Created by Alicia Whitfield
• 1.5 oz mezcal
• 0.5 oz Cointreau
• Dash of agave syrup
• 2 lime wedges squeezed
• 2 oz. grapefruit juice
• 1 sprig of thyme
• Salt
• 1.5 oz mezcal
• 0.5 oz Cointreau
• Dash of agave syrup
• 2 lime wedges squeezed
• 2 oz. grapefruit juice
• 1 sprig of thyme
• Salt
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.
Bar Oso celebrates its one-year anniversary this ski season. In those scant twelve months, the Spanish-inspired tapas bar has become a must-visit destination in Whistler Village. Located around the corner from its sister restaurant Araxi, Bar Oso set out to give the mountain resort something completely different.
As everyone knows, cocktails make a good party even better – and this also applies to Dine Out Vancouver.
It’s kind of a funny thing, the way Champagne cocktails are considered all girly and twee these days. Back when they were originally invented — arguably a harder-drinking era than our own — they were enjoyed by tough guys and sophisticates alike, and so lauded for their powerful kick, they were named for military weapons.
Today, though, you have celebrated bartenders such as Portland’s Jeffrey Morgenthaler tweeting: “Only old ladies and hookers drink Champagne cocktails.”
• 1 sugar cube
• Dash Angostura bitters
• 1 tsp Cognac or Grand Marnier (optional)
• Champagne or sparkling wine
• 1.5 oz gin or Cognac
• 0.5 oz freshly squeezed lemon juice
• 1 tsp simple syrup
• Champagne or sparkling wine