Rose Grapefruit Spritz

Photo courtesy of Glendalough Gin

Garden party in a glass

This is the season of celebrations, of graduations, weddings, reunions, garden parties and festive brunches. It’s also the season of light, fresh drinks best enjoyed outdoors.

Bringing all that together is a new rose-flavoured gin from Ireland’s Glendalough Distillery. Head distiller Rowdy Rooney created it to honour his late mother, Rose—and used rose petals she planted herself, along with wild roses, mountain herbs and other botanicals. It’s beautifully floral and complex, perfect with tonic or citrus in a spritz. Find Glendalough Rose Gin at private retailers for a suggested price of $58.

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Sweet taste of success

The Watermelon Drink at JOEY uses Simps’ fresh mint syrup. Photo courtesy of JOEY Restaurants.

Since 2015, star bartenders Dave Simpson and Gerry Jobe have quietly been building a growing line of syrups, Caesar mixes, kegged cocktails and other bar supplies from their home base in Kelowna. Now Simps Modern Beverage is getting national—even international—attention for their products.

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Orange liqueur

Getty Images photo. Beat the Triple Sec shortage by making your own orange liqueur. Getty Images photo

Short of triple sec? Make your own

It seems there will be no end to the supply chain issues that have drained back bars of essential spirits these past two years. This summer, for instance, it looks like we’re facing a shortage of Aperol, just in time for spritz season, so drink up while you can.

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Make it Matsutake

Photo courtesy of Bearface Whisky

Because there are so few rules governing Canadian whisky, those who make it can give their creativity free rein. And that is just what Andres Faustinelli, master blender at Bearface Whisky, is doing with his new “Wilderness Series” of whiskies made with ingredients foraged in B.C.’s Monashee Mountains.  

The series launches with the Matsutake Release 01, featuring the rare and precious matsutake mushroom that grows wild here and is so very prized abroad, especially in Asia. Adding mushrooms to whisky may seem odd, but it is in fact part pf a much larger trend, notes sommelier-forager Bram Bolwin. “In recent years, many of the world’s most acclaimed mixologists have been embracing the potential of umami-rich fungi as an inventive cocktail ingredient,” he says.

The limited edition Bearface Wilderness Series: Matsutake Release has a complex, nutty and earthy character with notes of baking spices and a savoury finish. It retails for $49.95.

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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Vancouver’s Published on Main ranks as Canada’s best restaurant

New guide’s algorithm ranks restaurants based on 100 judges’ 10 top picks

Published on Main describes its cuisine as “contemporary with a focus on local and sustainable. Photo courtesy of Published on Main

Food industry judges from across Canada have determined that Vancouver’s Published on Main is the best restaurant in the country.

That restaurant ranked No. 1 in the 2022 edition of the foodie guide Canada’s Best 100 Restaurants, which was released today.

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