The Alchemist Magazine BC | B.C. Distilleries | Cocktail Bars Vancouver

A Toast to Eliza

September 1, 2022 No Comments

The Naramata Inn’s basement wine and cocktail bar commemorates the town’s original hostess with the most, Eliza Robinson.

Enjoy cocktails, by-the-glass wines and bites of chef Ned Bell’s “Naramatian French” cuisine at Eliza. Jon Adrian photo

In summer, the restaurant veranda of the Naramata Inn is the place to be, with its graceful plates, shady corners and attentive service. Come fall, a cozy alternative returns: the downstairs wine bar and sunny stone patio that also features the Inn’s uber-local B.C. craft cocktails. A glass of some of the region’s most-wanted wines or a cocktail that captures seasonal flavour (like Give Peas a Chance, ah herbaceous pea-shoot-infused drink inspired by the Last Word) is enough to make the stone-floored, wine-cellar styled room feel as warm as Okanagan summer.

Home Bar, Recipes

Mediterranean Spritz

August 26, 2022 No Comments

This alcohol-free cocktail by Matthew Benevoli uses homemade Mediterranean Cordial.

1 oz Mediterranean Cordial

6 oz San Pellegrino or other sparkling mineral water

2 dashes aromatic bitters

Garnish: fresh basil sprig

Home Bar, Recipes

Behind the palms

August 25, 2022 No Comments

This cocktail, created by Matthew Benevoli, features homemade Strawberry Elderflower cordial.

1.5 oz reposado tequila

0.5 oz bianco vermouth

0.5 oz Strawberry Elderflower Cordial

2 dashes Peychaud’s Bitters

Garnish: candied pineapple

Home Bar

Cordials

August 24, 2022 No Comments

Time to be cordial (with our cocktails)

Use high-quality natural ingredients to make your own cordials. Matthew Benevoli photos

Cordials are often referred to as liqueurs or flavoured liquors; however, today we will be making the UK style of cordial, which is more akin to a concentrated syrup.

I’m sure we’ve all noticed and maybe even reached for that bottle of neon green lime cordial at the grocery store. Sure, it works “fine” in drinks like a classic Gimlet (which is simply gin and lime cordial, shaken and served in a chilled cocktail glass), but the artificial lime flavour can take away from the beautiful spirits we love.

Recipes

The Tune-Up

August 22, 2022 No Comments

This cocktail represents Vancouver during the late 1950s and early 1960s. After the vaudeville days, Vancouver became known as the “Tune-Up City,” where famous performers would come play at venues like The Cave. The Cave was an important part of Vancouver’s nightlife history and is still talked about today.

“There are even those who never went there who regret its demise, longing for the magic and excitement of a lost era. The Cave was the city’s premier venue during the height of the nightclub show era—the early 1960s when nightlife was stylish and sophisticated (Chapman 19).”

Performers often used Vancouver as a chance to rehearse and then would continue to tour across Seattle, Portland, San Francisco and Los Angeles. This tour route is still commonly used today. Staying true to the sophisticated nightclub era, we “tuned-up” a whiskey sour using Southern Comfort Original and Chambord.

Still Life

Earth, wind and fire

August 19, 2022 No Comments

B.C. craft baijiu brands bring the ancient Chinese spirit to modern imbibers

The fresh, crisp, slightly floral Deep Earth baijiu is ideal for newcomers to the grain spirit. Photo courtesy of Deep Earth Distillery

It can taste of soy sauce and mushrooms, damp earth or overripe fruit. It’s fermented in earthen or stone pits, and even aged in baskets coated with pigs’ blood. Its styles are categorized by words like “strong,” “sauce” and “medicine” aromas.

But despite the challenges it might pose for western palates, baijiu (pronounced “by-joo” or “by-joe”) is the new bartender candy. Now two B.C.-made versions of the Chinese spirit—Canada’s only craft baijiu—are helping to bring an ancient spirit to the modern bar.

Recipes

Golden Ratio

August 15, 2022 No Comments

This cocktail by Marta Ess of Halifax, NS, won the national Patron Perfectionist cocktail. She represented Canada on the global stage in Mexico in June.

• 1.5 oz Patron Silver

• 0.75 oz Martini Rosso vermouth

• 0.75 tsp amaro (preferably Amaro Lucano)

• 1 oz pineapple juice

• 0.5 oz lime juice,

• 0.5 oz rich simple syrup (2:1)

• Garnish: freshly grated nutmeg

Focused on hospitality

August 12, 2022 No Comments

Meet the talented bar leaders at Wentworth Hospitality Group

Serving fine drinks and a warm welcome, from left: Andrew MacDonald of Homer Street Cafe; Nicola Roland at Maxine’s Café & Bar; and Nich Box at Tableau Bar Bistro. Leila Kwok photos

The restaurants in the Wentworth Hospitality Group are known for their welcoming atmosphere, friendly neighbourhood vibe and excellent food and drink. As the group’s beverage director J-S Dupuis says, “We’re elevated without the elevated price tag.”

He credits much of that to his talented team of bar managers. “When you come into the bar, you are coming into their house and they will treat you as such,” Dupuis says. “We really focus on hospitality with the leaders we have. They really understand that.”

Meet the team leading the bars at Homer Street Cafe, Maxine’s Café & Bar and Tableau Bar Bistro.

Recipes

Pathfinder

August 8, 2022 No Comments

Recipe created by Diageo World Class Global Bartender of the Year James Grant.

• 1.5 oz Johnnie Walker Black Label

• 1 oz Umé Shu plum wine

• 0.5 oz maple green tea cordial (see note)

• 1 dash cardamom bitters

• 3oz club soda

• Garnish: sprig of rosemary, optional candied pine cone.

Lyre’s has arrived

August 5, 2022 No Comments

Drink your way with the world’s most awarded non-alcoholic spirits

The world’s best bartenders shake and stir with them. Michelin-starred restaurants create inventive drinks with them. And now Lyre’s, the world’s most awarded non-alcoholic spirits, have arrived in Canada.

Today, no- or low-alcohol riffs on the Negroni, Martini, Daiquiri and other cocktail classics are as on-trend as their spirit-forward counterparts—and every bit as delicious. They can be the star of your next cocktail party or your next Wednesday night in. With sophisticated, complex flavour profiles that pay homage to the spicy, bitter and sharp notes of classic cocktails, Lyre’s gives you the freedom to drink your way.

Great World Bars We Love: Handshake Speakeasy

Where to drink in Tofino right now

Canada in a glass

A Toast to Eliza

The Naramata Inn’s basement wine and cocktail bar commemorates the town’s original hostess with the most, Eliza Robinson.

Mediterranean Spritz

This alcohol-free cocktail by Matthew Benevoli uses homemade Mediterranean Cordial.

Behind the palms

This cocktail, created by Matthew Benevoli, features homemade Strawberry Elderflower cordial.

Cordials

Time to be cordial (with our cocktails)

The Tune-Up

Earth, wind and fire

B.C. craft baijiu brands bring the ancient Chinese spirit to modern imbibers

Golden Ratio

This cocktail by Marta Ess of Halifax, NS, won the national Patron Perfectionist cocktail. She represented Canada on the global stage in Mexico in June.

Focused on hospitality

Meet the talented bar leaders at Wentworth Hospitality Group

Pathfinder

Recipe created by Diageo World Class Global Bartender of the Year James Grant.

Lyre’s has arrived

Drink your way with the world’s most awarded non-alcoholic spirits

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