Lights! Camera! Cocktails!
Whether it’s the Big Lebowski’s White Russians, James Bond’s Vesper Martini or the French 75s Yvonne knocks back in Casablanca, there’s plenty to drink in when it comes to cocktails and the movies.
So when the Vancouver International Film Festival’s sponsorship manager Morgaine Jennings was looking for a fun new idea for the 2017 festival, which began Thursday, cocktails seemed like the perfect fit.
A modern update on an old-school classic: This cocktail was created by Shawn Soole at the new Foxtrot Tango Whisky bar at the Doubletree by Hilton Victoria.
1½ oz (45 mL) Sheringham Akvavit
½ oz (15 mL) Bols Ginger Liqueur
¾ oz (22 mL) Carrot Lime Cordial*
Place all ingredients in a cocktail shaker with ice, shake well and double strain into a large chilled coupe. If you like, garnish with a ribbon of sweet pickled carrot on a skewer. Serves 1.
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“This is one of my favourite cocktails to make,” says James Lester, co-owner of the Sons of Vancouver Distillery in North Vancouver. His method of shaking the egg white with a single ice cube makes the froth impressively thick and rich.
North Van distillery wins worldwide attention thanks to Kaitlyn Stewart — but many have already fallen in love with its nutty liqueur
What might just be Vancouver’s coolest cocktail lounge isn’t in a fancy hotel or a downtown hipster hangout. Heck, it isn’t even in Vancouver and it isn’t, for that matter, actually a bar.
School days, school days, dear old golden rule days – nope, don’t miss ’em.
But there’s still something about September that makes you want to learn something new. It’s even better if that something new has a boozy kick to it. So why not pick up one of the season’s new cocktail books and drink in some liquid education? Start with these spirited volumes.
3 cucumber slices (plus 1 for garnish)
0.5 oz (15 mL) agave syrup
1.5 oz (45 mL) mezcal, preferably Del Maguey Vida
1 oz (30 mL) ginger beer
0.75 oz (22 mL) lime juice
0.75 oz (22 mL) passion fruit purée
Garnish: Candied ginger, pinch of ground chili
In a cocktail shaker, muddle the cucumber slices and agave syrup, then add the remaining ingredients. Shake with ice, then fine-strain into a chilled rocks glass filled with ice. Garnish with the candied ginger skewered to the cucumber slice, and a pinch of ground chili.
Vancouver’s Kaitlyn Stewart named world’s best bartender at Mexico City comp
The winner of the Diageo World Class competition is widely considered the best bartender in the world. And right now, the best bartender in the world is Vancouver’s own Kaitlyn Stewart, bar manager of Royal Dinette.