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You’ve come a long way, baby – or have you?
Before the team at Botanist installed the bar top, creative beverage director Grant Sceney “bought a drink for the next generation of bartenders” by embedding a bottled cocktail, a handwritten note and a copy of the first bar menu inside the bar itself. This is the cocktail they left for the future: an updated version of the classic Vancouver cocktail. “We’ve made the Vancouver Cocktail as Vancouver as we can,” says Sceney.
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Bored with the same old watering holes? Well, you’re in luck, because Botanist is getting ready to shake up Vancouver’s cocktail scene.
This refreshing patio-sipper of a cocktail is created by Appleton Estate master blender Joy Spence.
• Slice of orange
• 1 oz (30 mL) Appleton Estate Reserve Blend
• 3 oz (90 mL) ginger ale
• 5 drops Angostura bitters
• Slice of orange peel to garnish
A visit from the queen of rum
“When people taste it, the first word you hear is, ‘Whoa,’” says Joy Spence, smiling. I take a sip. “Whoa,” I exclaim. She laughs.
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It’s hard to believe that just five years ago, British Columbia had fewer than 10 artisan distilleries. Today, the province has at least 40, with a whole bunch more in the works.
“The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
—Orson Welles writing from Rome in 1947 on the relative merits of the Negroni in a missive to the Ohio-based Coshocton Tribune.
Local bartenders mixed it up for charity at the annual Science of Cocktails event.