Hanky Panky
You go, girl
Sexual harassment, Speed Rack and the realities of being a woman bartender
You’ve come a long way, baby – or have you?
Vancouver #2
Before the team at Botanist installed the bar top, creative beverage director Grant Sceney “bought a drink for the next generation of bartenders” by embedding a bottled cocktail, a handwritten note and a copy of the first bar menu inside the bar itself. This is the cocktail they left for the future: an updated version of the classic Vancouver cocktail. “We’ve made the Vancouver Cocktail as Vancouver as we can,” says Sceney.
Botanist stirs things up
With its own cocktail lab, this new bar is set to launch an era of innovation in Vancouver
Bored with the same old watering holes? Well, you’re in luck, because Botanist is getting ready to shake up Vancouver’s cocktail scene.
Joy’s Cocktail
This refreshing patio-sipper of a cocktail is created by Appleton Estate master blender Joy Spence.
Ingredients:
• Slice of orange
• 1 oz (30 mL) Appleton Estate Reserve Blend
• 3 oz (90 mL) ginger ale
• 5 drops Angostura bitters
• Slice of orange peel to garnish
From Jamaica to Vancouver
A visit from the queen of rum
“When people taste it, the first word you hear is, ‘Whoa,’” says Joy Spence, smiling. I take a sip. “Whoa,” I exclaim. She laughs.
B.C.’s spirits boom: sample the best in handcrafted hooch
BC Distilled festival an opportunity to sample everything from amaro to whisky, all made right here
It’s hard to believe that just five years ago, British Columbia had fewer than 10 artisan distilleries. Today, the province has at least 40, with a whole bunch more in the works.
The Last Word: A Classic Negroni
“The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
—Orson Welles writing from Rome in 1947 on the relative merits of the Negroni in a missive to the Ohio-based Coshocton Tribune.
On the town: Science of Cocktails
Local bartenders mixed it up for charity at the annual Science of Cocktails event.
Gez McAlpine’s Nitro Lady took inspiration from Scotland’s Botanist Gin. Lucy-kate Armstrong photo.
Ardbeg provided the peat in the Union’s Kristi Leigh Akister’s Islay Milk Punch. Lucy-kate Armstrong photo.
Jenner Cormier mixed up classic Martinis in the style of London’s Connaught Bar. Lucy-kate Armstrong photo.
World Class Canada 2016 winner Shane Mulvany embraced chemistry to make his nitro-fuelled cocktail. Lucy-kate Armstrong photo.
Mork from Ork
Winner of the Giffard Iron Mixologist 2017
INGREDIENTS:
0.5 oz Giffard Banane du Brésil
1 oz genever
0.3 oz Odd Society Mia Amata Amaro
0.5 oz port
0.5 oz Spiced Mork Syrup (simple syrup spiced with cardamom)
1 whole egg
Nutmeg for garnish
METHOD:
Add all ingredients to a shaker and dry shake to emulsify egg. Add ice and shake again. Fine strain into a cocktail glass and garnish with grated nutmeg.
—by Amber Bruce