Features

Prodigal sons

November 28, 2016 No Comments

How Sons of Vancouver is riding the big boom in small spirits

James Lester (L) and Richard Klaus bring a clear point-of-view to Sons of Vancouver. Lucy-kate Armstrong photo

It will be just two short years in February since Sons of Vancouver opened for business—with a 700-litre still repurposed from a dairy pasteurizer. And, like so many of the distilleries around B.C., owners James Lester and Richard Klaus have barely had time to pause for breath.

Take the past few months of 2016 as an example: Sons ran a successful crowdfunding campaign to upgrade to a proper—and much bigger—still, opened a tasting room, and will release a special barrel-aged edition of their signature No. 82 Amaretto in time for the holidays.

It wasn’t meant to happen this fast.

Features

Whistler warmers

November 21, 2016 No Comments

Après ski is a cozy affair at Fairmont Chateau Whistler’s The Mallard Lounge

Photo courtesy of Fairmont Chateau Whistler

Whistler is synonymous with winter. Temperatures fall and, in short order, so too does the snow and a barrage of tourists eager to take to the slopes.

And when those tourists have had their fill of the great outdoors, many of them descend upon Fairmont Chateau Whistler’s The Mallard Lounge.

Features

Spirited gifts

November 13, 2016 No Comments

We asked some top B.C. bartenders which bottle of local spirits they would put on their Christmas list

Katie Ingram

Lead Bartender, L’Abattoir Restaurant

I’d pick Okanagan Spirits Laird of Fintry Single Malt Whisky. It is a Scotch-style single malt made with 100 per cent B.C. malted barley using French and American oak, and finished in Okanagan wine barrels. The nose is unbelievable with plum, vanilla, raisins, berries, poached pears, nuts, and classic oak characteristics that continue on the palate. It has a dry finish with a hint of sweet vanilla and baking spices. I would make a twist on a Rob Roy — a Rodney’s Roy — with 2 oz. Laird of Fintry,
0.3 oz. Noilly Prat Rouge,
0.3 oz. Noilly Prat Ambre and two dashes Bittered Sling Cascade Celery Bitters.

Features

Light my fire

November 11, 2016 No Comments

Flames add flavour—and drama—to festive concoctions

Oil from the orange peel fans the flames of a German Burnt Punch. Lou Lou Childs photo

I was just thinking of a Flaming Rum Punch,” says Clarence Odbody, the 293-year-old guardian angel in Frank Capra’s 1946 masterpiece It’s a Wonderful Life. But in this post-war dive bar all that’s on offer is “hard drinks… for men who want to get drunk fast.”

Back when Clarence was just a cherub, though, punches were all the rage. A concoction of spirits with something sweet, something sour, something weak and something spicy, punch was a communal beverage, enjoyed at social gatherings. It was often served hot, typically heated by inserting a molten hot poker into a jug, bowl or pitcher of liquor. There were, at times, flames.

Since then, flamed drinks have gone in and out of fashion like a Blue Blazer in a fickle breeze.

Features

Tales with a twist

October 28, 2016 No Comments

Chambar’s Philippe Grandbois weaves new tales for classic cocktails

For more than a decade, Chambar has been known as not only a destination restaurant famous for its Belgian and North African-influenced cuisine, but also as a cocktail haven that has attracted and nurtured some of the city’s top talent. Now, the restaurant has taken its cocktail program one step further, hiring Philippe Grandbois as Creative Director of Mixology — a new position in the company.

Classics, Features

Tai me up

October 21, 2016 No Comments

The origins of the tiki cocktail classic, the Mai Tai

The decor at Vancouver’s Shameful Tiki Room is tiki-tastic. Dan Toulgoet photos

Order the Mai Tai at your peril. It can be one of the world’s greatest cocktails but, like the Bellini and the Margarita, in the wrong hands, it can be an unmitigated disaster. Instead of a delicately fragrant yet powerfully boozy elixir, you are as likely to receive a dispiriting glass of something sweet, sticky and suspiciously hued.

Any bartender who knows their way around the classics should be able to make a decent Mai Tai, but for the real deal, you really want to seek out a tiki expert.

Features

Liquid lore

October 14, 2016 No Comments

At Clive’s Classic Lounge, every cocktail tells a story

Photo courtesy of Clives Classic Lounge.

Stepping outside of the box has become old hat to bar manager Jayce Kadyschuk of Clive’s Classic Lounge in Victoria, who, along with his team, is driven by his passion to tell a story through every cocktail served.

“We want to create a unique experience with every drink,” he explains. “People are always curious about what goes into a cocktail, how we came up with the recipe — and that desire for a story forces us to be innovative.”

Features

Here and now

October 7, 2016 No Comments

At Olo, the cocktail list roots you in space and time

Olo bar manager Matt Cooke. Adriam Lam photo

OLO restaurant has a reputation for championing local, sustainable and seasonal fare, and new bar manager Matt Cooke wanted a cocktail menu to match, focused on highlighting the region’s craft distillers. “We have a ton of local spirits here,” he enthuses. “They’re all made with local ingredients, so we want to pay homage to them and the people making them. We want clients to be able to say, ‘Oh, this is an Ampersand cocktail.’”

Features, Recipes

Wake Up Call

October 1, 2016 No Comments

Kicking the Espresso Martini up a notch

• 2oz Absolut vodka
• 2oz cold brew concentrate
• 2 dash bitters
• 0.25oz mole syrup
• 1 lemon zest

Features

Cool beans

September 30, 2016 No Comments

Bartenders are embracing how the unique properties of cold brew works in cocktails

Your morning cup of coffee may perk you up nicely, but that same java is more than ready to do the same for your cocktail hour. Forget the drip-filled wine glass containing a shot of Bushmills or Tia Maria, loaded with sugar, and covered with a slick of whipped cream from a can. And step back from the classic, yet oh-so-1980s, Espresso Martini. Coffee cocktails have upped their game.

And what’s behind this fashionable return? It’s all about that barista favourite, cold brew.