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Vancouver Bar Garnishes Cocktail with Burger and Brownie

Vancouver Bar Garnishes Cocktail with Burger and Brownie

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If you’re not from the mystical land of hockey and maple syrup better known as Canada, you might not be familiar with the Caesar. Similar to a Bloody Mary in the States, Caesars typically contain vodka, tomato juice, clam juice, Worcestershire sauce, and hot sauce, and are generally garnished with celery and lime. It all makes for a pretty heavy meal of a drink. However, the folks at Score on Davie — known for their eccentrically garnished Caesars — have taken the concept of a meal drink to an entirely new level with their latest concoction: the appropriately named “Checkmate.”

Past Score on Davie Caesar’s have included grilled cheese garnishes, chorizo sausage garnishes, chicken wing garnishes, and more. The Checkmate, however, puts its predecessors to shame. According to the sports bar’s website, one fully garnished, $60 cocktail includes roasted chicken, a burger, a pulled pork Sriracha-glazed slider, onion rings, chicken wings, a pulled pork mac & cheese hotdog, and, of course, a brownie for dessert.

“It seems hard to balance but it's actually pretty easy, we just use a few skewers and some techniques we've picked up with the heaped-high Caesars we already sell,” owner Jesse Ritchie told Eater, “And yes, you can drink it and it's delicious!"

Whether he means prior to or after the cornucopia of bar food on top remains unclear. You can check out the Checkmate, and all of Davie’s absurd, high-calorie creations over at Score on Davies website.

Adam D’Arpino is the Restaurants Editor at The Daily Meal. Follow him on Twitter @AdamDArpino.

Vancouver Bars

Okay, so there is no such thing as a Vancouver Bar. But I first fell in love with Nanaimo bars over 20 years ago while living in Vancouver and felt obliged to give something back. This version has an almond crust, chocolate espresso filling and a bittersweet chocolate topping. Outstanding!

Notes To make almond meal: Finely grind about 2/3 cup (150 mL) unsalted whole blanched or unblanched almonds (raw or toasted) in a food processor with a metal blade until finely ground. Do not overprocess or you will wind up with almond butter.

Store bars in resealable plastic bags in the refrigerator or freezer for up to 2 weeks.

Cooking Method baking, microwaving

Recipe Course dessert, snack

Dietary Consideration egg-free, kosher, peanut free, soy free, vegetarian

Equipment food processor, microwave

Taste and Texture chewy, chocolatey, crunchy, nutty, rich, sweet

Type of Dish chocolate dessert


  • ¾ cup (175 mL) all purpose flour
  • ¾ cup (175 mL) almond meal or finely ground almonds (see Notes)
  • ½ cup (125 mL) granulated sugar
  • ¼ tsp (1 mL) salt
  • ½ cup (125 mL) unsalted butter , at room temperature
  • 1 tsp (5 mL) almond extract
  • 2 oz (60 g) unsweetened chocolate , chopped
  • ¼ cup (50 mL) whipping (35%) cream
  • 2 tbsp (25 mL) instant coffee granules
  • 1 tbsp (15 mL) coffee liqueur
  • 2 cups (500 mL) confectioners sugar (icing sugar), sifted
  • ¼ cup (50 mL) unsalted butter , at room temperature
  • 2 tbsp (25 mL) custard powder or vanilla pudding powder
  • 4 oz (125 g) bittersweet or semisweet chocolate , chopped
  • 1 tbsp (15 mL) unsalted butter
  • 8-inch (2 L) square metal baking pan, bottom and sides greased, then bottom lined with parchment paper


Preheat oven to 350°F (180°C).

Crust: In a food processor fitted with a metal blade, pulse flour, almond meal, sugar and salt until combined. Add butter and almond extract, pulsing until dough just comes together. Press dough into prepared pan, smoothing top. Bake in preheated oven for about 20 minutes or until lightly golden brown and firm to the touch. Place pan on a rack and let cool completely.

Filling: In a microwave-safe bowl, combine unsweetened chocolate and cream. Microwave, uncovered, on Medium (50%) for 1 minute, stirring every 30 seconds, or until smooth.

In a small bowl, whisk together instant coffee and 2 tsp (10 mL) hot water. Whisk in liqueur. Add to chocolate mixture, whisking well. Whisk in confectioner’s sugar, butter and custard powder until smooth. Spread chocolate mixture evenly over cooled crust. Refrigerate for 15 minutes.

Topping: In a small microwave-safe bowl, combine chocolate and butter. Microwave, uncovered, on Medium (50%) for 1 minute, stirring every 30 seconds, or until chocolate is soft and almost melted. Stir until chocolate is melted and smooth. Spread over filling in pan. Refrigerate until chocolate is firm. Invert onto a cutting board to remove from pan and peel off parchment paper. Cut into bars.

1. Sip Sake in Tokyo

Our pick: Shimomiya, Nakano in Tokyo

Sake, a fermented rice wine, is the national drink of Japan. You can’t capture the unique flavor of Japanese culture without sipping some. But if you ask for “sake,” you’ll get some confused looks at the bar. The word sake refers to any alcoholic drink in Japan, so be specific and say nihon-shu(日本酒 ), which means the “liquor of Japan.”

Shimomiya is one of the top sake bars in Tokyo, but they also specialize in fish from the world largest fish market next door. Pair one of Simomiya’s 200 different sakes with some fresh mackerel or pike for a taste of Tokyo you won’t soon forget.

The Art of the Cocktail Garnish

"Garnishes are an expression of a bartender's style," says Shinya Yamao of New York's Piora.

"My garnishes are very simple, but they act as a sub-ingredient for the cocktail," says Yamao, who stopped by TT HQ to show us how he cuts and arranges his twists on the twist.

Here, a few more inspirations for our next cocktail at home:

Spice sachet. Billy Sunday, Chicago: Think of this as potpourri for your Harvey Wallbanger. Alex Bachman throws juniper, yarrow, lavender, star anise, vanilla, mace and cedar in a burlap swatch and clips it to the coupe to evoke Galliano's aroma.

Watermelon spheres with mint and citrus. Piora, New York City: Yamao gets meta with a garnish on a garnish--the balled watermelon is topped with a mint sprig and lemon and lime tassels for his rye-bolstered Wear and Tear.

Orange slice. Piora: All you need is a sharp knife and nimble fingers for this delicately scored garnish.

Infused strawberries. Bourbon Steak, Los Angeles: How do you enhance whisky without compromising its flavor? By torching strawberries that have been macerated in crème de cacao, then slipping them under a glass to infuse them with the lingering smoke.

Lemon slice. Piora: Yamao carefully cuts around the pith of a lemon slice to perch on the glass' lip.

Scored orange peel. Three Dots and a Dash, Chicago: "By scoring the citrus before carving off a swath, the peel retains its oils, which contribute to the cocktail's fragrance," says Paul McGee. Plus, the texture mimics the bar's decorative carved wood tikis.

Lemon barrette. The Brooklynite, San Antonio: Local bartenders compete in informal "Garnish Wars." This triangular bad boy was Jeret Peña's winning move.

Beet rosette. Pouring Ribbons, New York City: The golden beet garnish serves as a visual contrast for the burgundy-hued Action Bronson and echoes the rose-infused whiskey it's made with.

Max Borrowman and his Cocktails

Max Borrowman is the Bar Manager at Torafuku in Chinatown.

I asked Max to make a selection of his unique cocktails at Torafuku.

Up first is the Ipanema Sunset

Max making the Ipanema Sunset

Max making the Ipanema Sunset

Max making the Ipanema Sunset

Inspired by Ipanema Beach in Rio de Janeiro. We all need to find our beach in these long Canadian Winters.


.5 oz Giffard Banane du Bresil

1 small pinch of cayenne pepper and sea salt

33 Acres of Ocean Pale Ale

1) Rim a rocks glass with cayenne pepper and sea salt. You can pre mix that ahead of time.

2) Combine all ingredients in a shaker except for the Pale Ale. Add ice and shake.

3) Fine strain into the rimmed rocks glass with ice.

5) Garnish with a lemon wheel with another pinch of cayenne pepper and sea salt.

The next cocktail he made was the Peoples’ Cocktail

Max makes the Peoples’ Cocktail

Max makes the Peoples’ Cocktail

Max makes the Peoples’ Cocktail

This cocktail sounds so refreshing that I thought most people will really like it. It is our most popular cocktail at Torafuku hence it is a cocktail for the people.


1 oz freshly squeezed cucumber juice

.5 oz elderflower cordial (you can buy this at IKEA)

.5 oz Ginger of the Indies Liqueur by Giffard

1 small piece of muddled ginger

1) Put the piece of ginger in a shaker and muddle briefly

2) Add the rest of the ingredients. Add ice and shake.

3) Fine strain into a chilled cocktail glass

4) Garnish with a thin slice of cucumber.

The last cocktail he made was the From Mexico with Love

Max makes From Mexico with Love

Max makes From Mexico with Love

Max makes From Mexico with Love

Max makes From Mexico with Love

Max makes From Mexico with Love

Max makes From Mexico with Love

Inspired by the colour of love and the land of Tequila


1.5 oz Cazadores Reposado Tequila

.33 oz homemade pineapple syrup

1 dash of Clingstone Peach bitters by Bittered Sling Bitters

1 dash of Creole Bitters by Bitter Truth

1) Combine all ingredients in mixing glass and add ice.

2) Stir and strain into a chilled martini glass.

3) Garnish with a twist of lemon.

Torafuku is located at 958 Main Street in Vancouver and you can follow Max on Instagram @maxborrowman

Bar serves up 5,000 calorie burger ‘cocktail’

Dubbed the Checkmate Caesar, the concoction was created by the Score on Davie pub in Vancouver and boasts enough ‘garnish’ to feed an entire family with roast chicken, burger, hot dog, chicken wings and even a brownie topped precariously on top of it.

It is just one cocktail in the bar’s range of Ceasar cocktails – a Canadian-style Bloody Mary containing vodka, tomato juice, clam juice – each with its own special toppings.

The classic Bloody Mary cocktail is usually topped with celery and lime.

Priced at $60 (£32) the creation contains an estimated 5,000 calories and remarkably has sold out every day since it was added to the bar’s menu.

Owner Jesse Ritchie told The Daily Mail: “The Caesars were invented by one of our staff Peter Verge who was in the US and saw some people putting cheeseburgers on their Bloody Mary’s as a joke.

“So we decided to create something more outrageous then anything out there but also something we could sell to our guests.

“It seems hard to balance but it’s actually pretty easy, we just use a few skewers and some techniques we’ve picked up with the heaped-high Caesars we already sell.”

Other cocktails in the Caesar range include the grilled Caesar topped with a deep fried pickle, a grilled cheese sandwich and onion rings the “Aint No Thang” Caesar, topped with hot wings and onion rings and the “Big Score” Caesar, which comes with a boiled egg, bacon, sausage, pierogies and onion rings.

‘Ain’t No Thang’ Caesar cocktail ‘Big score’ Caesar cocktail The grilled Caesar cocktail

  • 1 1/2 cups (255 grams) semisweet chocolate chips *(see note)
  • 1 1/2 cups (390 grams) peanut butter (I use smooth, but crunchy would work too)
  • 4 cups (112 grams) crisped rice cereal
  • 1 cup (65 grams) pretzels, lightly crushed (plus extra for garnish)
  • 1 cup (170 grams) white chocolate chips
  • Melted dark chocolate, for drizzling over top (optional)
  • Sea salt flakes, for sprinkling over top (optional)
  1. Line a 9-inch square pan with a sheet of parchment paper, allowing excess to overhang over pan edges.
  2. In a large, microwave-safe bowl, melt the semisweet chocolate chips in the microwave at 30-second intervals, stopping and stirring in between, until mostly melted. Continue to stir the chocolate until it has completely melted and very smooth.
  3. Add in the peanut butter, and stir until well combined. Add in the rice cereal and pretzels and mix to incorporate. Be sure that the mixture is not too warm at this point, as to avoid melting the white chocolate chips. Lastly add in the white chocolate chips, stirring until evenly distributed.
  4. Transfer the mixture to the prepared pan, pressing lightly to smooth out and level. Press on some whole pretzels over the surface, then drizzle with the melted dark chocolate and sprinkle with sea salt flakes if desired.
  5. Refrigerate until set about 1 hour. Use the parchment overhang to lift the block out of the pan. Peel and discard the parchment, then cut the block into 16 squares and serve slightly cold or at cool room temperature.
  6. Store leftovers in an airtight container in the fridge for 3 to 4 days. It is not recommended to keep the bars out too long in hot weather, as they tend to soften and get messy. Keep chilled until ready to serve.


This sushi-topped cocktail joins the recently launched Kobe Beef Cocktail as part of London restaurant Sushisamba’s new culinary cocktail list.

The Tom Yam is a fresh, fiery and cooling cocktail that combines coriander, ginger, lime leaf and chili with Reyka vodka and arrives with a tiny turbot nigiri atop a shiso leaf. The brainchild of Rich Woods, head bartender for Sushisamba and sister restaurant Duck & Waffle, the culinary cocktail list is inspired by ingredients used in Sushisamba’s dishes which fuse Brazilian, Japanese and Peruvian cuisine. Woods worked closely with Sushisamba’s executive chef Cláudio Cardoso to create the cocktails.

SushiSamba, Heron Tower, 110 Bishopsgate, London EC2N 4AY

Death by Chocolate Zucchini Brownies

Dense, moist, insanely fudgy Chocolate Zucchini Brownies, with chocolate and cocoa in every nook and cranny. These Death by Chocolate Zucchini Brownies are not health food, but are 100% worthy of splurging. You’ll never know they contain a green veggie, but for how moist and fudgy they are!

When I posted this Orange Zucchini Bread with Orange Glaze a few weeks ago, my Mom texted to tell me how good it looked, and that she couldn’t wait to make it. This is a big deal because my Mom doesn’t even read my blog, so I know that the Orange Zucchini Bread must’ve made a big impression if she clicked from Facebook or from my newsletter to actually view it.

I told her that the Orange Zucchini Bread was just the tip of the iceberg for the zucchini recipes I have coming, and said: “If you like that bread, you just wait”…. I knew these Death by Chocolate Zucchini Brownies were on the docket, and I also have two more awesome zucchini recipes coming up.

But can you believe that? My own mother doesn’t read my blog. In her defense, I never have anything interesting to say though. In fact, someone recently left me a comment saying just that. Lol.

My mom will ask me all sorts of questions about a recipe or an event in my life, and it’s something I’ll have just addressed recently in a blog post, and I’m like “You don’t even read it, do you??” Ha, funny.

Chances are, this will end up being one of the odd posts she reads. Right?? I think I’ll hear about this later.

Yes, these Chocolate Zucchini Brownies contain a green veggie, and quite a lot of it, but nah, they’re not remotely healthy. Not even really a little. Friends, these Chocolate Zucchini Brownies are beyond splurgey.

If you’re looking for a zucchini brownie that’s on the lighter, healthier side, these Death by Chocolate Zucchini Brownies aren’t it. But you won’t be sorry about it.

My favorite from-scratch brownie recipe is from a Rachael Ray magazine and I love them because they’re unbelievably easy… not a long list of ingredients, heavy on butter, sugar, and cocoa powder – large quantities of each of those three key ingredients, and they can be prepped in one bowl, no mixer required. Easy, easy, easy. Minutes to prep.

I adapt most brownie recipes now from that Rachael Ray recipe, and I’ve found it to be super versatile. It’s the base for these Nutella Brownies with Nutella Buttercream, these Peanut Butter Streusel Brownies, these Ultimate Fudgy S’mores Brownies, and even these Peanut Butter Banana Brownies.

If that brownie recipe can handle bananas, it can surely handle zucchini. Grated zucchini just moistens the daylights out of these. You have no idea it’s there in flavor, but it makes them that much fudgier and more moist – which is hard to top because they’re already the fudgiest brownies of life.

They’re so fudgy and chocolatey, they’re almost like actual fudge. A brownie crossed with fudge.

A whole bag of mini chocolate chips pack into these Chocolate Zucchini Brownies, and they dissolve and disintegrate, spreading melted semi-sweet chocolate into every teeny crevice. Only chocolate frosting can top these brownies, of course. This particular frosting recipe is not stiff, it’s very thick and creamy!

Kids’ brownie recipes

Our easy brownie recipes for kids are designed with plenty of chocolatey fun in mind. Enjoy them as a treat with ice cream or bake them for a cake sale.

Easy brownies

A gooey and delicious treat, these brownies are so easy to make. Try the rich chocolate topping for an even more decadent bake

Gooey brownies

Make our rich, gooey brownies with the kids for an easy dessert or baking project. These fudgy chocolate squares are delicious with ice cream

Flourless brownies

Serve these flourless brownies warm with ice cream for dessert. They're easy to make and require just five ingredients, so they're great for novice bakers

Peanut butter brownies

Two of our favourite things - peanut butter and brownies - combine to make these irresistible treats

Chocolate brownie cake

Get kids cooking at the weekend by baking this yummy brownie cake, much better than shop bought

Chocolate orange brownies

You know these squidgy chocolate cake squares with orange zest are going to be good!

Salted caramel brownies

Take indulgent, fudgy chocolate brownies to the next level with a layer of salted caramel running through the centre of each bite.

Best ever chocolate raspberry brownies

Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds

Cherry brownie babycakes

Beautiful individual chocolate brownie cakes with a dollop of softly whipped cream and extra fruit for garnish

Vegan brownies

Try these soft, squidgy brownies, without the dairy or eggs. They're perfect for vegans and people following a dairy-free diet and taste utterly divine.

The ultimate makeover: chocolate brownies

Angela gives these rich treats a makeover, with a magic ingredient to reduce the fat content.

Easter egg brownies

Loaded with chocolate eggs and chicks, this is the ultimate Easter centrepiece - an 'eggstra' special treat for afternoon tea or dessert

Fudgy coconut brownies

Dense and gooey, these storecupboard treats are made with cocoa rather than bars of chocolate

Black Forest brownies

These easy-to-make, fudgy brownies, complete with retro decoration, marry a much-loved flavour pairing of cherry and chocolate

Easter brownie bites

Tucked inside these scrumptious brownie bites are mini eggs - they're a perfectly sized sweet treat that's fun to make with the kids in the Easter holidays

Watch the video: BT Vancouver: 5,000 calorie, $60 Cocktail