Summer in British Columbia brings with it berries bursting with flavour. They also contain citric acid and sugar, two key elements needed in crafting a cocktail. So why not add freshness and to your home bar by blending berries into your summer drinks?
The easiest way is to simply muddle them, extracting their natural juices and dyes. A simple sour recipe offers a base from which you can build countless variations.
Family-owned distillery crafts world-class spirits from homegrown harvests
With its extended growing seasons and miles of fruitful orchards and rolling vineyards, B.C.’s Okanagan Valley is known best as Canada’s wine country. The site of many a weekend winery tour and the occasional fruit stand pit stop, one can hardly say “Okanagan” without also uttering “wine.” A lesser thought of connection? Distilled spirits.
Kristi-Leigh Akister expands The Union’s bold, exotic repertoire
In Vancouver, you’re more likely to inherit an incredible cocktail program and back bar these days than have to build one from scratch. That said, there’s always room to improve.
Take Union bar manager Kristi-Leigh Akister. The vibrant young bartender stepped into the role established by Cascade bar manager Nick Devine and 17-year industry veteran Arthur Wynne just over a year ago, and has since established an innovative new cocktail menu and rotating draft list to pair with the restaurant’s Pan-Asian bibimbaps and bahn mis.