These cola brands give the popular soda an artisanal remake
Colas originated as medicinal beverages, but are now just sweet refreshers. Getty Images photo
Think of cola and you likely think of Coke, Pepsi and the rivalry between them.
The two beverages were initially developed by pharmacists as patent medicines—one to aid digestion (Pepsi), the other as nerve tonic (Coke)—but today they are simply sweet, carbonated beverages with flavours of vanilla, citrus and spice, especially cinnamon.
B.C.’s craft distillers breathe new life into an old spirit
A number of B.C. wineries, cideries and distilleries have recently released small-batch, terroir-driven brandies—and they’re good, really good. Reece Sims photo
Over the last few decades, brandy has developed a branding problem. Not the Brandy who rose to fame with hits like The Boy is Mine in the late 1990s; rather, the once-venerable tipple that today is often seen as old fashioned, dull and enjoyed exclusively by the elderly.
Perhaps you’ve had it before in your grandma’s flamed Christmas pudding, drunk an occasional Sidecar at a hip cocktail spot or heard a reference to it in a Drake or Megan Thee Stallion song.
But outside of Cognac—a sub-category of brandy that has been embraced and promoted by the rap community—brandy has not been an intuitive or even conscious choice for most Gen Xers, millennials or Gen Zers.
Despite its waning popularity, there seems to be a trend emerging in British Columbia that just might clutch brandy out of the doldrums and back en vogue. Whether coincidental or created through circumstance, a number of B.C. wineries, cideries and distilleries have recently released their own small-batch, terroir-driven brandies—and they’re good, really good.
Wild Blue is just the latest establishment to offer exceptional cocktails at the mountain resort
The new Wild Blue Restaurant + Bar serves Pacific Northwest fare and globally inspired cocktails. Photo courtesy of Wild Blue
Mention Whistler, and powder-packed bowls, emerald glades and sweeping vistas likely pop to mind. But these days the resort town’s dining scene is just as much of a draw as its stunning scenery—and alongside it is a cocktail culture snowballing as fast as the 7th Heaven Express.
From Bearfoot Bistro’s nitro-infused Martinis and Araxi’s Firecracker Margarita to Il Caminetto’s Negroni vault and Alta Bistro’s oak-barrel-aged cocktails, Whistler takes its drink-making seriously. Now the ante has just gone up with the recent opening of Wild Blue Restaurant + Bar.
Why cocktails might just make a better partner for food than wine
Vancouver Cocktail Week opened with a perfectly paired brunch at Botanist Restaurant. Here an egg yolk raviolo and crisp serrano ham partner with a cocktail of gin, citrus and a green tea ginger cordial. Jana Bizzarri photo
Move over Pinot, Tempranillo and Albariño. Wine pairings are fine, but cocktails are increasingly gaining recognition for the role they can play in taking a dining experience to the next level.
Bartenders and distillers step up to help those in need
Putt for philanthropy at The Keefer Yard mini golf course. Facebook.com/TheKeeferYard 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.
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.
Follow the fragrance of ginger, saffron and cardamom to discover Surrey’s burgeoning cocktail scene
The Badam Da Naasha cocktail from Vikram Vij’s restaurant My Shanti in South Surrey is delicate and sophisticated with the subtle taste of almonds and saffron. It is also beautiful, thanks to its silver leaf garnish. Photo courtesy of My Shanti
Exploring Discover Surrey’s new Culinary Spice Trail has been an excellent way to find terrific new eateries in this booming city, especially South Asian ones. But alongside the dosas, pakoras and momos, there is also an exciting cocktail scene developing here.
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.
Our experts weigh in on what—and how—you will be drinking this winter
The Espresso Martini is the retro drink we’re craving right now. Getty Images photos
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.