Ophelia Kitchen

Why cocktails might just make a better partner for food than wine

Vancouver Cocktail Week opened with a perfectly paired brunch at Botanist Restaurant. Here an egg yolk raviolo and crisp serrano ham partner with a cocktail of gin, citrus and a green tea ginger cordial. Jana Bizzarri photo

Move over Pinot, Tempranillo and Albariño. Wine pairings are fine, but cocktails are increasingly gaining recognition for the role they can play in taking a dining experience to the next level.

The growing trend was on full, tantalizing display during Vancouver Cocktail Week 2022, with cocktail-paired brunches and dinners at spots like Botanist, Tableau Bar Bistro and Carlino proving to be particularly popular.

Smuggler’s Sour

Recipe courtesy of Tim Cole, beverage director, Ophelia Kitchen and Monarca Cocina Mexicana.

Pair with: Prawn or fish tacos.

• 1.5 oz Don Papa Rum

• 0.5 oz 1800 Coconut Tequila

• 1 oz lime juice

• 0.5 oz guava syrup

• 0.5 oz guava juice

• 0.5 oz egg white

• 3 drops lime leaf bitters (such as Ms. Better’s)

• Garnish: Angostura bitters

Perfect Pairings

Why cocktails might just make a better partner for food than wine

Smuggler’s Sour

Recipe courtesy of Tim Cole, beverage director, Ophelia Kitchen and Monarca Cocina Mexicana.

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