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

Chartreuse Milkshake

August 25, 2017 No Comments

Crushable, complex and refreshing.

INGREDIENTS:
1.5 oz (45 mL) Tanqueray No. TEN Gin
0.5 oz (15 mL) Green Chartreuse
0.5 oz (15 mL) crème de cacao (chocolate liqueur)
0.75 oz (22 mL) orange juice
0.75 oz (22 mL) lime juice
0.25 oz (bar spoon) simple syrup (see note)
2 dashes Bittered Sling Malagasy Chocolate bitters
1 egg white

METHOD:
Combine all ingredients in a cocktail and dry shake (without ice) to emulsify egg white. Add ice to the shaker and shake vigorously for 10 to 15 seconds until well chilled and diluted. Pour into a tall Collins glass over fresh ice and garnish with crushed cacao nibs. Serves 1.

Recipes, The Alchemist

Classic Mint Julep

August 18, 2017 No Comments

With its mountain of crushed ice, the mint julep is one drink that cries out for a straw, and a reusable glass one allows for the purest taste of bourbon and mint. In fact, it was because he didn’t like the way rye grass made his mint juleps taste that an American inventor named Marvin C. Stone created the first paper straws, back in the late 19th century.

The Alchemist

Vancouver bartenders aim to ditch plastic straws

August 18, 2017 No Comments

A busy bar can easily go through 10,000 plastic straws a month. Istockphoto.com photo

It might not actually be the very last straw, but Gerry Jobe hopes it’ll come awfully close.

The Alchemist

B.C.’s gold medal gin: Central City strikes award-winning balance with Queensborough

August 11, 2017 No Comments

Here’s a local spirit to add a tonic to your liquor cabinet

Christos Kalaitzis, mixologist and spirits brand ambassador (left), and Stuart McKinnon, head distiller at Surrey’s Central City Brewers + Distillers, showcase their award-winning Queensborough Gin and Double Gold Gin cocktail. Central City Brewers & Distillers photo

British Columbia’s artisan gins are in a tricky place.

Some are interesting, but not exactly delicious. Some taste good, but aren’t exciting enough to warrant the high price tag that the difficulty of making local hooch demands. Some have such powerful cereal notes you know the distiller really wants to be making whisky instead. Some taste like perfume, others like vodka.

And then there’s Queensborough gin from Surrey’s Central City Brewers + Distillers.

Recipes, The Alchemist

Queensborough Gin “Double Gold” Cocktail

August 11, 2017 No Comments

The Queensborough Double Gold Gin cocktail. Central City Brewers & Distillers photo

Christos Kalaitzis, brand ambassador and mixologist for Central City Brewers + Distillers, created this cocktail to celebrate their gin winning double gold at the San Francisco World Spirits Competition.

INGREDIENTS:
1.5 oz (45 mL) Queensborough gin
0.5 oz (15 mL) dry vermouth
1 oz (30 mL) maple syrup
3 dashes aromatic bitters
3 mint leaves
Ginger ale

METHOD:
Place all ingredients except ginger ale in a cocktail shaker with ice and shake well. Double strain into a wine glass, add fresh ice and top up with ginger ale. Garnish with cinnamon stick and mint sprig. Serves 1.

The Alchemist

The sweet seduction of salt

August 3, 2017 No Comments

Vij’s bartender Olivia Povarchook putting the (salty) finishing touches on a Smoking Dog. Dan Toulgoet photo

As we get set to celebrate BC Day on Aug. 7, let’s raise a glass to the province’s greatest unsung local ingredient, the one that can transform our cocktails from ordinary to sublime: Salt.

Throughout history, this tasty and essential mineral has been used as a currency, a preservative and a flavour enhancer. Wars have been fought over the stuff. And there’s a whole ocean of it right on our doorstep.

Recipes, The Alchemist

Smoking Dog

August 3, 2017 No Comments

This cocktail created by bartender Olivia Povarchook of Vij’s updates the classic Salty Dog, but instead of rimming the glass with salt, flakes of smoked Maldon sea salt sit on top of the ice, giving the drinker a taste of smoky salt with each sip.

INGREDIENTS:
1.5 oz (45 mL) Bombay Sapphire East London Dry Gin
0.5 oz (15 mL) Yellow Chartreuse
2 oz (60 mL) fresh grapefruit juice
1 tsp (5 mL) Maldon smoked sea salt

METHOD:
Combine gin, liqueur and juice in a Collins glass or (preferably) a beautiful crystal tumbler with 12 oz (350 mL) capacity. Fill with ice cubes and stir. Top to overfilled with more ice cubes. Sprinkle salt flakes on the ice cube surfaces. Serves 1.

Recipes, The Alchemist

Burrard Gimlet

August 3, 2017 No Comments

Justin Taylor of The Cascade Room makes his own salt water for this refreshing update on a classic cocktail.

INGREDIENTS:
1.5 oz (45 mL) Long Table Cucumber gin
0.5 oz (15 mL) Green Chartreuse
0.5 oz (15 mL) chamomile cordial (see note)
0.75 oz (22 mL) lime juice
3 dashes Bittered Sling Lem Marrakesh bitters
1 tsp (5 mL) salt water (see note)
Pinch of sea salt
Garnish: Taboo absinthe mist; lime twist

METHOD:
Rim half of a coupe glass with sea salt. Place all ingredients except garnish into a cocktail shaker. Add ice and shake for 15 seconds. Double strain into coupe. Spritz surface with a mist of absinthe and garnish with a lime twist. Serves 1.

The Alchemist

Best hidden patios in Vancouver

July 28, 2017 No Comments

Bar manager Barry Jackson on the patio of Gotham restaurant. Dan Toulgoet photo.

Summer in Vancouver is all about the patio. Almost any patch of sidewalk will do, really, but it’s certainly better if that chunk of concrete comes with a decent cocktail or two.

That said, our very favourite patios are Vancouver’s hidden ones, those quiet urban oases that we share only with a handful of people in the know. Finding a new one is like discovering treasure buried in your own backyard.

Recipes, The Alchemist

Candy Girl

July 28, 2017 No Comments

Created by Barry Jackson, bar manager at Gotham Steakhouse, this lavender-infused variation on the French 75 is an ideal cocktail to enjoy on the patio.

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Chartreuse Milkshake

Crushable, complex and refreshing.

Classic Mint Julep

Vancouver bartenders aim to ditch plastic straws

B.C.’s gold medal gin: Central City strikes award-winning balance with Queensborough

Here’s a local spirit to add a tonic to your liquor cabinet

Queensborough Gin “Double Gold” Cocktail

Christos Kalaitzis, brand ambassador and mixologist for Central City Brewers + Distillers, created this cocktail to celebrate their gin winning double gold at the San Francisco World Spirits Competition.

The sweet seduction of salt

Smoking Dog

This cocktail created by bartender Olivia Povarchook of Vij’s updates the classic Salty Dog, but instead of rimming the glass with salt, flakes of smoked Maldon sea salt sit on top of the ice, giving the drinker a taste of smoky salt with each sip.

Burrard Gimlet

Justin Taylor of The Cascade Room makes his own salt water for this refreshing update on a classic cocktail.

Best hidden patios in Vancouver

Candy Girl

Created by Barry Jackson, bar manager at Gotham Steakhouse, this lavender-infused variation on the French 75 is an ideal cocktail to enjoy on the patio.

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