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

Protector of the brands

February 4, 2022 No Comments

As bourbon brand ambassador, Ray Daniel is living the dram

Ray Daniel admits he’s fortunate to represent Beam Suntory’s bourbon brands in Canada. “It’s not something i take lightly,” he says. Photos courtesy of Beam Suntory

When Ray Daniel applied for an after-school job at an unremarkable “country pub” in his native Ireland, he didn’t realize he was walking the first steps of his career path—after all, he was only 14 and his dream was to be a musician. But Daniel has since learned to expect the unexpected. He didn’t intend to settle permanently in Canada either, nor did he anticipate that a long tenure at an Irish-themed Toronto bar would eventually lead to his becoming brand ambassador for Beam Suntory’s American whiskey portfolio. Yet every development has been borne of the same impulse: a love of learning.

Still Life

Third-wave terroir

January 28, 2022 No Comments

“Terroir” spirits define B.C.’s flavours, culture and sense of place

Comparing B.C. craft spirits from a decade ago to today is like comparing 1970s drip coffee to artisanal, fair-trade Chemex pour-overs. While B.C. has a long distilling and even rum-running history, the first wave of local, small-batch distilleries debuted not even 20 years ago. The second wave happened when 2013 B.C. liquor laws defined “craft” spirits as those using 100 per cent B.C. agricultural raw materials.

Now, a third wave of modern distillers is bottling the flavour and culture of the province, defining the future of B.C. spirits. Follow their progress through distillery newsletters and social media feeds.

Features

Sippin’ along the Spice Trail

January 21, 2022 No Comments

Follow the fragrance of ginger, saffron and cardamom to discover Surrey’s burgeoning cocktail scene

The Badam Da Naasha cocktail from Vikram Vij’s restaurant My Shanti in South Surrey is delicate and sophisticated with the subtle taste of almonds and saffron. It is also beautiful, thanks to its silver leaf garnish. Photo courtesy of My Shanti

Exploring Discover Surrey’s new Culinary Spice Trail has been an excellent way to find terrific new eateries in this booming city, especially South Asian ones. But alongside the dosas, pakoras and momos, there is also an exciting cocktail scene developing here.

Recipes

Cinnamon-Cardamom Crème Cocktail

January 20, 2022 No Comments

Cinnamon Cardamom Creme Cocktail. Photo courtesy of Mainland Whisky

This recipe from Mainland Whisky was inspired by the Surrey Spice Trail—and made possible by an unexpected gift of cardamom pods. Note that using oat milk makes it creamy, but still approachable for those who can’t consume lactose.

• 1.5 oz Mainland Cinnamon Whisky

• 0.5 oz cardamom simple syrup (see note)

• 2 oz oat milk

• 2 drops bergamot bitters.

• Optional garnish: Cinnamon stick

Recipes

Century Mule

January 19, 2022 No Comments

At Dominion Bar + Kitchen, the food is “New Canadian,” or classics with a twist, and this cocktail is no exception. A tropical take on the classic Moscow Mule, it was meant to be an in-house “secret” drink named for the restaurant’s parent company (Century Group). Turned out the secret was too good not to share, and it has become a customer favourite.

• 1.5 oz vodka

• 0.5 oz Giffard Caribbean Pineapple liqueur

• 0.5 oz ginger simple syrup (see note)

• 0.5 oz passionfruit syrup

• 1 oz lime juice

• 4 oz ginger beer

• 3 dashes angostura bitters

• Garnish: Lime wedge

Recipes

Badam da Naasha (High on Almonds)

January 14, 2022 No Comments

Badam Da Naasha. Photo courtesy of My Shanti

This recipe from Vikram Vij’s restaurant My Shanti in South Surrey is delicate and sophisticated with the subtle taste of almonds and saffron. It is also beautiful, thanks to its silver leaf garnish.

• 1 oz vodka

• 0.75 oz saffron simple syrup (see note)

• Pinch of cardamom powder

• 1 to 2 oz chilled almond milk

• Garnish: Silver leaf, crushed pistachios

Recipes

Band-e-Amir

January 13, 2022 No Comments

The blue hue of this cocktail from Afghan Kitchen comes from Victoria Distillers Empress 1908 gin and is inspired by the six deep blue lakes in Afghanistan.

• 2 oz Empress 1908 Gin

• 1 oz fresh lemon juice

• 1 oz Giffard passionfruit syrup

• 1 egg white or 1 dropper of vegan foamer

• Optional garnish: Dried butterfly pea flower

Recipes

Shaam Masti (Night Party)

January 12, 2022 No Comments

This cocktail from My Shanti is just one of many to enjoy along Discover Surrey’s Culinary Spice Trail.

• 1 oz vodka

• 3 to 4 sprigs fresh mint

• 0.5 oz lime juice

• 1 oz blueberry or (preferably) blueberry-cardamom jam

• Soda water to top

• Garnish: Fresh mint sprig

Features

Have you met…?

January 7, 2022 No Comments

Introducing Vancouver’s next generation of bar stars

As a hotbed of cocktail culture, Vancouver is home to seasoned bartenders who have wowed on the world stage—and to those who are now stepping up their careers. Here’s an introduction to the next generation of local bar stars, five up-and-coming mixologists to seek out the next time your thirst needs quenching.

The Alchemist

London Calling

January 5, 2022 No Comments

An on-trend bar crawl during World’s 50 Best Bars week recaps some top watering holes of the year, and what leading bartenders are mixing up for the coming year.

The legendary martini cart at The Connaught Bar. Charlene Rooke photo

Pandemic be damned, I went to London for the World’s 50 Best Bars event in December 2021. Here’s a curated crawl of award winners, bars to watch and insider hangouts that hints at what the bar world might deliver in 2022.

Whisky from the West

Tickets are on sale now for Vancouver Cocktail Week 2026!

How to pair tequila with food, according to a tequila sommelier

Protector of the brands

As bourbon brand ambassador, Ray Daniel is living the dram

Third-wave terroir

“Terroir” spirits define B.C.’s flavours, culture and sense of place

Sippin’ along the Spice Trail

Follow the fragrance of ginger, saffron and cardamom to discover Surrey’s burgeoning cocktail scene

Cinnamon-Cardamom Crème Cocktail

This recipe from Mainland Whisky was inspired by the Surrey Spice Trail—and made possible by an unexpected gift of cardamom pods. Note that using oat milk makes it creamy, but still approachable for those who can’t consume lactose.

Century Mule

Badam da Naasha (High on Almonds)

This recipe from Vikram Vij’s restaurant My Shanti in South Surrey is delicate and sophisticated with the subtle taste of almonds and saffron. It is also beautiful, thanks to its silver leaf garnish.

Band-e-Amir

The blue hue of this cocktail from Afghan Kitchen comes from Victoria Distillers Empress 1908 gin and is inspired by the six deep blue lakes in Afghanistan.

Shaam Masti (Night Party)

This cocktail from My Shanti is just one of many to enjoy along Discover Surrey’s Culinary Spice Trail.

Have you met…?

Introducing Vancouver’s next generation of bar stars

London Calling

An on-trend bar crawl during World’s 50 Best Bars week recaps some top watering holes of the year, and what leading bartenders are mixing up for the coming year.

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