Canada's only magazine dedicated to distillers, spirits and cocktail culture.
It’s a time of change at the Homer Street Café and its sister venue, Tableau Bar Bistro. And that suits JS Dupuis just fine.
Following a stint in sales, Dupuis returned to the fold as beverage director for the restaurants in April.
Think Kitsilano and you’re likely to think yoga pants and granola, luxe hippies and sandy beaches, vegetarian cafés and cosy pubs. Cocktails? Not so much, right?
When you check in to the Rosewood Hotel Georgia, there’s no real reason to leave until you check out. With spas, superb food and three of Vancouver’s leading bars inside its 90-year-old walls, this glamorous landmark accommodation is a highlight reel of local luxury, history and flavour.
It’s the taste of a perfect summer afternoon: that citrus bite, the peppery hit of tequila, the touch of salt like the spray of a random ocean wave.
We’re talking about the Margarita, of course; the quintessential summer cocktail that holds a mysterious past. When it comes to this particular dame’s history, no one really knows what the truth is.
A long weekend of fireworks and barbecues, sparklers and fluttering Maple Leaf flags stretches ahead of us. Happy 150th birthday, Canada! Now, let’s celebrate.
If there were any lingering doubts that Vancouver has become a world-class cocktail city, Kaitlyn Stewart has just laid them to rest.
Bored with the same old watering holes? Well, you’re in luck, because Botanist is getting ready to shake up Vancouver’s cocktail scene.
It’s hard to believe that just five years ago, British Columbia had fewer than 10 artisan distilleries. Today, the province has at least 40, with a whole bunch more in the works.
Nothing says Monday morning quite like arriving at a bar at 10.30 a.m. ready to drink all day. The scene at Main Street’s Cascade Room is organized chaos. Bartenders, usually never seen out before noon, are slugging coffee offered both straight up or spiked.
There are crates and boxes all over the place. Recognizable labels of Scotch, rye, mescal, Cognac and more jostle beside unlabelled bottles of homemade fat-washed and syrupy concoctions. This is clearly a serious affair.