Barry Jackson is the Bar Manager at Gotham in Vancouver.
I asked Barry to make a selection of his unique cocktails at Gotham.
Up first is the Even Keel

Barry makes the Even Keel

Even Keel
Ingredients:
Hornitos black barrel
Averna amaro
lemon juice
maple syrup
firewater bitters
Laphroaig wash
Method:
Combine all ingredients into a shaker, and shake vigorously for 10 seconds.
Strain into a glass
The next cocktail he made was the Crimson Tide

Barry makes the Crimson Tide

Barry makes the Crimson Tide

Barry makes the Crimson Tide

Barry makes the Crimson Tide

Barry makes the Crimson Tide

Crimson Tide
Ingredients:
Berkeley Square gin
tawny port
Peychauds bitters
beet juice
Sambucca wash
Method:
Combine all ingredients into a shaker, and shake vigorously for 10 seconds.
Strain into a glass and pout in the beet foam on top of the drink.
The next cocktail he made was The Doyle

Barry makes The Doyle

Barry makes The Doyle

Barry makes The Doyle

The Doyle
Ingredients:
Calvados
jalapeno-infused Chartreuse green
Agave sec
lime juice
tiki syrup
Domiane Chandon sparkling
Method:
Combine all ingredients into a shaker, and shake vigorously for 10 seconds.
Strain into a glass
Gotham Steakhouse is located at 615 Seymour Street in Vancouver and you can follow Barry on Instagram @baz_jackson
By: Richard Wolak