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

Main Moves

January 10, 2017 No Comments

It’s all about the craft for Cascade Room’s new bar manager, Yonah Sweetapple

The Cascade Room’s bar manager, Yonah Sweetapple. Lucy-Kate Armstrong photo

Family brought Yonah Sweetapple from his native Australia to Canada in 2012. He followed his brother Jacob (also a noted mixologist) to Vancouver, looking forward to being a proper uncle to Jacob’s kids. His own bartending career was well underway, from working his way through university everywhere from nightclubs to cocktail bars and restaurants. But it was in the two years before his move to Canada that, he says, his real passion for cocktails developed. “I really enjoy creating craft drinks, and I take a lot of pride in my work,” he smiles.

Recipes

Standed Mountie

January 9, 2017 No Comments

• 2 oz. Basil Hayden’s Bourbon
• 1 oz. lemon juice
• 0.4 oz. maple syrup
• 0.4 oz. cinnamon syrup
• 1 oz. egg white

Recipes, The Alchemist

Van Isle Iced Tea

January 6, 2017 No Comments

This drink – created by Robyn Gray and Brad Stanton, head bartenders at Prohibition in the Rosewood Hotel Georgia – taps into several of 2017’s cocktail trends: infusions, new white spirits, and mixing multiple spirits together. Note that you can purchase jars of hibiscus flowers in syrup at stores like Gourmet Warehouse, or make your own using the recipe below.

The Alchemist

Five top cocktail trends for 2017

January 6, 2017 No Comments

Well, thank goodness that’s over. This past year was enough to drive a person to drink. Luckily, the city’s best bartenders know just what we’re craving right now and in the year ahead. Here are the top-five cocktail trends they say we’ll be enjoying in 2017. Cheers!

Guides

The Alchemist Guide to Whistler Cocktails

January 3, 2017 No Comments

Whistler at night. Tourism Whistler/David McCohn photo

Think about Whistler drinking and images of craft beers on sunny patios and fragrant steaming mugs of après ski Glühwein inevitably come to mind. But for some reason, Whistler has never traditionally conjured up much in the way of cocktail culture. Fortunately, the wave of thoughtfully crafted drinks and micro-distilled spirits has finally made its way up the Sea-to-Sky, and bars across town are shaking and stirring up some decidedly delicious creations.

Features

Capital Spirits

December 27, 2016 No Comments

How a love of gin put Victoria Distillers on the map

Victoria Distillers’ Peter Hunt. Supplied photo

Almost a decade ago, Peter Hunt and his family made a decision that changed their business model forever: they bought a still. The family-run winery soon recreated themselves as Victoria Distillers, and their gin quickly became one of B.C.’s best-recognized local spirits.

Recipes

The Hunting Party

December 26, 2016 No Comments

Created by Katie MacDonald at Veneto in Victoria

• 1 oz Victoria Oaken Gin
• 0.75 oz Dubonnet
• 0.75 oz Amaro Montenegro
• Twist orange

Recipes, The Alchemist

Hot Buttered Rum

December 23, 2016 No Comments

In the 17th century, American colonialists replaced the whisky in their toddies with rum. Then some genius added a pat of butter to the concoction while another added baking spices, and so they created the gloriously unctuous drink we know as hot buttered rum.

The Alchemist

Winter Warmers

December 23, 2016 No Comments

Justin Taylor, of the Cascade Room, concocts a hot buttered rum. Dan Toulgoet photo.

Brrrr – it’s chilly out there. Must be toddy time. With the mercury plunging below zero these past few weeks, Vancouver’s bartenders have been brewing up pots and pots of toddies, mulled ciders and other steamy beverages. Open the door to just about any drinking establishment – from the pop-up Winter Terrace at Reflections (in the Rosewood Hotel Georgia) to Juniper Kitchen & Bar in Gastown – and you’ll be greeted by the seasonal aroma of cinnamon, nutmeg and cloves. And this is especially true at the Cascade Room on Main Street.

Recipes

End of an era

December 20, 2016 No Comments

Pablo Picasso’s Blue Period meets the Martini.

• 1.5 oz Grey Goose Pear
• 0.75 oz Hpnotiq
• 0.25 oz vermouth infused with lavender and sage
• 0.25 oz chamomile
• 0.25 oz fresh squeezed lemon
• Dash of Bittered Sling Denman Extract

Honouring a Bartender Handshake

Exploring BC’s best: Over 200 artisan spirits to be featured at BC Distilled

Where to drink right now in New Orleans

Main Moves

It’s all about the craft for Cascade Room’s new bar manager, Yonah Sweetapple

Standed Mountie

Van Isle Iced Tea

Five top cocktail trends for 2017

The Alchemist Guide to Whistler Cocktails

Capital Spirits

How a love of gin put Victoria Distillers on the map

The Hunting Party

Created by Katie MacDonald at Veneto in Victoria

Hot Buttered Rum

In the 17th century, American colonialists replaced the whisky in their toddies with rum. Then some genius added a pat of butter to the concoction while another added baking spices, and so they created the gloriously unctuous drink we know as hot buttered rum.

Winter Warmers

End of an era

Pablo Picasso’s Blue Period meets the Martini.

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