Perfect Pairings

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. 

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Mint Cucumber French 75

Cucumber Mint French 75. Photo courtesy of The Gull

Recipe courtesy of Phil Tapping, general manager, The Gull.

Pair with: Fresh spring greens.

• 1 oz mint-infused gin (see note)

• 0.5 oz fresh lemon juice

• 0.25 oz simple syrup  (see note)

• 2 dashes cucumber bitters (such as Bitter Truth)

• Sparkling wine to top

• Garnish: Cucumber slice

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