Cool treats for the summer season
The sun’s out, you’re feeling mellow. What better way to cool down without taking the chill off, than by enjoying a sweet, boozy treat?
The heat is on
Tropical thunder
Kristi-Leigh Akister expands The Union’s bold, exotic repertoire
In Vancouver, you’re more likely to inherit an incredible cocktail program and back bar these days than have to build one from scratch. That said, there’s always room to improve.
Take Union bar manager Kristi-Leigh Akister. The vibrant young bartender stepped into the role established by Cascade bar manager Nick Devine and 17-year industry veteran Arthur Wynne just over a year ago, and has since established an innovative new cocktail menu and rotating draft list to pair with the restaurant’s Pan-Asian bibimbaps and bahn mis.
Enter the dragon
Is Baijiu the new tequila?
As unlikely as it sounds, the infamous Chinese firewater baijiu—a pungent brew capable of bringing tears to eyes and setting throats ablaze—could be the hot new ingredient for bartenders.
Clear, potent (50 per cent-plus alcohol by volume) and often compost-pile fetid, the centuries-old spirit distilled from sorghum and other grains is also the world’s most consumed liquor.
Never heard of it? You’re not alone.
Gin fizz
The gin and tonic is sophisticated again
Jason Redmond expected to be impressed by many things about Spain, but he couldn’t have guessed the biggest takeaway from his trip last summer would be a new take on a humble highball.
“I was really surprised at the big signs outside all the little cafes and bars claiming they were selling the best ‘Gin Tonic,’” the bar manager of Whistler’s Spanish-influenced Bar Oso recalls.
“It was a really big deal, and one I had no idea about beforehand.”
Locovore libations
Island-to-glass cocktails rule the bar at Olo
The concept of “farm-to-table” isn’t new for B.C. restaurants. What’s served from behind the wood is now also joining the sustainable locavore movement for a more complete offering. Brad Holmes, owner and executive chef at Olo in Victoria, has long been a vocal proponent of this movement, and his cocktail program reflects that. “Our whole restaurant is seasonal; the menu changes with what’s available on any given day and season. I always wanted to bring that to the bar. And now, with all of the great gins and vermouths and other local products, we can offer something that was grown in B.C., produced in B.C. and served in B.C.”
Love on the rocks
Can creative cocktails compete with wine for a place at the dinner table?
The relationship between cocktails and food lacks commitment in many people’s minds. Sure, a good Martini with a plate of freshly shucked oysters is a sexy start to any date, but is it the basis for a long-term love affair?
Spirit-based drinks have more success at the brunch or lunch table, either adding a bit of fizz to eggs Benedict, or providing a restorative hair-of-the-dog to the morning after the night before. The Mad Men-style three-Martini “business meeting” of old fashioned expense accounts has largely become a thing of nostalgia, and few ladies who lunch appear to have the same determination to drink as heartily as did their predecessors.
Ma Kham Wahn
A tasty Thai experience.
• 2 oz bourbon, infused with coffee and makrut lime leaf*
• 0.75 oz makrut lime leaf simple syrup
• a dash of fresh ginger juice
• 1.5 oz of tamarind water
• A dash each of pomelo bitters and old fashioned bitters
Dream team
Sabrine Dhaliwal takes over the guest experience at UVA
Sabrine Dhaliwal didn’t have to join UVA Wine & Cocktail Bar—with her bartending pedigree she would have had her choice of bar manager positions in this town. So why sign on to run the room that had, to date, been defined by Vancouver’s cocktail queen Lauren Mote?
“Why not?” Dhaliwal counters, with a playful smile. “I’ve known Lauren for about five years, so I’ve been fortunate enough to see how she built her cocktails and what avenues she goes in. I’m fortunate in that way to have an insight into that realm.”
Bittersweet symphony
The latest twist in the tale of the Negroni
For a drink so simple, the Negroni is one impressively complicated cocktail.
It contains only three ingredients—equal parts gin, sweet vermouth and Campari—but those three ingredients comprise a world of flavours and aromas: bitter, sweet, citrus, floral, herbal, spicy, medicinal. It has a sexy backstory, except that it isn’t true.
Harvest vine
Canada’s first custom crush facility moves into spirits
When Okanagan Crush Pad opened in 2011, it was the first custom-crush facility of its kind in Canada. With a focus on showcasing the fresh minerality of local grapes, OCP allowed small growers to make and market their own wines. Since then, the facility has grown by leaps and bounds. “We’ve graduated about 12 different wineries and have our own two labels, Haywire and Narrative,” says Matt Dumayne, OCP’s chief winemaker. The famed concrete eggs that replaced the traditional oak barrels for aging have been so successful that the facility has now phased out oak and invested in even more of the space-shaped vats over more concrete tankings totaling 60,000 litres.
Now, Dumayne gets to add another title: that of chief distiller. “I’d done some distilling previously in New Zealand, which is the only country in the world where it’s legal to distill in your own home,” he laughs. “I’d played around with brandies and grappas, and other spirits.”
The turning point was when OCP started looking into making a fortified, port-style wine. “We wanted to use our own wine, instead of a grain-based spirit from elsewhere,” explains Dumayne. “We received our license last October, and started by bottling a brandy-style grape spirit, made from seven different varietals. Each varietal makes for a different flavour profile, so there was a lot of experimentation at first.”
The result is the first release under the winery’s Narrative label, Spirit of the Vineyard, a triple-distilled spirit with a clean, fresh profile. And, while Dumayne states that vodka is not in the plans, he’s quick to point out that Spirit of the Vineyard can be used as a substitute for vodka. “It’s clear and very pure,” he explains. Nor is that the only spirit that OCP is launching.
In November, barely a month after the license was granted, Dumayne was contacted by Vij’s Restaurant Group about creating a handcrafted gin to celebrate the launch of the new location on Cambie Street in Vancouver. “We worked very closely with Vikram, Jay Jones and Mike Bernardo to create something very distinctive. It was a rush, but we had it bottled and ready for the opening,” noted Dumayne.
The result was Vij’s Bolly Water, a London Dry-style gin, savoury and a little spicy, with hints of fennel and anise—both ingredients that are heavily used in Vij’s kitchens. And with Vij’s Bolly Water under its belt, OCP is now working on its own Narrative gin, called 12 Botanicals, which leans more toward the fresh, citrus-driven style.
As for the future, Dumayne is working on some longer-term projects. “I’m aging some grape spirit in old wine barrels. It’s all experimental at this point. It will be at least three to five years before we have anything, but we’re aiming for something lively and fresh, with subtle French oak notes.”
Brandy, anyone?
Okanagan Crush Pad, based in Summerland B.C., is open for tours, tastings and has a retail centre that offers their full line of spirits and wine. The winery is located on Switchback Organic Vineyard, home to roaming sheep, chickens and ducks.
THIS POST IS SPONSORED BY:
Okanagan Crush Pad,
16576 Fosbery Road, Summerland,
250-494-4445
okanagancrushpad.com