Category Archives: Booze

Father’s Day Last Minute Gift – Jacob’s Creek Double Barrel Shiraz with Bison Carpaccio

Father’s Day Pairings – Pick Up some Jacob’s Creek Double Barrel Shiraz and Whip Up Bison Carpaccio

Whether he’s a wine or scotch lover –(or, the perfect gift if he loves both!) – pick up a bottle of the new and innovative Jacob’s Creek Double Barrel Shiraz and wow Dad this Father’s Day.

jacob's creek shiraz

Jacob’s Creek Double Barrel Shiraz is the first of its kind to undergo a unique aged scotch whiskey barrel finish. The outcome? Additional layers of complexity and smoothness, which combine beautifully with the rich plum, sweet red fruit and dark chocolate notes of Barossa Shiraz.

Jacob’s Creek Double Barrel Shiraz is a full-bodied wine that offers bold, smoky flavours with an elegant finish, and pairs beautifully with meat-focused, bold BBQ dishes AND this carpaccio

Pair your gift of Jacob’s Creek Double Barrel Shiraz with an equally delicious and bold dish, recipe courtesy of Vancouver’s-own Chef Dan Tigchelaar from The Bottleneck restaurant:

Bison Carpaccio
1 Bison eye of round
¼ cup coriander seed
¼ cup black peppercorn

Pickled Beet
2 Medium sized Beets
2 cups Rice Wine Vinegar
1 cup water
1 Tbsp black peppercorn
1 Tbsp fennel seed
½ cup sugar

Truffle Aioli:
1 cup Aioli or store bought mayonnaise
2 Tbsp Truffle paste

For Garnishing Final Product
1 cup of croutons
¼ cup chiffonade Italian parsley
Pinch of smoked salt

Method:

  • Toast spices for the carpaccio and then coarsely grind
  • Roll Bison eye of round in the ground spice mix until completely covered
  • Season with salt and sear the outside of the eye of round in a very hot pan
  • After searing the outside place in the fridge and cool completely
  • After bison is chilled through wrap tightly with saran wrap and place in freezer overnight
  • While still frozen slice the bison as thin as possible and place overlapping on desired platter

For the Pickle:

  • Slice beets on a mandolin and place in container
  • Bring spices, vinegar, water and sugar to a boil and pour over the beets
  • Place in fridge and leave until completely cool
  • Once cool beets can be used to garnish carpaccio along with the truffle aioli and brioche croutons

 

Mixing Caesars Walter’s Way – Walter Caesar Mix

National Caesar Day is May 19th Pick Up Some Stoli and Get a Bonus of Walter Caesar Mix Until June 3!

When the urge strikes you to whip up Canada’s official cocktail, leave the MSG, corn syrup and artificial colour on the shelf and reach instead for the all-natural craft Caeser mix by Walter.

Walter’s made in Canada with top notch vine-ripened tomatoes, spices, grated horseradish, hot sauce, Worcestershire and real clam juice. Select from the Well Spiced version, for those who like a kick in their glass or Mildly Spice for those with more delicate palates.

A Walter Craft Caesar ‘expert’ will be on site at the BCLDB on
Saturday, May 14 from 2 to 6 pm at BC Liquor Store, 39th & Cambie demonstrating how to make the perfect Caesar, using Stolichnaya Premium Original Vodka.

stoli a vs the 02

 

May 19 The special day pays homage to the cocktail that was first made by Walter Chell in the late 60s at the Calgary Inn. Join in the celebration, Stolichnaya Premium Original Vodka and Walter Craft Caesar Mix have teamed up on a gift-with-purchase available at 50 BC Liquor stores throughout the month of May, until June 3rd. With every purchase of a 750 mL bottle of Stolichnaya Premium Original – THE vodka of summer – consumers will receive a complimentary 945 mL bottle of Walter Craft Caesar Mix.

Available at Choices, Meinhardt’s, Whole Foods, Edible Canada and beyond and also served in BC’s finest restaurants. Find here.

IMG_1975

At Good Life Vancouver’s headquarters, aka home, we like to throw in some smoked salmon or bacon vodka and serve it up with a corresponding smoked salmon or candied bacon garnish and some pickled asparagus.

What will or won’t be in your glass this summer? Go natural with Walter!

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.

VEGAN Avocado EGG NOG

We’ve been waiting for this for Avocado Egg Nog Recipe from Drinks Undressed for a while. Bartender Justin Darnes mixed up our avocado cocktails at the Avocado Showdown and he’s been at it again with the Vegan Avocado Egg Nog with Avocados from Mexico! Very appropriate for this time of year.

VEGAN EGG NOG!!!!!DRINKS UNDRESSED CHRISTMAS SPECIAL.PLEASE SHARE THE GIFT OF EGG NOG THIS CHRISTMAS.

Chill all ingredients before you begin.

In a Blender ADD.
6oz Brandy (or Rum if you prefer)
1000ml Soy Milk
8 Dried Figs
1 Avocado from Mexico
2oz Maple Syrup
1 pinch ground Nutmeg

Blend together thoroughly then chill in fridge for 2hrs. (if serving immediately blend with 10 cubes of ice, instead of chilling) Pour into cups and garnish with more grated nut meg and a star anise.

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

Hallow Night Spritz Cocktail

hallow night spritz cocktail

Gin, who doesn’t love it? Why not mix up something with a Canadian Gin in this Hallow Night Spritz cocktail from Ungava Gin!

Taking its name from the expansive unspoiled region bordering Ungava Bay in northern Quebec, Ungava Gin is made from a combination of rare arctic plants and herbs that are harvested by hand during the short summer season and then infused in the spirit.

Hallow Night Spritz         

Ingredients:

Ungava Gin – 30 ml
Aperol – 30 ml
Simple syrup – 15 ml
Soda water – 90 ml
Cherry – 3

Yields one portion.

Method:

-Load chilled glass with ice, alcohol, syrup then soda.
-Garnish with cherry.
-Finish with long straw.

Guy Stowell Mixes Up Cocktails MadeWithLove

Guy Stowell at Cocktail Tasting at O5 Tea

To prep for tonight’s MadeWithLove cocktail competition, Bartender and Moon Shine Tastings owner Guy Stowell entertained some of our readers at O5 Tea on West 4th.

O5 Tea

His cocktails were superb and focused on Tequila, Rum and Campari! Here’s a couple of the recipes.

Moon Shine Tastings

Smashed Jimador

1.5 oz 1800 Tequila
1oz lime
3/4 oz ginger syrup
Sprig rosemary
3 dash fee brother old fashioned bitters
Method – Muddle rosmary shake and fine strain into martini glass. Garnish with a sprig if rosemary.

MadeWithLove

Waterbird

5 dried cranberries
2 blackberries
1.5 oz Appletons rum
1/2 oz amaretto
1 oz lime
20 ml sugar syrup
Top with 05 Kombucha

Shake and strain all ingredients except kombucha in a tall glass over ice, top with kombucha and garnish with cranberries and blackberries.

Quiche and black sesame dumplings and chocolate kept us from sliding off the chairs.

Hope to see you all at MadeWithLove tonight!

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.