Crouching Tiger

Lure at Delta Ocean Pointe Resort & Spa

Summertime, and the sea breezes are calling. When the mercury rises, I seek out an ocean breeze and a cool drink. And I’ve just found a new hot weather saviour – the bar at Lure.

I think it’s fair to say that one of the better views of downtown’s Inner Harbour is from your perch at Lure, the stylish seafood-centric restaurant at the Ocean Pointe Resort. Floor to ceiling windows provide spectacular water views, and just seeing all that cool Pacific lowers the temperature a few Celsius. I escaped into Lure last week, when the thermometer hit 30, in search of relief. And I found it, deliciously, courtesy of senior bartender Dirk VanderWal.

Bartending has become an art form, and it quickly became obvious that Dirk, a longtime OPR employee, has a knack for the arts. A background in graphic design, music and photography lends itself well to creating winning cocktails it seems – both to the eye and palate. Take that talent, marry with a keen interest in classic craft cocktails, and you’ve the makings for success – evident in my chosen Crouching Tiger. Fresh cool cucumber, aromatic gin and bright lime are zinged with the spice of the Ginger of the Indies and subtle kick of the housemade ginger syrup. It was instant refreshment, plus depth of flavour = artistic vision achieved. And my cool down mission accomplished as well. It would be way too easy to sit at the marble bar and wait out any heat wave.

If you don’t catch this Crouching Tiger on your drink list, fret not. Dirk, Adam and the team put out a weekly fresh sheet for the bar, which is where I came across this cocktail. Tiger is in rotation, so keep an eye out for this kitty this summer.

CROUCHING TIGER – courtesy of Dirk VanderWal.

Photos courtesy of Dirk VanderWal as well (see – I told you he was artistic!)


3/4 oz Gin (I enjoy the perfume of Victoria Gin with the spice of ginger here, but most good brands should do)

3/4 oz           Giffard Ginger of the Indies liqueur

1 oz             Ginger Syrup (see below)


Fresh long English cucumber


1. Cut a 3/4″ thick slice of cucumber, quarter it, and add it to an empty cocktail shaker.  Muddle until well broken down, then squeeze in the juice of half a lime and add the rind.

2. Pour in the gin, ginger liqueur, and ginger syrup.  Fill the shaker to the top with ice and shake vigorously until well chilled.

3. Strain into an old fashioned glass filled with ice.  Garnish with additional cucumber slices and a lime twist.

GINGER SYRUP:  Prepare ginger syrup by combining 2 tbsp grated ginger with 1 cup each of sugar and water in a small saucepan.  Stir the mixture together over medium heat until it comes to a light boil and all the sugar is dissolved.  Allow to cool to room temperature for one hour.  Strain through cheesecloth or a fine mesh strainer into an airtight container and keep refrigerated for up to one week.

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-Treve Ring, Online DRINK Editor

July 16, 2010

Written By:

Treve Ring is a wine writer, editor, judge, consultant and certified sommelier, and has been with EAT Magazine for over a decade.\r\n\r\nIn addition to her work with EAT, she is a Wine Critic and National Judge for ...

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