B.C.'s only magazine dedicated to local distilleries and cocktail culture.
• 2 oz Absolut vodka
• 0.5 oz lavender syrup (note below)
• 1 oz lemon juice
• 3 to 4 oz Oddity Hibiscus Mint Kombucha
• Garnish: lavender or hibiscus flower or mint sprig
Sometimes the best things you find are the ones you have to search a little harder for.
With a recent rebrand behind us, Donnelly Group’s hospitality business—now Freehouse Collective—opened our doors to our newest creation. The Stock Room is tucked behind Hundy Burger in Yaletown, with no visible street signage. Built on the exemplary heritage bones of brick walls and exposed wood, The Stock Room’s intimate bar offers a drinks program robust with fruit-forward original creations showcased alongside classic cocktails and a thoughtful selection of natural wines and local beers.
If one of Vancouver’s most legendary bartenders is going to release a canned cocktail, we are so going to be there for it, even if it has no booze. Maybe even especially if it has no booze.
What’s better than sipping a finely crafted cocktail? Saying cheers to charity. Several bars and distilleries throughout B.C. are adding a dash of do-good to their drinks; here are just a few.
• 1 oz Grand Marnier
• 0.75 oz pisco
• 0.5 oz Amaro Montenegro
• 0.33 oz fino sherry
• 0.75 oz lemon juice
• 1 dash Bittered Sling Orange & Juniper Bitters
• Garnish: grapefruit peel, rosebuds, dehydrated grapefruit
Don your fascinators and fedoras and get ready for a day at the races.
There’s a special camaraderie between keen patron and impassioned bartender. The room design, flavour and atmosphere combine and create fertile ground for storytelling. Luckily, these three new cocktail-forward bars and restaurants that have just opened in Vancouver are more than happy to indulge us.
We stopped by these hot spots to get a taste of what they’re serving.
• 2 oz Copperpenny Social Project Gin 005
• 2 oz freshly squeezed grapefruit juice (strained)
• 0.5 oz freshly squeezed lime juice
• 0.5 oz rosemary-infused simple syrup (see note)
• Garnish: Himalayan pink salt rim, dehydrated grapefruit and/or sprig of rosemary
• 1 oz Esquimalt Wine Company dry vermouth
• 0.75 oz Tanqueray gin
• 0.25 oz Dubh Glass Noteworthy Navy Strength gin
• 0.5 oz Suze
• 2 dashes Sichuan peppercorn tincture (see recipe)
• Garnish: lemon zest
Vancouver’s own Douglas Coupland is typically the creator, not the muse, known for 13 novels including the era-defining Generation X as well as numerous artworks, many of them displayed prominently around town.
But for now at least, he’s also the inspiration for a limited series of cocktails designed by the Fairmont Pacific Rim’s award-winning beverage director, Grant Sceney.