Formerly at Vancouver’s Reflections at the Rosewood Hotel Georgia, The New Oxford and Cuchillo, Julia Diakow recently joined Tacofino as bar manager, offering her knowledge of spirits and local craft beer and passion for creating her own syrups and infusions. She has launched a new happy hour and new cocktails for the restaurant, including this one, the Gold Rush.
2 tbsp pink salt
3/4 oz. Pisco El Gobernador
1/4 oz. triple sec
1/2 oz. lemon juice
1/3 oz. Giffard grapefruit syrup
2 oz. Jaume Serra cava
1 strip grapefruit peel, to garnish
1 sprig mint, to garnish
Rim a collins glass with pink salt.
Add all ingredients, except for cava, to a cocktail shaker with ice and shake. Strain into the glass over fresh ice.
Top with cava and garnish with a grapefruit peel wrapped around a mint sprig.
- Yield:
- 1 cocktail
