Ryan Storey is the Bar Manager for O Lounge and Coast Restaurant in Vancouver, where he has been mixing drinks for the restaurant for close to 3 years.

I asked Ryan to create a few of his signature cocktails at Coast Restaurant, here they are along with the ingredients and preparation.

Up first is The Coastini

Ingredients:

1-1/2 oz vokka

½ oz blue alize

½ oz lemon juice

Dash of simple syrup

1 oz prosseco

Method:

1)    Add all ingredients in a boston shaker over ice

2)    Shake it vigourisly

3)    Strain in to a chilled martini glass

4)    Top with prosecco

5)    Garnish with lemon twist

Next, he made his 2nd cocktail, Decked Out Caesar

Ingredients:

1 oz vodka

4 dashes tabasco

4 dashes worcestshire sauce

½ oz roasted red pepper puree

Spiced green bean

Fresh grated horseradish

1 tiger prawn

Celery salt

Method:

1)    Rim the glass in celery salt

2)    Add the vodka over ice in a tall glass

3)    Add the tabasco, worcestshire sauce and red pepper puree

4)    Bend the bean on top of the drink, add the prawn, lime wedge and horseradish

For his third cocktail I have named the drink Blu Rum

Ingredients:

6 fresh blueberries

1-1/2 oz Bacardi white rum

1 oz lemon juice

2 oz cranberry juice

Dash of simple syrup

Method:

1)    Muddle the blueberries and rum together in Boston shaker glass

2)    Fill shaker with ice and add the remaining ingredients

3)    Shake

4)    Pour into a tall glass

5)    Top with fresh blueberries and lemon wedge for garnish

Coast Restaurant is located at 1054 Alberni Street in Vancouver.

By: Richard Wolak