In Bloom

In Bloom, created by Jeff Savage of Botanist. Dan Toulgoet photo

Created by Jeff Savage, head bartender at the Fairmont Pacific Rim, this cocktail captures all the berry bright, delicately floral flavours of summer. Note that you will need an electronic scale to measure the ingredients for the sherbet.

• 1.5 oz raspberry-infused pisco (see note)
• 0.5 oz Aperol
• 1 oz lemon juice
• 0.5 oz Grapefruit and Rose Sherbet (see recipe below)

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Bottled Up! with Joey Donnelly

Joey Donnelly. Supplied photo

Meet Joey Donnelly, a maritime treasure of a human, who has made a solid east-coast stamp on the west-coast hospitality industry here in BC. He is the GM of Clough Club in Gastown (his last name is unrelated to the Donnelly Group) and even after almost a decade in Vancouver (with eight years under his belt at the Clough), he still greets you from behind the bar with genuine maritimer charm and an enthusiastic drawl of, “Hey Bahd!” He also owns a couple of restaurants in Tofino with some of his old ‘Scotian pals’ (being the much-admired Lil’ Ronnie’s Backyard BBQ, of which a second location just opened in early June 2019), and he sits on the Board of Directors for the newly formed mental health initiative, Mind The Bar, which serves as a resource for Vancouver hospitality workers struggling with thoughts of suicide, addictions, depression, or workplace harassment. Despite his efforts to be low-key, Joey is absolutely beloved in the industry, from colleagues to patrons to musicians to CEOs. If you don’t know him, you should. Hailing from the Annapolis Valley in Nova Scotia, this is Joey Donnelly.

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The Caesar

Canada’s cocktail hits the big five-oh

The Caesar turns 50 in 2019. Istockphoto.com photo

This year Canada’s favourite cocktail turned 50. And like many a middle-aged bon vivant, it has been undergoing something of a makeover.

The Caesar was famously invented in 1969 by a Calgary bartender named Walter Chell, who was tasked with creating a drink to celebrate the opening of a new Italian restaurant at The Calgary Inn (now The Westin). Inspired by the popularity of the Bloody Mary and the umami-rich flavours of spaghetti alle vongole, he mixed together vodka, tomato juice, clam nectar and spices and created Canadian cocktail history.

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Donnelly Caesar

Photo courtesy of Donnelly Group

With a few aromatic tweaks, the Donnelly Group’s Trevor Kallies has updated the classic cocktail created by Walter Chell in 1969. If you prefer it zero proof, he suggests substituting Seedlip non-alcoholic spirit for the vodka.

• 2 oz Absolut vodka OR Seedlip Garden 108
• 1 dash Tabasco hot sauce
• 1 dash Lea & Perrins Worcestershire sauce
• Top with Walter Caesar Mix

Garnish:
• Celery salt rim
• Skewer of Castelvetrano olive, pickled onion and cucumber spear
• 1 lime wedge
• Sprig of rosemary and thyme

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Garden’s Keeper G&T

Garden’s Keeper G&T, created by Jeff Savage. Dan Toulgoet photo

Spanish-style G&Ts like the one on our cover are the coolest drinks of summer 2019. This one was photographed at Botanist at the Fairmont Pacific Rim, and created by head bartender Jeff Savage.

• 1.5 oz Star of Bombay gin
• 0.5 oz St-Germain elderflower liqueur
• 2 dashes Bittered Sling Haskap Bitters
• Fentiman’s tonic water

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The Alchemist Summer 2019

Keep cool: The summer issue of The Alchemist is out this week.

The Garden’s Keeper G&T by Jeff Savage of Botanist. Dan Toulgoet photo

The 12th edition of B.C.’s only magazine dedicated to cocktail and spirits culture returns with everything you need to quench your thirst this summer.

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Botanist wins Bols Around the World

The Fairmont Pacific Rim team cleans up at the global competition

The Botanist Bar team was crowned 2019 ‘BOLS AROUND THE WORLD’ World’s Best Bar Team! From left, Grant Sceney, Jeff Savage and Max Curzon-Price. Botanist Bar photo/Facebook

Another day, another global win for Botanist Bar. Bartenders Grant Sceney, Jeff Savage and Max Curzon-Price have just been crowned the “Bols Around the World” bar team of the year.

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