Tag Archives: CinCin Ristorante + Bar

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.


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.

Autumn Truffle & Wine Dinners At CinCin Ristorante

trufflesTwo of Piedmont’s Top Producers Make Vancouver Debut

Vancouver’s definitive modern Italian eatery, CinCin Ristorante, has just announced two unique truffle and wine dinners to be held on November 6 and November 27. Shane Taylor, CinCin Wine Director, along with restaurant director Richard Luxton, are delighted to orchestrate these exclusive events, featuring two of Piedmont’s top wineries.

“Piedmont is sometimes overlooked,” says Taylor, “however the wine cognoscenti realize its tremendous importance, and we’re thrilled to have two such brilliant producers make their debut here at CinCin.”

The Damilano Winery is over a century old. Managed by the founder’s great grandchildren, their estates produce mainly Nebbiolo de Barolo and Barbera. G.D. Vajra is located in Vergne, the highest commune in Barolo, where the late-ripening Nebbiolo grapes impart a distinctive flavour profile. Both wineries will present their finest bottles, which are consistently rated at 90 points and higher by major wine periodicals.

Executive chef Andrew Richardson will prepare a luxurious five-course tasting menu rich in the flavours of Autumn and featuring both black Piedmont and white Alba truffles, with several courses prepared on CinCin’s new Grillworks ‘Infierno’ rottiserie-grill.

The Damilano Wine + Truffle Dinner November 6th

Reception – passed canapés
Bottega Vina dei Poeti Prosecco
Black truffle poached lobster from Nova Scotia
Damilano Langhe Arneis DOCG 2011
Ravioli of ricotta and parmesan with black truffle
Damilano ‘Lecinqevigne’ Barolo DOCG 2009
Slow cooked rabbit with porcini mushrooms and white truffle
Damilano ‘Brunate’ Barolo DOCG 2007
Brassato di Barolo, short rib of beef braised in Barolo
with black truffle from Piedmont
Damilano ‘Liste’ Barolo DOCG 2006
Glazed Dulcey chocolate mousse with toasted hazelnuts,
apricot, wine preserve and dried fruit
Damilano Moscato D’Asti 2013

The G.D. Vajra Wine and Truffle Dinner November 27th

Reception – passed canapés
NV – Vajra N.S. della Neve Sparkling Rosé
Black truffle and foie gras parfait
2012 Vajra Bianco di Serralunga “Dragon”
Ravioli of ricotta and parmesan with black truffle
2011 Vajra Barbera d’Alba
Slow cooked rabbit with porcini mushrooms and white truffle from Alba
2010 Vajra Barolo Bricco delle Viole
Brassato di Barolo, short rib of beef braised in Barolo with black Piedmont truffle
2005 Vajra Barolo Baudana Baudana
Glazed Dulcey chocolate mousse with toasted hazelnuts,
apricot, wine preserve and dried fruit
2013 Vajra Moscato d’Asti

The dinners both commence with a reception at 6:30 pm followed by dinner at 7:00 pm. Tickets are $185 per person, plus tax and gratuity, and can be purchased by calling 604 688 7338 or emailing info@cincin.net.

One of Canada’s leading hospitality groups, Toptable Group has four elegant, yet approachable, restaurants in Vancouver and Whistler: Araxi, CinCin, Blue Water Cafe and West, as well as the chocolaterie, patisserie and café, Thierry. More information can be found online at www.toptable.ca.

CinCin Announces New Executive Chef Andrew Richardson

Jack Evrensel, proprietor of Vancouver’s CinCin Ristorante + Bar, is pleased to announce the appointment of Andrew Richardson as Executive Chef.

“Andrew is a phenomenal talent,” Evrensel said. “His international expertise, combined with his intimate knowledge of local suppliers and ingredients, will be a real credit to Vancouver’s culinary scene. We feel very fortunate that he is coming to CinCin.”
Richardson, a native of Newcastle, England, graduated with honours from Manchester Metropolitan University, with a Bachelor of Science in Hotel and Catering Management. He began his cooking career as Sous Chef under the five-year mentorship of Chef Terence Laybourne at the Michelin-starred 21 Queen Street in Newcastle, and later as Head Chef at sister restaurant Brasserie 21, which received the Michelin Bib Gourmand rating.

Andrew moved to Vancouver in 1999 and was actively involved in the opening of Cioppino’s as Executive Sous Chef, and then took on the same role at West. He further honed his skills at Sooke Harbour House and the Carter House Inn in Northern California before accepting the Executive Chef role at Whistler’s Araxi. He later returned to Newcastle to open Laybourne’s Jesmond Dene House Hotel, performed a five week extended stage at The French Laundry, and then moved to Calgary to open the top-rated Blink as part owner.

Richardson said, “I believe in simplicity, and the interaction of prime ingredients on the plate. Less is often more, especially in Italian cookery, and I am looking forward to taking full advantage of the unique wood-fired kitchen, and working with the extraordinary team that has made CinCin such a compelling success for 20 years.”