Old Growth Cedar Gin from Tofino Distillery is an artisanal spirit that beautifully captures the essence of Vancouver Island. The unique blend of ten botanicals and western red cedar tips creates a distinctive flavor profile that delivers a unique experience, with notes of juniper, citrus and a hint of warming spice. With each sip, you can taste the complexity of its ingredients, a perfect gin to savor in a classic martini. With a mix of ocean and forest flavors, I named this cocktail Sonora, which means “sweet sounding” and is inspired by the sirens of the sea luring you into the deep.
TIP: This cocktail is incredible on its own, as each ingredient adds a layer of complexity. But if you want your mind blown, sip this with a side of fresh oysters. You can thank me later.
Cocktail Recipe
Makes >> 1 cocktail
Ingredients
3 ounces Tofino Old Growth Cedar Gin
½ ounce Quick Pickled Wild Fiddlehead Fern Brine (recipe follows)
1 lemon peel
Garnish
Naas Smoked Kelp Seasoning rim and pickled wild fiddlehead fern
Directions
Rim a cocktail coupe or martini glass with the smoked kelp seasoning by rubbing a sliced lemon along half the edge of the glass and then dipping it into the kelp. Release the lemon oil of a lemon peel into the same glass and set aside. In a mixing glass, combine all ingredients, including the spent lemon peel, and stir to a nice dilution, about 30 turns. Strain into the smoked kelp-rimmed glass, garnish and serve immediately.
Quick Pickle Wild Fiddlehead Ferns
You can find wild fiddlehead ferns online, but I do love the balance of sweet and sour that the white balsamic brings to the mix with this cocktail.
Ingredients
½ pound wild fiddlehead fern tips
1 garlic clove, halved
2 star anise
½ teaspoon yellow mustard seeds
1 teaspoon green peppercorns
1 bay leaf
½ cup water
2 teaspoons salt
¼ cup demerara sugar
½ cup white wine vinegar
½ cup white balsamic vinegar
Directions
Wash the fiddlehead ferns well before blanching them in boiling water for about one minute. Remove them quickly and place into an ice bath, letting them cool down for a few minutes before draining. Layer the fiddleheads with the garlic, herbs and spices in your favorite quick-pickle jar. In another saucepan, combine the water, salt and sugar and bring to a boil. Remove from heat, then add the vinegar, stirring to combine. Pour over your fiddlehead ferns and let cool to room temperature. Cover and put in the fridge until ready to use. These will last for several months.
