Bring Out the Gimlet

Bring Out the Gimlet. Foxtrot Tango Whisky photo

A modern update on an old-school classic: This cocktail was created by Shawn Soole at the new Foxtrot Tango Whisky bar at the Doubletree by Hilton Victoria.

INGREDIENTS:
1½ oz (45 mL) Sheringham Akvavit
½ oz (15 mL) Bols Ginger Liqueur
¾ oz (22 mL) Carrot Lime Cordial*

METHOD:
Place all ingredients in a cocktail shaker with ice, shake well and double strain into a large chilled coupe. If you like, garnish with a ribbon of sweet pickled carrot on a skewer. Serves 1.

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Foxtrot Tango Whisky for the win

Victoria’s new cocktail lounge evokes the cool retro vibe of 1950s Los Angeles

The new Foxtrot Tango Whisky bar at the Doubletree by Hilton Victoria. Foxtrot Tango Whisky photo

It’s the cool new cocktail lounge Vancouver has been waiting for. Too bad it’s all the way over there in Victoria.

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Bourbon Sour

Sons of Vancouver’s Bourbon Sour. Dan Toulgoet photo

“This is one of my favourite cocktails to make,” says James Lester, co-owner of the Sons of Vancouver Distillery in North Vancouver. His method of shaking the egg white with a single ice cube makes the froth impressively thick and rich.

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Sons of Vancouver’s amaretto earns global amore

North Van distillery wins worldwide attention thanks to Kaitlyn Stewart — but many have already fallen in love with its nutty liqueur

Sons of Vancouver’s James Lester with the No. 82 amaretto. Dan Toulgoet photo

What might just be Vancouver’s coolest cocktail lounge isn’t in a fancy hotel or a downtown hipster hangout. Heck, it isn’t even in Vancouver and it isn’t, for that matter, actually a bar.

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Mezcal Mule

Jim Meehan’s Mezcal Mule. Doron Gild/Ten Speed Press photo

INGREDIENTS:
3 cucumber slices (plus 1 for garnish)
0.5 oz (15 mL) agave syrup
1.5 oz (45 mL) mezcal, preferably Del Maguey Vida
1 oz (30 mL) ginger beer
0.75 oz (22 mL) lime juice
0.75 oz (22 mL) passion fruit purée
Garnish: Candied ginger, pinch of ground chili

METHOD:
In a cocktail shaker, muddle the cucumber slices and agave syrup, then add the remaining ingredients. Shake with ice, then fine-strain into a chilled rocks glass filled with ice. Garnish with the candied ginger skewered to the cucumber slice, and a pinch of ground chili.

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Simply the best

Vancouver’s Kaitlyn Stewart named world’s best bartender at Mexico City comp

Kaitlyn Stewart, bar manager at Vancouver’s Royal Dinette, won the prestigious Diageo World Class competition on Aug. 24 in Mexico City. More than 10,000 bartenders from 57 countries entered the global competition. Diageo World Class photo

The winner of the Diageo World Class competition is widely considered the best bartender in the world. And right now, the best bartender in the world is Vancouver’s own Kaitlyn Stewart, bar manager of Royal Dinette.

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Diced Pineapple Cocktail

Kaitlyn Stewart’s Diced Pineapple Cocktail — a zero-waste, eco-friendly drink — was a winner in the Mex ECO challenge at Diageo World Class. Fred Fung photo for Royal Dinette

This zero-waste cocktail created by Royal Dinette’s bar manager Kaitlyn Stewart helped her win Diageo World Class Bartender of the Year 2017. It uses all parts of the pineapple, including the skin, pulp and tops.

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Hotel Georgia

The recipe for the Hotel Georgia cocktail was discovered by Hawksworth Restaurant’s bar manager, Brad Stanton, in the hotel archives in 2011.

INGREDIENTS:
1.75 oz (52 mL) Plymouth gin
0.75 oz (22 mL) fresh lemon juice
0.5 oz (15 mL) orgeat (almond syrup)
6 drops orange blossom water
1 egg white

METHOD:
Place all ingredients in a cocktail shaker and “dry shake” (without ice) vigorously until quite frothy. Add ice and shake again until well chilled, then double-strain into a chilled cocktail glass. If you like, garnish with freshly grated nutmeg. Serves 1.

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