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At the top of World Class
Now a four-time global winner, Canada prepares to host the big event
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The Alchemist Fall/Winter 2024
As we were putting this issue of The Alchemist together, an atmospheric river came roaring through town. It was ...
Whisky heaven (if you can get in)
One of the world’s best whisky festivals is just a short ferry ride away from Vancouver, but you’ll have to act ...
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popular recipes
• 2 oz mezcal
• 0.25 oz jalapeño and pear syrup (see note)
• 0.5 oz fresh squeezed lime juice
• 4 oz ginger ...
• 2 oz Canadian rye whisky
• 0.25 oz jalapeño and pear syrup (see note)
• 3 dashes Angostura bitters
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• ¼ Anjou pear
• 0.5 oz freshly squeezed lemon juice
• 0.75 oz blended scotch whisky
• 0.75 oz amontillado ...
• 30ml The Glenlivet Founders Reserve
• 10ml rich demerara syrup (2:1)*
• 120ml coffee
• 15ml coconut ...
This recipe, courtesy of the Fairmont Hotel Vancouver, is inspired by a gracious spirit said to haunt the halls ...
Created by Max Curzon-Price of the Botanist at Fairmont Pacific Rim.
• 2 oz Bombay Sapphire gin
• 1 oz ...
Try this new classic for your holiday parties.
• 2 oz chilled red wine
• 0.5 oz bourbon
• 0.25 oz simple ...
• 1.5 oz Sombra Mezcal
• 1 oz fresh squeezed lime juice
• 0.25 oz agave nectar
• 0.5 oz Cointreau
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Douglas fir-infused gin brings a fresh, evergreen aroma to this complex sip, balanced by Cointreau, dry and sweet vermouths, and citrusy bitters.
This gin cocktail balances crisp citrus and dry curaçao with the delicate floral notes of lavender tonic syrup.
Originally a blender drink from Beachbum Berry, and traditionally served as a bowl for six with a gardenia ...
Pablo Picasso’s Blue Period meets the Martini.
• 1.5 oz Grey Goose Pear
• 0.75 oz Hpnotiq
• 0.25 oz vermouth ...
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