Category Archives: Booze News

Cocktail Science

Cocktails are Mad Science

The Science of Cocktails will transform Science World at TELUS World of Science into Vancouver’s largest cocktail laboratory. Vancouverites can mix and mingle all in the name of fundraising for Science World’s Class Field Trip Program.

You’ll enjoy uniquely crafted libations from local, award-winning bartenders, along with mouth-watering food pairings, thoughtfully prepared by Railtown Catering.
FEBRUARY 4, 2016 Thursday 7 pm – 12 midnight
TELUS World of Science $145 general / $250 VIP

Previews included;

Chocolate Rum Old Fashioned
Presented by mixologist Tarquin Melnyk

Science twist: Guests can taste the difference in the flavour difference in the rapid infusion technique using a vacuum chamber versus nitrous oxide chargers. 
What’s in it? 
Infused Rum (2g shaved chocolate per 500ml Rum) Dash bitters Orange peel (garnish)

Smoked Pineapple Martini
Presented by mixologist Grant Sceney

Science twist: The cocktail is made using a contraption that shakes the drink.  Highly interactive, guests can compete in a shake-off to make the best martini.
What’s in it?  Vodka Chunks of smoked pineapple Chamomile syrup

Highlights
• The event is OPEN BAR, with 25 different bar stations serving cocktails especially crafted by award-winning bartenders
• Ticket also includes APPETIZERS throughout the night, prepared by Railtown Catering
• PRIZES include a Tesla Motors package, where the winner gets to drive a Tesla for an evening; a weekend stay at Fairmont Pacific Rim for 2 people plus breakfast at ORU (valued at $780); a SmartyPantz Group Escape Experience for 8 people; and more.
• BARTENDER SHOWDOWN: Vancouver’s top bartenders will be competing to win the evening’s Cocktail Competition, awarded by a panel of industry judges. Guests can also vote for their favourite cocktails through their drink passports; the winning bartender will be given The People’s Choice award.

Red Ribbon Cocktail Fundraiser

In the lead up to World AIDS Day 2015 (Dec 1), the Dr. Peter AIDS Foundation is launching a new fundraising initiative called the “Red Ribbon Cocktail Fundraiser” to raise awareness of HIV and generate financial support for compassionate care at the Dr. Peter Centre. The fundraiser runs until December 1st.

champagne cocktail

Bars and restaurants in Vancouver participate by each creating a red, signature cocktail. A portion of the proceeds will benefit the Dr. Peter AIDS Foundation.  This initiative is supported by Tap & BarrelWest Bar + RestaurantBoulevard Kitchen & Oyster Bar and the Fountainhead Pub and others.

Cocktails in Kitsilano

Some fun news from our favourite neighbourhood restaurants!

Four restaurants in the Vancouver neighborhood of Kitsilano collaborate via Instagram to bring awareness to the growing cocktail culture forming in the neighborhood.  For the month of November AnnaLena, Maenam, Mission Kits and Supermarine welcome guests to enjoy a craft cocktail at their establishments and Instagram a photograph of it with the hashtag #CocktailsInKits for the chance to win a $200 prize.

supermarine cocktail

Each of these restaurants highlight both original and classic craft cocktails using quality products and house-made ingredients by cocktail focused team members.  They are collaborating to bring awareness to the fact that the excellent Vancouver cocktail scene extends beyond the boundaries of downtown and into the Kitsilano neighborhood.

For the month of November 2015, every Instagram photograph from these four restaurants featuring one of their cocktails with the hashtag #CocktailsInKits will be automatically entered to win four $50 Gift Certificates – one from each location – a $200 prize.  Winner randomly chosen from all entries.

maenam cocktail

Instagram:

AnnaLena @annalenayvr
Maenam @maenamrestaurant
Mission @missionkits
Supermarine @supermarineyvr

AnnaLena
1809 West 1st Avenue, Vancouver
Tel 604-379-4052
info@annalena.ca

Maenam
1948 West 4th Avenue, Vancouver
Tel 604-730-5579
info@maenam.ca

cocktail mission 3

Mission Kitsilano
2042 West 4th Avenue, Vancouver
Tel 604-739-2042
eat@missionkits.ca

Supermarine
1685 Yew Street, Vancouver
Tel 604-739-4677
eat@supermarine.ca

Shake It Up At Made With Love

MadeWithLove™, the largest mixology competition in Canada, is coming back to town!

After Winnipeg and Calgary, continues its 2015 western tour in the great city of Vancouver. The finals will be held on August 31st at Fairmont Hotel Vancouver, located at 900 West Georgia Street from 6:00 pm to 10:00 pm. Tickets are available at the presale price of $55 until August 17th (regular price $65) at www.enjoyMadeWithLove.com or at participating locations.

14 bartenders from across the city will compete during the finals to impress over 500 cocktail enthusiasts with exclusive and innovative creations. Each cocktail will be judged based on its originality, creativity and taste.

Made With Love

Come and enjoy the cocktails created by the finalists who qualified in June:

Alana Bertrand, Notch8
Dales Styner, The Cascade Room
Graeme MacLeod, Calabash Bistro
Graham Masters, Independent
James White, Independent
Jason Laidlaw, Blacktail Restaurant
Kylie Barlett, Blacktail Restaurant
Philipp Karatsyupa, Rogue Kitchen & Wetbar
Rob Scope, The Cascade Room
Samir Sharma, The Keefer Bar
Stephen Tufts, Dickies Ginger Beer
Wesley Hardy, Calabash Bistro
Felix Vallières, Independent
Frank Palter, Fairmont Waterfront

The People’s Choice and Judge’s Choice winners will represent the city at the National Finale which is slated to be held in Vancouver in May 2016.

Visit www.enjoymadewithlove.com to purchase your tickets at the presale price before August 17th. Your ticket will give to access to taste the 14 cocktails and afford you the right to vote for the People’s Choice. 

About MadeWithLove™ – www.enjoymadewithlove.com
Founded in 2009, MadeWithLove™ has a mission to demystify the cocktail culture and to offer an experience where creativity and diversity come together in a casual environment. Since its inception, MadeWithLove™ has hosted more than 50 competitions across Canada and Mexico.
 
Thanks to our precious partners :
Appleton Estate Jamaica Rum / Campari / Disaronno / Jack Daniel’s Tennessee Honey / Hendrick’s Gin / 1800 Tequila /Skyy Vodka / Wild Turkey

BOMBAY SAPPHIRE EAST and Cocktails with David Wolowidnyk

Top Five Reasons Why Bombay Sapphire Gin is the Spirit of Summer

Yesterday I wrote about how my new Escents Outdoor Survival Kit helped keep the mosquitoes away (although I neglected to use the spray the the day before….and one bit me on the neck….right in my apartment while sleeping…so very rude!) and today I bring you GIN as a remedy! Apparently I’d only had wine that night.

Gin has always been the classic cocktail spirit that was meant to be mixed. As a key ingredient to many of the season’s most refreshing cocktails, it balances botanicals with light and fresh seasonal flavours like citrus and fruits.

Bombay Saphire

“From a subtle hint of citrus, to its complex, yet balanced flavour, gin features the ultimate crisp and refreshing qualities that make it the perfect summer drink,” says David Wolowidnyk, Vancouver Brand Ambassador, BOMBAY SAPPHIRE. “BOMBAY SAPPHIRE’S unique vapour infusion process and exotic handpicked botanicals make it exceptionally well balanced and extraordinarily mixable, making it the perfect choice for your favourite gin cocktail.”

If you haven’t cocktailed at CinCin lately you must. It’s where the talented Wolowidnyk mans the bar and an excellent place for dinner as well. We asked Wolowidnyk for some recipes for the best summer gin drinks and here’s his top two.

Bombay_Sapphire-76

Loosen the Knot

  • 1 oz Bombay Sapphire EAST Gin
  • .5 oz Lemon Juice
  • .5 oz Simple Syrup (2:1)
  • 2 oz Prosecco
  • 1 scoop Lemon/Ginger Sorbet

Method: Stir/Build/Neat

Glass: Flute

Preparation: Add the gin, simple syrup and lemon juice to a mixing glass with ice and stir to chill. Strain into a flute. Add Prosecco and top with a scopp of sorbet.

Garnish: 1 scoop of lemon/ginger sorbet

To compliment the Thai Lemon Grass and Vietnamese Black Peppercorn of the Bombay Sapphire EAST, the refreshing acidity of the lemon and the spice of the ginger help to relax and rejuvenate.

Bombay Sapphire

Eastern Crush

  • 1.5 oz Bombay Sapphire EAST Gin
  • .75 oz Lime Juice
  • .5 oz Simple Syrup (2:1)
  • 3 pieces of Watermelon (2″ cubes)
  • 3 sprigs Cilantro
  • 1 pinch Black Pepper (fresh ground)

Method: Shake/On the Rocks

Glass: Old Fashioned Glass

Preparation: In a shaker, muddle watermelon, cilantro and freshly ground pepper. Add Bombay Sapphire EAST, lime juice and simple syrup. Shake with ice until cole and fine strain through a tea strainer to remove solids. Add new ice to the glass and garnish.

Garnish: 1 sprig of cilantro

BOMBAY SAPPHIRE EAST’s Top 5 Reasons why Gin is the Spirit of Summer

  1. Tonic originated in India as the quinine in tonic was a remedy to combat mosquito-borne malaria. Adding ice, citrus and gin made the tonic more refreshing and palatable and the citrus also helped prevent scurvy. While malaria and scurvy aren’t concerns here in Canada, mosquitoes definitely are…so go ahead and enjoy a Gin and Tonic, just to be safe!
  2. Since the 1800s, gin has been the go-to spirit for bartenders, as its botanical flavours add complexity to any cocktail, while balancing perfectly with light summer ingredients.
  3. Many experts would agree that gin is vodka’s worldlier, more interesting older brother. Replacing vodka with BOMBAY SAPPHIRE in summer cocktail favourites such as a Caesar will add a new layer of complexity to your drink.
  4. Gin is globally renowned for being refreshing on a hot day and consumption rates are highest in warm climates like Spain, the world’s number one gin market.
  5. Gin is an aperitif, preparing the palate and stimulating the appetite, and thus every great summer BBQ or dining experience should start with a gin cocktail, like a Negroni.

Mosquitoes aside, it’s no surprise that the classic Gin and Tonic is the number #1 reason on BOMBAY SAPPHIRE EAST’s list, with 65% of the world’s gin enjoyed in a Gin and Tonic*.

*Almost forgot disclaimer. I drank some gin.

Molson Canadian Cider Night at PICA

As you know we love to cook, so when Molson invited us down to sample their new cider and learn some new cider-based recipes at PICA, we happily showed up with our aprons on! This is an excellent example of how to promote a product. The cider is refreshing and we got to know more about it while having some fun and an excellent meal; newsworthy stuff!

PICA Spot Prawn

Spot Prawns

PICA Spot Prawns with Molson Cider

A reception with Molson’s new Canadian-sourced and made apple cider was followed by a spot prawn sacrifice by Chef Julian Bond and a delicious salad resulted.

Chef Michael Smith PICA

Molson Canadian Cider Reduction

Halibut Cheeks

Chef Julian Bond and Chef Darren Clay split our group in two and we made all sorts of mess while we learned the in’s and out’s of the PICA kitchen. Michael and I focused on the fritter batter and the cider reduction and assisted in assuring the halibut was cooked properly.

Chef Darren Clay PICA

kichenaid

Kitchenaid Pasta Rolling

I rolled out some pasta. We’ve got the Kitchenaid pasta maker at home, so a little supervised practice on my techniques was welcome. More home pasta coming up soon.

The results!

Molson Canadian Cider Poached Spot Prawn Salad

Cider Poached BC Spot Prawn, Micro Kale and Apple Salad Citrus Caviar

Halibut Cheeks

Sautéed Halibut Cheeks Tagliatelle with Cider Reduction, Ancho Chilli and Sweet Pea

Rhubarb and Apple Fritter

Rhubarb and Apple Fritter Injected with Cider and Vanilla Custard with Lemon Creme

Molson Canadian cider

Recipes below for you home chefs!

Pan Seared Halibut Cheeks Yields: 2-3 servings 

Ingredients:
4 – 8                Halibut Cheeks (about 10oz)
Salt and White Pepper to taste
1 tbsp              Olive Oil

Method:

  • Pat the halibut cheeks dry, and then season with salt and pepper. Place the oil in a skillet set over medium-high heat. When very hot, add the cheeks and cook and sear one minute on each side, or until almost cooked through. Transfer cheeks to a plate.
  • Return the cheeks to the skillet and add the cider reduction and heat them in the sauce until cooked through, about two minutes.

Cider Reduction

Ingredients:

2 cups     Apple Cider or Pressed Apple Juice
2 cups     Chicken Stock
1                Cinnamon Stick
4                Whole Cloves
4                Black Peppercorns
2                Sliced Shallots

Method:

  • Combine the apple cider, beef stock, cinnamon stick, peppercorns, and shallot in a 2-quart saucepan, and bring to a boil over medium-high heat.
  • Reduce the heat so that the liquid just simmers, and cook until the mixture, including the seasoning, has reduced to 1 cup, 35 to 40 minutes. (Have a liquid measure nearby so that you can check the volume as necessary.)
  • Let the sauce cool for a few minutes; then strain it through a fine-mesh sieve into a bowl, discarding the shallot and spices. Set aside.

Tagliatelle Pasta Dough

Ingredients:

250g             All Purpose Flour
4                      Egg Yolks
1                      Egg
3 Pinches   Salt
50ml             Water
1tbsp           Olive Oil

Method:

In a food processor, pour in all of the dry ingredients and olive oil, and mix until it comes to a coarse cornmeal consistency.

  • Add water and mix until it comes together in a dough ball.

Rhubarb & Apple Fritter

Apple & Rhubarb Compote Ingredients: 

¼ cup                          Fresh Orange Juice
¼ cup                         Sugar
1 bunch                     Rhubarb (trimmed, washed, cut into 4cm lengths)
4                                  Apples (peeled, cored, halved, each half cut into large dice)
1 x 3cm-wide  strip   Orange Rind (pith removed)
1                                  Cinnamon Stick

Method:

  • Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.
  • Add the rhubarb, apple, orange rind and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool before adding to Fritter dough.

Fritter Ingredients:

312g              All Purpose Flour
1 tsp               Salt
1 tsp               Baking Powder
½ tsp              Baking Soda
65g                 Sugar
1                      Lemon (zested)
1                      Egg
1                      Egg White
300g             Buttermilk
56g                 Butter (melted)

Method:

  • Sift together flour, salt, baking powder, baking soda, sugar, and lemon zest
  • Whisk together whole egg, egg white, and buttermilk, and temper in melted butter
  • Whisk the egg mixture into butter, do not overmix
  • Add the compote, let stand for 30 mins. Then deep fry in oil (365°F) 

Cider & Vanilla Custard

Ingredients:

1 cup               Whole Milk
½ cup              Sugar
½                       Vanilla Bean (split lengthwise, seeds scraped)
Pinch               Salt
4                         Large Egg Yolks
¼ cup               Cornstarch
1 cup               Apple Cider
2 tbsp              Unsalted Butter (cut into small pieces)

Method:

  • In a medium saucepan, combine milk, ¼ cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
  • In a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ cup sugar. Whisking constantly, add the apple cider to the raw egg mixture. Then slowly pour about ½ cup of the hot milk mixture into the egg-yolk/cider mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes (or it coats the back of a spoon). Remove and discard vanilla bean.
  • Add the butter, and beat the custard with a wooden spoon until the butter melts and is incorporated.
  • Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (or whisk by hand) 

Lemon Crème

Ingredients:

250g                Sugar
125g                Lemon Juice (fresh)
8g                    Lemon Zest
120g                Egg Yolks
100g                Unsalted Butter Chunks

Method:
 

  • Measure the sugar into a stainless steel bowl and then whisk in the lemon juice/zest, followed by the egg yolks.
  • Place over a bain-marie and cook until thickened, whisking occasionally. Once cooked, strain into a container and cool until the mixture reaches 32°C.
  • Add the butter and emulsify with an immersion blender.
  • Place plastic wrap on the surface and refrigerate.

Percy’s Old Fashioned Lemonade and Percy’s Punch Now Available

Vodka Coolers Sure to Quench Your Summer Thirst

Client news! Percy’s Old Fashioned Lemonade is made from a family recipe passed down by Great Grandfather Percy who made it regularly to quench the thirst of his friends while sitting in the hot English sun. Crafted with fresh squeezed all-natural lemon and honey, it’s then brought to a rolling boil and steeped to extract all the natural flavours of the lemonPercy’s Punch is crafted with the same great recipe with the addition fresh local grown mint, blueberries and a splash of ginger for added zing! The XFour™ handcrafted finest premium vodka adds a snap to the potions, but unfortunately disqualifies these cans from sale at your children’s neighbourhood lemonade stand.

All XFour™ brands are made with natural ingredients and contain no preservatives, glycerines or emulsifiers. Made with water from British Columbia’s pristine interior; this handcrafted drink is as pure and natural as its surroundings. Completely free of any additives or sweeteners, Percy’s Old Fashioned Lemonade and Punch are refreshingly clean and smooth; perfect sippers for a pool side party, backyard BBQ or watching the game.

Percy’s Old Fashioned Lemonade  #636068
Percy’s Punch #794107

Available only in your local private liquor stores and select restaurants.  Wholesale per four is $8.84 .  Suggested retail $11.95.

Percy’s Old Fashioned Lemonade and all XFour™ products were created and crafted by

Von Albrecht and Associates.

Please note that Von Albrecht and Associates is a client and compensates us for our time, but we’d drink these even if we weren’t!

LAUREN MOTE CROWNED 2015 DIAGEO WORLD CLASS CANADA BARTENDER OF THE YEAR

Celebrated Bartender Becomes First Woman to Claim Prestigious Title and Opportunity to Represent Canada in Global Finals in Cape Town, South Africa

Our Vancouver bartenders are rocking it lately. From PR News – It’s been a banner year for Lauren Mote, as the Bittered Sling Bitters co-proprietor and UVA Wine & Cocktail Bar manager was just crowned the 2015 Canadian Bartender of the Year in Canada’s biggest and most celebrated bartending competition, Diageo World Class Canada.

Hot on the heels of her Bartender of the Year award at the Vancouver Magazine Restaurant Awards in April 2015, Mote becomes the first woman to win the coveted Diageo World Class Canada Bartender of the Year title, and only the second woman to compete at the national level (alongside her close friend and peer, Danielle Tatarin, of Vancouver’s The Keefer Bar).

DiageoWorldClass_LaurenMote

Held June 22 to 24, 2015, the nationwide Diageo World Class competition welcomed 10 of Canada’s top bartenders to Chicago, IL to compete in seven gruelling challenges over three days. Testing their knowledge, skill, speed and showmanship behind the bar was a panel of 12 influential bartending and spirits experts: Charles Joly, Dale DeGroff, David Nepove, Dennis Tamse, Jacques Bezuidenhout, Jeff Bell, Jim Meehan, Julie Reiner, Ricky Gomez, Steve OlsonTony Abou-Ganim, and last year’s Canadian champion, Grant Sceney, of Vancouver’s Fairmont Pacific Rim.

Diageo World Class Lauren Mote

The competition kicked off on day one with the “Ode to the Windy City” challenge, where Mote developed a super hero pop-up book featuring hospitality workers as the heroes of their community with the host city, Chicago, as the backdrop.

On day two, the finalists competed in two challenges, “Sensorium” and “The Tasting Menu,” which paired cocktails and food, as well as a written exam and blind taste test. Mote cleverly won the Sensorium challenge with an elaborate sensory experience of her whisky-based cocktail, “Loup-Garou” (“werewolf” in French), set to a live trio of French hornists playing Sergei Prokofiev’s iconic Peter and the Wolf.

On the last day of the competition, the “Local Goes Global – Ketel One Market Basket Challenge” saw Mote make two cocktails: “Equinox” (lemon balm-infused Ketel One Vodka, Antica Formula Carpano Vermouth, black garlic-honey cordial) and “Fleur-de-Lis” (Ketel One Citron Vodka, spearmint-infused Cocchi Americano, black pepper-rhubarb shrub, rhubarb-ginger preserves, carbonated water). In the “Cocktails Against the Clock” speed round, Mote’s storytelling continued when she made six cocktails in eight minutes, all centered around the Soo Line, an underground system of tunnels connecting Moose Jaw, SK and Chicago, IL during the building of the Canadian Pacific Railway.

Said judge Abou-Ganim of Mote’s performance: “She was simply amazing — she owned it! It was something to behold.”

Mote’s road to Chicago began in May, when she presented her cocktails “Kid Video” and “Au Lieu de Ski” at the British Columbia regional finals, held at Vancouver’s Boulevard Kitchen & Oyster Bar. As the 2015 Canadian champion, Mote will travel with Sceney to Cape Town, South Africa for the Diageo World Class Global Finals from Aug. 28 to Sept. 5, 2015 where she will not only represent Canada against the world’s best bartenders from an unprecedented 57 countries, but female bartenders everywhere.

“I cannot begin to express how amazing this feels,” says Mote, who just returned from Montreal and Toronto where she hosted a series of educational cocktail seminars, and will soon travel to New Orleans for Tales of the Cocktail® 2015. “To simply compete amongst my incredibly talented friends and colleagues was an honour, but to win is an absolute privilege.”

ABOUT BITTERED SLING BITTERS
Bittered Sling celebrates the collaboration of acclaimed bartender/sommelier Lauren Mote and celebrated chef Jonathan Chovancek, who together bring a combined 30 years of professional experience, knowledge and innovation to the Canadian food and beverage industry. Their award-winning line of high-quality, small-batch cocktail bitters provides palate, plate and potion alike with a subtle-yet-exciting fusion of homegrown ingredients and flavours. Bittered Sling products are available at a growing number of restaurants, bars and retail locations across North America and beyond. www.bitteredsling.com

ABOUT UVA WINE & COCKTAIL BAR
Located within the Moda Hotel in the heart of downtown Vancouver, UVA Wine & Cocktail Bar is an elegant enclave for wine and spirit connoisseurs seeking a sanctuary that tempts both eye and palate. UVA by Day is an inviting spot to enjoy rich Italian espresso drinks, house-made pastas, artisanal sandwiches, brodos and zeppole, while UVA by Night offers enticing cocktails, refined wines, and eclectic import beers, all paired with the city’s finest charcuterie and artisanal cheeses. www.uvavancouver.com

On February 1, 2015, Odd Society Spirits will release their first-ever Salal Gin

odd society salal ginOnce again, Odd Society Spirits looks to Europe for inspiration in an old but not forgotten recipe to which they have reinvented with ingredients and ideas from the Pacific Northwest. This time, the distillers have experimented with a traditional British liqueur called sloe gin to create a product that is completely unique to the West Coast of British Columbia. On February 1, 2015, Odd Society Spirits will release their first-ever Salal Gin.

With a mandate to source locally grown ingredients, Odd Society Spirits co-owner and distiller Gordon Glanz set out to find a berry that grows in abundance in British Columbia. Instead of utilizing traditional hard-tasting blackthorn berries, Glanz used salal berries harvested on the Sunshine Coast and Cortez Island.

“We tried Sloe Gin, liked it and wanted to make our own,” says Gordon Glanz, Odd Society Spirits founder and distiller. “Sloe berries don’t grow here in B.C. Fortunately, salal berries grow plentifully on the west coast and have the earthy taste we were searching for — like blueberries meet Italian spice.”

Handpicked salal berries were steeped in Odd Society Sprits’ Wallflower Gin for many months to create a brand new liqueur that is complex, sweet, tart and herbaceous, with a natural hint of oregano. It can be enjoyed as an aperitif or digestif on its own, on the rocks or with lemon and club soda to create a ‘Salal’ Gin Fizz.

With only 45 bottles of the inaugural batch available, curious drinkers will have one shot to get their hands on it. The Salal Gin is sold in 375ml bottles for $30 and can be purchased only at the Odd Society Spirits distillery located at 1725 Powell St. on Sunday February 1, 2015 from 1PM – 6PM. With a one bottle per person limit issued on a first-come, first-served basis, fans might want to get there early.

About Odd Society Spirits:

Odd Society Spirits is a small-batch craft-certified distillery located in the heart of East Vancouver. Dedicated to combining old world distilling traditions with new world ingredients and ingenuity, Odd Society Spirits has created a family of spirits that entice and intrigue.  Open Thursday through Sunday, the Odd Society Spirits distillery and cocktail lounge is located at 1725 Powell St .

YEW seafood + bar Pays Tribute to the World’s Oceans 

Four Seasons Cocktail

YEW seafood + bar collaborates with Lauren Mote

The Sea, once it casts its spell, holds one in its net of wonder forever. – Jacques Cousteau

Four Seasons Hotel Vancouver and YEW seafood + bar are thrilled to launch the Oceans Program, a global approach to cocktails that honours the world’s five unique oceans and the earth’s many waterways. The new program, which dovetails seamlessly with YEW’s highly successful sustainable seafood focus, is the result of an exciting collaboration with internationally-acclaimed cocktail innovator, Lauren Mote.

Drawing inspiration from the Atlantic, Indian, Pacific, Arctic and Southern oceans, the one-of-a-kind Oceans Program divides 16 original cocktails into four categories designed to complement YEW’s bar, lunch and dinner menus: bright aperitifs for lighter seafood, full-bodied seafood, digestives for heavier protein and regional expression.

“My focus was to create a custom cocktail program that pays tribute to Chef Ned’s determined approach to seafood, while also offering guests a unique and educational way to pair cocktails with food,” said Mote. “Now there’s a drink for every menu, meal, conversation and celebration.”

From historical context to flavour composition, the cocktails are intellectual, complex and engaging. Some early favourites include: the Atlantic Ocean’s

Glacial Snout, celebrating herbaceous moss and smoky peat fires; the Pacific Ocean’s Skookum-Chuk, guiding guests into waters and cultural influences close to Vancouver; the Indian Ocean’s Dhou’s Route, decadently showcasing the historic global spice routes and island influences; and the Arctic and Southern Oceans’ exotic 12 Apostles, delivering a silky palate and burst of flavour.

A highly-respected educator and bartender, Mote has shaped the way Vancouver views and consumes cocktails through her innovative training and consulting programs. As part of the collaboration, Mote also worked with the YEW bar team to introduce new skills, broaden understanding and fuel their passion for beautifully crafted cocktails.

The new Oceans Program cocktails are now available at YEW seafood + bar and will be crafted by YEW’s passionate team of bartenders.