B.C.'s only magazine dedicated to local distilleries and cocktail culture.
2 oz Maple Leaf Spirits Lady of the Cask brandy
0.75 oz Sons of Vancouver Amaretto
Garnish: lemon zest
1.5 oz The Busker Triple Cask Triple Smooth
0.75 oz Disaronno
Garnish: orange zest
• 1 oz brandy
• 1 oz Red Hibiscus Vermouth
• 0.5 oz Sons of Vancouver amaretto
• 1 oz apple cider
• 0.25 oz freshly squeezed lemon juice
• Garnish: Cinnamon stick
They came, they sipped, they chose their favourites, ranging from a delicately herbal absinthe to a boldly spiced rye whisky.
Some 600 people descended on the Croatian Cultural Centre on April 6 for the sixth annual BC Distilled festival, highlighting the best of the province’s artisan spirits. Some 180 spirits from 39 distilleries were poured over two tastings, and at the end of it all, the audience voted for their favourites in 13 categories.
• ¼ Anjou pear
• 0.5 oz freshly squeezed lemon juice
• 0.75 oz blended scotch whisky
• 0.75 oz amontillado sherry
• 0.5 oz Sons of Vancouver amaretto
• 3 dashes Peychaud’s bitters
INGREDIENTS:
1 whole Honey Crisp apple, core removed*
Egg white separated from 1 large egg
1 oz amaretto
1 oz calvados
1 oz lemon juice
2 oz soda water
4 1-inch ice cubes
apple fan (for garnish)
METHOD:
Place first five ingredients plus ice into a blender and blend on a low setting, gradually increasing speed until the ice has dissolved. Put soda water into a tall glass, then add the blender contents slowly to mix through the soda—done right, a frothy head that rises above the rim of the glass should form. Garnish with an apple fan.
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.