Sabrine Dhaliwal is the Bar Manager at Uva in Vancouver.
I asked Sabrine to make a selection of her unique cocktails at Uva.
Up first is the Matinee Marnier
![Sabrine makes the Matinee Marnier](https://vancouverfoodster.com/wp-content/uploads/2016/05/IMG_2886-e1463952400249-225x300.jpg)
Sabrine makes the Matinee Marnier
![Sabrine makes the Matinee Marnier](https://vancouverfoodster.com/wp-content/uploads/2016/05/IMG_2887-e1463952426927-225x300.jpg)
Sabrine makes the Matinee Marnier
![Sabrine makes the Matinee Marnier](https://vancouverfoodster.com/wp-content/uploads/2016/05/IMG_2890-e1463952441662-225x300.jpg)
Sabrine makes the Matinee Marnier
![Matinee Marnier](https://vancouverfoodster.com/wp-content/uploads/2016/05/sabrine-cocktails-1-225x300.jpg)
Matinee Marnier
Ingredients:
0.75 oz Campari
0.75 oz Grand Marnier
1.00 oz Orange Juice
0.75 oz Simple Syrup (1:1)
0.75 oz Lemon Juice
2 dashes Plum & Rootbeer Bitters (Bittered Sling)
Method:
Combine all ingredients into a shaker, add ice, and shake vigorously for 7-10 seconds.
Strain into a Collins glass filled with ice, top with soda and garnish with orange twist.
The next cocktail she made was the Spring Stroll
![Sabrine makes the Spring Stroll](https://vancouverfoodster.com/wp-content/uploads/2016/05/IMG_2899-e1463953043115-225x300.jpg)
Sabrine makes the Spring Stroll
![Sabrine makes the Spring Stroll](https://vancouverfoodster.com/wp-content/uploads/2016/05/IMG_2901-e1463953060359-225x300.jpg)
Sabrine makes the Spring Stroll
![Spring Stroll](https://vancouverfoodster.com/wp-content/uploads/2016/05/sabrine-cocktails-3-225x300.jpg)
Spring Stroll
Ingredients:
1.5 oz Havana Club 3yr
0.5 oz Amontillado Sherry
0.75 oz Chamomile Syrup
0.75 oz Lime Juice
2 dashes Lem-Marrakech Bitters (Bittered Sling)
Method:
Combine all ingredients into a shaker, add ice, and shake vigorously for 7-10 seconds.
Strain into a double
The last cocktail she made was the Mystery Solved
![Sabrine makes the Mystery Solved](https://vancouverfoodster.com/wp-content/uploads/2016/05/IMG_2909-e1463953762125-225x300.jpg)
Sabrine makes the Mystery Solved
![Sabrine makes the Mystery Solved](https://vancouverfoodster.com/wp-content/uploads/2016/05/IMG_2910-e1463953776970-225x300.jpg)
Sabrine makes the Mystery Solved
![Sabrine makes the Mystery Solved](https://vancouverfoodster.com/wp-content/uploads/2016/05/IMG_2912-e1463953793959-225x300.jpg)
Sabrine makes the Mystery Solved
![Mystery Solved](https://vancouverfoodster.com/wp-content/uploads/2016/05/sabrine-cocktails-5-225x300.jpg)
Mystery Solved
Ingredients:
1 oz Beefeater Gin
0.5 oz Suze
0.5 oz Ramazzotti
0.5 oz. Campari
0.5 oz. Lillet Blanc
Method:
Combine all ingredients into mixing glass, add ice, stir until well chilled and diluted (about 10 seconds), strain into a cocktail coupe and garnish with orange twist.
UVA Wine & Cocktail Bar is located at 900 Seymour Street in Vancouver and you can follow Sabrine on Instagram @sabrinedhaliwal
By: Richard Wolak