As an aspiring newcomer in the cocktail scene, Jason Cheung, born and raised in Vancouver, draws on his extensive training with mentors in some of the industry’s top bars.

His bar style is young and fresh, while still bringing you the traditional cocktails you know and love.

Currently at Boulevard as the assistant bar manager, he hopes to shake up the paradigm of traditional mixology and start a new generation in the industry.

INGREDIENTS:
• 1.5oz novo fogo cachaca
• 0.75oz amaro montenegró
• 0.25oz yellow chartreuse
• 0.5oz lime juice
• 1.5oz apple juice
• 1 sprig of rosemary
• 1 dash firewater bitters
• 1 egg white

METHOD:
Combine all ingredients. Dry shake then shake with ice. Double strain into chilled coupe glass. Garnish with rosemary leaves.

—by Jason Cheung

THIS POST IS SPONSORED BY:
Boulevard Kitchen & Oyster Bar,
845 Burrard Street, Vancouver,
(604) 642-2900
boulevardvancouver.ca