Bar Susu

Three new bars define cocktails, each in their unique way

At Carlino. bar manager Gianluigi Bosco revisits the ingredients he grew up with in Italy. Christopher Giannakos photo

There’s a special camaraderie between keen patron and impassioned bartender. The room design, flavour and atmosphere combine and create fertile ground for storytelling. Luckily, these three new cocktail-forward bars and restaurants that have just opened in Vancouver are more than happy to indulge us.

We stopped by these hot spots to get a taste of what they’re serving.

Hive & Soul

Bar Susu’s “briny Martini” cocktail, created by Joe Casson, rides a perfectly seasoned knife edge of sweet and savoury, and is called “Hive & Soul” because of the live element of the fermented honey. Note that it should be served in a “super-cute vintage coupe.”

Cocktails that tell a story

Three new bars define cocktails, each in their unique way

Hive & Soul

Bar Susu’s “briny Martini” cocktail, created by Joe Casson, rides a perfectly seasoned knife edge of sweet and savoury, and is called “Hive & Soul” because of the live element of the fermented honey. Note that it should be served in a “super-cute vintage coupe.”

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