Island-to-glass cocktails rule the bar at Olo
The concept of “farm-to-table” isn’t new for B.C. restaurants. What’s served from behind the wood is now also joining the sustainable locavore movement for a more complete offering. Brad Holmes, owner and executive chef at Olo in Victoria, has long been a vocal proponent of this movement, and his cocktail program reflects that. “Our whole restaurant is seasonal; the menu changes with what’s available on any given day and season. I always wanted to bring that to the bar. And now, with all of the great gins and vermouths and other local products, we can offer something that was grown in B.C., produced in B.C. and served in B.C.”
Fermentorium’s Stump Coastal Forest Gin is fast-becoming a signature B.C. spirit. Its collection of artisanal tonic waters elevate even the most basic of highballs.
2010 Government St., Victoria
Read more about Fermentorium Distilling Co.:
• It’s G&T Time: The Alchemist’stasting panel searches for the best B.C. gin to enjoy with your tonic
• Gin Fizz: The gin and tonic is sophisticated again
• Recipe: The Stump Gin & Tonic
• Stump Coastal Forest Gin
• Handcrafted Tonics
Hop Drop Elixir
FRAGRANCE: Dried hops.
FLAVOUR: Lightly bitter, like concentrated IPA.
FEEL: Very even. Starts soft and expands.
FINISH: Dry and clean.
BEST ENJOYED: Added to your favourite lager.
THE BOTTOM LINE: Really cool product. Fun to play with in beer cocktails. —Josh Pape, July 2016
Stump Coastal Forest Gin
FRAGRANCE: Where to begin? Moroccan mint tea. Pine needle or fir. Pesto.
FLAVOUR: Rosemary and stalky herbs. Lavender.
FEEL: Bold. Hot. Kinda brash.
FINISH: A bit boozier than it needs to be.
BEST ENJOYED: As a seasonal Gin & Tonic or a French 75 over the holidays. With a sprig of thyme?
THE BOTTOM LINE: Sub in for your favourite gin classics that are easy on the citrus. —Josh Pape, October 2017