In the rugged and rural landscapes of Turner Valley’s generations-old family farms is Alberta, Canada’s first craft distillery, Eau Claire Distillery. With each sip of their award-winning craft spirits, you can taste their love of the land.
Founder David Carran already had several illustrious careers behind him when he set out to found his distillery. He was dumbfounded that Alberta’s world class agricultural bounty was being shipped all over the world for the production of spirits, but there was no one producing craft spirits locally. David set up shop in the historic 1929 Turner Valley Movie Theatre and Dance Hall, and Eau Claire Distillery was born.
Eau Claire Distillery’s location in the foothills of Turner Valley allows them to draw water from the Canadian Rockies. The natural Canadian Rocky water, coupled with the finest grains from local farmers, gives their craft spirits a savory stamp of true Albertan flavors. Those flavors are forefront in their Prickly Pear EquinOx, a sweet spirit celebrating spring’s annual earthly renewal.

7 Deadly Gins Sloth


Ingredients:
  • 1 Bar Spoon Fermented Honey *Optional
  • 1 Full Dropper of B’lure Flower Extract
  • 2 oz. Parlour Gin
  • Top with Eau Claire Soda Company Original Tonic
Directions:
Mix Parlour Gin, B’lure and honey into a glass with a large ice cube, garnish with dried lemon and lime wedges, top with tonic and enjoy! This drink uses locally sourced honey and comes from the Seven Deadly Gins menu in the Eau Claire Distillery Tasting Room developed by Tasting Room Manager and Brand Ambassador, Chelsey Coulson.

7 Deadly Gins Wrath


Ingredients:
  • .5 oz. Lime Juice
  • 1.5 oz. star anise cherry mix
  • 2 oz. Parlour Gin
  • Top with Eau Claire Soda Company Original Tonic
Directions:
Muddle six cherries and two star anise with Parlour Gin and lime juice, strain into a rocks glass with a large ice cube. Stir to combine, top with tonic and enjoy! This drink comes from the Seven Deadly Gins menu in the Eau Claire Distillery Tasting Room developed by Tasting Room Manager and Brand Ambassador, Chelsey Coulson.

7 Deadly Gins Pride


Ingredients:
  • .25 oz. Locally-made Journey Drinks Lemongrass Thai Basil Shrub
  • 1.75 oz. Parlour Gin
  • 6 Drops Elderflower Bitters
  • Top with Eau Claire Soda Company Original Tonic
Directions:
Pour Parlour Gin, Crème De Violet, six drops of Elderflower Bitters with a large ice cube. Top with tonic water and garnish with an edible flower or Lavender bud. This drink comes from the Seven Deadly Gins menu in the Eau Claire Distillery Tasting Room developed by Tasting Room Manager and Brand Ambassador, Chelsey Coulson.

7 Deadly Gins Lust


Ingredients:
  • .5 oz lemon juice
  • .5 oz. maple syrup
  • 1 oz. Blueberry Puree
  • 2 oz. Parlour Gin
  • Top with Eau Claire Soda Company Original Tonic
Directions:
This drink comes from the Seven Deadly Gins menu in the Eau Claire Distillery Tasting Room developed by Tasting Room Manager and Brand Ambassador, Chelsey Coulson. Combine ingredients into a Boston shaker with ice, shake to combine, strain into rocks glass with a large ice cube. Tope with tonic water, garnish with maple stained glass and enjoy!

7 Deadly Gins Gluttony


Ingredients:
  • .2 oz. Orange Basil Syrup
  • 2 oz. Parlour Gin
  • Top with Eau Claire Soda Company Original Tonic
Directions:
Combine all ingredients except tonic into a glass with a large ice cube, stir to combine. Top with tonic water, garnish with dried Orange peels or wheels. This drink comes from the Seven Deadly Gins menu in the Eau Claire Distillery Tasting Room developed by Tasting Room Manager and Brand Ambassador, Chelsey Coulson.

7 Deadly Gins Greed


Ingredients:
  • 0.25 oz. fresh squeezed lemon juice
  • 1 oz. roasted yellow bell pepper juice
  • 2 Drops Garden Party Bitters
  • 2 oz. Parlour Gin
  • Rim with Citrus Salt & Dried
Directions:
Rim glass with citrus salt, pour all ingredients into glass with large ice cube, stir to combine. Top with tonic water, garnish with dried chili pepper flakes or one large dried chili pepper. This drink comes from the Seven Deadly Gins menu in the Eau Claire Distillery Tasting Room developed by Tasting Room Manager and Brand Ambassador, Chelsey Coulson.

7 Deadly Gins Envy


Ingredients:
  • .25 oz. Locally-made Journey Drinks Lemongrass Thai Basil Shrub
  • 1.5 oz. cucumber puree
  • 2 oz. Parlour Gin
  • Top with Eau Claire Soda Company Original Tonic
Directions:
Combine all ingredients except tonic into a glass with a large ice cube, stir to combine. Top with tonic water, garnish with a basil leaf and Cucumber slice. This drink comes from the Seven Deadly Gins menu in the Eau Claire Distillery Tasting Room developed by Tasting Room Manager and Brand Ambassador, Chelsey Coulson.

Blueberry Ginger Mojito


Ingredients:
  • 1 cup fresh blueberries
  • 1 lime, cut into wedges
  • 20 to 24 fresh mint leaves
  • 4 oz. EquineOx
  • 4 oz. ginger simple syrup
  • 5 oz. club soda
  • Blueberries, for garnish
  • Ice cubes
  • Mint leaves, for garnish
Directions:
Add the blueberries, lime wedges and fresh mint leaves to the glass (or pitcher). Muddle with a wooden spoon so the blueberries are broken and the mint and lime release their juices and flavour. If assembling pitchers you can cover them at this stage and leave in the refrigerator until ready to serve.

Equineox 75


Ingredients:
  • 0.5 oz. fresh squeezed lemon juice
  • 0.75 oz. of Eau Claire homemade honey syrup
  • 0.75 oz. Prickly Pear EquineOx
  • 3-5 oz. Prosecco
Directions:
Shake ingredients excluding prosecco and strain into champagne flute and top with prosecco. Garnish with a lemon zest in the glass. This drink is twist on the French 75 with homemade honey syrup using honey from David Farran’s personal collection.

Bubbles Sans Troubles


Ingredients:
  • .5 oz. basil syrup
  • .5 oz. EquineOx
  • .5 oz. Lillet
Directions:
Topped with sparkling in a flute.

Blonde French


Ingredients:
  • .5 oz. St Germain
  • .75 oz. EquineOx
  • 1 oz. grapefruit juice
  • 1.5 oz. Lillet
  • Lemon bitters
Directions:
Shaken and strained into a coupe.

Ginger Gimlet


Ingredients:
  • 2oz homemade ginger lime cordial
  • 2oz Parlour Gin
Directions:
This drink is shaken and strained over ice in a rocks style glass. Garnished with diced candied ginger\n>>>>\nGinger Lime Cordial:\n500ml of sugar\n500ml water\n250ml of peeled and sliced ginger root\nzest \nZest of half a lime\nCook for 10-15 mins then let cool for 10mins. Blend the mixture and strain. Whatever the volume of mixture you are left with, mix in 1/3 fresh squeezed lime juice.

The Irish Goodbye


Ingredients:
  • 1/2oz Green Chartreuse
  • 1oz Eau Claire Distillery Parlour Gin
  • 3/4oz King’s Ginger Liquor
  • 3/4oz lime juice
Directions:
Add all ingredients into a shaker. Add ice and shake. Double strain into a stem cocktail glass. Garnish with lime twist.

The Lovers' Quarrel


Ingredients:
  • 0.25oz Cointreau
  • 0.5oz House Grenadine
  • 0.75oz Lemon Juice
  • 2 dashes orange bitters
  • 2oz Eau Claire Distillery Parlour Gin
Directions:
Add all ingredients into a shaker Add ice and shake Double strain into a flute glass Top with 1oz of Dry Brut Garnish with lemon twist

Cupid's Arrow


Ingredients:
  • 0.5oz Chambord
  • 0.5oz cream
  • 1.5oz Eau Claire Gin
  • Barspoon Maraschino
  • Barspoon raspberry syrup
  • Dash cardamom bitters
  • Dash green strawberry bitters
  • Whole egg
Directions:
Add all ingredients together, dry shake well Add ice and wet shake Pour using a strainer into a Nic & Nora Glass Add Garnish of raspberry and macaroon on a skewer, place on the rim of drink.\n

Jasmine


Ingredients:
  • 0.5oz Campari
  • 0.5oz fresh squeezed lemon juice
  • 1.5oz fresh squeezed orange juice
  • 1oz honey syrup
  • 2oz Parlour Gin
Directions:
Shake all ingredients and strain into a martini style glass or coupe. Garnish with a lemon wheel floating in the glass\n>>>>\nHoney Syrup:\n600ml water\n400ml organic honey\nCook on a medium temp. For 15mins and let cool.

Pom Fizz


Ingredients:
  • 1oz fresh squeezed orange juice
  • 1oz fresh squeezed pomegranate juice
  • 2oz Parlour Gin
  • 3-5oz sprite
  • Garnish with a lemon wheel
Directions:
This drink is poured over ice and stirred. Very refreshing and great for warm weather.

The Crafted Tonic


Ingredients:
  • 1oz home-made tonic syrup
  • 2oz Parlour Gin
  • 3-5oz soda water
Directions:
Shake all ingredients and strain into a martini style glass or coupe. Garnish with a lemon wheel floating in the glass\n>>>>\nTonic Recipe:\n4 cups water\n3 cups white sugar\n6 tbsp. powdered citric acid\n3 tbsp. cinchona bark\nPeel of 2 grapefruits\nPeel of 3 limes\n2oz fresh squeezed lime juice\n3 lemon grass stalks,\nsmashed and cut up\n\nBring water and sugar to a low boil in a pot. Once boiled add remaining ingredients and reduce the heat to a simmer for 20mins. Remove from heat and let cool. Strain through cheese cloth which provides a fine strain to eliminate all particles in mixture. A great substitute for tonic syrup if you don’t want to make homemade tonic syrup you can use Porters tonic syrup based out of Calgary.

EquineOx Mule


Ingredients:
  • 1/2 oz. lime juice
  • 2 oz. Prickly Pear EquineOx
  • 6 oz. ginger beer
Directions:
Pour the EquineOx and lime juice into a copper mug with ice cubes. Top off with the ginger beer. Garnish with the lime wedge.

Cassis Shimmer


Ingredients:
  • 0.5 oz. Creme de Cassis .5oz Simple Syrup
  • 1 oz. Prosecco
  • 1.5 oz. Prickly Pear EquineOx
Directions:
Mix the EquineOx, Creme de cassis & simple syrup in a champagne flute. Top with Prosecco & garnish with a lemon twist!

Prickly Pear EquinOx


Ingredients:
  • .5 oz. egg white
  • 1 scoop Guava Prickly Pear Sorbet
  • 2 oz. Prickly Pear EquinOx
Directions:
Combine ingredients in a shaker until egg white is frothy and enjoy!

Parlour Gin and Tonic


Ingredients:
  • 2 oz Parlour Gin
  • 4 oz Tonic Water
  • Lime Wedge for Garnish
Directions:
Combine ingredients in a Collins or Rocks glass filled with ice. Stir well and garnish with a lime. Sip!