Could B.C.’s new spirits inspire a truly West Coast cocktail culture?
Kaitlyn Stewart slides a mason jar filled with a disturbingly yellow liquid across her bar at Royal Dinette in downtown Vancouver. I hope it’s not what it looks like.
“Milk liqueur,” she says, beaming proudly. “Double strained after sitting on the shelf for 10 days.”
Unique, delicious and very West Coast.
• 1 oz milk liqueur (see recipe below)
• 0.5 oz East Van vodka
• 0.25 oz arancino
• 0.5 oz B.C. mead
• 0.5 oz fresh-pressed orange juice
• 0.5 oz whey
You can order a rum and coke like a pro or a Boulevardier like a schmuck—the key to showing your cocktail props is all in the lingo
Amaro: A generic term for Italian herbal liqueurs, favoured by bartenders for complex cocktails. Famous examples include Averna, Cynar, and Fernet-Branca.