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
Amaro Spritz
A spirited selection at the BC Distilled 2019 Audience Favourites Awards
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.
Amour for amaro
The Alchemist’s tasting panel revels in the complexities of made-in-B.C. amaros, vermouths and aperitifs
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.
Locals Only Negroni
Created by Wolf in the Fog bar manager Hailey Pasemko, this variation on the classic uses all B.C. products.
• 1 oz Sheringham Seaside Gin
• 1 oz Odd Society Bittersweet Vermouth
• 1 oz Legend Distilling Naramaro
SEA TO SKY RAD-LER BEER COCKTAIL
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 Magazine, Westender, Western Living and Georgia Straight, and coming this fall, he’ll be opening his own Spanish-themed bar in Mount Pleasant, Como Taperia.
Original Sin
Vij’s bartender Olivia Povarchook made it to the semi-finals of the prestigious 2018 Bacardi Legacy cocktail competition with her update on the classic Cuba Libre called the Original Sin.
Havelin
As an aspiring newcomer in the cocktail scene, Jason Cheung, born and raised in Vancouver, draws on his extensive training with mentors in some of the industry’s top bars.
His bar style is young and fresh, while still bringing you the traditional cocktails you know and love.
Currently at Boulevard as the assistant bar manager, he hopes to shake up the paradigm of traditional mixology and start a new generation in the industry.
Don’t Call Me Shirley!
This cocktail is an ode to the town of Shirley on Vancouver Island, whose name was shortened from Sheringham in order to fit on a postage stamp.
INGREDIENTS:
1.3 oz Sheringham Akvavit
0.3 oz Amaro Montenegro
0.3 oz Noilly Pratt Extra Dry
METHOD:
Combine ingredients into a shaker filled with ice. Strain into a chilled coupe glass rimmed with a rosemary solution (salt, water, rosemary). Garnish with a smoked olive.
Bushel and a Pec
INGREDIENTS:
4 oz bourbon
4 oz amaro
12 oz fresh pressed cider
2 dashes Scrappy’s Firewater bitters
Cinnamon and lemon zest (for garnish)
METHOD:
Pour ingredients (except garnish) into a small saucepan and bring to a temperature of no more than 80 degrees Celsius (use a thermometer, otherwise you could boil off all the alcohol). Remove from heat, divide evenly between four mugs and garnish with freshly grated cinnamon and lemon zest. Serves 4.
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