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Eight local bartenders serve up cocktail recipes inspired by the Year of the Rooster
“This cocktail is inspired by the Year of the Rooster. The rooster loves beauty and luxury, but is also somewhat conservative. I went with my favourite cognac and added some very traditional Chinese flavours to create that balance between opulence and conservatism.”
As Beverage Director at Boulevard Kitchen & Oyster Bar, J-S Dupuis enjoys having access to top shelf products, giving him carte blanche to create unique cocktails and elevate the experience of each guest.
“I wanted to create a cocktail inspired by the rooster’s lucky colours: gold, yellow and brown. The brown is represented by the blended whisky, which provides notes of toffee apples, biscuits and a malty finish, while the nutty Oloroso Sherry brings out the toffee. Nin Jiom Pei Pa Koa Cordial is a traditional Chinese syrup made from a blend of herbal ingredients, menthol and honey.”
Katie Ingram enjoys the performance aspect of creating cocktails as much as the opportunity to challenge all the senses to work together. She brings a dramatic flair to the bar at L’Abattoir having trained for a career on the stage at Etobicoke School of the Arts before being drawn into the world of cocktails.
“Chinese New Year is a time to celebrate with friends and family, to share special meals, give gifts and toast to the beginning of a new year. Bringing together the flavours of green tea and lemongrass, the Dr. Greenthumb is the perfect cocktail to sip on while celebrating.”
A fan of shaking up a wide selection of innovative-yet-approachable drinks, Kaitlyn Stewart loves to incorporate local spirits and seasonal ingredients akin to Royal Dinette’s locavore mantra.
“This drink is inspired by azaleas, which are kept in homes for good luck during the Lunar New Year. Floral and bright, I went with a local vodka for an approachable cocktail, but with some interesting herbal undertones to keep you warmer in the colder months.”
Currently creating playful yet approachable cocktails at Torafuku as Bar Manager, Kris previously honed his skills at Gastown establishments such as The Pourhouse and L’Abattoir as a cook.
“The Wing Sang Sour is the perfect combination of smokey, cool and tart flavours. This cocktail is named after the oldest building in Vancouver’s Chinatown, the Wing Sang Building.”
A native of the Okanagan, Max is a rising star on the Vancouver bartending circuit who brings a dynamic energy to Juniper’s locally- and seasonally-inspired cocktail list.
“I wanted to use a spirit that pays homage to the rooster. This cocktail is all about balancing flavours. The lychee liqueur gives the cocktail a sweet and floral taste, while the five-spice tea adds warmth and spice. My pear and fennel shrub gives a touch of acidity to the drink while blending flavours together. Finally, the sichuan pepper bitters finish the cocktail with a peppery kick.“
An aficionado of handmade tinctures, unique libations, and spirits, Dave Warren migrates his experience at acclaimed restaurant Araxi Restaurant & Oyster Bar to The Salted Vine Kitchen + Bar, where he curates a wide-ranging and ever-changing bar menu that highlights the very best of the Pacific Northwest.
“This cocktail is a great wintertime drink as well as a Chinese New Year tipple. The herbal bitter and slight smokiness of the Gunpowder Tea is a nice contrast to the rich combo of Nicaraguan and Cuban rums and balances the mandarin and citrus in order to make this CNY inspired flip delicious. Since we are entering the Year of the Rooster, only a Rooster egg will do, but in a pinch, a regular chicken egg will suffice.”
A veteran of the Vancouver restaurant scene manning the bars at Blue Water Café, the Diamond and La Terrazza, Ron Oliver is the co-owner of regional American restaurant, Mamie Taylor’s.
“Inspired by the Rooster or Fire-rooster, a little bit of fire and heat to battle the year with its notorious bad luck!”
While he’s a dyed-in-the-wool Bluenoser who originally hails from Nova Scotia, Colin MacDougall travelled far and wide before settling on the West Coast, where he has become the newest top-shelf acquisition for an already well-respected and dedicated team at Corby’s/Pernod-Ricard.