Cocktails Bartender Recipe Bar Winnipeg canada Investing Bourbon

My Bar

Welcome to my bar.

Although this website was created to chronicle my journey of investing, early retirement goals & financial planning – I thought it would also be fun to include one of my other passions/pleasures – booze.

I’ve always enjoyed having drinks with friends & family, but over the last couple of years I’ve been a lot more interested in the craft of making drinks, experimenting with new flavors, and trying different types of alcohol.   We recently moved into a new house this past year – and I finally got my own little bar in the family room.

I plan on using this section of the website to chronicle my journey into learning more about spirits, liqueurs & cocktails.  I’d like to also use this spot to track some new concoctions I’ve made.

Below are a few of my recent concoctions.


Boulvardier - Elijah Craig.png

I like this drink because it is easy to make, uses my favorite spirit (Bourbon) and packs a punch.  This drink is very similar to another favorite of mine (Negroni), except it uses Bourbon instead of Gin.


1 & 1/2 oz Elijah Craig Bourbon

1 oz Campari

1 oz Cinzano

Lemon Peel

Directions:  Stir on ice for 10 seconds & strain into old fashioned/rocks glass over a large ice cube.  Garnish with a lemon twist.


Pimms Cup/Pitcher


This is my go to summer drink at the cottage.  There are many reasons to like a Pimm’s cup, namely:

  • Extremely refreshing
  • Can make a pitcher or a single glass
  • There is no right/wrong way to make a Pimm’s- -experiment with different fruits, veggies. liqueurs, and measurements.

When I am making a pitcher – I usually include the following:

  • Cucumber
  • Mint
  • Lemon
  • Lime
  • Strawberies
  • Blueberries
  • Raspberries

When I am making a single glass, I usually just use cucumber & mint, but add some Cointreau.

Directions:  Add whatever fruits, veggies and herbs to a pitcher filled with ice.  Pour as much Pimm’s as you want in (depending on personal preference), top with Ginger ale.  Enjoy.




I decided to use Knob Creek 100% rye for this variation, as I haven’t had it in a while and wanted to see how it would blend in a Manhattan.  I also used Cinzano instead of the normal go to Martini branded Vermouth as I already had an open bottle.  Truth be told I recently bought a bottle of Dillons Sweet Vermouth which I have been really wanting to try – but decided against opening it until my current bottle of Cinzano was empty.


2 oz Rye Whiskey (I used Knob Creek 100% rye small batch pictured above)

.75 oz Sweet Vermouth (I used Cinzano)

2 Dashes Angostura Bitters

Garnish with 2 Cherries



Add all ingredients to mixing glass filled with Ice, stir for 10-15 seconds.  Strain into martini/cocktail glass & garnish with a cherry or two.

Overall it was pretty tasty – and very boozy.  You will feel a buzz after a sip or two.  I’m not a huge fan of Cinzano- so I’d like to try this again once I replace my vermouth with Dillons or Martini again.


Whiskey Sour


I finally took the leap and decided to start experimenting with egg whites in some of my cocktails.  I also had a bag of lemons I needed to use – so naturally my first thought was – what kind of cocktails can I make.

The obvious choice was a Whiskey Sour.  I’ve noticed in my city – it’s tough to find places that make a solid Whiskey Sour.  Some places are great – others not so much – but when done right- they are a delicious treat – with my favorite spirit – BOURBON.

Since this was my first attempt at using egg whites in a drink, I wanted to make sure I got it right – so I followed the recipe from the Death & Co Cocktail book. ( An Amazing book for anyone who enjoys cocktails & spirits).

The recipe calls for:

2 oz Buffalo Trace Bourbon

.75 oz Lemon Juice

.75 oz Simple Syrup

1 Egg White

The ingredients are all added to a cocktail shaker & dry shaken.  Then ice is added, and shaken again.



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