and serve in an Old Fashioned glass over large ice cubes.
Bartender David Wolowidnyk | Cocktail Recipes
July 18, 2012
Cocktail Recipes
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Who
Bartender David Wolowidnyk is the award-wining bar manager at West restaurant in Vancouver, BC.
Why
Declared the “World’s Most Imaginative Bartender” after winning this year’s Bombay Sapphire competition in Morocco, David has also been named “Best Mixologist in Canada” by Grey Goose, “Best Bartender Pacific Northwest” by Art of the Cocktail Festival and “Bartender of the Year” by two Vancouver magazines.
West Restaurant - Fairview - Vancouver, BC
Photo Credit: Find. Eat. Drink.
West Manhattan
Courtesy of bartender David Wolowidnyk
I love a good pre-Prohibition Manhattan with rye whisky, and although the list of ingredients is few, the balance between the whisky, sweet vermouth and bitters is a window to a bartender’s skill set in how they balance each component. It also tells me if that particular bartender treats every single cocktail they make with the same love and respect. Too often the simple ones are the easiest ones to mess up and the hardest to master.
Yield
1 drink
Glass: Cocktail
Garnish: Brandy-Cured Griottine Cherry
Ice: Large Cubes (for shaking)
Ingredients
- 2 oz. Alberta Premium Rye Whisky
- 1 oz. Vya Sweet Vermouth
- 2 dashes Angostura Bitters
- 1 bar spoon cherry jus from brandy-cured Griottine cherries
- Orange peel
Directions
1) Add first four ingredients to a stirring glass.
2) Add large ice cubes (1”) and stir for 30 seconds.
3) Strain into a chilled cocktail glass.
4) Zest orange peel over the surface and discard.
5) Garnish with a Griottine cherry.
West Restaurant
Fairview
American / Northwest / Cocktails
2881 Granville Street
Vancouver, BC V6H 3J5, Canada
T: 604.738.8938 (make a reservation)
Website:
Tovolo Ice Cube Mold
“Use the largest, most dense ice possible. If you can not purchase block ice and chip it down yourself, we recommend using large ice molds from brands like Tovolo.”
Also recommended by bartender Jamie Boudreau of Canon in Seattle, WA.
Alberta Premium Whisky
A Canadian whisky made from a mash of 100% rye grain and has notes of toffee, ripe fruit, citrus zest and pepper.
G’Vine Floraison Gin
“The subtle, aromatic vine flower together with the grape spirit soften the traditional juniper taste and make it a well balanced, full bodied and soft gin.”
Ume Plum Wine
Made from the ume plum and mainly produced in Japan and Korea.
Vya Sweet Vermouth
Made in California's Central Valley, Vya Sweet is a blend of Tinta Roriz and Orange Muscat, and is hand infused at Quady Winery with a selection of over seventeen herbs and spices.
Griottes Cherries In Brandy
Dark sour cherries "griottes" macerated in pure cherry brandy (kirsch).
Angostura Bitters
Distilled in Trinidad since 1824 using a secret recipe of a natural blend of herbs and spices.
