SIP&SNACK CHALLENGE - MARCH 2023

Pair a Gin Cocktail with Sushi

TELL US WHICH GIN YOU USED, WHAT TYPE OF SUSHI YOU PAIRED
IT WITH AND WHAT YOU THOUGHT OF THE FLAVOURS!

Things to Consider:
Citrus, floral, fruity & herbaceous cocktails pair well with raw fish
Barrel-aged gins, woody/earthy gins and/or spirit forward cocktails work well with
Don't mix spice with 'tingly' or bitter drinks as it will enhance the spiciness. By 'spice' we mean
spicy rolls. By 'tingly', we mean drinks that are spirit forward, heavy with ginger, heavy with
carbonation, or have spice in them
Sushi with sweeter elements (like teriyaki sauce) work well with 'tingly' drinks
Fish that have been barbequed can also handle tingly drinks!
Fatty ingredients (like items that have been tempura'd) or avocado work particularly well with
citrusy-drinks and can stand up to cocktails with bitter ingredients (like amaro or bitters)

THROUGHOUT THIS GUIDE ARE A TON OF SUGGESTIONS BUT FEEL FREE TO

EXPERIMENT WITH COCKTAILS & COMBINATIONSAS YOU PLEASE!

How to Enter the Challenge: Either email your submission to [email protected], post in
the SIP Opinions Panel Private Facebook Group or post on Instagram and tag
@sipspirits.ca before Friday, March 24. 2023 to be entered to win!

March Prize(s): 1 x $100 Gift Card to the Restaurant of Your Choice; 1 x $50 Visa Gift Card

REMEMBER: THESE CHALLENGES ARE ABOUT THE JOURNEY, NOT THE DESTINATION
- THEY ARE DESIGNED TO CHALLENGE YOUR PALATE & SPARK CREATIVITY SO YOU
CAN LEARN NEW THINGS ABOUT WHAT YOU LIKE TO EAT AND DRINK!
 COCKTAIL FLAVOUR PAIRING THEORY

SBE
SIP Bar Essential Bottles
If you're a home bartending enthusiast, love to entertain, or just want to learn
more about the world of spirits (and participate in the SIP&Snack Challenges
monthly), the SIP Bar Essential Bottles are the must-haves for your home bar.

These recommendations are

designed for Panelists want to Featured Bottles by Month
create a versatile home bar for
making cocktails, entertaining,
and having items that can be
sipped neat, year round.

The bar bottles on the right are

categorical, not brand specific
as we want you to discover vodka orange liqueur gin tequila
something that fits your
JANUARY FEBRUARY MARCH APRIL
preferred flavour preferences
and budget!

Each month, the SIP Panel will

focus on education around one
bottle and talk about:

1. What is it?
2. What are the different bourbon blended whisky amaro vermouth
flavour profiles/styles? MAY JUNE JULY AUGUST
3. What are some cocktails
options we can make with it?
4. How do we pair it with food
using scientific pairing
principles?

Your challenge will be to share

your findings, whether that be
peated/smoky
a new spirit you like, delicious rum
spirits
single malt cognac
cocktail you've discovered, or
SEPTEMBER OCTOBER NOVEMBER DECEMBER
delightful sip and snack pairing.

Additional Modifiers Required

BITTERS ARE AN ESSENTIAL ITEM TO HAVE AT YOUR HOME BAR! THEY
WILL TYPICALLY MAKE 100+ COCKTAILS PER BOTTLE SO THEY ARE WORTH
THE INVESTMENT. AROMATIC BITTERS (LIKE ANGOSTURA) ARE A MUST &
CAN BE FOUND IN GROCERY STORES, HOWEVER, WE ALSO RECOMMEND
HAVING ORANGE BITTERS AND GRAPEFRUIT BITTERS ON HAND TOO.
 COCKTAIL FLAVOUR PAIRING THEORY

Gin 101
What is Gin?
Gin is a clear, distilled spirit that is typically made from grain and flavoured with juniper berries
and other botanicals. Its flavour profile is complex and can vary widely depending on the
specific blend of botanicals used. Gin is typically enjoyed in cocktails, such as the classic gin
and tonic or the martini, but can also be sipped neat or on the rocks. Its botanical notes make it
a refreshing and versatile spirit that can be enjoyed year-round. Gin has a long and storied
history, with roots dating back to the 17th century in Holland. Today, it is produced all over the
world and is enjoyed by gin enthusiasts and casual drinkers alike.

What are Botanicals?

Botanicals are natural, plant-based ingredients that are used to flavor and enhance the taste of
gin and other spirits like absinthe, aquavit, vermouth, and amaro.

How Are Gins Flavoured Classic Botanicals

with These Botanicals? Used in Gin

There are three methods by which the

botanicals can be incorporated into the gin:
Steeping, Vapour-Infusion, or Cold
JUNIPER CINNAMON
Compounding are the three main methods:

(A) Steeping: This involves the botanicals

being steeped in the spirit and then the spirit
is distilled.
CORIANDER CARDAMOM
(B) Vapour-infusion: This involves the
botanicals being placed in a tray in the still
and while the spirit is being distilled the
vapours pass through the tray and are LEMON PEEL ORANGE PEEL
infused with the flavours the of the
botanicals.

(C) Cold Compounding: This involves using

an already distilled spirit and macerating the ANGELICA
ORRIS ROOT
botanicals into the neutral grain spirit and ROOT

filtering them out (this tends to be the least

expensive method). Additionally, essential
oils or natural extracts can just be added to
the distilled spirit to add the flavour.
LICORICE ROOT CASSIA BARK
 COCKTAIL FLAVOUR PAIRING THEORY

Gin 101
Classic Styles of Gin Modern Styles of Gin
For our purposes, gin can be separated into Modern, or 'New Western' styles of gin take
'classic gin styles' and 'modern gin styles. We the focus away from juniper and place
will mostly be exploring London Dry Gins along emphasis on other botanicals as the main
with modern gin styles, however, in terms of flavouring agent. These styles do still use
'classics' there are 6 main types: juniper (as that's the main requirement for
something to be considered a gin versus a
(1) London Dry: By law, this style of gin has to flavoured vodka) however, it will be less
be made using the Steeping or Vapour- present in the flavour profile.
Infusion methods — no artificial colourings,
flavouring or essences can be added after There are no subcategories that have been
distillation. London Dry style gins are the defined for modern gins and so we have
largest 'classic category' and while they attempted to classify them by
originated in the UK, this style can be made botanical/flavour focus, dividing them up into
anywhere in the world. London Dry gins will six main styles:
typically be juniper forward in terms of
flavour profile but also have other botanicals in
them! (1) Floral (an emphasis on botanicals
like rose, lavender, butterfly pea flower,
(2) Plymouth Gin: This style must be made in elderflower, chamomile, cherry
Plymouth, England and tends to be a bit blossom, hibiscus etc.)
earthier in flavour with lots of fruits and
botanicals. Today ‘Plymouth Gin’ (the brand) is (2) Fruit-forward (an emphasis on
the only one producing this style of gin. botanicals like Berries, Rhubarb, Stone
Fruit etc.)
(3) Old Tom Gin: This style tends to be bit
sweeter style of gin, full bodied. This is the (3) Citrus-forward (an emphasis on
original gin style of the Tom Collins cocktail! botanicals like lemon, lime, grapefruit,
yuzu etc.)
(4) Navy Strength: This style is typically
bottled at 57% ABV or higher aka at 'Navy (4) Herbaceous (an emphasis on
Strength' botanicals like rosemary, sage, mint,
bay leaves, cilantro, tea leaves etc.)
(5) Sloe Gin: Technically a gin liqueur, it uses
using gin and sloe berries (which is a fruit that’s (5) Savoury (an emphasis on
a relative to a plum) to produce a sweet and botanicals like mushrooms, kelp, sea
fruity expression. The gin will take on the colour salt, samphire (sea asparagus), cumin,
and sugar from the berries resulting in a bright, olive etc.)
sweeter style.
(6) Woody/Earthy (an emphasis on
(6) Genever/Jenever: Originally from the Roots/Spices and/or the gin is barrel
Netherlands, this is the OG - the category of aged)
gin was inspired by genever back in the day.
Based on these six different flavour profiles,
Made from a mix of malt wine and botanical-
there are certain cocktails that better
infused neutral spirit, this style of spirit is full-
complement this style of gin which we
bodied, nutty, earthy, and juniper-y. Think of it
summarized in the rest of this guide.
as sort of a cross between a whisk(e)y and a
gin.
 COCKTAIL FLAVOUR PAIRING THEORY

Modern Gin Examples

Classics are classics for a reason! Below are some classic London Dry Style Gins which
tend to be the most versatile for cocktails and the best value for price. In addition, there
are some examples of modern takes on dry style gins (they will be juniper forward but
utilize non-traditional botanicals as well to create a unique, balanced, flavour profile).
CLASSIC LONDON DRY STYLE

BEEFEATER BOMBAY TANQUERAY SIPSMITH NO.3 LONDON

DRY GIN

$ $ $ $$ $$$
MODERN DRY STYLE

THE BOTANIST OPIHR RED DOOR GIN UNGAVA GIN DRUMSHANBO

GUNPOWDER GIN

$$$ $$ $$ $$ $$$

PRICE LEGEND based on 750ml bottles

$ $$ $$$ $$$$ $$$$$

UNDER UNDER UNDER UNDER OVER
$30 $50 $75 $100 $100
 COCKTAIL FLAVOUR PAIRING THEORY

Modern Gin Examples

FLORAL

HENDRICK'S DILLON'S EMPRESS MONKEY 47 ROKU GIN

GIN ROSÉ GIN 1908 INDIGO (375ML BOTTLE)

$$$ $$ $$$ $$$ $$

CITRUSY

CITADELLE MALFY GIN OKINAWA GIN NIKKA TANQUERAY

GIN CON ROSA RECIPE NO.2 COFFEY GIN FLOR DE SEVILLA

$$ $$$ $$$$ $$$ $

FRUITY

ROMEO'S WHITLEY NEILL BROCKMAN'S HAYMAN'S MERMAID

GIN V RHUBARB & GINGER GIN SLOE GIN PINK GIN

$$ $$ $$$ $$ $$$$

*Some of these gins could fit into multiple categories and therefore this guide is suggestive, not final.
 COCKTAIL FLAVOUR PAIRING THEORY

Modern Gin Examples

HERBAL

TUNDRA GIN GIN MARE KANOMORI LANEWAY NO.11 GLENDALOUGH

GIN GIN WILD BOTANICAL

$$ $$ $$$$ $$$ $$
SAVOURY

CAMBRIDGE LONG TABLE SHERINGHAM ISLE OF MERMAID GIN

TRUFFLE GIN CUCUMBER GIN SEASIDE GIN HARRIS GIN

$$$$$ $$$ $$$ $$$$ $$$$

WOODY/EARTHY

WILD LIFE STRATHCONA BLACK FOX AVIATION PLYMOUTH GIN

BARREL AGED GIN BARREL AGED GIN OAKED GIN GIN

$$$ $$$ $$$$$ $$ $$$$

*Some of these gins could fit into multiple categories and therefore this guide is suggestive, not final.
 COCKTAIL FLAVOUR PAIRING THEORY

Cocktail Pairings for Modern Gins

Many of today's modern styles of gin have veered away from being juniper-forward
(like a classic London Dry style gin) and highlight other botanicals as the main flavour
element. Based on flavour pairing theory, the below wheel has recommended
cocktails that mirror, enhance, or contrast the botanicals in these styles of gin.

A London Dry gin is a great starting point for your cocktail journey as all
of these classic cocktails have been designed using classic styles of gin.
London Dry Gins When it comes to London Dry Gins, explore making any of the cocktail
suggestions below with it!

Martini t
Breakfas
Money
Penny

ald
Ja

er
sm

zg
ine

Fit
Cl
Cl ove ssic i
ub r AL CI a in
T Cl art
O R nde er, RU
r, gra Lem M
F L e, laveea flohwerrys yu pefr on,
zu ui lim
S
s p c u ca , sh t, o e,
Ro erfly wer, ibisc lam ek ra
utt rflo , h an was nge
si e ha , Old
Peg Gin ioned
b lde som tc.
tc. ,
u Cl e los
b
e
h
ub Fas
Rhubarb, Stone Fruit
Sloe Gins, Berries,
Barrel-aged gins,
Root/Spice etc.

WOODY/

FRUITY
EARTHY

White
etc.

Negroni Lady

Berm
s SA Hund uda
llin VO AL red
Co R Bry, Saagves, es
M e,
m se ush UR E
To a r
(se sa oom Y H a Le av
m
se ay Le
cu a as lt, sa s, k Ro nt, B , Tea.
mi ap m elp
n, ar ph , Mi ntro etc
So
oli ag ire a ut
n ve us
etc ), Cil hs
bso . id
e
i
G
Gi
Kn ees

ml
s
ee

Gin Gin

et
r

Mule
B

Caesa

All 18 of these cocktails have been selected to

enhance and contast the styles of gin they If you're not a huge fan of cocktails (or don't
SBE correspond to but are also mostly 3-4 ingredient want to source multiple ingredients) try a gin &
cocktails! All you will need is your 'SIP Bar Essential soda or gin & tonic when pairing gin with food.
Bottles' to be able to make all of them.
 COCKTAIL FLAVOUR PAIRING THEORY

Cocktail Ingredients Required

In order to participate in the Sip & Snack Challenge, you only need to make one
cocktail. However, if you're keen to explore more than one cocktail, we've designed
the suggestions to require only a handful of additional pantry ingredients outside
of your SIP Bar Essential Bottles.

SIP Bar Essential Bottles Required

Gin
Rosso Vermouth
Dry Vermough
Amaro (Campari)
Orange Liqueur/Triple Sec
Aromatic Bitters
Orange Bitters (optional)
Grapefruit Bitters (optional)

Fruit/Citrus Sweeteners Other Ingredients

Lemons Simple Syrup* Club Soda
Limes Honey Syrup* Ginger Beer
Grapefruit Orgeat** Egg Whites
Raspberries Orange Marmalade Mint Leaves
Pineapple Juice Green Olives
Cocktail Onions
Clamato / Caesar Mix
Worcheshire
Tobasco
Celery Salt

*To make a simple syrup or honey syrup, simply mix equal parts sugar and hot water or honey
and hot water together and stir until dissolved. Wait until chilled to use and keep refrigerated for
up to 4 weeks.

**Orgeat is an almond syrup that is commonly used in tropical drinks! You can purchase shelf
stable bottles from cocktail shops or some liquor stores. Alternatively, add a few drops of
almond extract and orange blossom water to a simple syrup for a quick makeshift 'orgeat' at
home!
 COCKTAIL FLAVOUR PAIRING THEORY

Cocktail Recommendations
FLORAL-FORWARD GINS

Jasmine
1.5 OZ GIN Add all ingredients
into a cocktail shaker
0.25 OZ CAMPARI with ice and shake
0.25 OZ ORANGE LIQUEUR until diluted and
chilled. Strain into a
0.75 OZ FRESH LEMON JUICE chilled coupe and
SIMPLE SYRUP TO TASTE garnish with lemon
GARNISH: LEMON TWIST oils and a twist.

Money Penny
Add all ingredients
2.0 OZ GIN into a cocktail shaker
0.5 OZ DRY VERMOUTH with ice and shake
until diluted and
0.75 OZ PINK GRAPEFRUIT JUICE chilled. Strain into a
0.25 OZ SIMPLE SYRUP chilled coupe and
garnish with
2-3 DASHES GRAPEFRUIT BITTERS
expressed grapefruit
GARNISH: GRAPEFRUIT TWIST oils and a twist.

Add all ingredients into

Clover Club a cocktail shaker
without ice. Shake to
1.5 OZ GIN froth egg whites. Open
0.5 OZ FRESH LEMON JUICE shaker and add ice.
Shake again until chilled
0 . 5 O Z DR Y V E R M O U T H and diluted. Double
0.5 OZ SIMPLE SYRUP strain into a chilled
1 EGG WHITE coupe (make sure to
get all the raspberry
FRESH RASPBERRIES seeds and clumps out)
GARNISH: FRESH RASPBERRY and garnish with a fresh
raspberry.
 COCKTAIL FLAVOUR PAIRING THEORY

Cocktail Recommendations
FRUIT-FORWARD GINS

Gin Old Fashioned Add all ingredients

into a rocks glass
2.0 OZ GIN with ice and stir until
1/3 OZ SIMPLE SYRUP diluted and chilled.
3-4 DASHES GRAPEFRUIT Top with fresh ice
and garnish with
BITTERS* expressed grapefruit
GARNISH: GRAPEFRUIT TWIST oils and a twist.
*IF YOU DON'T HAVE GRAPEFRUIT BITTERS YOU
CAN USE AROMATIC OR ORANGE BITTERS

White Lady Add all ingredients

into a cocktail shaker
without ice. Shake to
2.0 OZ GIN froth egg whites.
0.5 OZ ORANGE LIQUEUR Open shaker and add
0.5 OZ FRESH LEMON JUICE ice. Shake again until
chilled and diluted.
1 EGG WHITE Double strain into a
GARNISH: LEMON TWIST chilled coupe glass
and garnish with
lemon oils and a twist.

Bermuda Hundred
Add all ingredients
1.5 OZ GIN into a cocktail shaker
1 . 5 O Z PI N E A P P L E J U I C E with ice and shake
0 . 7 5 O Z CA M P A R I until diluted and
chilled. Strain into a
0.5 OZ LIME JUICE chilled coupe and
0.5 OZ ORGEAT garnish with a
G A R N I S H : BR A N D I E D C H E R R Y brandied cherry.
 COCKTAIL FLAVOUR PAIRING THEORY

Cocktail Recommendations
CITRUS-FORWARD GINS

Breakfast Martini Add all ingredients

into a cocktail shaker
1.5 OZ GIN with ice and shake
until diluted and
0.5 OZ ORANGE LIQUEUR chilled. Double strain
0.75 OZ FRESH LEMON JUICE (to get excess
marmalade chunks
1 BAR SPOON ORANGE MARMALADE out) into a chilled
GARNISH: ORANGE TWIST coupe and garnish
with orange oils & a
twist.

Fitzgerald
Add all ingredients
1.5 OZ GIN into a cocktail shaker
with ice and shake
0.75 OZ FRESH LEMON JUICE until diluted and
0.75 OZ SIMPLE SYRUP chilled. Double strain
2 DASHES AROMATIC BITTERS into a chilled coupe
and garnish with
GARNISH: LEMON TWIST lemon oils & a twist.

Martini Add gin and

vermouth into a
mixing glass with ice.
2.5 OZ GIN Stir for 45-60
0.75 OZ DRY VERMOUTH seconds until
adequately chilled
ORANGE BITTERS (OPTIONAL) and diluted. Strain
GARNISH: LEMON TWIST OR into a chilled martini
glass and garnish with
OLIVES either a lemon twist
or olive (or both)
 COCKTAIL FLAVOUR PAIRING THEORY

Cocktail Recommendations
HERBACEOUS GINS

Southside
2.O OZ GIN Add all ingredients
into a cocktail shaker
1.0 OZ FRESH LEMON JUICE with ice and shake
0.75 OZ SIMPLE SYRUP until diluted and
chilled. Double strain
MINT LEAVES into a chilled coupe
GARNISH: FRESH MINT and garnish with
slapped mint.

Add all ingredients

Gimlet into a cocktail shaker
with ice and shake
2.0 OZ GIN until diluted and
chilled. Double strain
1.0 OZ FRESH LIME JUICE into a chilled coupe
0.75 OZ SIMPLE SYRUP and garnish with lime
GARNISH: LIME TWIST (OPTIONAL) oils & a twist
(optional).

Gin Gin Mule Muddle mint leaves in

the bottom of your
glass. Add gin, lime,
2.0 OZ GIN ice and stir to
incorporate the mint.
0.50 OZ LIME Top with ginger beer
GINGER BEER and gently stir again.
MINT LEAVES Garnish with a
slapped mint sprig
GARNISH: MINT SPRIG and enjoy.
 COCKTAIL FLAVOUR PAIRING THEORY

Cocktail Recommendations
SAVOURY GINS

Bees Knees Add all ingredients

into a cocktail shaker
2 OZ GIN with ice and shake
0.75 OZ FRESH LEMON JUICE until diluted and
0.75 OZ HONEY SYRUP chilled. Strain into a
chilled coupe and
GARNISH: LEMON TWIST garnish with lemon
oils & a twist.

Gibson Add gin and vermouth

into a mixing glass
with ice (and onion
2.5 OZ GIN brine if you please).
0.75 OZ DRY VERMOUTH Stir for 45-60
seconds until
ONION BRINE LIQUID (OPTIONAL) adequately chilled and
GARNISH: PICKLED ONION diluted. Strain into a
chilled martini glass
and garnish with a
cocktail onion or two.

Caesar
Build this in the glass!
2.0 OZ GIN
First, rim the glass
0.5 OZ LIME JUICE with celery salt. Then
4 - 5 D A S H E S WO R S H E C H I R E add all ingredients
into a tall glass filled
1-2 DASHES TOBASCO with ice. Stir and
CAESAR MIX garnish with a lime
GARNISH: CELERY SALT & LIME wedge - or if you
have it, pickled
WEDGE vegetables!
 COCKTAIL FLAVOUR PAIRING THEORY

Cocktail Recommendations
WOODY/EARTHY GIN

Pegu Club
2.0 OZ GIN Add all ingredients
0.75 OZ ORANGE LIQUEUR into a cocktail
shaker with ice and
0.5 OZ FRESH LIME JUICE shake until diluted
1 BAR SPOON SIMPLE SYRUP and chilled. Strain
into a chilled coupe
1 DASH AROMATIC BITTERS
and garnish with a
1 DASH ORANGE BITTERS* lime wheel/slice.
GARNISH: LIME SLICE

Negroni Add all ingredients

1.0 OZ GIN into a rocks glass
with ice. Stir until
1.0 OZ SWEET VERMOUTH chilled and diluted.
1.0 OZ CAMPARI Top with additional
ice and garnish with
GARNISH: ORANGE TWIST OR orange oils or an
WHEEL orange wheel.

Tom Collins Add gin, lemon juice

and simple syrup into
2.0 OZ GIN a cocktail shaker with
ice. Shake until
1.0 OZ FRESH LEMON JUICE chilled. Strain into a
0.5 OZ SIMPLE SYRUP collins glass with ice
CLUB SODA and top with club
soda. Give it a stir to
G A R N I S H : L E M O N WH E E L incorporate &
garnish with a lemon
slice.
 COCKTAIL FLAVOUR PAIRING THEORY

Gin Cocktail & Sushi Roll

Pairing Suggestions
When exploring cocktail and sushi pairings, pay particular attention to the
predominant flavour profile of the sushi (often coming from the protein type and
sauces used), body of the food and beverage (light, medium, full bodied), and
'tingle' levels (is it spicy / high abv / bubbly / high acidity)

Gimlet California Roll

GIN, LIME, (IMITATION) CRAB,
SIMPLE AVOCADO,
SYRUP CUCUMBER, MAYO

Gin Gin Mule BC Roll

GIN, LIME, BBQ SALMON
MINT, (SKIN), CUCUMBER,
GINGER BEER TERIYAKI SAUCE

Breakfast
Martini
GIN, LEMON, Dynamite Roll
ORANGE TEMPURA PRAWN,
LIQUEUR, AVOCADO,
ORANGE CUCUMBER,
MARMALADE SESAME SEEDS

Fitzgerald Spicy
GIN, LEMON, Tuna Roll
SIMPLE SYRUP,
AROMATIC TUNA, SPICY MAYO
BITTERS
 COCKTAIL FLAVOUR PAIRING THEORY

Gin Cocktail & Sushi Roll

Pairing Suggestions
When exploring cocktail and sushi pairings, pay particular attention to the
predominant flavour profile of the sushi (often coming from the protein type and
sauces used), body of the food and beverage (light, medium, full bodied), and
'tingle' levels (is it spicy / high abv / bubbly / high acidity)

Jasmine Yam Tempura

GIN, CAMPARI, Roll
ORANGE
YAM TEMPURA
LIQUEUR,
LEMON

Money Penny
Chopped
GIN, DRY
VERMOUTH, Scallop Roll
GRAPEFRUIT SCALLOP,
JUICE, SIMPLE CUCUMBER,
SYRUP, GRAPEFRUIT MASAGO, MAYO
BITTERS

Gin
Old Fashioned Salmon
GIN, SIMPLE Avocado Roll
SYRUP, SALMON,
GRAPEFRUIT AVOCADO
BITTERS,
GRAPEFRUIT TWIST

Tom Collins Unagi Roll

GIN, LEMON, BBQ EEL,
SIMPLE SYRUP, AVOCADO,
CLUB SODA CUCUMBER,
TERIYAKI SAUCE