Chef Kevin Davis shows viewers how to make the Purple Hoh Bo Spey (named after his favorite Steelhead fly) and made with the iconic Empress Gin. At Canyon River Grill, along with an extensive local wine list, there is a wonderful cocktail list, many named after the fly fishing flies, local identities and staff.
According to Steeheader’s Journal, “Easy to tie, and easier to cast, the Hoh Bo Spey has become a must-have fly for winter steelheaders. The variations of UV dubbed body create contrast and brightness inside the fly silhouette while the body hackle supports the longer fibers for a broader silhouette and additional action.”
Here’s his recipe for his iconic purple cocktail!
Kevin’s Purple Hoh Bo Spey
Juice of ½ lime
4 count pour Empress 1908 Gin
2 count pour Elderflower St Germain
1 ounce lavender simple syrup (made using about 2 tablespoons lavender per quart sugar/water)
Zest lime
Burgundy Cherry
- Fill a glass with ice and pour over the lime juice. Transfer to a martini shaker, add gin, St Germain and syrup. Shake well to chill.
- Strain into a Martini Glass.
- Add a twist of lime zest and finally a burgundy cherry!
Cheers
