I have been a little bit behind the times in getting this into my hands and trying it, but I am super excited that I finally did. Sons of Vancouver are already famous for their spectacular Amaretto and love to do tongue in cheek liqueurs and spirits with amazing results. Their craft, artisanal Blue Curacao; somewhat of a bottled oxymoron but I'll be damned, it's amazing.

Sons of Vancouver did it right, by macerating Mace, Ceylon and Bitter Orange peel then vacuum distilling it out and sweetening with sugar. Then blending about 10% (by volume) aged brandy back in to pick it up on the finish with some spice and heat; finishing it all with BLUE.

The end product is a viscous, flavorful and punchy mix of deep, dried curacao orange peel with beautiful bright spice that balances it all out. At 40% ABV, this isn't your atypical sickly sweet modifier; this is something unique and category crushing.

For me, nothing better to use this for is the Corpse Reviver No. Blue from Jacob Briars. A take on the classic swapping out the triple sec for the SOV Blue Curacao.

3/4 oz London Dry Gin (Sheringham Seaside Gin for a BC twist)

3/4 oz Sons of Vancouver Blue Curacao

3/4 oz Lillet Blanc (Ampersands Imperative Vermouth for a BC twist)

3/4 oz lemon juice

Absinthe Rinse (Okanagan Spirits Taboo for a BC Twist)

Glass - Large Cocktail Glass

Method - Shake and double strain into absinthe rinsed glass

Garnish - Lemon Twist