Live @ 5

Live @ 5. Mark Yammine photo

Recipe by Pourhouse Bar Manager Adam Domet. A re-interpretation of that summer classic, the Margarita, with the licorice-y hint of absinthe.

• 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)

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Divided by design

Stylish partitions go beyond Plexiglas

Stylish dividers add character while keeping guests safe at The Heatley. Photo courtesy of The Heatley

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.

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Spirits of the season

Sip, celebrate, share and make merry this winter

Leila Kwok photo

Cocktail collab at Botanist

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.”

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Bottled Up! with Souhail Rostainajad

Souhail Rostainajad. Chris Giannakos photo

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!

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Very vegan

No eggs or dairy? No problem for these bartenders

Katie Ingram’s Empress. Leila Kwok photo

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.

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Coconut Milk Punch

Adam Domet’s Coconut Milk Punch. Chris Giannakos photo

The tropical vibes of this updated classic come from Adam Domet of Pourhouse.

• 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 

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Culture Club

Talented bartenders have put Vancouver’s cocktail scene on the world map.

Wendy McGuinness says local spirits must earn their place on her back bar. Fred Fung photo.

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.

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