Happy Month of Love

For the month of February we are giving away a free copy of our ebook LOVE COCKTAILS with every purchase of over 40.00. Treat yourself and your sweetheart to some new ideas to spice up your drinking life.

About the author

Kelly Ann Woods is an award winning mixologist and sommelier. Her recipes won her lounge “Best Cocktail” in Squamish and her awards include Best Cocktail Maker in Vancouver, Squamish Green Business Award, Pierde Almas Finalist etc… She is a regular on Global BC Saturday Sips and a regular contribiuor to Edible and the Squamish Chief. [shopify embed_type=”product” shop=”gillespies-fine-spirits.myshopify.com” product_handle=”raspberry-gin-large” show=”all”]

We are hiring for two positions

Distiller’s Assistant (Squamish) 

compensation: To be determined
employment type: full-time

Approximately 30 hours per week
Learn the craft of distilling! Includes on the job training. Work includes some heavy lifting. Must have thorough cleaning skills. Customer service ability important. Must be able to work flexible hours. This is your opportunity to apprentice to an award winning craft distillery.

Craft Bartender (Squamish) 

compensation: To be determined based on qualifications
employment type: part-time

2-4 shifts a week
Must be available to work Wednesday through Saturday. Minimum 5 years bartending experience. Craft cocktail ability and knowledge important. The candidate will possess excellent customer service skills and have a passion for the craft spirits industry. Job will include light production work. Work at Squamish’s best cocktail bar (as awarded by the Squamish Chief) under an award winning mixologist.

Happy New Year!

To celebrate 2018 and as a thank you to our loyal customers, we are offering free shipping to anywhere in Canada for orders of $100.00 or more.

On hiatus!

Happy New Year Everyone.

We have escaped to the land of the sun to become Mr. and Mrs.

We will reopen on Wednesday January 24th for cocktails, tastings and purchases.

In the meantime, visit one of our local retailers or buy online.

Thank you,

Kelly and John

Gillespie’s Fine Spirits


Brunch Cocktails as seen on Global Noon News December 23rd 2017

Thanks for watching!

As promised, here are the recipes for today’s Brunch Cocktails

Moscow Mule

In a copper mug filled with ice add

1.5 ounces Gastown Shine

Top with Bullshead Ginger Beer and a squeeze of Fresh Lime

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Singapore Sling

Prepare a tall glass filled with ice

In a shaker combine

1 ounce Sin Gin

1/2 ounce Cherry Brandy or Cherry Heering

1/2 ounce Benedictine

Squeeze of half a Lime

1/2 ounce homemade grenadine (https://www.chowhound.com/recipes/homemade-grenadine-28428)

Top with Pineapple Juice

Shake a strain into the glass

Top with a dehydrated pineapple wheel

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Rim a tall glass with your choice of rimming salt (Tajine, Montreal Steak Spice, Celery Salt) and Fill with ice

Add 1.5 ounces Gastown Shine Vodka (ideally infused with bacon – see our facebook page)

Barspoon Boozewitch Chili Lime shrub

Freshly grated horseradish

Worchesterchire (to taste)

Hot sauce (to taste)

Pickles (load up)

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Gillespie’s Barrel Aged Negroni

Add Equal parts: Sin Gin, Campari, Red Vermouth to a 1 litre oak barrel.

Allow to sit in oak as long as possible.

Place a large ice cube in a rocks glass, fill with negroni and garnish with a large wedge of orange.

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Bubbly cocktails

In a champagne flute add an ounce of either Gillespie’s Lemoncello or Raspberry Gin

Top with Bubble (prosecco, cava or local sparkling)

And finish with pomegranate seeds or raspberries


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Non alcoholic options

Boozewitch Shrubs and Soda Water!


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Last week of Ho Ho Holiday Shopping, New Years Shopping and Annual Hiatus

Monday December 18th closed

Tuesday December 19th 10-2 & Bungalow 968 5-9

Wednesday December 20th 1-11 Bungalow 968 5-9

Thursday December 21st 1-11 Bungalow 968 5-9

Friday December 22nd 1-11

Saturday December 23rd 1-11

Sunday December 24 (Christmas Eve) 1-5

We are then on yearly hiatus and we will reopen the week of January 15.

If you would like to order online go to https://gillespies-fine-spirits.myshopify.com/collections/all

enter FREESHIPPING2017 for complimentary shipping on orders of 80.00 or more until December 31st.

Wishing you and yours all the best of the holiday season.

The Gillespie’s Team

Shrub a Dub Dub – How the heck do I use this stuff?

Under our Boozewitch line at the distillery, we make shrubs. No, we don’t grow teeny little trees and this is not the lead in to a Monty Python joke. Shrubs (as they were known in the colonial era) are better known and understood today as drinking vinegars or sipping vinegars. Back in the day when there was no refrigeration or canning techniques, they would salt, sugar, smoke and essentially pickle things in order to keep them past the harvest. Essentially, shrubs were born out of necessity.

Bartenders have been putting their spin on their own versions of shrubs for ages. Some are delightful. Pineapple shrub from Pok Pok in Portland really brought them into popularity.

People always want to know what to do with the shrubs, well folks… Here you have it. Think of a shrub as a fancy complex piece of lemon or lime. Wblueberry lime labelhat do you do with lemon or lime? Well, use it to cook with! Salad dressings, soups, pasta sauce, sauce in general, cheese plate, over grilled meats (or tofu) as a marinade, to finish dishes the way chefs at nice restaurants do it, to give the dish a little brightness.

Here is an awesome salad dressing

1/3 bottle Boozewitch Shrub (for salad dressing I like Plum Rosemary, Blueberry Lime and Tamarind Pineapple, but experiment!)
1 teaspoon Dijon Mustard
1/2 teaspoon Maple Syrup
1/2 cup avocado oil
1/2 a finely chopped shallot
Salt and pepper to taste
Shake and serve

With shrubs, less is more. They so concentrated and so flavourful. If you add too much, you’ll know. Your food/drink will taste, well, gross.

I like adding shrubs to highballs to make ’em fancy. Throw a sprig of mint, basil or thyme in there and you have yourself a fancy cocktail.
Sin Gin, Soda, Boozewitch Rhubarb Angelica Ginger Shrub with a sprig of thyme and a slice of apple is delightful
Gastown Shine, Soda, Boozewitch Plum Rosemary Shrub with a sprig of rosemary and a slice of orange: yum

One of my favourite cocktails to use a shrub in is a sour. Here are two of our favourite combinations:

Mango Tango
2 ounces reposado tequila
1 ounce mango juice (splurge for the good stuff)
1/2 ounce simple syrup
5 drops Boozewitch Chili Lime Shrub
1 egg white (save the yolk for custard)
Dry shake (no ice)
Wet shake (with ice)
Strain into a chilled coupe

Elderflower Sour
2 ounces Sin Gin
1 ounce Boozewitch Elderflower Elixir (very limited)
Juice of half a lemon
2 drops Boozewitch Peach Lavender Shrub
1 egg white (more custard 😉 )
Dry shake (no ice)
Wet Shake (ice)
Strain into a chilled coupe

Experiment. Think of it as a fancy citrus, don’t use too much and have some fun!

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Boozewitch Elderflower Elixir is back!


We are proud to say that the highly sought after Boozewitch Elderflower Elixir is back! Made from hand picked, hand teased european elders grown here is BC it is the perfect summer accompaniment to our Sin Gin, our Gastown Shine vodka, silver tequila and white rum. Not imbibing alcohol? Enjoy it with sparkling water, over fruit or ice cream.

This stuff doesn’t last long!

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Extended Summer Hours start May 1st

We are revving it up for the summer! Our extended Summer Hours start May 1st.

Monday 12-11
Tuesday CLOSED
Wednesday 12-11
Thursday 12-11
Friday 12-11
Saturday 12-11
Sunday 12-8

Tasting room, Bottle shop and short and sweet cocktail menu every day from 12:00 with full lounge service from 5:00! Summer 2017- let’s do this!