Niigata Paper Plane

Photo courtesy of Bar Asra

Recipe by Mat Locke, bar manager at Bar Asra, Vancouver: “My riff uses neither bourbon nor Aperol—half of the key ingredients. Instead, I use Japanese whisky in place of bourbon, and a non-alcoholic aperitivo to replace the Aperol. I balance the cocktail by playing around with the traditional proportions.”

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The Borealis

The Borealis. Tabytha Towe photo

Recipe by Tabytha Towe, bartender/server at Brix & Mortar Restaurant in Vancouver.

1.25 oz Basil Hayden bourbon

0.25 oz Mia Amata or similar amaro

0.25 oz Bénédictine

1 barspoon yellow Chartreuse

5 drops Ms. Better’s Cypress Bitters

Garnish: lemon peel (oils), fir pine or berry leaf, clip

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Golden Ratio

Golden Ratio. Jana Bizzarri photo

This cocktail by Marta Ess of Halifax, NS, won the national Patron Perfectionist cocktail. She represented Canada on the global stage in Mexico in June.

• 1.5 oz Patron Silver

• 0.75 oz Martini Rosso vermouth

• 0.75 tsp amaro (preferably Amaro Lucano)

• 1 oz pineapple juice

• 0.5 oz lime juice,

• 0.5 oz rich simple syrup (2:1)

• Garnish: freshly grated nutmeg

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Amaro Spritz

Amaro Spritz. Getty Images photo

Kaitlyn Stewart recommends this elegantly bittered variation on a classic spritz.

1.5 oz The Woods Amaro

0.5 oz elderflower liqueur

1 dash grapefruit bitters

Cava (sparkling wine), to top

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A spirited selection at the BC Distilled 2019 Audience Favourites Awards

Odd Society’s Prospector Rye Whisky was voted the audience-favourite whisky at BC Distilled. Gail Nugent photo

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.

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Amour for amaro

The Alchemist’s tasting panel revels in the complexities of made-in-B.C. amaros, vermouths and aperitifs

The lineup (l to r): Long Table Distillery’s Linnaeus Amaro No. 1, de Vine’s Moderna Vermouth, The Woods Spirit Co’s Pacific Northwest Amaro, Goodrich and Williams’ Bitterhouse Rubato, Bitterhouse DaMan and Bitterhouse LaDame aperitifs, Legend Distilling’s Naramaro amaro, Odd Society’s Mia Amata amaro and Bittersweet Vermouth. Dan Toulgoet photo

Consider them the supporting actors of the cocktail world: complex, helpful and a little bitter. Vermouths, aperitifs and amaros are typically fortified wines—though some are sweet enough to be considered liqueurs—flavoured with botanicals such as citrus peel, spices, roots and herbs. They typically have a somewhat bitter profile, hence the name “amaro,” which means bitter in Italian.

It takes a sophisticated palate to appreciate a good bitter drink, so not too surprisingly, Vancouver bartenders were eager to sample the best of B.C. amaros. We sat down with Alex Black of Tableau Bar Bistro, Amber Bruce of The Keefer Bar, cocktail consultant Sabrine Dhaliwal, Robyn Gray of the Rosewood Hotel Georgia and The Botanist’s Jeff Savage to get at the bitter truth.

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SEA TO SKY RAD-LER BEER COCKTAIL

Shaun Layton’s Sea To Sky RAD-ler. Dan Toulgoet photo

Made with Vancouver Craft Beer Week’s 2018 Collaboration Beer, Sea To Sky Double Dry-Hopped Pilsner, by bartender Shaun Layton of Backcountry Brewing.

If you’ve been following the burgeoning cocktail scene in Vancouver over the past decade, there’s a good chance you’ve come across bartender Shaun Layton and his spirited creations. Having managed the bar programs at hotspots like George, L’Abattoir and Juniper, Layton has a well-earned reputation as one of the West Coast’s top cocktailiers. He’s been named Vancouver’s Bartender of the Year by Vancouver MagazineWestenderWestern Living and Georgia Straight, and coming this fall, he’ll be opening his own Spanish-themed bar in Mount Pleasant, Como Taperia.

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