Kaitlyn Stewart

Cîroc Me Gently, Cîroc Me Slowly

June 2, 2017 No Comments

This cocktail from Kaitlyn Stewart, World Class Canada 2017 winner and bar manager of Royal Dinette, is a mouthwatering balance of sweet, citrus and spice.

• 1.5 oz (45 mL) Ciroc Vodka
• 0.5 oz (15 mL) Ancho Reyes chili liqueur
• 0.25 oz (7 mL) crème de cacao (chocolate liqueur)
• 0.5 oz (15 mL) freshly squeezed lemon juice
• 2 dashes of Bittered Sling Lem-Marrakech bitters

Place all ingredients in a cocktail shaker with ice and shake well. Fine strain into a chilled cocktail glass. If you like, garnish with a dehydrated lemon wheel. Serves 1.

The Alchemist

Canada’s new cocktail queen

June 2, 2017 No Comments

Diageo World Class winner Kaitlyn Stewart brings her cool consistency to the global stage

Kaitlyn Stewart, bar manager at Vancouver’s Royal Dinette, is the 2017 winner of Diageo’s World Class Canada.
Fred Fung/Royal Dinette photo

If there were any lingering doubts that Vancouver has become a world-class cocktail city, Kaitlyn Stewart has just laid them to rest.

The Alchemist

You go, girl

April 28, 2017 No Comments

Sexual harassment, Speed Rack and the realities of being a woman bartender

Ada Coleman, head bartender of The American Bar at the Savoy in London from 1903 to 1926. Contributed photo

You’ve come a long way, baby – or have you?

The Alchemist

Vancouver bartenders share their top cool-weather cocktails

December 16, 2016 No Comments

We launch our new weekly cocktail column, The Alchemist, with the hottest drinks of the season

L’Abattoir head bartender Katie Ingram shakes up a Donner & Blitzen. Dan Toulgoet photo.

What’s the best way to get into the festive spirit? Why, with some festive spirits, of course.

All over Vancouver, the city’s best bartenders are shaking, stirring and mulling the best seasonal flavours into cocktails designed to warm body and soul. And truly, can you think of a better way to bring this cold, dreary year to a close?

Features

Shake it off

September 13, 2016 No Comments

At Royal Dinette, Kaitlyn Stewart makes drinks that dance

It’s immediately obvious that Kaitlyn Stewart, bar manager at Vancouver’s Royal Dinette, likes to bartend to a strong beat: all of her cocktails have names inspired by music — from lyrics and songs to musicians and festivals (Upside Down; Smoke on the Walters).

Her proudest pop moniker? The Cream Sh-Boogie Bop. “It’s an ode to Prince,” she laughs, breaking into song. “Cream, don’t you stop. Cream, sh-boogie bop!”

On the Town

2016 Deighton Cup Cocktail Jockey Competition

July 20, 2016 No Comments

Twelve of B.C.’s top bartenders took on the Deighton Cup Cocktail Jockey competition at Hastings Racecourse in July, using Bulleit Bourbon as the base for their race day creations

Jayce Kadyshuk won the Fastest Bartender award for Victoria’s Clive’s Classic Lounge.

L’Abbatoir’s Katie Ingram dressed the part and raced to an Honourable Mention with her Match Point.

Royal Dinette’s Kaitlyn Stewart took home the cup with her Bojack Horseman.

Justin Taylor (The Cascade Room) shook his Horse Play to the tune of the Lone Ranger to win an Honourable Mention.

The winning cocktail by Kaitlyn Stewart combined Bulleit Bourbon with a house-made Okanagan cherry shrub and Stewart’s own Milk Liqueur.

On the Town

Ginapalooza 2016

July 3, 2016 No Comments

The second annual Canadian celebration of all things gin, Ginapalooza, hit bars across Vancouver in June, with a public vote on the best bespoke beverages served.

Tearing up the city’s cocktail scene right now, Royal Dinette’s Kaitlyn Stewart took first place with Rock, which included lavender honey mead and Concord grape vinegar.

Tied for the runner-up spot was Justin Taylor’s Cascade Room entry, Bear Essentials.

The other runner-up was Yew Restaurant’s Firefighter, created by Phil Srigley.

Shaun Layton’s craft Juniper G&T came in third.

Features

Funky Town

May 6, 2016 No Comments

Could B.C.’s new spirits inspire a truly West Coast cocktail culture?

At Royal Dinette, Kaitlyn Stewart embraces the challenge craft spirits bring. Fred Fung photo.

Kaitlyn Stewart slides a mason jar filled with a disturbingly yellow liquid across her bar at Royal Dinette in downtown Vancouver. I hope it’s not what it looks like.

“Milk liqueur,” she says, beaming proudly. “Double strained after sitting on the shelf for 10 days.”

Features, Recipes

The milky-whey

May 5, 2016 No Comments

Unique, delicious and very West Coast.

• 1 oz milk liqueur (see recipe below)
• 0.5 oz East Van vodka
• 0.25 oz arancino
• 0.5 oz B.C. mead
• 0.5 oz fresh-pressed orange juice
• 0.5 oz whey