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
