• Signature Drink: A TED Frame of Mind

    Sample this recipe from the 2018 home of TED: the Vancouver Convention Centre.

     
    POSTED April 17, 2018
     

INGREDIENTS (SERVES 24)
Lavender Syrup (yields 120 mL):
—1 tsp dried lavender flowers
—1/4 cup raw sugar
—120 mL water 

Rhubarb Liquor (yields 3 liters):
—1.5 liter sliced rhubarb
—1.5 liter cold water

Mixer
—1.5 liters soda water 

DIRECTIONS
To make lavender syrup:
Combine the flowers, sugar and water. Bring to a boil until the sugar is completely dissolved. Remove from the heat; strain and chill. 

To make rhubarb liquor:
Boil the rhubarb in an open pot until it is soft and mushy. 

For a clear drink:
Push the rhubarb through a strainer using the back of a wooden spoon. 

For a cloudy drink:
User a blender to puree the rhubarb and water and then strain.

Chill all ingredients.

TO SERVE
Take a well-chilled glass with ice and add 4 ounces of the rhubarb liquor, 1 teaspoon (or to taste) of lavender syrup, 2 ounces of soda water.

vancouverconventioncentre.com

INGREDIENTS:
• 1.5 oz Plantation 3 Stars rum
• .5 oz Aperol
• 1 oz pineapple juice
• .5 oz lemon juice
• .5 oz Orgeat
• 2 dashes Peychaud’s bitters

DIRECTIONS:
Shake and double strain into your favorite Tiki mug and add ice.

 

Courtesy of Bar Marco, Pittsburgh 

 

What better way to toast the changing of the leaves and arrival of cool fall breezes than with a cozy snifter of Sazerac crafted by the talented Esker Grove bar manager Jon Olson?

Nestled between the Walker Art Center’s contemporary collections and iconic Minneapolis landmarks, Esker Grove has attracted a following of its own. The restaurant was recently named one of the Travel Channel’s 10 best international museum restaurants and has quickly become a favorite local spot to enjoy New American fare and creative cocktails.