How to build the perfect home bar

Rod Moore, owner of the Modern Bartender and the Shameful Tiki Room, with some essentials for the home bar. Dan Toulgoet photo.

Back in 2012, when Rod Moore was about to open his dream bar, the Shameful Tiki Room, he ran into a problem. “It was a nightmare trying to find stuff – even basic tools and bitters,” he says, remembering running all over town to find shakers, jiggers, strainers and glassware. As for specialty tiki mugs? Not a chance.

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Cheers to Chinese New Year

Kris Girard, bar manager at Torafuku, makes his Quince Royale cocktail. Dan Toulgoet photo.

Gung hay fat choy! This Saturday (Jan. 28) ushers in the Year of the Rooster with bright red packages, shiny gold coins and festively fizzy cocktails.

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Duke of Kidalton

Lauren Mote’s Duke of Kildalton cocktail. Dan Toulgoet photo

This cocktail, created by Lauren Mote, celebrates the region of Kildalton, on the Scottish isle of Islay, home to the elegant but powerfully smoky Lagavulin 16-year single-malt whisky.

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Pomegranate Green Tea Punch

David Warren’s Pomegranate Green Tea Punch. Amy Ho photo.

This zero-proof cocktail is a long, cool drink that’s fruity and spicy, with a beautiful balance of sweetness and acidity, and a surprisingly deep complexity for a drink without a spirit base.

INGREDIENTS: 
• 3 oz (90 mL) brewed white-pomegranate tea (available from Lucas Teas in Squamish)
• 1 oz (30 mL) pineapple shrub (recipe follows)
• ½ oz (15 mL) lime juice
• ½ oz (15 mL) grenadine
• Dash pineapple juice
• Dash rosewater

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The upside of committing to Dry January

Cutting back on booze can help you lose weight, save money, sleep better, and focus more sharply at work. Istockphoto.com photo.

Call this the month of reckoning. After a festive season of giddy indulgence, many of us are rediscovering the gym, swapping shortbread for lentils, and giving up booze throughout the 31 long, dark days of January.

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Van Isle Iced Tea

Van Isle Iced Tea—created by Brad Stanton and Robyn Gray, head bartenders at Prohibition—taps into several of the top cocktail trends of 2017. Viranlly Liemena photo (courtesy of Prohibition).

This drink – created by Robyn Gray and Brad Stanton, head bartenders at Prohibition in the Rosewood Hotel Georgia – taps into several of 2017’s cocktail trends: infusions, new white spirits, and mixing multiple spirits together. Note that you can purchase jars of hibiscus flowers in syrup at stores like Gourmet Warehouse, or make your own using the recipe below.

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