Max Borrowman

It’s G&T time

May 24, 2018 No Comments

The Alchemist’s tasting panel searches for the best B.C. gin to enjoy with your tonic

The G&T is a warm-weather classic. But which B.C. gin is the best choice?

Now that spring has finally sprung, we’re craving lighter sprits and fresher flavours. In other words, we’re craving gin, especially when it’s mixed with tonic water.

Our tasting panel comprising some of Vancouver’s top bartenders—Max Borrowman of Juniper Kitchen & Bar; Amber Bruce of The Keefer Bar; J-S Dupuis of Wentworth Hospitality (Tableau Bar Bistro, Homer St. Café); and Josh Pape of Gooseneck Hospitality (Wildebeest, Bells and Whistles, Bufala, Lucky Taco)—sampled nine B.C. artisanal gins, suggested the best cocktails to make with them, and then mixed them with tonic water to determine which worked best.

Here’s what they had to say.

Features

Order up

April 17, 2018 No Comments

How to get the right drink in a bar

At Coquille Fine Seafood, Shaun Layton has created a light, bright, classic-based bar list. Order accordingly. Dan Toulgoet photo

You’re thirsty. There’s a bar full of things to drink. You’d think nothing would be simpler than quenching your thirst, right? Not so fast.

We’ve all had those disappointing cocktails that left us wondering what went wrong. That’s because there’s an art to ordering a drink, a good drink at least, and it’s both simple and complex.

Recipes, The Alchemist

The Great Wild North

June 30, 2017 No Comments

This recipe by Max Borrowman, bar manager at Juniper Kitchen + Bar, was inspired by Canada’s rare foraged botanicals, while the gold flakes evoke memories of B.C.’s 1850s and ’60s gold rushes.

INGREDIENTS:
• 1.5 oz (45 mL) Ungava gin
• 0.5 oz (15 mL) Campari
• 0.5 oz (15 mL) lemon juice
• 0.5 oz (15 mL) egg white
• 0.33 oz (10 mL) simple syrup
• 2 dashes spruce tip tincture (see note)
• 1 oz (30 mL) rhubarb compote (see note)

The Alchemist

Five top cocktail trends for 2017

January 6, 2017 No Comments

Van Isle Iced Tea—created by Brad Stanton and Robyn Gray, head bartenders at Prohibition—taps into several of the top cocktail trends of 2017. Viranlly Liemena photo (courtesy of Prohibition).

Well, thank goodness that’s over. This past year was enough to drive a person to drink. Luckily, the city’s best bartenders know just what we’re craving right now and in the year ahead. Here are the top-five cocktail trends they say we’ll be enjoying in 2017. Cheers!

Features

Spirited gifts

November 13, 2016 No Comments

We asked some top B.C. bartenders which bottle of local spirits they would put on their Christmas list

Katie Ingram

Lead Bartender, L’Abattoir Restaurant

I’d pick Okanagan Spirits Laird of Fintry Single Malt Whisky. It is a Scotch-style single malt made with 100 per cent B.C. malted barley using French and American oak, and finished in Okanagan wine barrels. The nose is unbelievable with plum, vanilla, raisins, berries, poached pears, nuts, and classic oak characteristics that continue on the palate. It has a dry finish with a hint of sweet vanilla and baking spices. I would make a twist on a Rob Roy — a Rodney’s Roy — with 2 oz. Laird of Fintry,
0.3 oz. Noilly Prat Rouge,
0.3 oz. Noilly Prat Ambre and two dashes Bittered Sling Cascade Celery Bitters.