The Alchemist • Issue 20 • Spring/Summer 2023

MMMMARGARITAS

Taking tequila to the next level

PNW WHISKY TRAIL

Have Glencairn, will travel

AT THE BAR

Storytelling with the Suyo team

SAVOURY SPIRITS

Make ours briny, earthy, mushroomy

08 – BAR BITES

News from the world of cocktails and spirits

14 – AT THE BAR

Sharing stories of Peru with the team at Suyo by

Allie Turner

20 – STILL LIFE

Spirits get savoury with briny, earthy, mushroomy flavours by Charlene

Rooke

24 – A ROAD TRIP WORTH A DRAM

We check out the new Northwest Whisky Trail by Reece Sims

28 – SIPPING WINNIPEG

Creativity and craftsmanship in the Peg by Alexandra

Gill

32 – MMMMMARGARITAS

We round up some of our favourites in Vancouver

by Allie Tuner

38 – CLASSICS: MID-CENTURY COCKTAILS

Groovy sippers for a prosperous middle class by Joanne

Sasvari

41 – HOME BAR

Hot days cry out for even hotter chili syrup and liqueur by Matthew

Benevoli

44 – TASTING PANEL

We ask bartenders: What tequila is best for Margs?

46 – DISTILLERY LISTINGS

Our guide to B.C. distilleries

50 – LAST CALL

Rooms we love: The Surf Club by Doris Sun

RECIPES in this issue

09– Pink & Pretty

31– Bathtub Gin

31– Berry Shrub

33– Coconut and Mint Margarita

34– Spicy Tamarind

Mezcal Margarita

35– Jalapeño Margarita

36– Hibiscus Margarita

38– Greyhound

39– Singapore Sling

40– Gimlet

42– Homemade Chili Syrup/Liqueur

43– Spicy Margarita

43– She’s a Spicy Peach

Chelsea Brown photo

Ruben Nava Mendoza photo

Contributors

Joanne Sasvari is the editor of The Alchemist, YAM and Vitis magazines. She is a WSET-certified writer-editor who covers food, drink and travel for a variety of publications, and is the author of several cookbooks, including the forthcoming Okanagan Eats.

Matthew Benevoli is an awardwinning mixologist, industry veteran and mentor. He has a passion for creating custom and unique cocktails and loves storytelling through them.

Doris Sun is a social media contributor for the World’s 50 Best Bars and World’s 50 Best Restaurants. Follow her on Instagram @cocktailfiles.

Alexandra Gill is the editor of Canada’s 50 Best Bars, a former restaurant reviewer for the Globe and Mail and the owner of Dine Like A Critic, which creates custom culinary experiences for corporate groups and event planners.

Charlene Rooke is a certified Specialist of Spirits and a Moonshine University-trained craft distiller who writes for enRoute, Taste and Food & Drink

Allie Turner is a lifestyle journalist specializing in beauty and fashion, but a serious love for the people in Vancouver’s hospitality industry keeps her coming back to food and cocktail writing.

YVR Barfly is a Vancouver-based writer and longtime waiter and bartender who prefers to go incognito. They might be under cover at a bar near you.

Reece Sims is a beverage consultant on the hunt for new drink trends and flavour pairings. A former award-winning bartender and liquor rep, she owns SIP Spirits Consulting and writes for various publications.

ON THE COVER: Variations on a theme: Left, the Sandia Sunset watermelon Margarita and, on the right, The Garden Architect, a pear, cucumber and mint Margarita. Recipes at TheAlchemistMagazine.ca.

Cea Ejack/Living Room

Creative photo

This field of blue agave plants will one day be transformed into tequila, the base spirit for our fave Margaritas. Getty Images photo

It’s been a few weeks now since the last Espresso Martini was poured at the second annual Vancouver Cocktail Week, presented by The Alchemist. If you were there, you know what a good time it was. If you weren’t, well, you’ll have to join us next year from March 3 to 10 and find out for yourself! In any case, check out this year’s highlights on page 8 and on our website.

Meanwhile, summer’s sunny patios are calling, and that means it’s Margarita season. In this issue, YVR Barfly rounds up some of our favourite Margs in the city, while our bartender friends share their tequila recommendations and, in Home Bar, Matthew Benevoli demonstrates how to make a chili syrup/ liqueur that adds sizzle to any cocktail, especially Margaritas.

Slushy, rocks, up, classic, creative, salt rim or not: Did we mention we really, really love Margaritas?

Summer is also the season for road trips and there’s no better time to get out and get exploring. (But if you’re driving, stay safe and don’t be drinking.) Alexandra Gill takes us on a tour of Winnipeg’s best cocktail bars, while Reece Sims meanders along the new Northwest Whiskey Trail. Doris Sun ventures even farther and checks out the 1930s grandeur of The Surf Club in Miami.

Also: In Still Life, Charlene Rooke samples savoury spirits. Allie Turner hangs out with the master storytellers behind the bar at Suyo Modern Peruvian. We shake up some mid-century classics. And we offer plenty of cocktail recipes for you to try at home.

Plus we cover all the latest spirited news from here and around the world, and offer a complete guide to B.C.’s distilleries. For more, visit thealchemistmagazine.ca.

—Joanne Sasvari, Editor

PUBLISHER:

Gail Nugent

gnugent@glaciermedia.ca

EDITOR:

Joanne Sasvari

jsasvari@glaciermedia.ca

DESIGN & PRODUCTION

MANAGER: Tara Rafiq

SOCIAL MEDIA EDITOR:

Valeria Remizova

TheAlchemistMagazine.ca

@TheAlchemistBC

@TheAlchemistMag

Published by:

Glacier Media Group

303 West 5th Avenue, Vancouver, BC V5Y 1J6 778-240-4010

© The Alchemist 2023

This issue is complimentary.

BAR BITES

NEWS AND NOTES FROM BEHIND THE BAR AND AROUND THE WORLD OF COCKTAILS AND SPIRITS

CHEERS TO VANCOUVER COCKTAIL WEEK 2023

Itbegan, as all good things do, with brunch, and wrapped with one of the best parties Vancouver has ever seen. Vancouver Cocktail Week 2023, presented by The Alchemist, has come to an end, so let’s raise a glass to the week that was, and to what’s ahead.

This was the second annual iteration of the festival. The first, held in March 2022, marked the end of pandemic lockdowns and restrictions. This year’s VCW, held March 5 to 11, was a joyful celebration of the vibrant and resilient cocktail community here in Vancouver and around the world.

It featured nearly 60 events, almost all of which quickly sold out. Dozens of global bar stars flew in to take part, including brand ambassadors, distillers and bartenders, as well as the crosscountry finalists for Diageo’s World Class Canada competition.

Among them were: Lynnette Marrerro, creator of the world’s first all-female speed bartending competition, Speed Rack; Tim Phillips-Johansson, global brand ambassador for Johnnie Walker and World Class Bartender of the Year 2012; Simon Ford, founder of Fords Gin; Takuya Ito and Rogerio Igarashi Vaz of Japan’s absinthe-and-whisky-focused Bar Trench; Dennis Tamse, global relationships director, Nolet Distillery and Ketel One vodka; and Christina Veira, general manager of Bar Mordecai (#43 on North America’s 50 Best Bars) and director of programming for Toronto Cocktail Week.

They led seminars, hosted dinners, spoke at special events and popped up at the dozens of Cinq à Sept happy hours around town. The week culminated with the Golden Era

Cea Ejack/Living Room Creative photos

Cocktail Revival Gala, held Saturday night at the Fairmont Hotel Vancouver’s elegant Pacific Ballroom. Along with the DJ, live band and 40 cocktail stations, the evening’s entertainment included the thrilling final speed round of World Class Canada and the announcement of Canada’s Bartender of the Year 2023, Toronto’s Jacob Martin, who heads to Sao Paulo, Brazil, in September to compete in the global final. Also quietly announced were the

winners of the BC Hospitality Foundation-VCW scholarship for studies in spirits or cocktails: Joe Casson of Bar Susu and Jessica Giroux of Clive’s Classic Lounge in Victoria.

We’ve already started planning for next year’s event, which will be even more exciting, and you should, too. Be sure to sign up at thealchemistmagazine.ca so you can get all the latest info on what’s planned for VCW24.

A PRETTY DRINK TO PUT YOU IN THE PINK

The cocktail you need for all the season’s celebrations, from Trevor Kallies at Freehouse Collective.

1 oz Hendrick’s gin

0.5 oz lemon juice

0.5 oz Boiron raspberry purée

3 oz Evolve Pink Effervescence sparkling wine

Garnish: Lemon wheel

Place all ingredients except sparkling wine and garnish in a cocktail shaker with ice. Shake and fine strain into wine glass. Fill the glass two-thirds full with fresh ice, then top with rosé bubbles. Garnish with a lemon wheel. Serves 1.

Thisis the season of celebrations— weddings, graduations, Mother’s Day, coronations—and that makes it a season that cries out for something pretty and sparkly in a glass. Luckily, Trevor Kallies, the bar and beverage director of Freehouse Collective, has just what we’re craving.

His new Pink & Pretty cocktail is just one of several he’s created for patio season, including the tropical-inspired Beautiful You and Red Wax Drip, a strawberry-basil

twist on a mule. Pink & Pretty is all roses, raspberries and pink bubble, along with gin, the favoured tipple of the Royal Family, making this a perfect sipper to raise to the newly crowned King Charles.

Freehouse Collective has also launched a new rewards program—sign up at freehouse. co and you can get $5 toward your first summer cocktail and receive five per cent cashback every time you visit one of the hospitality group’s myriad locations.

PINK & PRETTY

Cea Ejack/Living Room Creative photos

HIGH ON RYE: Sons of Vancouver pins the future on whisky

InJanuary, a B.C. craft whisky was named the country’s best for the first time in the 13-year history of the Canadian Whisky Awards. The rye-based Palm Trees & A Tropical Breeze was only the third whisky released by Sons of Vancouver. But it offers an aromatic taste of the future for this North Van distillery better known (until now) for its amaretto and other liqueurs.

“It means there are no days off for anyone who works here,” SoV co-founder James Lester says with a laugh. “The demand for our whisky is just crazy. Our [2023 release] Road Trip Across the Midwest sold out in two minutes.”

Lester is joined at the distillery by fellow distillers Jenna Diubaldo, who manages production, and Max Smith, as well as bartender Emmet Groves. “It feels more like a collective,” says Diubaldo, who studied at the SoV distilling school in 2017 and joined the team in 2021 after COVID derailed her plan to open a distillery in

SoV’s winning whisky features tropical notes of banana, pineapple and demerara sugar. Photos courtesy of Sons of Vancouver.

her Winnipeg hometown. “We try not to have titles and just do the work that needs to be done.”

Now, with the help of an Indiegogo campaign, they are upping their production and looking to make 50 to 60 barrels of their aromatic style of rye whisky next year.

That means they will likely have to reduce production of some of their other products, like the Chili Vodka and maybe even the famous amaretto. As Diubaldo says, “People love everything we make, but we just feel whisky is the way to go, and it’s our passion, too.”

“And our next plan is to win the award again next year,” Lester says.

The Sons of Vancouver tasting room at 1431 Crown Street, North Vancouver, is open weekly Wednesday to Sunday, with tiki nights on Sundays. sonsofvancouver.ca

The Sons of Vancouver production team, from left: Max Smith, James Lester and Jenna Diubaldo.

COOL READS FOR HOT DAYS

The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts by Camper English

As you’re sweltering under yet another heat dome, let this renowned expert in all things cocktail cool you down with his treatise on the unsung hero of every drink. This handy guide offers everything you need to know about directional freezing, carving ice into diamonds, embedding it with garnishes and dozens of other frosty projects.

The New York Times Essential Book of Cocktails (Second Edition): Over 400 Classic Drink Recipes With Great Writing from The New York Times

by Steve Reddicliffe

Everyone needs that quintessential tome packed with hundreds of recipes; might as well make it this one. It’s an update from the 2015 original, by the paper of record’s deputy travel editor, and includes recipes for both classic and contemporary cocktails, as well as cordials, shrubs, bitters and non-alcoholic drinks. Plus

BARRELS OF AWARDS

a complete guide to home entertaining and interviews with some of the biggest names in cocktails.

Portland Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the City of Roses

by Nicole Schaefer

We all know that Portland is a terrific place to go for a great cocktail or two. Now we can experience its vintage cocktail lounges, tropical themed bars and hidden gems from the comfort of our own home bars—and shake up some of the best drinks from its talented craft bartenders.

TIDBITS

HOLD THE BOOZE

Spring is awards season, and B.C. bars and distilleries have been picking up shiny gold trinkets all over the place. Just a few of the honours: Botanist Bar won the prestigious Michter’s Art of Hospitality Award from North America’s 50 Best Bars and at #19 was the only B.C. bar to make the list. Clive’s Classic Lounge in Victoria was named World Whisky Hotel Bar at the World Whiskies Awards, which also recognized Macaloney’s Island Distillery with a trio of top prizes. The Keefer Bar was nominated Best Canadian Bar by the Tales of the Cocktail Spirited Awards. And Okanagan Spirits was named Artisanal Distillery of the Year at the 2022 Canadian Whisky Awards.

Looks like the zero-proof trend isn’t slowing down any time soon. Non-alcoholic ready-todrink products in the U.S. are predicted to grow by 18 per cent in volume by 2026, according to IWSR Drinks Market Analysis. IWSR also found that the global low- and no-alcohol market surpassed US$11 billion in 10 key markets, including Canada.

OR MAYBE NOT

An Ipsos poll has found that nearly three-quarters (73 per cent) of Canadians don’t plan to change their alcohol consumption habits despite new Health Canada guidelines recommending no more than two drinks a week.

Meet your new Bartender of the Year

TORONTO’S JACOB MARTIN WINS WORLD CLASS CANADA

WITH A BREATHTAKING FINAL AT VANCOUVER COCKTAIL WEEK

World Class Canada celebrated its 10th anniversary in the best possible way—with a blowout final at Vancouver Cocktail Week that saw Jacob Martin of Toronto’s Bar Banane take home the title of World Class Canada Bartender of the Year 2023.

“We were thrilled to partner with Vancouver Cocktail Week and had many events running in the city throughout

the week as well as the Competition,” says Michael Armistead, who oversees the Diageo World Class Canada Bartending Competition as National Onpremise, Reserve and Sponsorship Manager.

Members of the Diageo international Reserve team—including Lynnette Marrerro, creator of Speed Rack; Dennis Tamse, Global Distillery Ambassador for Ketel One Vodka; and Tim Phillips-

Raised on the shoulders of previous winners James Grant (left) and Jeff Savage, Toronto’s Jacob Martin is crowned World Class Canada 2023 Bartender of the Year. Photos courtesy of World Class Canada

Johansson, World Class Global Bartender of the Year 2012 and now global brand ambassador for Johnnie Walker—flew in for more than 25 events that included the Punch Brunch at Botanist, Oysters and Scotchtails at Bar Susu, pop-ups, guest shifts, dinners and educational sessions.

Most importantly, Armistead points out, “We had 10 leading bartenders in the country competing for the title of World Class Canada Bartender of the Year at seven challenges including the 10th anniversary public event at the Vancouver Club.”

Those 10 finalists were: from B.C., Kate Chernoff, Harry Tham and Emily Vey; from Alberta, Xavier Aleba, Sam Clark, Steven Jorgensen and Adrian Roque; from Ontario, Benjamin Kingstone and Jacob Martin; and, from Quebec, Daphnée Vary Deshaies.

Everything came together at the cocktail week closing gala with the announcement of the final four—Chernoff, Clark, Martin and Vary Deshaies—who then competed in a breathtaking speed round final in front of a crowd of enthralled partygoers. Because it was the 10th anniversary, each bartender had to make 10 drinks, which raised the ante (and the stress levels) to unprecedented heights.

Now, Armistead says, “Jacob Martin of Bar Banane, this year’s champion, will go on to compete in Sao Paulo in the global final at the end of September.” Between now and then, Armistead’s team will be working hard to get him ready to compete, knowing that all eyes will be on Canada.

After all, since Canada began participating in the world’s biggest, most prestigious cocktail competition in 2013, our bartenders have consistently placed in the top 12 and twice won the global title (Vancouver’s Kaitlyn Stewart in 2017 and Edmonton’s James Grant in 2021) with a runner up, Vancouver’s Jeff Savage, in 2019.

“The challenge for us is how the program evolves each year,” Armistead says. Already he has World Class Studios planned for fall right across the country, and he has a plan for next year’s competition. Not that it’s just about the competition any more—it’s also about establishing bartending as a serious career.

“Look at how far we’ve come in the past years. Look at how the industry has grown,” Armistead says. “I like to think World Class has played a small part in that.”

Throughout the competition, spirits from the Diageo Reserve Portfolio —Tanqueray No Ten, Bulleit Bourbon, Ron Zacapa, The Singleton, Johnnie Walker, Ketel One, Don Julio and Ciroc—provided an exciting palette for the bartenders’ creativity.

Serious storytelling

SUYO’S BARTENDERS SIDESTEP PRETENSION BY PERFECTING THE ART OF NOT TAKING YOURSELF TOO SERIOUSLY

by Allie Turner

Inside the recently opened Suyo Modern Peruvian on Main Street, just above the chorus of stylish 20-somethings and couples on date night, the bartenders can be heard telling the story of Peru—from undergrowth to clouds, ancient Incan civilization to contemporary culture.

Their tales come in the form of cocktails, accompanied by shared plates of authentic Peruvian cuisine from chef and co-owner Ricardo Valverde.

Much like the menu, the interior eschews stereotype, exoticization and the trappings of “fusion” by leaning into the natural influences of Peru with greenery, wood and stone accents. The sleek minimalist design feels organic and modern, as do the cocktails, which combine complex techniques with intricate storytelling that celebrate the country.

The stories lead the menu. Which makes bar manager Max Curzon-Price and fellow bartender Andrew Kong well-suited as a team.

Both have backgrounds in creating detailed drinks, Curzon-Price at the award-winning Botanist Bar and Kong at The Westin Bayshore’s H Tasting Lounge, where he conjured up the 12 Cocktails of Christmas list. Their life behind the bar set them up for the long hours of development, passing recipes back and forth; their lives outside

The bar team at Suyo Modern Peruvian—Andrew Kong, left, and bar manager Max Curzon-Price—tell the tale of Peru in their creative cocktails. Chelsea Brown photo

the bar, Curzon-Price as a teen journalist in Brighton and Kong as a DnD dungeon master, helped them to find the imagination to create something that tastes like gold (literally).

Plus, they both have a knack for enthralling a row of people.

When creating the cocktail list, which consists of seven themes with two sister cocktails for each, Kong and Curzon-Price started with a map of Peru and asked themselves, “How can we show a full range of the landscape without being a bar that churns out a million Pisco Sours?”

There are still quite a few Pisco Sours poured in an evening, but there are also elaborate multi-part cocktails that represent phenomena like the Pacific tides, Amazonian rainforest and Andean mountains. One drink tackles the concept of gravity with a moon suspended in inky black; another an altar complete with cow’s blood and a chicken heart.

Translating heady concepts into spiritful cocktails comes with the occupational hazard of overplaying one’s hand or sounding pretentious. A less skilled duo may have come across as if they were reciting a memorized script, but Curzon-Price and Kong have an easy earnestness about them that has everyone at the bar leaning in, whether they ordered the drink or not.

One woman, a PhD candidate from UVic and self-professed international food and art chaser, flew in from Victoria specifically to visit Suyo at her supervisor’s recommendation. She wasn’t drinking, but was keenly listening to everything Kong and Curzon-Price were saying.

“You can take yourself seriously in the production of cocktails, but you can’t take

The Cacti cocktail at Suyo is fresh and complex; find the recipe online at thealchemistmagazine.ca. Chelsea Brown photo

yourself too seriously in the serving of cocktails,” says Curzon-Price as he places a rock glass rimmed with yuzu edible paint and ginger pop rocks on the bar while launching into the history of Incan gold mining.

“When you drink it, you get the sensation of rocks breaking apart in your mouth, which makes it the dumbest drink on the menu and subsequently my favourite,” he says.

The secret to striking a balance between craft and folly is finding “an emotive hook in the things we consume,” he explains. “It helps you understand the why behind it. There’s a difference between enjoying a drink and understanding.”

Once Curzon-Price is confident that he has accurately conveyed the why, he takes liberty with the “serve.”

“Then you can serve it with blood if you want to, or you can put it in a rock, whatever,” he says flippantly as we all lean in.

The cocktail matchmakers

NIKKA BRINGS COFFEY, CHEMISTRY, AND COLLABORATION TO VANCOUVER COCKTAIL WEEK

by Reece Sims

WhenB.C.-based importers Enoteca

Bacco first approached the Nikka Whisky Distilling Co. to participate in Vancouver Cocktail Week, it was an immediate and enthusiastic “yes.”

“We wanted to create a unique experience … and add excitement for the people of Vancouver,” says Naomi Kamiyama, the global marketing and

sales department representative for Nikka Whisky. “The first thing that came to mind was to bring one of our favourite bars, Bar Trench, to Vancouver. We also knew that The Keefer Bar is one of the most amazing bars in the world, and if these two fantastic bars could collaborate, their chemistry would deliver something memorable.”

LEFT: Nikka’s Coffey range demonstrates the versatility of the column still. RIGHT: The Coffey still at the Nikka Distillery in Japan. Photos courtesy of The Nikka Whisky Distilling Co.

Over the course of just a few days during Vancouver Cocktail Week, the Nikka Whisky and Bar Trench teams were able to create enormous buzz, hosting a sold-out industryonly Coffey masterclass and bar takeover at Keefer Bar, happy hour pop-up at PiDGiN, and a busy cocktail station at the Golden Era Cocktail Revival Gala.

During the bar takeover at The Keefer Bar, Bar Trench co-owners Rogerio Igarashi Vaz and Takuya Itoh skilfully crafted a customdesigned menu of five cocktails featuring whisky, gin and vodka from Nikka’s Coffey Series. In particular, the Broke & Famous with Nikka Coffey Grain, Aperol, roast paprika honey cordial and lemon juice was an undeniable crowd pleaser; so much so that it has been featured on The Keefer Bar’s reserve cocktails menu ever since.

COFFEY, HOLD THE CREAM

Just in case you’re unfamiliar with the Nikka Coffey Series, we need to get something straight: these spirits are not coffee flavoured. Rather, Coffey refers to the type of still that is used to distill this particular range of spirits.

Named after Irish inventor Aeneas Coffey, this traditional two-column still was invented in 1830 and was quickly adopted by distilleries to produce grain whiskies initially intended to be used in blends. Since then, continuous stills have become much more modern and effective in producing a cleaner distillate. However, more efficiency means less flavour. As Kamiyama explains, “Thanks to its old-fashioned structure and inefficiency, our Coffey still retains more flavours originating from the grain itself and helps create a distinctively silky texture. Operating these old stills requires special expertise, which Nikka has continued to cultivate over the years since we first acquired the Coffey still in 1963.”

Today, Nikka offers four products in their Coffey Series, including two whiskies (Nikka Coffey Grain and Nikka Coffey Malt), a gin and a vodka. When asked what the difference between the two whiskies is, Kamiyama remarks, “We developed both products to showcase the beauty of the Coffey stills, and the difference in ingredients is apparent in taste. Coffey Grain is predominantly made from corn and delivers the retained sweetness of this ingredient. It tastes mellow and soothing. Whereas Coffey malt, made from 100 per cent malted barley, you feel the rich maltiness with complexity.”

APPLES TO APPLES

Nikka founder Masataka Taketsuru, widely regarded as one of the founding fathers of Japanese whisky, first started his company Dai Nippon Kaju or The Great Japanese Juice Company in 1934, selling apple juice, jam and other orchard products while waiting for his whiskies to age. Today the company, which was eventually rebranded

The Bar Trench team takes over The Keefer Bar during Vancouver Cocktail Week. Photo courtesy of The Nikka Whisky Distilling Co.

as Nikka (a portmanteau of Nippon, the Japanese name for Japan, and kaju) still pays homage to their heritage by including apples as one of the botanicals in the Nikka Coffey Gin.

In addition to apple juice, 10 other botanicals are used to create a modern, terroir-driven representation of a dry style gin. “Nikka Coffey Gin possesses a stunning aromatic complexity that relies on the refreshing burst of Japanese citrus including yuzu, kabosu, amanatsu and shequasar [flat lemon], the delicate fruitiness of apples and pleasantly tangy hints of Japanese sansho pepper on the finish,” says Kamiyama.

To accentuate the East Asian citrus and pepper notes in the gin, Bar Trench

created the Trench 75, which was also featured during their bar takeover, as well as at the industry masterclass during Vancouver Cocktail Week. As a Japanesereinterpretation of the classic French 75, it featured Nikka Coffey Gin, lemon, honey cordial and a local sparkling sake.

Perhaps Nikka’s cocktail bar matchmaking was a premonition or an intelligent case of comparing apples to apples as on April 24 the Tales of the Cocktail Foundation announced the regional top 10 honorees for the 17th Annual Spirited Awards of which Bar Trench was selected as a finalist for Best International Cocktail Bar – Asia Pacific and The Keefer Bar was selected as a finalist for Best International Bar – Canada.

THE CHEMISTRY CONTINUES

To continue the cross-bar collaboration, Keefer Bar’s general manager Keenan Hood and bar manager Amber Bruce have been invited by Nikka to host a bar takeover at Bar Trench in Tokyo, Japan, on May 20. Bruce plans to bring back the most popular cocktail from their pop-up menu to replace Broke & Famous upon their return.

Kamiyama is looking forward to Keefer Bar’s upcoming bar takeover and was extremely impressed with the Vancouver bar community as a whole. Upon her time in Vancouver, she reflects, “We found the community was very warm and welcoming. It seems like everybody is friends with each other, and the amount of respect they have towards each other is very inspiring. It makes sense to us now why Vancouver is known internationally for its food, drinks and hospitality.”

The Broke & Famous cocktail by Bar Trench, made with Nikka Coffey Grain whisky, was featured at the Bar Trench pop-up at The Keefer Bar during Vancouver Cocktail Week, and is now on their reserve list. Reece Sims photo

The Nikka Whisky Distilling Co. nikka.com

Ghost Tequila is produced from 100% agave in small batches, marrying old world techniques with modern ingenuity, using a pinch of Ghost pepper heat to create a perfectly balanced, spicy spirit.

LI V E LIF E S PI C Y.

Funky town

SAVOURY NOTES ARE NUDGING FRUIT AND FLOWERS OVER ON THE CRAFT SPIRITS BAR, IN FAVOUR OF UMAMI FLAVOURS LIKE MUSHROOMS, SEAWEED, SMOKE—AND EVEN SHEEP DUNG

by Charlene Rooke

The rich, earthy, umami notes of mushrooms—like these wild ones foraged near Campbell River—are infusing the spirits world. Getty Images photo

Mushrooms first lit up my brain in 2017, when I tried Candy Cap Magic, a Botanist Bar cocktail that matched the fungi’s maple syrup and spice notes perfectly with rye. Then, in 2019, Sheringham Seaside was named the world’s best contemporary gin on the wings of its sustainable kelp note. After sipping 72 Tomates-kissed Tomato Martinis last summer at hip New York bars, it hit me: the savoury spirits revolution has arrived.

Driving the savoury trend is a quest for ultralocal terroir. When Fort McMurray burned in a 2016 wildfire, Maligne Distillery’s Bryce Parsons and Spike Baker salvaged a pallet of malted barley outside Wood Buffalo Brewing. Already touched with peat smoke during malting, and infused with the fury of the wildfire, it was distilled into whisky. Six years later The Beast, the world’s first forest-fire whisky, developed wild flavours of cherry, tobacco and burnt honey.

Ontario’s Valley of Mother of God Smoked Gin arose from a happier sort of fire. Founders Malcolm and Shelly Roberts wanted to harness the “transportive effect” of sipping a sensory memory, “and it seemed to us that the smell of wood smoke from a campfire would resonate with Canadians from coast to coast with equally fond childhood memories,” Malcolm Roberts says. Ottawa Valley juniper berries smoked over maple wood create a gin that yields the ultimate Dirty Martini.

Watching bartenders yield Smoking Guns and smoke-infusion cloches over cocktails inspired Black Tusk Smoked Vodka from Squamish’s Raincity Distillery. “We specifically chose [Western Red] cedar to have that local terroir,” says co-founder Alex Mumm, who says it took hundreds of “chaotic” attempts to infuse the essence of burning cedar sawdust into their wheat vodka. The result is a savoury, almost meaty spirit that makes a killer Gibson.

Candy caps aren’t the only mushrooms at the bar. Last year’s release of Bearface

DRIVING THE SAVOURY TREND IS A QUEST FOR ULTRA-LOCAL TERROIR.

Matsutake Whisky was a “gift to the bartender community” from master blender Andres Faustinelli, for its cocktail-candy nut, spice and savoury aromatics. Matsutakes

“bring a sensation of the forest floor,” says Faustinelli, who clambered down Monashee Range slopes with a forager to gather the fungi, then macerate them in whisky, “to extract that sensation of freshness.” One of the world’s most expensive mushrooms, matsutake was a signature Canadian flavour to spotlight in Bearface’s Wilderness Series.

Odd Society + Wild Thing Mushroom

Whisky was a collab spirit created to celebrate the opening by restaurateurs Todd Graham and Kody Abrams of Wild Thing on Main. The team extracted “a kind of tea” from candy cap and porcini mushrooms sourced from wholesaler Oyster and King, says Odd Society distiller Joel McNichol. That “tea” diluted whisky that was then re-barrelled for further aging. “As someone who enjoys wandering in the rainforest amongst the Pacific Northwest flora, with hopes to stumble across a patch of wild

TOP: The Beast is the world’s first forest-fire whisky. Photo courtesy of Maligne Distillery

RIGHT: The essence of burnt cedar infuses Black Tusk Smoked Vodka. Photo courtesy of Raincity Distillry

IT WAS ALL ABOUT WORKING WITH WHAT WE HAD AROUND US ON VANCOUVER ISLAND RATHER THAN

JUST GOING THE TRADITIONAL WAY.

colour plus funky and herbaceous notes when mixed with tonic and citrus.

“It was all about working with what we had around us on Vancouver Island rather than just going the traditional way,” says Du Plessis. Like these other innovative distillers, he’s savouring the taste of success.

UMAMI

Look for these savoury spirits on your travels

In the Alberni Valley, Antidote Distilling captures the essence of truffles, wild mushrooms and foraged salal berries to create their Black Gin. Elli Hart Creative photo

mushrooms, this whisky definitely feels like it fits the commitment to regional style and culture,” says McNicol.

Foragers from Port Alberni’s Tseshaht First Nation and Forest for Dinner helped distiller Nilo Du Plessis from Antidote Distilling Co. search out unique local ingredients for his Black Gin. “We never intended to make a weird and funky gin. I bought a small vacuum still and started distilling literally whatever we could find around us,” he says. A handful of Vancouver Island black truffles, macerated then redistilled, “came off just so beautifully” they inspired Antidote’s Black Truffle Vodka and colour-changing Black Gin. Inky in the bottle thanks to a “dark, bloody mush” of salal berry skins (a byproduct of Forest for Dinner jam-making), it blooms with purple

If you like seaweed-kissed Sheringham Seaside and Isle of Harris gins, try maritime-inspired U.K. bottles like Bullard’s Coastal Gin, Fishers Gin, Da Mhile Organic Seaweed Gin and Mermaid Salt Vodka , as well as North Vancouver’s Copperpenny Gin No. 006 Oyster Shell (a collaboration with Fanny Bay Oysters).

Martini-friendly olive gins include B.C.’s own Deep Cove Mediterranean plus international gins like Gin Mare, Portobello Road Savoury Gin and Four Pillars Olive Leaf Gin.

Drink your vegetables: Piger Henricus from Quebec’s Les Subversifs and James Gin Asian Parsnip Gin elevate the humble root vegetable. Make it a salad with Piedmont white-truffled-infused Cambridge Truffle Gin and some Tomates liqueur from Domaine Cazottes in France.

Next-level umami: Eimverk in Iceland uses dried sheep dung to smoke the barley for its Floki single malt; Audemus Umami Gin from France features caper and Parmesan flavours; Butcher’s Gin

“marinates” meat-rub botanicals and a little dried meat in the spirit; and the gins from Holyrood Distillery in Edinburgh (co-founded by Calgarians) showcase variations on juniper, sea salt and beeswax.

YUMMY

Raincity’s mountain spirits

AFTER ONLY A YEAR, THE SQUAMISH DISTILLERY IS ALREADY EARNING INTERNATIONAL RECOGNITION

AtRaincity Distillery, founders Alex Mumm and Johnny Xu are bringing new, awardwinning spirits to the mountain community of Squamish. Spirits flavoured with the delicate notes of tea and spring flowers, emboldened by the aromas of smoke and oak, and underpinned by the crystal clear taste of glacial water.

Mumm is the distiller, with Iron Buddha Gin his baby—a first-of-its-kind Chinese oolongtea-infused gin. Xu is head of sales, with eyes on producing his beloved baijiu.

At Raincity, they make quality craft spirits, mostly gin, from scratch. They also have whisky aging in barrels; the first batch is expected to be ready in two to three years. Unlike many small producers who buy their neutral grain spirit from larger corporations, Raincity makes their own base in house from B.C. winter wheat following a triple distillation and two-week long proofing process. “We choose quality over speed, every step of the way,” Mumm says. “This is noticeable in the flavours that come through that often get lost in a more hurried process.”

This slow and steady approach has paid off. This year, they picked up a barrel of awards at the prestigious San Francisco World Spirits Competition 2023: a trio of silvers for the delicately floral Last Garden Gin, caramelly Barrel Aged Gin and smooth, subtle Iron Buddha Gin (which won bronze in 2022) as well as a bronze for the smouldering Black Tusk Smoked Vodka (which won silver in 2022).

Added to the lineup this June is their first bottled ready-to-drink cocktail in a bottle: the Ginseng Rye Old Fashioned. It’s a twist on the classic cocktail, featuring spicy rye whisky infused with the earthy bitterness of ginseng, an Asian root with healing properties. The drink is sweetened with maple syrup, made complex with their own housemade aromatic bitters and best served on ice with an orange twist.

Come taste all they are producing at their world-class cocktail lounge and tasting room, nestled in the heart of the Coastal Mountains. Or purchase your favourites through the online shop on the Raincity website.

Raincity Distillery’s locally inspired spirits include, from left: Barrel Aged Gin, Last Garden Gin, Iron Buddha Gin, Loving Dusk Raspberry Gin and Black Tusk Smoked Voda. Alenka Mali photo

A whiskyroadlovers’trip

NEW TRANSNATIONAL TRAIL SHOWCASES

WORLD-CLASS SINGLE MALTS FROM THE PACIFIC NORTHWEST

by Reece Sims

On the Vancouver Island leg of the trail, sippers can discover drams from Goldstream, Macaloney’s and Shelter Point distilleries. Reece Sims photo

Whisky enthusiasts have a new reason to raise a glass with the launch of the Northwest Whiskey Trail. The trail, which takes visitors on a journey to some of the best single malt distilleries in the Pacific Northwest, is set to become a must-visit destination for both locals and tourists alike.

Comprising seven distilleries, this transnational trail takes visitors through some of the most beautiful and scenic parts of the region, including the rugged coastlines of British Columbia, the verdant temperate rainforests of Washington State and unspoiled woodlands overlooking stunning city views in Oregon.

Graeme Macaloney, owner of Macaloney Island Distillery in Victoria, first had the idea of creating a whisky trail after realizing how rich the region was with talent. “I could see that the region had some truly world-class distilleries. Macaloney’s, Shelter Point, Westland, Westward and the other participating distilleries have been receiving critical acclaim at the World Whiskies Awards and San Francisco World Spirits Competition,” he notes. “In addition, several of us are exporting our single malts internationally. If we’re building a presence abroad, why not invite more tourism here and put our whisky region on the map?”

LOCAL PROVENANCE

Scotland may have had a profound influence on the characterization of traditional single malt whisky making for decades; however, these Pacific Northwest distilleries are becoming internationally recognized through their reinterpretations of tradition and by creatively curating modern releases that showcase the provenance of the region.

“I am seeing in the marketplace that connoisseurs and new whisky drinkers alike are moving past the big spirits producers and are wanting to explore the great craft distilleries that are coming along,” Macaloney says. “And the northwest is leading the way in this craft boom.”

All seven distilleries along the trail are utilizing locally sourced malts from their respective province or state. This is essential not only for preserving regional flavour profiles, but for creating a sense of place that connects tourists with the communities and ecosystems where these whiskies are being produced.

Westland Distillery in Seattle is truly at the forefront of showcasing local provenance, in particular with its Outpost Range, which aims to explore central raw ingredients that emphasize the terroir of the Pacific Northwest. For example, the Colere releases explore the impact of different strains of barley, while the Garryana edition uses this native species of oak during maturation.

These Westland expressions use varying varietals of malted barley, as do most of the other distilleries on the trail except for Goldstream Distillery in Duncan, B.C. Typically, “single malt” would refer to a whisky made from 100 per cent malted barley at a single distillery. In the case of Goldstream Distillery, their inaugural single malt release, coming in spring 2024, will be made from 100 per cent malted rye. This expression will be a one-time, small batch release, so if you’re not planning on visiting the distillery during that time, their cherrywood-finished rye whisky (which is readily available) will still provide you with a unique tasting experience.

SMOKE FROM THE WEST

For many whisky enthusiasts, peated whisky is not just a drink, but a way of life. It embodies the spirit of adventure and exploration, and its appeal lies in its ability to transport

Seattle’s Westland Distillery has produced a range of whiskeys showcasing local terroir. Facebook.com/ WestlandDistillery photo

I REALLY BELIEVE THAT CONNOISSEURS AND NEW WHISKY DRINKERS ALIKE ARE ... WANTING TO EXPLORE THE GREAT CRAFT DISTILLERIES THAT ARE COMING ALONG.

drinkers to the rugged, windswept landscapes of Scotland and other peat-producing regions. This same spirit of adventure can now be experienced in the Pacific Northwest where a number of these featured distilleries have found modern, award-winning methods by which to incorporate smoke into their expressions.

Some of the distilleries along the trail have utilized Washington-sourced peat to create expressions that are different from any peated Scottish whisky that one may have formerly tried.

“Different” doesn’t always mean better. However, in this case, it most certainly does. Macaloney Island Distillery recently won the Best Canadian Single Cask Single Malt category at the World Whiskies Awards for The Peat Project: Single Cask Portuguese Red Wine Barrique made with Washington Peat this year. Similarly, Westland Solum – Edition 1 (another expression from their Outpost Range, which focuses on peat), was named World’s Best American Single Malt also at the World Whiskies Awards.

The Smoke Point from Shelter Point is aged in barrels that have been smoked with driftwood from the shores and woodlands

FROM A HINT OF SALT ON THE BACK END OF THE PALATE, A NOTE OF WET PINE FOREST, OR THE USE OF LOCAL GRAINS, IT WILL BE INTERESTING TO SEE IF TOURISTS FIND A COASTAL INFLUENCE OR NORTHWEST STYLE IN THE WHISKIES.

around the Campbell River distillery. This unconventional method of imparting a subtle smoke note to the whisky has led to a Double Gold in the Canadian Whisky category at the 2022 San Francisco World Spirits Competition.

CRAFT COLLABORATION

Oregon’s brewery industry is a haven for beer lovers and a testament to the state’s longstanding tradition of craft brewing. With more than 300 breweries scattered throughout the state, Oregon has one of the highest per capita brewery rates in the U.S. Westward Whiskey was born from Portland’s craft brew traditions and, as such, combines American whiskey making with craft-brewing techniques. In particular, their use of ale yeasts for fermentation and ex-beer cask finishes produces bold and balanced expressions that have been recognized with gold medals at the San Francisco World Spirits Awards.

While Copperworks Distillery is located in Seattle, they, too, have worked with Oregonbased breweries to produce beer-cask-finished whiskies including, most recently, the Hair of the Dog Brewing Cask Finish Collection.

What breweries are to Oregon, wineries are to British Columbia. Similarly possessing over 300 licensed grape wine wineries, the province’s wine industry is at the forefront in Canada. In B.C., Shelter Point’s Evans Family Reserve range features annual releases utilizing specialty cask finishes. Their current

Copperworks Distilling in Seattle collaborates with colleagues in Oregon. Facebook.com/CopperworksDistilling photo

release is a wine-cask-finished expression using a combination of ex-B.C. Syrah, Foch and Pinot Noir casks.

Overall, the Northwest Whiskey Trail showcases world-class single-malt distilleries and also offers visitors a unique opportunity to explore the region’s rich history, culture and natural beauty. “From a hint of salt on the back end of the palate, a note of wet pine forest, or the use of local grains, it will be interesting to see if tourists find a coastal influence or northwest style in the whiskies or not,” Macaloney says.

Whether you’re a whisky connoisseur or simply looking for an unforgettable travel experience, the Northwest Whiskey Trail is a must-visit destination. For those who dare adventure to all seven locations, a completed passport (which can be acquired at any location) will not only give you bragging rights, but will also earn you a custom etched Northwest Whiskey Trail Glencairn glass that cannot be bought, only earned.

For more information, visit northwestwhiskeytrail.com.

THE NORTHWEST WHISKEY TRAIL

1. Macaloney’s Island Distillery & Twa Dogs Brewery, Victoria, B.C.

2. Goldstream Distillery, Cowichan Valley, B.C.

3. Shelter Point Distillery, Campbell River, B.C.

4. Deep Cove Brewers & Distillers, North Vancouver, B.C.

5. Copperworks Distilling, Seattle WA

6. Westland Distillery, Seatlle, WA

7. Westward Whiskey, Portland, OR

Visit all seven distilleries on the trail and and you can earn an handsome Glencairn glass. Northwest Whiskey Trail photo

SippingWinnipeg

THE PRAIRIE CITY IS DEVELOPING A COOL COCKTAIL SCENE. HERE’S WHERE TO ENJOY THE BEST SIPS IN TOWN.

by Alexandra Gill

Langside Grocery is a cosy neighbourhood joint—and a destination well worth seeking out.

Photo courtesy of Langside Grocery

Fromthe early days of the European fur trade to the current craft brewing boom, Winnipeg has been a beer city through and through. Fortunately for those who love a bone-dry Daiquiri or a proper Porn Star Martini mixed with local vodka, the craft cocktail scene is catching up. The city might only boast only a handful of bars where you can lose yourself in a superbly executed drink, but they are all fabulous in their own ways.

THE ROOST ON CORYDON

theroostwpg.com

Perched like a treehouse in the attic of a century-old home in Little Italy, The Roost is an adorable little hideaway where Winnipeg’s cocktail renaissance first hatched in 2015, with whimsical libations dusted in glitter and topped with cotton-candy clouds. Back then, the owners were just kids who

had dropped out of university to make boozy treats. Today, the Oddlot Collective runs three of the city’s hottest rooms, including The Oxbow Natural Wine Bar & Restaurant and Parcel Pizza.

The proudly safe, cave-like space with sloped ceilings and birch-pole accents attracts a young, diverse crowd who clamour for the corner booth (a.k.a. Make-Out City). In warmer months, the rooftop garden blooms into a lively nest overlooking the city’s hopping patio district.

Seasonally changing menus lean toward sparkly floral cocktails with names like Fairy Cobbler and Garden Gnome, as well as a solid selection of Temperance Tipples. But you’ll also find simple, spiritforward signatures and seriously good spins on classics. If it’s available, go for the Galactic Daiquiri with hopped rum, which is dry enough to impress even a diehard Hemingway fan.

PATENT 5 DISTILLERY patent5.ca

This former livery stable in Winnipeg’s historic Exchange District is an elegant spot to sip the first whisky produced in Winnipeg since 1880. It’s actually one of the only places you can find Patent 5 Single Barrel Release #1, which sold out within an hour when it was released last November. Try the sherrycask-finished high rye neat, on the rocks or stirred into a Manhattan, where its smooth, nutty notes work astonishingly well with sweet vermouth.

Bartender Nick Drescher creates highconcept seasonal menus—this summer’s theme is travelling carnival—but will always offer classics and simple serves that make the award-winning house spirits shine. Look

Cocktails at The Roost tend to be pretty, floral and sparkly. Photo courtesy of The Roost on Corydon

for rarities like Navy Strength Gin, Manitoba Berry (Old Tom-style) Gin, and, coming soon, pot-stilled rum made from Crosby’s Molasses.

Furnished with wood panelling, stained glass and chandeliers salvaged from the St. Regis Hotel’s storied Oak Room, the high-ceiling bar has a moody, romantic vibe that feels right for date nights. For special group get-togethers, book a cocktail class, tour or tasting in the Barrel Room.

THOMAS HINDS SAMPLING ROOM

thsamplingroom.com

Cigars and cocktails? Yes! This dark, sexy speakeasy behind the Thomas Hinds retail shop is one of the very few fully licensed smoking lounges in Canada. Even if you have no interest in chomping on a Cohiba (there is no obligation to partake), it’s absolutely worth checking out for the swellegant vibe, live jazz and excellent drinks.

Truth be told, it’s mostly young bros huddled in the green velvet booths. (The older gents the owners anticipated when they opened this downtown space last year are probably

all over at the Manitoba Club, which has its own private smoking room.) But manager Jacqueline Gourlay makes a gal on her own feel right at home.

In addition to a long list of whiskies, the bar offers spirit-forward classics and creative originals meant for pairing. Try Gourlay’s Cognac Old Fashioned with a Partagas D4, which has a floral finish that doesn’t smother the drink. Or opt for smoke in a bubble on the passionfruit and mezcal Margarita.

Either way, a state-of-the-art HVAC system ensures that everyone leaves smelling sweet.

LANGSIDE GROCERY

langsidegrocery.com

Sandwiched between low-income apartments and millionaire’s row, a few blocks in from Sherbrook Street in hip West Broadway,

At Thomas Hinds Sampling Room, manager Jacqueline Gourlay is a welcoming host. Photo courtesy of Thomas Hinds Sampling Room

Patent 5 Distillery is an elegant place to enjoy craft gin in the Exchange District. Photo courtesy of Patent 5 Distillery

Langside Grocery doesn’t get a lot of accidental foot traffic.

But that’s all more reason to seek out this charming snug, where the friendly regulars include a neighbourhood cat named Trixie.

The heritage building (which did operate as a grocery store in the early 1900s) has been lovingly restored and gorgeously furnished with a tin ceiling, dark wood bar,

BATHTUB GIN

This refreshing, pretty-in-pink summer sipper by Elsa Taylor has been the most popular cocktail at The Roost since it opened in 2015.

2 oz gin

0.75 oz berry shrub (see recipe below)

0.75 oz lime juice

2 dashes lavender bitters

4 oz Clearly Canadian soda (you can use any flavour, but the blackberry or raspberry work particularly well here)

Garnish: Lime leaf, blackberry and edible shimmer dust (available online or at crafts and gourmet retailers)

Fill stemless wine glass halfway with ice and add all ingredients, except soda and garnish. Stir lightly. Top with soda and give a quick stir to integrate. Garnish with berry and lime leaf and sprinkle with edible shimmer. Serves 1.

BERRY SHRUB

1 pint (2 cups) blackberries

1 pint (2 cups) raspberries

2 cups sugar

1 cup good quality white balsamic vinegar

1 cup water

tufted leather banquettes and a striking wolf taxidermy peering down from above.

The kitchen’s French-Italian small plates are classic, but the smartly edited beverage list is eclectic—offering everything from a classic Monte Carlo and PX sherry to a zero-proof sparkling Pinot Noir from Germany (Leitz) and Miller High Life tallboys.

Instagram.com/theroostwpg

Muddle berries in a medium-sized pot, then add rest of ingredients and stir well. Bring to a boil while stirring frequently, then remove from heat as soon as sugar is dissolved. Once cooled, strain out pulp and keep finished product refrigerated for up to 2 weeks in the fridge. Makes about 3 cups.

Mmmargaritas

OUR FAVOURITE SUMMER COCKTAIL OFFERS THE PERFECT CANVAS FOR ARTFUL VARIATIONS

by YVR Barfly

Nora Hamade photo

The Margarita is a splash of happiness, the quintessential summer cocktail and one of the most popular drinks in the world. Whether you like it frozen or on the rocks, in a pre-dinner coupette, a plastic cup poolside or poured from a pitcher, it’s a classic that hits all the right notes with the bitterness of tequila, the tartness of fresh lime, the sweetness of orange liqueur and the salt, which heightens all the flavours.

There are numerous origin stories of the sour cocktail, which takes its name from the Spanish word for daisy.

COCONUT AND MINT MARGARITA

Recipe from Monarca.

2 oz tequila reposado

0.75 oz pineapple syrup

1 oz coconut syrup

0.25 oz triple sec

1.5 oz fresh lime juice

3 mint leaves

Garnish: Salt or Tajín Clasico seasoning for rim; slice of dried pineapple and pineapple leaf

Rim a rocks glass with salt or Tajín and add ice. Place remaining ingredients (except garnish) into a cocktail shaker with ice and shake, shake, shake. Fine-strain into the prepared glass. Garnish with slice of dried pineapple and pineapple leaf. Serves 1.

Maybe it came from a bar in Juárez named Tommy’s Place, where in 1942 a female customer requested a Magnolia—brandy, Cointreau and an egg yolk, topped with Champagne. Francisco “Pancho” Morales could only recall the orange liqueur from the recipe and improvised from there. The drink became a hit.

Or possibly it was created in 1938 by Tijuana’s Carlos “Danny” Herrera, owner of Rancho la Gloria, for Ziegfeld showgirl Marjorie King, who was allergic to all spirits except for tequila. He combined the ingredients of a shot into cocktail form and gave it the closest Spanish word to her name.

Slushy Margs came much later, around 1971, when Texas restaurateur Mariano Martinez used a soft-serve ice cream machine to keep up with customer demand for the blended version of the drink. The Slurpee-style sipper went over like wildfire—and his equipment is now in the Smithsonian National Museum of American History.

MEMORIES OF MEXICO

La Mezcaleria bartender Michelle Vizcaino, a native of Guadalajara, loves how the cocktail gives her so much room to play around with. Maybe it’s a watermelon-peppermint-ginger slushy with chipotle-infused mezcal or a simpler version with tropical fruit like pineapple or mango. Sometimes, she’ll incorporate other spirits, such as nocino liqueur (green walnut) or la pinta (pomegranate).

IT IS ALWAYS A JOY TO KNOW THAT ONE DRINK REMINDS PEOPLE OF BEAUTIFUL BEACHES AND AMAZING FOOD.

The restaurant’s Spicy Tamarind Mezcal Margarita is a fan favourite, a liquid version of the spicy tamarind candy she grew up with. “The sweet and sour makes it a really easy-to-drink cocktail, and the taste of the agave spirit is present in a way that makes you want another round,” Vizcaino says. “The main components of a Margarita make it so easy to experiment with. There so many different notes you can find in various types of tequila and mezcal.”

She adds: “Experimenting with the type of rims is something that can create a whole a different experience. We love experimenting with traditional insect salts as well as dehydrated flowers and fruits. It makes it more fun and colourful.”

Mostly, Vizcaino enjoys seeing how a Margarita of any flavour can evoke the warmth of her homeland.

SPICY TAMARIND MEZCAL MARGARITA

Recipe from La Mezcaleria.

1 oz tamarind syrup (see note)

1.5 oz mezcal

0.5 oz lime juice

0.5 oz Cointreau

0.5 oz agave syrup

Dash habanero bitters

Garnish: Tajín Clásico Seasoning for rim, dehydrated lime wheel

Rim a cocktail glass with Tajín Clásico Seasoning. Place ingredients (except garnish) in a shaker with ice and shake until chilled. Strain into the prepared glass over fresh ice. Garnish with a burnt dehydrated lime wheel. Serves 1.

Note: Break off a 5 oz (by weight) chunk of tamarind paste (about ½ cup) and place it in a smallish saucepan along with 1 cup of sugar and 1 ½ cups water. Bring to a boil and continue to cook for 1 to 2 minutes while whisking briskly. Remove from heat and cool for 10 to 15 minutes, then strain through a fine-mesh sieve. Will keep, chilled, for two to three weeks.

people of beautiful beaches and amazing food. There is nothing better than having people remember a happy memory and the good times my country has given them with just one drink.”

TASTE OF TEQUILA

At El Camino’s, bar manager Mikey Maclntyre enjoys the drink’s possibilities, as vast as an endless stretch of sandy beach.

“Working at the bar, it’s always nice to hear how a Margarita transports people to their memories of the perfect vacation in Mexico,” Vizcaino says. “It is always a joy to know that one drink reminds

“I love the simplicity of a classic Marg,” he says. “It’s because they are so simple that Margaritas are open to almost unlimited variations. Using different tequilas can change the flavour profile in subtle ways

Ruben Nava Mendoza photo

or we can use infusions, flavoured syrups or different liqueurs to make completely different versions. We recently just hosted a Margarita competition for Altos tequila, and the innovation was incredible: everything from a bright blue Marg to a milk-washed Marg with loads of herbs and spices.”

El Camino’s signature Margarita is modelled after the one created in the 1990s at Tommy’s Mexican restaurant in San Francisco; it’s sweetened strictly with agave nectar, eliminating the conventional notes of orange from triple sec. “It makes the drink even more tequila forward,” MacIntyre says. “It’s also served on the rocks instead of in a coupe. I find

JALAPEÑO MARGARITA

Recipe from El Camino’s.

2 oz jalapeño-infused reposado tequila (see note)

1 oz lime juice

0.5 oz agave water (2 parts agave syrup to 3 parts water)

Garnish: Tajín Clásico Seasoning rim

Use a lime wedge and wipe around the rim of a rocks glass, then dip in Tajín Clásico Seasoning. Add the tequila, lime and agave to a shaker with cubed ice. Shake hard for 20 seconds and strain into the prepared glass over fresh ice. Serves 1.

Note: To make the jalapeño tequila, slice two deseeded jalapeños and put them into a bottle of reposado tequila. Leave to infuse for three days in a cool, dark space. Strain out chilies; will keep indefinitely.

that ice allows us to use less sweetener so the tequila and lime can really shine.”

The choice of tequila can clearly make all the difference in a Margarita’s flavour profile. (See page 44 for some suggestions.)

“A typical lowland blanco tequila—I’m thinking Fortaleza or Herradura—will showcase herbaceous flavours and could be paired with a dish containing salsa verde,” MacIntyre says. “A sweeter highland reposado tequila like Tapatío or Don Julio reposado could easily go with a dish containing pineapple, like carne asada tacos. But generally, any kind of Mexican or Central American food can pair well with a Margarita. What grows together goes together.”

IT’S BECAUSE THEY ARE SO SIMPLE THAT MARGARITAS ARE OPEN TO ALMOST UNLIMITED VARIATIONS.

Photo courtesy of El Camino’s

TRADITIONS MADE NEW

In a way, the Margarita is Mexican culture in a glass. “The history of our classic Margarita comes from many years of traditions that are found in this cocktail—thousands of agave plants,” says Antonio Desfassiaux of La Taqueria, which at any given time has more than six styles of Margaritas available, including lavender, hibiscus (sweet, tart, floral), picante and mezcal. “Its simplicity makes it an incredible way to enjoy tequila. Almost any flavour makes it a perfect accompaniment to some delicious birria, carnitas tacos or, in some cases, with some exquisite green or red chicken enchiladas.”

La Taqueria’s Shacked Margarita has 1.5 oz of white tequila, 1.5 oz fresh lemon juice, sugar to taste and 0.5 oz of triple sec, shaken and served in a short glass with ice. “White tequila is recommended since it has the least odours and flavours, while a reposado or aged tequila is

HIBISCUS MARGARITA

Recipe from La Taqueria.

1.5 oz tequila 1800 blanco

1.5 oz fresh lemon juice

0.5 oz Cointreau or other triple sec

0.5 oz hibiscus syrup (see note)

Garnish: Dried hibiscus flower

Place all ingredients (except garnish) into a cocktail shaker with ice. Shake well and fine-strain into a rocks glass filled with fresh ice. Garnish with a dried hibiscus flower. Serves 1.

Note: To make hibiscus syrup, place 1 cup sugar and 1 cup water in a saucepan and bring to a boil. Take off heat and add ½ cup dried hibiscus petals. Let steep for at least 15 minutes and strain out petals.

recommended to drink straight,” Desfassiaux says.

Veracruz native Francisco Higareda, chef of Monarca and Ophelia, is fascinated by the Margarita’s history and adores the drink’s freshness and versatility. “The Margarita easily adopts many flavours: fresh, sweet fruit; spice; and different types of peppers,” Higareda says.

New to the Monarca menu just in time for summer is a Coconut and Mint Margarita.

“We were looking for something that was similar to a Piña Colada, but not as heavy,” Higareda says. “So we basically made a Margarita version of the Piña Colada. We would pair this with tuna tostada or anything spicy and seafood. It’s also great on its own. It’s perfect for when you’re sitting on the patio.”

Summertime sipping can’t come soon enough.

Ruben Nava Mendoza photo

Atomic age cocktails

THE MID-20TH CENTURY WAS THE BEST OF TIMES, THE BOOZIEST OF TIMES

by Joanne Sasvari

GREYHOUND

When made with quality ingredients, this vodka highball is refreshing, versatile and delicious and as easy to make as it is to enjoy.

2 oz vodka

4 oz freshly squeezed grapefruit juice

Garnish: Grapefruit peel or wedge

Optional: Salted rim (for a Salty Dog)

Optional: 0.5 oz Campari (for an Italian Greyhound)

Add ice to a highball glass, then add the vodka and grapefruit juice and stir gently. Garnish with a grapefruit twist or wedge. Serves 1.

Options: To make a Salty Dog, rim the glass first with salt. To make an Italian Greyhound, skip the salted rim and add Campari to the rest of the ingredients.

Theend of the Second World War ushered in an era of unprecedented prosperity and optimism across North America. The space race was on; so was the baby boom, a housing boom and a technology boom that filled all those new homes with fancy gadgets and their driveways with shiny automobiles. (There was also another, less happy “boom” on people’s minds, a nuclear one.)

And, when workers came home from the office to their tidy, well-appointed suburbs, they’d mix up pitchers of Martinis or Mai Tais to enjoy around their kidney-shaped cocktail tables.

What we think of now as “mid-century” mainly comprises the years from the end of the war in 1945 to the moon landing in 1969. It was an era marked by a sleek, colourful, futuristic style in décor and design that has made a major comeback the last couple of decades; indeed, some could argue that here on the West Coast, mid-century modernism has never really gone away.

But the cocktail culture of that era is a whole different story.

Think of the 1950s and ’60s, and you likely think of either the kind of boozy classics (Martinis, Manhattans, Old Fashioneds) enjoyed by TV’s Mad Men or lushly garnished tropical drinks, and you’d not be wrong.

Many of the most popular cocktails of the mid20th century were invented much earlier. The Old Fashioned, for instance, was the original bittered sling that dates back to the 1800s, while cocktails like the brandy-and-mint Stinger, once the tipple of 1920s high society, were posh preProhibition drinks that found popularity amid a newly prosperous middle class.

The 1950s and ’60s were not, generally, an era of great cocktail innovation. That said, there were a few influences that changed cocktail culture forever.

SINGAPORE SLING

The Singapore Sling is the king of tropical cocktails. It was created at Raffles Hotel in 1915, but its heyday was arguably in the 1950s and ’60s. Forget the overly sweet versions you may have encountered; the original is complex and refreshing, perfect for a sultry tropical day.

1.5 oz London Dry gin

0.25 oz cherry kirsch or maraschino liqueur

0.25 oz Cointreau

0.25 oz Bénédictine

0.25 oz grenadine

1 oz fresh lime juice

0.75 oz pineapple juice

1 dash Angostura bitters

2 oz soda water

Garnish: Brandied cherry, pineapple wedge and a sprig of mint

Pour all ingredients except soda and garnishes into a cocktail shaker. Add ice and shake until well chilled. Strain over fresh ice in a Collins or other tall glass. Top with soda. Garnish with a brandied cherry, a pineapple wedge and a mint sprig. Serves 1.

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GIMLET

The classic Gimlet is simply half gin and half Rose’s Lime Juice. Although Raymond Chandler declared, “It beats Martinis hollow,” in his 1954 noir novel The Long Goodbye , it can be a bit sweet and unbalanced for modern palates, which is why we prefer the “refreshed” version below.

CLASSIC GIMLET:

2 oz gin

0.75 oz lime cordial

Optional: 1 oz chilled soda water

Mix in a shaker with ice, and stain into a chilled cocktail glass. If you like, top with soda water. Serves 1.

REFRESHED GIMLET:

2 oz gin or vodka

0.5 oz freshly squeezed lime juice

0.5 oz simple syrup

Garnish: Lime wheel

Place gin (or vodka), lime juice and simple syrup in a cocktail shaker with ice. Shake until well chilled. Fine strain into a chilled cocktail glass or over fresh ice in a rocks glass. Garnish with a lime wheel. Serves 1.

One of them was the advent of vodka. It’s been North America’s most popular spirit for such a long time it’s hard to believe that it wasn’t even sold here until the 1930s. It really only hit the mainstream in the early 1960s when a spy named James Bond began ordering his Martinis made with vodka, shaken not stirred. Not only did vodka replace gin in many classics, it begat a whole new cadre of cocktails like the Moscow Mule, Sea Breeze and Greyhound.

The other major influence was borne on a tropical breeze: tiki culture. In part, the tropical trend was inspired by veterans returning from battle in the South Pacific, but it was also fuelled by a new jet age that put exotic holiday destinations within reach of every middle-class family.

Trader Vic’s, a chain of high-end, Polynesianinspired restaurants swept the continent (there was famously one at what is now The Westin Bayshore from 1961 to 1996), and was joined by countless imitators serving up Mai Tais, Scorpion bowls, Singapore Slings and similarly fruity, rum-soaked, elaborately garnished drinks. Once considered fancy and exotic, rum punches, Daiquiris, Piña Coladas, Jungle Birds and the like were soon on every bar list across the continent—and served at every frat party and backyard BBQ, too.

Sadly, though, the quality ingredients needed to make them properly were not always so widely available. Bartenders turned to canned products and used sweeteners to make up for the missing flavour and texture. Too often, drinks that were once elegantly balanced became syrupy sweet; with this as an introduction to cocktails for many people, it’s not surprising they fell out of fashion in the 1970s and ’80s.

But now in the hands of a new generation of bartenders, mid-century classics have been restored to their glamorous origins. So slip on your Ray-Bans, settle into your Eames lounge chair and give these classics another try.

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Turn up the heat

HOMEMADE CHILI SYRUP AND LIQUEUR ADD SIZZLE TO SUMMER COCKTAILS

Story and photos by Matthew Benevoli

Justlike summer, Home Bar is bringing the heat! Spicy drinks aren’t new, but have recently experienced a popularity boom, whether the heat comes from hot sauce, fresh jalapeños or spicy spirits.

We’ll be making something more dynamic and versatile than just popping jalapeños into a bottle of tequila. Chili liqueur allows for balanced, nuanced flavours, can be added or substituted into drinks, and can be as fiery as desired. Or, if you prefer, you can make a chili syrup for all your zero-proof drinks.

There are a couple of decisions to make before you get started.

First, unless you are only making a syrup, pick a spirit base such as vodka, rum or tequila.

Second, choose your chilies: Poblanos and jalapeños are mild, fresh and vegetal tasting. Habaneros and serranoes have medium heat with tropical fruity notes. Thai chilis and ghost peppers are for those who like it HOT. Feel free to mix it up and add more than one kind.

Next, choose spices to complement your chilis, such as peppercorns, cloves or cinnamon. You will also need a pinch of

Before you get started, assemble your ingredients, including fresh peppers such as habaneros, serranoes and jalapeños.

salt to enhance the chili flavours. Finally, select your sweetener: white sugar (flavourless), demerara (molasses notes), honey (floral notes) or agave (fruity, caramel flavours). With any spicy drink, the key is to tickle the tastebuds without overpowering your palate with intense heat. Sweetness helps balance that heat.

Now it’s time to turn our cocktails up another notch!

For any questions or additional tips, please reach out to @m.benevoli on Instagram.

Ingredients:

HOW

TO

MAKE HOMEMADE CHILI SYRUP AND LIQUEUR

YOU WILL NEED

Equipment:

4 jalapeño peppers

3 habanero peppers

2 sweet peppers (mini-peppers)

2 cups agave syrup

0.5 cup water

1 Tbsp green peppercorns

1 tsp salt

1 tsp whole allspice

4 whole cloves

1 cinnamon stick

Optional: 1.75 cups blanco tequila (more if needed)

METHOD

Small pot

Sharp knife

Cutting board

Spoon

Measuring spoons

Measuring cup

2 4 5 7

Cheesecloth/ fine mesh strainer

Sealable jar

Sealable bottle

Disposable gloves

1. Wash all peppers and pat dry.

2. Cut all peppers lengthwise. (See note.) To reduce heat levels, remove seeds and veins—this is where big heat comes from. Once heat is there, you can’t remove it, so adjust how much you leave in.

3. In a small pot, add agave syrup and water. Place on cooktop over medium low to medium heat. Stir to combine.

4. Once syrup is warm, add all spices and chilis. After 5 minutes, reduce to simmer for 30 minutes, stirring occasionally. We don’t want to overheat (cook) the chili peppers. Taste and see if the syrup needs more time to develop flavours (add seeds if necessary for additional spicy heat). Once flavour and heat reach your desired level, remove from heat and let cool to room temperature.

5. Once syrup is cooled, fine strain. If you want to make zero-proof cocktails, you can use as is. If you prefer to make this a liqueur, add tequila in the following step.

6. For liqueur: Pour tequila into a large Mason jar. Start by adding 1 cup chili syrup and stir to combine. Taste and, if needed, add additional chili syrup or tequila until desired balance is achieved. Transfer to a sealable bottle. Store in refrigerator up to 3 months.

Note: When cutting peppers, it’s highly recommended to wear gloves. Without gloves you’ll have to wash your hands multiple times and even then the residual oils can stay on your skin for hours. I touched my eye three hours later and it wasn’t a good situation. Be safe and glove up.

SPICY MARGARITA

1.5 oz blanco tequila (Hornitos used)

1 oz Homemade Chili Liqueur

1 oz lime juice

Garnish: Salt for rim of glass, pepper, lime wheel

Add all ingredients except garnish to a shaker tin with ice and shake well. Strain into a rocks glass with a salted rim (add a little chipotle powder to your salt for a touch of smoky heat). Garnish with fresh thinly sliced pepper and lime wheel. Serves 1.

Recipes by Matthew Benevoli

SHE’S A SPICY PEACH

1.5 oz white rum

1 oz Homemade Chili Liqueur

2.5 oz peach nectar

0.5 oz lemon juice

2 dashes orange bitters

Optional: Plain or peach-flavoured sparkling water

Garnish: Sliced jalapeño peppers

Add all ingredients (except sparkling water and garnish) to a shaker with ice and shake well. Strain into a tall glass over ice. If you like, top with soda. Garnish with fresh jalapeño slices. Serves 1.

What’s the best tequila for making Margaritas?

Sunny days demand thirst-quenching cocktails like Margaritas, Palomas and Ranch Water, which all just happen to be a showcase for tequila. And that might just make tequila our favourite summer spirit.

The same way scotch or bourbon is a style of whisky, tequila is technically a mezcal, the name for any agave-based spirit. Tequila is made mainly in Mexico’s Jalisco state from the blue agave plant, which is steamed, fermented, distilled and sometimes aged in oak. What we think of as mezcal, on the other hand, is made from a variety of different types of agave, which are roasted over wood for a distinctive smoky flavour, and rarely aged.

Tequila is produced in three broad styles: blanco (also called plata or silver), which is unaged and has crisp citrus, white pepper and grassy notes; reposado or “rested,” which is aged for two to 12 months and has softer caramel and spice notes; and añejo, which is aged one to three years, and has deep, rich, complex flavours of tobacco, chocolate and oak, ideal in an Old Fashioned.

When it comes to citrusy cocktails like the Margarita, though, a blanco tequila is generally the best choice. The question is: Which one? We couldn’t decide, so we turned to our bartender friends and asked their advice. Here’s what they had to say.

Citrusy and fresh, the Margarita is the quintessential tequila drink. Getty Images photo

KATE CHERNOFF, BARTENDER, THE COURTNEY ROOM

“My favourite way to make the perfect Margarita is with Sombra Joven Mezcal (45% ABV; $66). It has a fruity, spiced and gently smoky palate, making it a great choice for tequila lovers who want to expand their palate into the rest of Mexico’s terroir.”

MAX CURZON-PRICE, BAR MANAGER, SUYO MODERN PERUVIAN

“For the perfect Margarita, I reach for Tequila Fortaleza Blanco (40% ABV; $125) at home (and whenever I can behind the bar). Mown grass on nose with a rich, almost lactic structure makes for an A+ sipping or mixing tequila. However, its limited availability and notoriety amongst bartenders make it a challenge to find on our often-scarce market. Fortaleza makes my ‘see it, buy it’ list.”

TARAS GRABOVYI, BAR MANAGER, CARLINO RESTAURANT

“I really like to use El Jimador tequila (40% ABV; $37) for my Margarita. It is quite affordable, is 100 per cent blue agave and works well in Margaritas. I love the citrusy part of that tequila and fresh agave notes which it provides.”

ALEXA GREENMAN, BEVERAGE DIRECTOR, HAVANA AND BELGARD KITCHEN

Without a doubt, the best tequila to use for a Margarita is Olmeca Altos Plata (40% ABV; $50). You won’t find a better tequila for the job. Clean, earthy and citrusy, Altos Plata’s

innate flavours pair perfectly with a classic Margarita recipe whether you’re a pro or making it for the first time.”

TREVOR KALLIES, BAR AND BEVERAGE DIRECTOR, FREEHOUSE COLLECTIVE

“I’ll always keep a bottle of Olmeca Altos Plata (40% ABV; $50) in the cupboard for mixing Margaritas and Palomas alike. Dollar for dollar, it time and time again proves itself to be the best in show for cocktails, sipping and even shooting (if that’s your thing). Bright, citrus notes, hints of vegetal flavours and aromas and, of course, ample agave flavour to produce a delicious Margarita.”

ALANNAH TAYLOR, BAR MANAGER, CAPO & THE SPRITZ

“Whenever craving a Margarita I’m looking for a little extra flair, so Mezcal is my go to. Sombra Joven Mezcal (45% ABV; $66) is my first pick because it offers that smoky punch with vanilla, citrus and many other complex undertones. They also they keep sustainability and community in line with their top priorities during the production and creation of the product.”

DAVID WOLOWIDNYK, BARTENDER, ACQUAFARINA

“Without question, I would most certainly use Tequila Fortaleza Blanco (40% ABV; $125) to make the most perfect Margarita. This blanco is a textbook example of a traditionally made tequila, yielding flavours of cooked agave, earth, citrus and vegetal complexity that lingers long on the palate. I want tequila to be the star of the show in a Margarita, and Fortaleza Blanco doesn’t let me down.”

B.C. DISTILLERY LISTINGS

YOUR GUIDE TO THE SPIRIT MAKERS

This province’s 89 artisan distilleries are producing everything from vodka to vermouth. Discover B.C.’s best spirits with our guide to the producers, tasting rooms and so much more.

DISTILLERY LEGEND

(on-site services offered)

Tasting room Cocktail lounge

On-site sales Food Tours

Many distilleries are small operations. We always recommend calling before your visit to confirm opening hours and product availability.

VANCOUVER ISLAND & GULF ISLANDS

Macaloney’s Island

Distillery & Twa Dogs

Brewery

Ampersand Distilling

4077 Lanchaster Rd., Duncan AmpersandDistilling.com

Antidote Distilling Co. COMING SOON

4721 Johnston Rd., Port Alberni AntidoteDistillingCo.com

Arbutus Distillery

1890 Boxwood Rd., Nanaimo ArbutusDistillery.com

Bespoke Spirits House

Maehem Spirits COMING SOON!

4905 Cherry Creek Rd., Port Alberni MaehemSpirits.ca

Merridale Craft Spirits

1230 Merridale Rd., Cobble Hill MerridaleCider.ca

Misguided Spirits

18-1343 Alberni Hwy., Parksville MisguidedSpirits.ca

Moon Distillery Ltd.

Winners of numerous World Whiskies Awards, this distillery, started by Scotsman Graeme Macaloney, offers several single malts as well as world-class tours of the distillery.

Products: Glenloy Single Malt Whisky, Invermallie Single Cask Series, Mac Na Braiche

Single Malt Spirit, Peated Mac Na Braiche Single Malt Spirit, Peated Darach Braiche Single Malt Spirit, Oaken Poitín

Single Malt Spirit

761 Enterprise Cres., Victoria VictoriaCaledonian.com

425 Stanford Ave. E., Parksville BespokeSpiritsHouse.com

ClearCut Distilling Co.

319 Sutil Rd., Quadra Island SouthEnd.ca

DEVINE Distillery DevineDistillery.com

Driftwood Spirits

836 Viewfield Rd.,Victoria DriftwoodSpirits.ca

Goldstream Distillery

4A-4715 Trans-Canada Hwy., Whippletree Junction, Duncan GoldstreamDistillery.com

Island Spirits Distillery

4605 Roburn Rd., Hornby Island

IslandSpirits.ca

350 A Bay St., Victoria MoonDistillery.ca

Pacific Rim Distilling

2-317 Forbes Rd., Ucluelet

PacificRimDistilling.ca

Salt Spring Shine Craft Distillery

194 Kitchen Rd., Salt Spring Island SaltSpringShine.com

Shelter Point Distillery

4650 Regent Rd., Campbell River ShelterPoint.ca

Sheringham Distillery

252-6731 West Coast Rd., Sooke

SheringhamDistillery.com

Spinnakers

308 Catherine St., Victoria Spinnakers.com

— Partner Distillery —

Stillhead Distillery

105-5301 Chaster Rd., Duncan Stillhead.ca

Tofino Distillery

Unit G & H, 681 Industrial Way, Tofino TofinoCraftDistillery.com

True North Distilleries

103-680 Berwick Rd. S., Qualicum Beach TrueNorthDistilleries.com

Victoria Distillers 9891 Seaport Pl., Sidney VictoriaDistillers.com

Wayward Distillery

2931 Moray Ave, Courtenay 250-871-0424

WaywardDistillery.com

LOWER MAINLAND, FRASER VALLEY & B.C. WEST COAST

Anderson Distilleries

106-3011 Underhill Ave., Burnaby AndersonDistilleries.ca

Bruinwood Estate Distillery

2040 Porter Rd., Roberts Creek

Bruinwood.com

Central City Brewers & Distillers

11411 Bridgeview Dr., Surrey

CentralCityBrewing.com

Copper Spirit Distillery

441 Bowen Island Trunk Rd., Bowen Island

CopperSpirit.ca

Copperpenny Distilling

103-288 E. Esplanade, North Vancouver

CopperpennyDistilling.ca

Crow’s Nest Distillery

117-667 Sumas Way, Abbotsford CrowsNestDistillery.com

Roots and Wings Distillery

Deep Cove Brewers & Distillers

2270 Dollarton Hwy., North Vancouver DeepCoveCraft.com

Deep Earth Farms

785 Iverson Rd., Lindell Beach DeepEarth.ca

Dragon Mist Distillery

213-19138 26th Ave., Surrey DragonMistDistillery.com

Goodridge & Williams Craft Distillers

8-7167 Vantage Way, Delta GWDistilling.com

The Liberty Distillery 1494 Old Bridge St., Vancouver TheLibertyDistillery.com

Specializing in craft spirits from absinthe to whisky to gin to vodka. Stop by for a tasting or a cocktail flight and feel the farm-fresh spirit take flight on your tastebuds. Open daily year round.

Products: Vital Vodka, Double Vice Coffee Infused Vodka, Renegade (horseradishinfused vodka), Dill Pickled Vodka, Peachy Keen Vodka, Jackknife Gin, Encore Gin, Inspired Gin, Old Dame, Rebel, Sidekick, Johnny Handsome, Old Fashioned Spirit, Apotheosis Absinthe

7897 240th St., Langley 778-246-5247

RootsAndWingsDistillery.ca

Long Table Distillery 1451 Hornby St., Vancouver LongTableDistillery.com

Lucid Spirits

105B-8257 92nd St., Delta LucidSpirits.ca

Mad Laboratory Distilling

119-618 East Kent Ave., Vancouver MadLabDistilling.com

Mainland Whisky 107-3425 189th St., South Surrey MainlandWhisky.com

Montis Distilling 1062 Millar Creek Rd., Whistler MontisDistilling.com

New Wave Distilling 3387 Tolmie Rd., Abbotsford @NewWaveDistilling

North West Distilling Co. 104-20120 Stewart Cres., 604-818-6972

NorthWestDistillingCo.ca

— Partner Distillery —

Odd Society Spirits

1725 Powell St., Vancouver

OddSocietySpirits.com

One Foot Crow

1050 Venture Way, Gibsons OneFootCrow.com

Pemberton Distillery

1954 Venture Pl., Pemberton PembertonDistillery.ca

Raincity Distillery

#8-38919 Progress Way, Squamish RaincityDistillery.ca

Ravens Distillery

37455 Kilgard Rd., Abbotsford RavensDistilling.com

Resurrection Spirits

1672 Franklin St. Vancouver ResurrectionSpirits.ca

Salish Sea Spirits

7074 Westminster St., Powell River SalishSeaSpirits.ca

Sons of Vancouver

1431 Crown St., North Vancouver SonsOfVancouver.ca

Stealth Craft Distillers

#3-20 Orwell St., North Vancouver StealthCraftDistillers.com

The 101 Brewhouse & Distillery

1009 Gibsons Way, Gibsons The101.ca

The Woods Spirit Co.

1450 Rupert St., North Vancouver TheWoodsSpiritCo.com

Okanagan Spirits

OKANAGAN, KOOTENAYS & INTERIOR

After Dark Distillery

1201 Shuswap Ave., Sicamous AfterDarkDistillery.com

Alchemist Distiller

101-18006 Bentley Rd., Summerland AlchemistDistiller.ca

B.C.’s original craft distillery invites you to step into their Prohibition-era tasting rooms to experience authentic farmto-flask whiskies, gins, vodkas, liqueurs, brandies and even Canada’s original absinthe.

Products: BRBN BourbonStyle Whisky, B.C. Rye Whisky, Laird of Fintry Single Malt Whisky (double-wooded in Fortified Foch, Port, Rhum Agricole and extra-añejo tequila casks), Okanagan Shine un-aged whisky, fruit and grain-based vodkas and gins, seasonal traditionally made liqueurs and brandies, Taboo Genuine Absinthe and Aquavitus. Private label custom cask program also available.

5204 24th St., Vernon 267 Bernard Ave., Kelowna 250-549-3120 | 778-484-5174

OkanaganSpirits.com

Bohemian Spirits

417A 304 St., Kimberley BohemianSpirits.com

CrossRoads Brewing & Distillery

508 George St., Prince George CrossRoadsCraft.com

Dubh Glas Distillery

8486 Gallagher Lake Frontage Rd., Oliver

TheDubhGlasDistillery.com

Elder Bros Farm Distillery

3121 Mission Wycliffe Rd., Cranbrook ElderBrosFarms.com

Fernie Distillers

531 1st Ave., Fernie FernieDistillers.com

Forbidden Spirits Distilling

4400 Wallace Hill Rd., Kelowna ForbiddenSpirits.ca

Indigenous World Spirits

2218 Horizon Dr., Kelowna

IndigenousWorldWinery.com

Jones Distilling

616 Third St. West, Revelstoke JonesDistilling.com

— Partner Distillery —

After Dark Distillery

1201 Shuswap Ave., Sicamous AfterDarkDistillery.com

Alchemist Distiller

101-18006 Bentley Rd, Summerland AlchemistDistiller.ca

Bohemian Spirits 417A 304 St., Kimberley BohemianSpirits.com

CrossRoads Brewing & Distillery

508 George St., Prince George CrossRoadsCraft.com

Dubh Glas Distillery

8486 Gallagher Lake Frontage Rd., Oliver

TheDubhGlasDistillery.com

Elder Bros Farm Distillery

3121 Mission Wycliffe Rd., Cranbrook

ElderBrosFarms.com

Fernie Distillers 531 1st Ave., Fernie FernieDistillers.com

Forbidden Spirits Distilling 4400 Wallace Hill Rd., Kelowna

ForbiddenSpirits.ca

Indigenous World Spirits

2218 Horizon Dr., Kelowna IndigenousWorldWinery.com

Jones Distilling 616 Third St. West, Revelstoke JonesDistilling.com

Kootenay West Distilling

1180 Cedar Ave., Trail KootenayWestDistilling.com

Legend Distilling 3005 Naramata Rd., Naramata LegendDistilling.com

Maple Leaf Spirits 948 Naramata Rd., Penticton MapleLeafSpirits.ca

Monashee Spirits 307 Mackenzie Ave., Revelstoke MonasheeSpirits.com

Northern Vintage Distillery Topley NVDistillery@gmail.com

Okanagan Crush Pad

16576 Fosbery Rd., Summerland OkanaganCrushPad.com

Red Bridge Distilling. #11-1445 McGill Rd., Kamloops RedBridgeDistilling.ca

Red Collar Brewing & Distilling Co. 355 Lansdowne St., Kamloops RedCollar.ca

Route 1 Distillery

#5-7410 Dallas Dr., Kamloops

Route1Distillery.ca

Taynton Bay Distillers 1701B 6th Ave., Invermere

TayntonBaySpirits.com

Tumbleweed Spirits #7-6001 Lakeshore Dr., Osoyoos TumbleweedSpirits.com

Vernon Craft Distillery V #1C-4601 23 St., Vernon VernonCraftDistilleries.com

Wiseacre Farm Distillery 4275 Goodison Rd., Kelowna WiseacreFarmDistillery.com

Wynndel Craft Distilleries 1331 Channel Rd., Wynndel WynndelCraftDistilleries.ca

LAST CALL

GREAT WORLD BARS WE LOVE: THE SURF CLUB

recognized Bar Trigona in Kuala Lumpur, the Champagne Bar has doubled down on its intention to make cocktails the highlight.

Sharma’s menu can best be described as warm weather spins on classic cocktails. Case in point is the Rosita, a tequila Negroni that incorporates a papaya-infused tequila with lighter Campari substitutes—think Aperol and Cocchi Rosa (see photo below).

There’sno shortage of glamour in Miami, but even the most jaded of luxury travellers will find something to marvel at when setting foot into Four Seasons Hotel at The Surf Club. A former members-only club that hosted the likes of Elizabeth Taylor and Winston Churchill, the historic grandeur of the hotel is still present in every nook. While visitors may get lost strolling the storied halls, most who enter today probably know exactly where they are going and that place is usually the Champagne Bar.

Much of the hotel’s 1930s structure has been well preserved, including the remarkably modern chandeliers that command the Champagne Bar. And though it is a large space, you never feel far from the attentive service of the bartenders, who introduce themselves by presenting each guest with a mini coupe of Champagne.

While the bar’s namesake may hint at a wine-centric menu, visitors would be wise to beeline straight to the cocktail list. Now under the helm of award-winning bartender Ashish Sharma, formerly of Asia’s 50 Best Bars-

And perhaps in a nod to his Malaysian roots, Sharma has also added a sling to the menu with his version featuring passionfruit and a housemade toasted coconut grenadine. Similarly tropical ingredients like lychee and mango make appearances, rounding out a list that would impress both cocktail novices and the aficionados. fourseasons.com/surfside

—Doris Sun

The Rosita (papaya-infused Fortaleza Reposado, Aperol, Cocchi Rosa, Mancino Ambrato Bianco, Giffard Apricot, walnut bitters) at The Champagne Bar.

Doris Sun photo

SAVE THE DATE! March 3-10, 2024

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