Bartenders and distillers step up to help those in need
What’s better than sipping a finely crafted cocktail? Saying cheers to charity. Several bars and distilleries throughout B.C. are adding a dash of do-good to their drinks; here are just a few.
What’s better than sipping a finely crafted cocktail? Saying cheers to charity. Several bars and distilleries throughout B.C. are adding a dash of do-good to their drinks; here are just a few.
• 2 oz Altos Blanco Tequila
• 0.5 oz Pierre Ferrand Dry Curaçao
• 1 tsp St. George absinthe
• 2 tsp lime juice
• 0.5 oz Five Alive Cordial (see below)
Plexiglas is so 2020.
With dividers now the norm in restaurants and bars, more places are getting creative with their pandemic shields. As long as partitions are “washable, rigid and impermeable” and measure at least 1.2 metres from the tabletop, pretty much anything goes.
Botanist Bar in the Fairmont Pacific Rim has a holiday gift for cocktail lovers: an avant garde, off-menu cocktail and food pairing experience that celebrates the flavours of the Pacific Northwest.
It’s a collaboration between head bartender Jeff Savage, Canada’s Bartender of the Year 2020, and executive chef Hector Laguna. Together, this talented team will take guests on a wild flavour journey. “This one is very specific to what I love about the Pacific Northwest; it’s five savoury courses and one dessert course,” says Savage. “My cocktails are a love letter to Canada—
a love letter to the beautiful nature around us.”
Souhail Rostainajad is a new kid on the Gastown block, and he has properly landed in one of Vancouver’s most established bars, Pourhouse, where he is working under industry leader, bar manager Adam Domet and alongside a solid bar team of high fliers—a surefire way to plant some root and stock in the Vancouver bar industry. It’s a fitting place to land in particular because it is the conceptual starting point of the infamous Restaurant Rumble, and Souhail trains in martial arts… he’s got a competitive streak and an eye for assiduousness, so if we don’t see him training for Aprons for Gloves this year, we are hoping to see him sharpen his skills at this year’s Barate Kid!
The Pink Lady, Pisco Sour and Ramos Gin Fizz have at least one thing in common: their frothy, silky top. The luscious foam traditionally comes from shaken egg whites, the flavourless, foamy ingredient lending the drinks a smooth and creamy texture.
Bartenders’ use of albumen is nothing new. Alongside the rise of contemporary cocktail culture, however, has been the growing trend of veganism.
• 1.5 oz coconut milk
• 1 oz Buffalo Trace Bourbon
• 1 oz Diplomatico Reserva Exclusiva Rum
• 2 tsp simple syrup (see note)
• 1 drop vanilla extract
In the mood for a Sazerac? How about a Negroni punch bowl mixed with local gin and vermouth, or a playful spin on Arctic Ungava with a dash of citric acid and spritz of Laphroaig perfume? Whatever your poison, it can be found in Vancouver, home to one of the most vibrant cocktail scenes in North America.