Pacific Palate with Don Genova

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Summer Sipping

Wandering Star

From Jay Jones, Wine Director and Bar Manager

West Restaurant & Bar
2881 Granville Street, V6H 3J4
Tel: (604) 738 8938
Fax: (604) 738 5909


  • 1 ounce of stoli raspberry vodka
  • 1 ounce of crème de cacao white
  • chambord black raspberry liqueur
  • champagne or sparkling wine
  • lemon zest or twist for garnish
  • a scoop of medium sized ice cubes


  • Pour the vodka and crème de cacao into a cocktail shaker over ice.
  • Close the shaker and shake aggressively.
  • Strain into a sexy looking martini glass.
  • Top with champagne or your favorite sparkling wine.
  • Gently drizzle the Chambord Black Raspberry liqueur; it will settle in the bottom of the glass.
  • Garnish with lemon zest or twist.
  • Close your eyes, sip, indulge and repeat as required.

A perfect palate awakening aperitif - great before or after dinner, or simply on it's own in the sun. Crème de Cacao white can be substituted for White Chocolate Cream Liqueur for a more creamy texture and flavour.

Red Violin Martini

Created by Blue Water's Bar Manager, Brad Stanton

Blue Water Cafe
1095 Hamilton Street, Vancouver, BC, V6B 5T4
T 604.688.8078
F 604 688 8978


  • 2 oz Vanilla Vodka
  • ½ oz Maple Syrup
  • 1 oz Fresh squeezed citrus (lemon, lime) juice
  • Fresh raspberries (six or more)
  • Sparkling Wine

Muddle (or mash) the fresh raspberries in a cocktail shaker. Add vodka, maple syrup, citrus juice and ice. Shake well and strain into a martini glass. Top with sparkling wine. Garnish with a couple of fresh raspberries.

A cool, refreshing summer sipper - perfect for patio weather and wonderful with fresh seasonal local berries.

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