Another day, it seems another distillery opens in Canada. But that didn’t stop Davin de Kergommeaux, the award-winning author of Canadian Whisky, from trying to capture them all in a new book. Consider it barley- and juniper-scented lightning in a bottle.
In this updated tropical classic, Campari is swapped out for subtler Aperol.
• 1.5 oz Appleton Estate Signature Blend rum (formerly Appleton Estate V/X)
• 0.5 oz Aperol
• 0.5 oz lime juice
• 1.5 oz pineapple juice
• 0.5 oz cane or simple syrup
• Garnish: Fresh lime wheel
B.C. distilleries are answering the call during Covid-19 by providing delicious artisan spirits as well as hand sanitizer to our communities
In these surreal times, it’s been extremely heartening to see an overwhelming number of BC distilleries find innovative ways to help the most vulnerable in their surrounding communities. News of distilleries producing and distributing sanitizer to the those on the front lines of this pandemic broke last week with a growing number of producers (including some breweries and wineries) quickly following suit. Over the weekend, the B.C. government further validated these efforts by granting temporary permission to all distillers to produce and distribute alternative products as long as they meet certain federal regulatory requirements; primarily that they contain a sufficient amount of alcohol to kill the virus.
Surely, it’s a role many distilleries never envisioned they would fill, but, in this new reality, it’s inspiring to see how communities are able to come together in trying times, with other local businesses generously donating bottles and essential ingredients to the cause.
While many distillers have shifted their production to focus on producing hand sanitizer for the time being being, many are still selling their products online. Here we’ve compiled an evolving list of B.C. distilleries that are helping keep your spirits up during these trying times with delivery services and online bottle shops.
This pretty-in-pink cocktail from Tableau Bar Bistro is an ideal aperitif before a meal, as well as the perfect spring sipper.
• 1.5 oz Lillet Rosé
• 1.5 oz Époque Tradition Sémillon Moelleux (or other aromatic off-dry white wine)
• 1.0 oz grapefruit juice
• 2.0 oz club soda
• 1 dash Bittered Sling Grapefruit & Hops Bitters
Cocktail created by Beaufort Bar senior bartender Jo Last, who says: “Few fruits are featured more in magic than the apple. From Greek mythology with Aphrodite through the Garden of Eden with Eve and all the way to folklore with Snow White, the humble apple unites stories of power, envy and temptation.”
• 1 oz Grey Goose vodka
• 0.5 oz apple blossom-infused Martini Ambrato
• 0.25 oz 30&40 aperitif (a blend of calvados, pommeau and rum)
• 0.75 oz apple cordial
• 1 oz malic solution
We likely won’t be gathering on a crowded patio any time soon, but that doesn’t mean we can’t celebrate the return of spring. And this issue of The Alchemist has got plenty of seasonal sips and stories to enjoy wherever you are.
A week ago, Peter Hunt had just returned to Victoria from a trip to New York when he decided to go shopping. But customers concerned about COVID-19 had gotten there before him.
“I was in the stores and there was no hand sanitizer around,” says the president of Victoria Distillers. “Then I was chatting with my wife, who works in the public service, and my aunts and uncles, who are paramedics, and they were having trouble finding hand sanitizer, too. Trying to find it was stressing them out.
Chad Rivard is a quiet staple in the Vancouver bar scene, having advanced through the ranks of some stellar establishments, including the Acorn, the Shameful Tiki Room, and Odd Society Spirits Distillery. ‘Quiet’ no longer fits the bill though, as he recently rolled out a series of pop up bars called The Headroom (with Rhett Williams and Chris Kelley) which transform local bar venues into temporary 80s neon-dream scenes, complete with blue drinks, throw back decor, and amazingly sensational attire. On top of it all, he’s in the process of designing the bar program for the soon-to-open Straight & Marrow. Keep your ear to the ground, and don’t miss the next Headroom event, scheduled for the end of this month, with a theme to end all themes!
*Since this interview was had, and in light of the COVID-19 health advisories, the Headroom has postponed their next event until further notice. We have kept the interview as is, and look forward to updating you with notice of their next event!
It happened slowly, then all at once. Was it just a week ago we were still joking about bumping elbows instead of shaking hands? Since then, the COVID-19 pandemic has rolled over absolutely every aspect of our lives, and that includes our vibrant culinary culture.
Across British Columbia, people in the hospitality industry have taken proactive action against the virus, not waiting for government to tell them to change the way they do business.
How the esteemed bartending contest is shaking up the cocktail world
Diageo World Class is more than just the biggest, most prestigious cocktail competition on the planet. It is also a major source of education for bartenders.
“We’re really trying to play our part in driving the industry forward, focusing on educating and giving bartenders the tools they need to achieve their goals, at home and around the globe,” says Michael Armistead, who oversees the Diageo World Class Canada Bartending Competition as National On-premise, Reserve and Sponsorship Manager.