Tiffin Project

The Rebirth Of Cocktail Cool ~ Part 1

by admin on November 24, 2008

 Rebirth of Cocktail Cool
Again, we send our foolhardy photog, Jackie Connelly, deep into the battle-zone on a sure ‘suicide-mission’ to bring back hot reconnaissance of Vancouver’s inspired cocktail scene, and again, she returns with the goods and with nary a scratch.

Here is her report…

Habit bento box
^ Habit Lounge & Restaurant ~ Nick Devine

Drink: ‘Sloe Gin’ Fizz, from the Reconstructed Retro Cocktails menu, launching this week.

Description:
(as written by Nick) “We have taken a handful of recognizable 70’s cocktails, traditionally made with bad inferior ingredients, and redesigned them using premium, fresh and natural ingredients. We have then deconstructed each recipe and laid our the components ‘bento box’ style, along with shaker and glass, for you  to shake and pour your own cocktail. Why? Because drinking is fun…”

Chambar - Wendy
^ Chambar ~  Wendy McGuinness

Drink: La Poire Moroccan


Description:
Red peppercorn infused tequila with saffrom and sumac steeped apple juice and a dash of Poire William.

West - David
^ West Restaurant + Bar ~ David Wolowidnyk

Drink: Kaffir Fling


Description:
  Inspired by Wyborowa Exquisite Vodka International Cocktail Experience (ICE), the Kaffir Fling was co-created by David Wolowidnyk and Colin MacDougall from West Restaurant during the “Freestyle” competition portion of the ICE program, June 4, 2008. (click to view recipe <–Thanks guys!)

Yew
^ Yew Restaurant + Bar ~ Jordan Moore

Drink: Pegu Club


Description:
Gin, Cointreau, Lime juice, orange bitters, angostura bitters flamed orange peel. “Originates at a private British club in Rangoon called the Pegu Club during the 1920’s.”

Voya
^ Voya ~ Lori Poppe

Drink: Fall of the Medici

Description:
Finlandia Vodka, Tuaca, maple syrup, whisky marmalade, topped with Blue Mountain Brut. “The Medici Family ruled the italian underworld with an iron fist for hundreds of years, finally falling apart due to over indulgence. This cocktail paired with Voya Pastry Chef Maurizio Persichino’s orange amaretti cookie is about enjoying the finest things in life. I created this cocktail to enhance the almond, orange and biscuit notes in the Finlandia Vodka.”

{ 3 comments… read them below or add one }

Weston November 24, 2008 at 11:54 pm

I think Voya and the Blue Mtn Brut wins for me. Whenever I do a pre-dessert intermezzo (yeah I know doesnt sound right)

I always make a drink and top it off with Blue Mtn Brut. Works nice with my Honey Dew Sorbet (hint of Mint ) Topped with Blue Mtn, or even the Apple Cider Syrup + Blue Mtn mmm mmm

Mark November 26, 2008 at 5:23 am

I’d like to know where Nick is sourcing the sloe gin, if he’s using the authentic stuff :)

nick November 26, 2008 at 11:42 am

I’m not actually using sloe gin as sloe berries are impossible to find here, like so many things, so I’ve made my own Canadian alternative…saskatoon berry gin, made in similar fashion to sloe gin. That’s why the ‘sloe gin’ part of the “‘sloe gin’ fizz” is in inverted commas

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