Pink Carnival
- 1 1⁄2 oz Legendre Ojen
- ¾ oz BIB Bourbon
- ½ oz Limoncello
- ½ oz Lemon juice
- Bsp Simple syrup
- 4 Dsh Peychaud’s Bitters
- 1 Egg white (or vegan alternative)
- Dry shake all ingredients EXCEPT the Peychaud’s for 10-20 seconds, then again with ice for 20-30 seconds, strain over an Old Fashioned tumbler full of crushed ice
- Add 4 dashes of Peychaud’s on top of the foam, then style as you like
- Garnish with lemon zest
Happy Friday, friends!
Sometimes, when you collect enough experiences, you begin to see unexpected synergies between distant corners of your world. This week’s cocktail is one of those moments–a meeting point between three very different places and influences.
Say hello to the Pink Carnival.
The first inspiration comes from New Orleans. I’ve said many times that the rich, spirit-forward classics of that city–think Vieux Carré, Sazerac, and La Louisiane–rank among my favorite cocktails anywhere. That belief was only reinforced in 2024 when I picked up Cure: New Orleans Drinks and How to Mix ’Em, from the James Beard Award–winning bar program of the same name.
Beyond its deep dive into New Orleans cocktail culture, the book introduced me to both a drink and a spirit I’d never encountered before: the Ojen Cocktail. Built largely around Legendre Ojen–a sweet, anise-driven liqueur with deep roots in the city–it leans heavily on Peychaud’s bitters for both its complexity and its signature pink hue. I’ve since found a few ways to work Ojen into other builds, including swapping it in for Galliano L’Autentico in my Moon River.
Since that discovery, Ojen has been quietly working its way into my home bar experiments.
The second inspiration comes from one of the modern pillars of cocktail craft: Jeffrey Morgenthaler. His rework of the Amaretto Sour–fortifying it with a high-proof bourbon–completely reframed how I think about balance in sweeter cocktails. By adding structure, he transformed something one-dimensional into something layered and precise.
For the Pink Carnival, I’ve borrowed that same philosophy: take a liqueur-forward build and give it backbone.
The final inspiration is much closer to home. Our Cocktails & Spirits Tasting group with the Kelowna Newcomers Club recently visited Urban Distilleries, where we had the chance to explore their portfolio.
Among everything we tasted, their Limoncello stood out immediately. Master Distiller Sonia Martinez shared that the lemons are hand-juiced–a detail that shows up clearly in the glass. It strikes a rare balance: equal parts bright citrus liqueur and fresh, tart lemon juice.
That was the spark. An Ojen-based sour, structured in the style of Morgenthaler, lifted with a distinctly Okanagan citrus note.
And so, the Pink Carnival came together.
When shaken and diluted, the Ojen undergoes a louche–similar to the ouzo effect–where essential oils from anise, fennel, and other botanicals fall out of solution, turning the drink opaque. Combined with the egg white, the dashes of Peychauds on top, and the crushed ice throughout, the result is a louched body with fuzzy pink impressions from above–a cocktail where foam and body become one.
On the nose, bright lemon oils lead the way. The first sip opens with bold, sweet black licorice before a sharp citrus tartness pushes back for balance. Through the mid-palate, the bourbon quietly does its work, grounding the sweetness and keeping the drink from tipping too far in any one direction. The egg white softens the edges, while the finish brings a return of anise and a gentle citrus bitterness–something like a candy you didn’t know you missed.
Whether you’re channeling the spirit of Mardi Gras or simply exploring an unexpected pairing, the Pink Carnival is an easy crowd-pleaser with a surprising amount of depth.
With each stop on this Cocktails & Spirits journey through the Kelowna Newcomers Club, I find myself learning more–not just about spirits, but about the people and creativity shaping the Okanagan’s scene. Our visit to Urban Distilleries was a perfect example.
Though smaller in scale, Urban Distilleries operates with a clear focus on the end consumer. Their lineup includes playful, practical expressions–a vanilla vodka, an espresso vodka (together, an instant Espresso Martini), and even a dill vodka that practically begs to be turned into a Caesar.
Their whisky range is just as eclectic: Canadian rye, single malt, and a corn whisky they cheekily call “Urban Burban.”
And yes, for the mead fans–they still have one on the shelf.
What stood out most, though, wasn’t just the spirits. It was how intentionally they design experiences.
In many of the events I’ve organized, venue partners often need time to shape a program. That’s part of the process. But Urban came to the table with a fully formed plan–thoughtful, structured, and perfectly aligned with our group—along with pricing that made execution simple.
For someone who likes control, I’ll admit that gave me pause. But after meeting with both the President and Master Distiller ahead of the event, it was clear we were in capable hands.
And they delivered.
We started with a custom sangria from their Bar Manager, moved into a guided tasting paired with charcuterie, and split into groups for a behind-the-scenes tour of their distillation process–covering both pot and column still techniques.
And yes, we sold out the event.
The evening wrapped in their speakeasy with cocktails tailored to individual tasting preferences, alongside a spread of appetizers. I went with a North Calls Dill Pickle Caesar. The bacon-wrapped dates disappeared quickly. And a trivia quiz kept everyone on their toes–with prizes for those paying attention.
This marked our fourth event in the series, and each one has built on the last—more depth, more energy, more people coming along for the ride.
I think I might be onto something.
Stay tuned to Flavor Notes for more from this journey.
In the meantime, whether you’re planning your next gathering or simply exploring something new, I raise a Pink Carnival to you. May your path be as festive as this cocktail is pink.
Cheers! 🍁📿🩷
