Created by Kris Girard, head bartender at Torafuku. Note that the Vancouver-made Ms. Better’s bitters are available online at MsBetters.com; quince paste is available at gourmet stores.
Gung hay fat choy! This Saturday (Jan. 28) ushers in the Year of the Rooster with bright red packages, shiny gold coins and festively fizzy cocktails.
This cocktail, created by Lauren Mote, celebrates the region of Kildalton, on the Scottish isle of Islay, home to the elegant but powerfully smoky Lagavulin 16-year single-malt whisky.
As everyone knows, cocktails make a good party even better – and this also applies to Dine Out Vancouver.
This zero-proof cocktail is a long, cool drink that’s fruity and spicy, with a beautiful balance of sweetness and acidity, and a surprisingly deep complexity for a drink without a spirit base.
• 3 oz (90 mL) brewed white-pomegranate tea (available from Lucas Teas in Squamish)
• 1 oz (30 mL) pineapple shrub (recipe follows)
• ½ oz (15 mL) lime juice
• ½ oz (15 mL) grenadine
• Dash pineapple juice
• Dash rosewater
Call this the month of reckoning. After a festive season of giddy indulgence, many of us are rediscovering the gym, swapping shortbread for lentils, and giving up booze throughout the 31 long, dark days of January.
This drink – created by Robyn Gray and Brad Stanton, head bartenders at Prohibition in the Rosewood Hotel Georgia – taps into several of 2017’s cocktail trends: infusions, new white spirits, and mixing multiple spirits together. Note that you can purchase jars of hibiscus flowers in syrup at stores like Gourmet Warehouse, or make your own using the recipe below.
Well, thank goodness that’s over. This past year was enough to drive a person to drink. Luckily, the city’s best bartenders know just what we’re craving right now and in the year ahead. Here are the top-five cocktail trends they say we’ll be enjoying in 2017. Cheers!