Funky Town

Could B.C.’s new spirits inspire a truly West Coast cocktail culture?

At Royal Dinette, Kaitlyn Stewart embraces the challenge craft spirits bring. Fred Fung photo.

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.”

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The milky-whey

The Milky-Whey. Fred Fung photo

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

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Terms of endearment (a Cocktail Glossary)

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

Japanese bar spoons are beloved of batenders. Lou Lou Childs photo

Amaro: A generic term for Italian herbal liqueurs, favoured by bartenders for complex cocktails. Famous examples include Averna, Cynar, and Fernet-Branca.

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