The Clough Events

The Clough Club’s craft cocktail list is dark-spirit forward, with a focus on house made barrel-aged recipes.

Classic Libations, progressive cocktail techniques – our tribute to cocktail culture.

Here’s a sampling of some of our craft cocktails recipes:

Clough Club Cocktail

Maker’s Mark Bourbon, Ramazotti Amaro, agave syrup, Peychaud’s bitters, fresh lemon juice, egg white

2oz Maker’s Mark bourbon
1oz Ramazotti Amaro
1/4oz Agave nectar
2 dash Peychaud’s bitters
1/2oz lemon juice
1oz egg white

In a cocktail mixing tin add 2oz Maker’s Mark bourbon, 1oz Ramazotti Amaro. Add 1/2oz Agave nectar and 2 dash Peychaud’s bitters. Add 1/2oz lemon juice and 1oz egg white. Fill tin with ice and shake and strain into cocktail coup.

The Clough Club – 212 Abbott St, Gastown.

Weekly tiki cocktail creations
$6 punch

6pm – midnight every Tuesday

Come enjoy the Tiki experience as we recreate the modern days foremost Tiki expert – Jeff “Beachbum” Berry’s iconic cocktails as described in his 5 books on Tiki culture

The Clough Club’s craft cocktail list is dark-spirit forward, with a focus on house made barrel-aged recipes.

Classic Libations, progressive cocktail techniques – our tribute to cocktail culture.

Here’s a sampling of some of our craft cocktails recipes:

Shallow Water

Campari, Cointreau, honey syrup, fresh lemon juice, fresh lime juice, egg white, Campari powder

1oz Campari
1oz Cointreau
1oz Honey Syrup
1/2oz Lemon juice
1/2oz lime juice
1oz egg white
Dust campari powder

In a cocktail mixing tin add 1oz Campari, 1oz Cointreau, 1oz honey syrup and 1oz egg white. Add 1/2oz lemon juice and 1/2oz lime juice. Fill glass with ice and shake and strain into a rocks glass filled with ice. Dust with Campari powder.

The Clough Club – 212 Abbott St, Gastown.

The Clough Club’s craft cocktail list is dark-spirit forward, with a focus on house made barrel-aged recipes.

Classic Libations, progressive cocktail techniques – our tribute to cocktail culture.

Here’s a sampling of some of our craft cocktails recipes:

Deighton’s Flask

Jack Daniels Old No. 7, Punt e Mes, house-made burnt lemon chutney, Courvoisier VS, Angostura Bitters, Fee Brother’s Walnut bitters

1oz Jack Daniels
0.5oz Punt e mes.
0.5oz Courvoisier VS
1 barspoon burnt lemon chutney
2 dash Angostura bitters
2 dash walnut bitters

In a cocktail mixing tin add 1oz Jack Daniels, 0.5oz Punt e mes and 0.5oz Courvoisier VS. Add 1 barspoon burnt lemon chutney. Add 2oz Angostura bitters and 2 dash walnut bitters. Fill tin with ice and shake and strain into a rocks glass filled with ice.

The Clough Club – 212 Abbott St, Gastown

The Clough Club’s craft cocktail list is dark-spirit forward, with a focus on house made barrel-aged recipes.

Classic Libations, progressive cocktail techniques – our tribute to cocktail culture.

Here’s a sampling of some of our craft cocktails recipes:

Apiary

Maker’s Mark bourbon, honey syrup, fresh lemon juice, fresh lime juice, egg white, Fee Brother’s walnut bitters, honeycomb

2oz Maker’s Mark bourbon
1oz honey syrup
1/2oz lemon juice
1/2oz lime juice
1oz egg white
3 dash Fee Brothers black walnut bitters
Honeycomb chunk (garnish)

In a cocktail mixing tin add 2oz Maker’s Mark bourbon. Add 1oz Honey syrup 1/2oz lemon and ½ lime juice. Add 1oz egg white and 3 dash walnut bitters. Fill tin with ice and shake. Use blow torch to burn a piece of an oak stave and catch the smoke in a clean, dry rocks glass (15-20 sec). Strain mixture into oak wood smoked rocks glass. Garnish with large chunk of honeycomb.

The Clough Club – 212 Abbott St, Gastown

Brunch cocktails & champagne at Clough Club.

Every Saturday & Sunday from 1pm – 4pm.

For our brunch and complete menu selections please click here.

Reservations are highly recommended. To make a reservation please visit us here.

The Clough Club – 212 Abbott St, Gastown

The Clough Club’s craft cocktail list is dark-spirit forward, with a focus on house made barrel-aged recipes.

Classic Libations, progressive cocktail techniques – our tribute to cocktail culture.

Here’s a sampling of some of our craft cocktails:

Barrel Aged Boulevardier

One of the more popular trends in Vancouver – and throughout the cocktail world – is the advent of barrel-aged cocktails.

Barrels give whiskey much of its flavor, and all its color. With cocktails, the wood imparts flavors of vanilla, caramel and certain spice notes. Vermouth becomes a bit oxidized from exposure to air through the wood. And practitioners say the various alcohols assimilate in the process.

The results? A harmonized, integrated cocktail that can only be achieved through this process.

At Clough Club, we have taken this process one step farther and instituted a Solera system for our Boulevardier cocktail.

In the solera process, a succession of containers are filled with the product over a series of equal aging intervals. One container is filled for each interval. At the end of the interval, after the last container is filled, the oldest container in the solera is tapped for part of its content, which is bottled.

Then that container is refilled from the next oldest container, and that one in succession from the second-oldest, down to the youngest container, which is refilled with new product. This procedure is repeated at the end of each aging interval. The transferred product mixes with the older product in the next barrel. No container is ever drained, so some of the earlier product always remains in each container.

In the end, we have the Clough Club twist on the Boulevardier cocktail. You’re welcome.

The Clough Club – 212 Abbott St, Gastown

Brunch cocktails & champagne at Clough Club.

Every Saturday & Sunday from 1pm – 4pm.

For our brunch and complete menu selections please click here.

Reservations are highly recommended. To make a reservation please visit us here.

The Clough Club – 212 Abbott St, Gastown