• 1.5 oz coconut cream
• 1 oz crème de menthe
• 1 oz crème de cacao
Coconut Grasshopper
True blue cocktails
Shake up your drinks with blueberries
Who knows when the first blueberry found its way into a jigger of gin or a vodka martini?
Today more and more of these bright blue berries are finding their way into mixed drinks throughout the year. Fresh or frozen, whole or juiced, the sweet-tart taste of blueberries is unique and the infusion of blue is not only colourful, but good for you as well.
Blue Rose Sour
This aquafaba-based fizz-style cocktail was created by mixologist James Grant at Black Lodge.
• 1.5 oz gin
• 0.75 oz Bols Blue liqueur
• 1 oz lemon juice concentrate
• 0.5 oz simple syrup
• 1.5 oz aquafaba (chickpea water)
• 1 to 2 oz soda water
Vegan Irish Cream
This recipe by Well Seasoned owner Angie Quaale is a tasty, low-carb vegan treat.
• 1 can (13.5 oz) coconut cream
• 0.5 can (about 6.75 oz) coconut milk
• 1 cup unsweetened chocolate almond milk
• 0.5 cup Lakanto Golden Monk Fruit Sweetener or coconut sugar
• 1 Tbsp espresso powder
• Pinch of salt
• 1 cup Irish whiskey (or to taste)
Return of the green fairy
The spirit that supposedly drove a generation of French artists mad is back in B.C., where distillers are reinventing absinthe
It’s all fun and games until someone loses an ear. Vincent Van Gogh’s escapades might have delivered the final cut to the fashionable, anise-flavoured spirit absinthe, invented in Switzerland in the late 18th century and favoured by Belle Époque bohemians. Seen as highly addictive and dangerous, it was banned in the U.S. and much of Europe for nearly a century, until 2007.
Likely the poor quality or high-proof base spirit—not the relatively small amount of hallucogenic thujone, naturally found in absinthe’s bittering agent, wormwood (Artemesia absinthium)—was responsible for absinthe-attributed naughtiness. But its reputation as the bad boy of the spirits world persists, as does its role in cocktails, particularly of the French-influenced New Orleans school, such as the Sazerac, Corpse Reviver No. 2 and La Louisiane.
Here are five local absinthes to try, from newcomers to B.C.’s standard-bearers.
Absinthe Mojito
Okanagan Spirits’ anise-flavoured take on the Cuban classic.
• 1 oz freshly squeezed lime juice
• 1 tbsp sugar
• 6 mint leaves
• 1 oz Taboo Absinthe
• 1 cup crushed ice
• Sparkling water
• Garnish: 1 lime wheel
Bohemian Mule
At Arbutus Distillery, they use their own house-made ginger beer, but any good commercial one would work as well.
• 1 oz Baba Yaga Absinthe
• 0.5 oz fresh lime juice
• Ginger beer
The Green Beast
This modern take on an absinthe frappé was invented about a decade ago by French bartender Charles Vexenat for Pernod Ricard. At Pemberton Spirits, they make it with The Devil’s Club Organic Absinthe instead.
• 1 oz simple syrup
• 1 oz absinthe
• 1 oz fresh lime juice
• 4 oz water
• Garnish: 4 slices cucumber
Tip-Toes in the Tulips
This floral, low-proof cocktail comes from Tofino Distilling and is a cool refresher on a hot day.
• 1 oz absinthe
• 2.5 oz fresh squeezed lemon juice
• 5 oz lavender syrup
• 5 oz still water
Variations on a theme
Five Vancouver bars that offer immersive fun along with your cocktail
Step into ABQ London bar and you’re no longer in the city’s Hackney district but an RV where people in goggles and yellow hazmat suits “cook” their own molecular cocktails. Taking its name from an episode of Breaking Bad, ABQ is a trip inside lead character Walter White’s mobile meth lab.
With its dry ice and gas masks, the spot is just one example of the kinds of immersive experiences that are making theme bars so popular around the globe. In Paris, for instance, there’s L’Urgence, a medical-themed bar that uses test tubes as tumblers. And New York’s Oscar Wilde pays homage to the playwright through marble statues, Victorian-era furniture and drinks that go by names like the Selfish Giant and Ugly Peacock, nods to his life and work.
In fiercely competitive markets and uncertain times, places that serve their slings and sours with a chaser of escapism have an edge, a draw that sets them apart and helps keeps them afloat.
Vancouver, too, is home to several bars that do more than pour masterfully mixed drinks by creating otherworldly settings. The Shameful Tiki Room was one of the first, its kitsch décor and Mai Tais having rekindled the city’s passion for tiki culture.
The city’s growing collection of theme bars extends far beyond Polynesian beaches, however. Here are a few to consider next time you’re looking for a delicious liquid getaway.