Tag Archive for cocktails

Mint Mango Mojito

Well, it’s winter. I miss my flip-flops and patio season already.

But maybe, just maybe, in the middle of the 4 pm sunsets and continual rain, you can find kind of an inner summer–inner patio weather?

mint mango mojito

Or maybe… it’s just the alcohol making you happy. 😉

Either way, you could wait until summer to make this drink. But I encourage you to try it out this weekend (heck, even tonight) and just see if it doesn’t make you feel a little warmer.

Especially when drunk while sitting under your SAD light, and listening to Bob Marley.

mint mango mojito

Mint Mango Mojito


  • one bunch fresh mint
  • 1.5 oz rum or vodka (it’s traditionally made with rum, but I sometimes like vodka)
  • 3 tbsp mango juice (bottled or freshly juiced/pureed)
  • ice
  • 1 tbsp mint simple syrup (make in advance and allow to cool)
  • club soda
  • fresh lime


  1. In a cocktail shaker, add 5-6 mint leaves, along with a wedge (one quarter) of the lime. Muddle (just bash it up) in the bottom of the shaker with the end of a wooden spoon or a proper muddler.
  2. Next, add the simple syrup, the mango juice and rum or vodka to the shaker. Top with ice and shake well.
  3. Strain into a Collins Glass that has a few ice cubes in it. Top with club soda, and garnish with a sprig of mint.

“The Bard” from The BlackBird Pub

I do love a good cocktail. I recently got to spend a few hours at a new pub in downtown Vancouver that’s only been open a few months. “Pub” really doesn’t cover all that The BlackBird is about. You can read more about in depth here. In that article, I share one of Jay Jones‘ recipes. It’s his take on a Cosmo, called The Pigalle (named after the classic Louboutin shoe, so adored by, among other women, his wife). Jay graciously shared with me a couple of his other recipes, as well, and I wanted to share one with you here. This is “The Bard.” No, not that Bard. The other Bard. Jay says: a nod to Robbie Burns with a Rob Roy inspired, spirit-forward cocktail of brawn and elegance. Malt, citrus, honey & spice define an understated virility. Here is the recipe to make your own, or simply head down to The BlackBird and have Jay or one of his staff make one for you.

The Bard


  • 1.5 oz The Glenlivet 12 year old Single Malt Scotch Whisky
  • .75 oz Punt e Mes
  • .25 oz Benedictine
  • 2 droppers Bittered Sling Orange & Juniper Bitters
  • 1 trimmed swath of fresh orange peel (pith removed)


  1. Stir at length with ice until chilled but not overly diluted.
  2. Strain into a cocktail glass.
  3. Express fresh orange peel oil on the drink surface, then garnish with the spent peel.


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