Line Item

Line Item cocktail. Photo courtesy of Freehouse Collective

This vodka-based cocktail from The Stock Room incorporates two different floral notes (lavender and hibiscus) for an exceptionally refreshing flavour profile. 

• 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

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The Stock Room

Freehouse Collective unveils a cosy hidden cocktail bar in Yaletown

Tucked behind Hundy Burger in Yaletown is a swish new speakeasy called The Stock Room. Photos courtesy of Freehouse Collective

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.

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Edna’s cocktails: All the cool, none of the booze

Nick Devine launched Edna’s cocktails in response to a growing number of people looking for delicious alcohol-free drink options. jonny_nono photo

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.

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Spirits of compassion

Bartenders and distillers step up to help those in need

Putt for philanthropy at The Keefer Yard mini golf course. photo

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.

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May Flowers

May Flowers. Tolu Olaku photo

For the month of May, the Chickadee Room decided to bring attention to Cystic Fibrosis Canada with its “Cocktail for a Cause,” May Flowers, created by bartender Sierra Knight.

• 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

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Cocktails that tell a story

Three new bars define cocktails, each in their unique way

At Carlino. bar manager Gianluigi Bosco revisits the ingredients he grew up with in Italy. Christopher Giannakos photo

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.

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Gin Paloma

Copperpenny’s Gin Paloma. Photo courtesy of Copperpenny Distilling Co.

This easy, patio-ready cocktail comes from the tasting lounge at North Vancouver’s Copperpenny Distilling. The fresh citrus and rosemary accentuate the notes of Egyptian coriander and Moroccan grains of paradise in their Social Project Gin 005. 

• 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

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Generation cocktail

Fairmont Pacific Rim launches a series of drinks inspired by Douglas Coupland’s new art exhibit

Dirty Harry. Photo courtesy of Lobby Lounge at the Fairmont Pacific Rim

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.

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