Golden Oldie

The name may sound dated, but the Old Fashioned remains a classic for a reason. The Alchemist asked Sabrine Dhaliwal, Bar Manager at Uva, to let us in on its secrets.

Sabrine Dhaliwal stirs up a classic. Dan Toulgoet photo.

The Old Fashioned is amazing — simple and complex at the same time. On paper it is minimal — spirit, bitters, sugar and water (via the dilution of ice) — but what is critical for an Old Fashioned is getting that balance right. You get the balance right, you have a beautiful cocktail, but if you don’t, there’s nowhere to hide. The fewer the ingredients in a cocktail, the more skill needed to make it.

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From vermouth to high volume: Cocktail trends for 2018

Some of Vancouver’s top bartenders give their thoughts on what’ll be hot next year

Glass straws will be seen more widely as bars strive toward more sustainable practices. The Last Straw Co. photo
Glass straws will be seen more widely as bars strive toward more sustainable practices. The Last Straw Co. photo

Raise your glass to the end of 2017, a year that brought us one disaster after another, from raging wildfires to the near-daily perp walk of sexual predators. Between all that and the inescapability of frosé, it’s a year we’re mostly happy to forget.

And so we look forward to 2018. We checked in with some of the city’s top bartenders to discover what’s shaking for the New Year.

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Bright Eyes

Bright Eyes by Sabrine Dhaliwal.
Bright Eyes by Sabrine Dhaliwal.

This tall, refreshing, low-proof cocktail from UVA’s Sabrine Dhaliwal will ensure you remain bright-eyed throughout the night.

1½ oz (45 mL) fino sherry
¾ oz (22 mL) grapefruit juice
¾ oz (22 mL) peach tea syrup (see note)
¾ oz (22 mL) lemon juice
2 dashes Bittered Sling Cherry Bitters
Ginger beer

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Lady O’Keefe

The Lady O’Keefe cocktail. Contributed photo

Lily Duong, assistant bar manager at UVA Wine & Cocktail Bar in the Moda Hotel, captures the floral fragrance of elderflower in this refreshing spring cocktail.

• 1 oz (30 mL) vodka
• 0.5 oz (15 mL) St. Germain elderflower liqueur
• 0.75 oz (22 mL) lemon juice
• 0.75 oz (22 mL) Monin jasmine flower syrup
• 2 dashes Bittered Sling Grapefruit & Hops bitters
• 1 egg white

Place all the ingredients in a cocktail shaker and shake vigorously. Once you have created voluminous foam, add ice, and shake again. Strain into a chilled cocktail glass. Serves 1.

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You go, girl

Sexual harassment, Speed Rack and the realities of being a woman bartender

Ada Coleman, head bartender of The American Bar at the Savoy in London from 1903 to 1926. Contributed photo

You’ve come a long way, baby – or have you?

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Five top cocktail trends for 2017

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!

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What’s Haskap’in?

Sabrine Dhaliwal’s “What’s Haskapin'” cocktail. Dan Toulgoet photo.

This tart, juicy and refreshing take on wintry flavours is created by Sabrine Dhaliwal, bar manager of Uva Wine & Cocktail Bar.

INGREDIENTS:
• 1.5 oz (45 mL) Taylor Fladgate White Port
• 1 oz (30 mL) Beefeater gin
• 0.25 oz (7 mL) Okanagan Spirits Haskap Liqueur
• 0.75 oz (22 mL) freshly squeezed lemon juice
• 2 dashes Bittered Sling Autumnbog Cranberry Bitters
• Tonic water

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