Introducing Vancouver’s next generation of bar stars
As a hotbed of cocktail culture, Vancouver is home to seasoned bartenders who have wowed on the world stage—and to those who are now stepping up their careers. Here’s an introduction to the next generation of local bar stars, five up-and-coming mixologists to seek out the next time your thirst needs quenching.
An on-trend bar crawl during World’s 50 Best Bars week recaps some top watering holes of the year, and what leading bartenders are mixing up for the coming year.
Pandemic be damned, I went to London for the World’s 50 Best Bars event in December 2021. Here’s a curated crawl of award winners, bars to watch and insider hangouts that hints at what the bar world might deliver in 2022.
Our experts weigh in on what—and how—you will be drinking this winter
What’s new? What’s next? In some ways, the pandemic has changed everything about how we drink. In others, it’s only accelerated trends that were already in the works. We checked in with experts both local and global, and here’s what they had to say about the way we’re drinking now and in the months to come.
As the days get shorter and colder, we trade our Hawaiian shirts for sweaters and our light spirits for dark. Spiced rum is a wonderful way to warm up your cocktails during the autumn and winter. But what is spiced rum? In short, it’s (usually) an aged rum that’s been flavoured.
Modern versions of rum have been around since the 17th century, with accounts of “secret blend rums” in Jamaica flavoured with fruit, herbs and spices being served in Port Royal taverns. When spirits age in oak barrels, the wood commonly imparts rich flavours of vanilla and caramel, but beyond this you’ll find spice notes of allspice, nutmeg and clove, among others. Depending how the barrels are treated, you may also find toasted nut and stone fruit notes atop the woody oak blanket. “Spicing” with these components seems a natural evolution to further enhance the flavours that rum already presents us with.