These 8 Vancouver bars made Canada’s 50 Best Bars of 2019 list

Botanist Dining/Facebook

In mid-April, Canada’s 100 Best revealed their 2019 restaurant rankings. Now for the second year, they’re following up with a list of Canada’s 50 Best Bars of 2019, and for this ranking, Vancouver has an impressive eight spots worth raising a glass or two to.

In fact, Vancouver’s imbibers can pour one out for the always-popular Keefer Bar, which nabbed the number two spot, behind Toronto’s celebrated Bar Raval in the top rung. This is also the second year The Keefer Bar was ranked in the second spot.

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Science of Cocktails makes science both delicious and accessible

Amber Bruce won the cocktail competition for her riff on a Manhattan. Photo by Isabella Sarmiento for Science of Cocktails

There was ice and fire, CO2 and NO2, test tubes and copper tubing and all sorts of mysterious gadgets. Most of all, there was great food and drink in support of an even greater cause.

The city’s top bartenders gathered in February at Telus World of Science for the fourth annual Science of Cocktails event, where they demonstrated the myriad ways science contributes to cocktail culture.

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You can savour the best of B.C. whisky during a guided tasting this week

Two whiskey glasses. Istockphoto.com

Whisky & Words takes place this Friday, March 8 on International Women’s Day, and the event will feature some of the finest spirits from across the globe.

The Vancouver Writers Fest hosts the annual whisky tasting event, previously called A Dram Come True, in order to raise funds for youth education programming. Guests enjoy unlimited drams of whisky from distilleries around the world, as well as local craft spirits and beer. They also get to eat delicious food, enjoy live music, and partake in a silent auction that features rare and unique whiskies as well as experiences.

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Why brunch-time happy hour is a growing trend in Vancouver

While not everyone digs AM drinks, a Caesar or a Mimosa does spark joy for many Vancouver brunch-goers

Brunch at the Rumpus Room. Rumpus Room photo

Sometimes, what separates brunch from breakfast is the addition of some adult beverages. While not everyone digs AM drinks, a Caesar or a Mimosa does spark joy for many Vancouver brunch-goers.

Happy hour, on the other hand, is a construct in its infancy in B.C., where the practice of offering and promoting discounted drinks during off-peak hours has only been allowed by the powers that be since mid-2014. Restaurants have largely embraced the trend, using it as a way to add on service hours ahead of dinner, or bridge the gap to offset lulls.

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The Bon Vivant

Our man-about-town discovers that taking a seat at the bar is a social act, even for the solo sipper

Ryan Mitson Illustration

Earlier this year, for no apparent reason, multiple stories were published about the stigma of eating in a restaurant alone, each of them offering counsel as to why no one should feel self-conscious for doing so. I appreciate these pieces having been written, but I don’t understand why they need to exist.

I’ve never felt self-conscious about dining solo. I’d argue, in fact, that it’s often a superior experience to dining as part of a couple or a group. Without the pressures or distraction of conversation, one can fully appreciate a meal, consume it at a preferred pace, and get lost in a book or people-watching or whatever private reveries help the mind relax and the heart sing.

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Science of Cocktails event offers drinks that will have you completely spellbound

Science World British Columbia / Flickr

While there will be a multitude of alcoholic beverages on the menu, this annual event is a far cry from the average cocktail party.

The Science of Cocktails at the Telus World of Science offers a unique opportunity to see some of the industry’s most passionate mixologists work their alchemy on classic favourites as well as inspired new concoctions.

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It all comes out in the wash

Brewer-distillers have unique advantages over their still-only colleagues

Early visitors to Yaletown Distillery on Vancouver’s Hamilton Street may have tripped to—or rather, over—its connection to Yaletown Brewing, a block away. Originally, the fermented base for the spirits came through a hose in the sidewalk. “The wash comes through this pipe now,” says brewer-distiller Tariq Khan, pointing toward the ceiling.

That supply chain of fermented-grain wash is a key advantage of local businesses that make both beer and spirits, including relative newbies The 101 Brewhouse + Distillery in Gibsons and Moon Under Water in Victoria, as well as veterans like Deep Cove Brewers and Distillers in North Vancouver. Brewing on site guarantees a pipeline to so-called distiller’s beer, the essential raw material for making spirits.

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