Robert ‘Buck’ Friend and his Cocktails

Robert ‘Buck ‘ Friend is the Bar Manager at Bambudda in Gastown.

I asked Buck to make a selection of his unique cocktails at Bambudda.

Up first is the Tsui Hang

Buck Friend makes the Tsui Hang

Buck Friend makes the Tsui Hang

Buck Friend making the Tsui Hang

Buck Friend making the Tsui Hang

Tsui Hang

Inspired but the classic Granville Street Chinese restaurant

Ingredients:

45 mls Rye Infusion

15 mls Tio Pepe

20 mls Budweiser Syrup

30 mls Lemon Juice

Top with cold Iron Buddha Tea

Two dashes Moondog Bitters

Method:

1) Combine all ingredients (except iron buddha tea) into a shaker tin and shake over ice.

2) Strain into a tea pot and top with the tea.

Tsui Hang

Tsui Hang

 

The next cocktail he made was Shucks

Buck makes Shucks

Buck makes Shucks

Buck makes with fire Shucks

Buck makes with fire Shucks

Buck make adds smoke for Shucks

Buck make adds smoke for Shucks

 

Shucks

A collaboration of minds between friends.

Ingredients:

30 mls Brandy

20 mls Apricot

20 mls Forced oxidized Lillet blanc infusion with cloves and gojij berries

1 good dash Peychaud’s

Method:

1) In Riddell tasting glass spray lemon peel oils and discard

2) Smoke glass with applewood chips

3) Combine all ingredients in to a stirring vessel and dilute.

4) Strain into still smoking glass table side.

 Shucks

Shucks

For his 3rd cocktail he made the Bramble 2.0

Buck making the Bramble 2.0

Buck making the Bramble 2.0

Bramble 2.0

Winter fruit out for a spin with a summer cocktail.

Ingredients:

45 mls Mandarine Cachaca infusion

30 mls Lime Jc

20 mls Simple

Cassis sink

Method:

1) Combine ingredients (except cassis) and chirn with crushed ice.

2) Add more crushed ice and pour in 10 mls of cassis.

3) Garnish with a dried mandarin slice.

Bramble 2.0

Bramble 2.0

Bambudda Gastown is located at 99 Powell Street in Vancouver and Buck can be found on Instagram at BuckFriendzy

By: Richard Wolak