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 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
The next cocktail he made was Shucks
Buck makes Shucks
Buck makes with fire 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
For his 3rd cocktail he made 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
Bambudda Gastown is located at 99 Powell Street in Vancouver and Buck can be found on Instagram at BuckFriendzy
By: Richard Wolak