Sabrine Dhaliwal’s Basket Goodies Cocktail at Juke Fried Chicken’s Chickadee Room
This week I interviewed bartender Sabrine Dhaliwal at The Chickadee Room and while it was a little too early for cocktails, she tempted me with her descriptions of the many that are offered at this new spot on Keefer Street inside Juke Fried Chicken. The Basket Goodies Cocktail is made with BC Blueberries, and sounded particularly good, so we scooped the recipe for you to make at home. However, I highly recommend venturing out to the Chickadee Room and bringing a few of your closest friends, as it’s all set up for safe distances and there’s that spectacular fried chicken to nosh on when you get hungry.
The Chickadee Room reintroduces cocktail fans to fun nights out with friends by offering a list of contact-free, ‘choose-your-own-cocktail’ experiences that allows guests to pre-order and customize drinks via its website and downloadable app. Open Tuesdays through Sundays from 11 a.m. to late, Chickadee is the latest project for partners and industry veterans Justin Tisdall, Chef Bryan Satterford and award-winning bar personality Sabrine Dhaliwal and allows spirit lovers to customize nights out with their health, safety and social distancing concerns front of mind. A full menu of Juke’s popular, Southern-fried chicken and ribs, snacks, salads and sides is also available for ordering and pickup from Juke’s takeout window located adjacent to Chickadee. | barchickadee.com182 Keefer Street, Vancouver BC V6A 3B3 | 604-336-5853 | Open Tuesdays to Sundays starting Friday, from 11 a.m. to late. Facebook: /barchickadee | Instagram: @barchickadee
Chickadee Room’s Basket Goodies
- 30ml Hennessy Very Special
- 5ml Crème de Cacao
- 30ml Blueberry syrup (see recipe below)
- 30 Lemon juice
- Ardbeg rinse
Combine all ingredients (except Ardbeg) into a cocktail shaker, add ice and shake vigorously for 7-10 seconds. Pour into an Ardbeg rinsed coupe and garnish with a mint leaf.
Blueberry Syrup
- 150g BC Blueberries
- 100ml cold water
- 75ml white sugar
Combine blueberries and cold water into a small pot, bring to a simmer until blueberries start to split. Add sugar and stir to dissolve. Take pot off heat and put all contents into a blender and blend to a smooth consistency. Filter syrup through a fine strainer to remove any skins and seeds. Store syrup in the fridge and keep for up to 2 weeks.
Thanks to the Sabrine Dhaliwal and the Chickadee Room.
