At the Griffard's International Cocktail Competition this past week, Dani of Keefer Bar placed first! And right behind was JT from Market in second place. These two winners flew to Angers, France for the competition and will return the heroes of happy hour. Congrats you two! And who said Vancouver weren't winners?
To soon?
Drink of the Moment
Japanese Bellini
Simply delicious
Sams favourite:
"Easy and refreshing for nice summer days"
One part: Sakagura Ume (Nigori Pressed Plum Wine)
Spec +719765 $17.99
One part: Soda!
Spec +719765 $17.99
One part: Soda!
Simply delicious
Tuesday, May 18, 2010
Monday, September 21, 2009
BT posted the Recipe
Sangarita de Berrio, a la Pourhouse
Pretty darn refreshing especially with some Pico de Gallo or ceviche!
Thursday, September 17, 2009
Tuesday, September 15, 2009
Thursday, September 3, 2009
Victoria Gin Shook Down!
Yesterday afternoon, Boneta Restaurant shook with Gin Fever as 16 competitors vyed for top spot and to be the creator of the official Victoria Gin cocktail. It was intense.
JT from Market threw flames, Kerran and JS sabered in true Bearfoot style, Cin Cin's Colin planted an urban garden, and with names like "Clearly the Heir" (David Wolowydnik), the "Buckingham Cocktail" (Shaun Layton) and the "Victoria of Eden" the Commonwealth spirit was certainly present.
Wendy McGuinness (Chambar) will find her name and cocktail all over BC as she won the Shake Down and will be featured on the necks of all the Vic Gin bottles leaving the distillery in November. Her combination of Vic Gin and Oloroso sherry was a great segway into autumn. Lauren Mote (The Refinery) and David Wolowydnik (West) tied for 2nd place.
Congratulations to everyone!
Will post pictures, videos, recipes and the stories of inspiration later today.
Friday, August 14, 2009
The Ultimate Mexican Showdown
Tequila vs. Mexcal
So what's the difference between Tequila and Mezcal? No, it's not the worm in the bottle, and no, it's not that Mezcal is Tequila's brute of a cousin. The two are more different than you think, and Mezcal can be just as refined as it's more well-known counterpart.
Mezcal must be made from 100% agave - the pineapple-like plant that is actually closely related to the Lily. This is the main difference between Mezcal and Tequila, as the latter need only consist of 51% Blue Agave, and the rest of the juice can easily be a refined sugar syrup. This combination accounts for a lot of the value brand Tequilas on the market today and doesn't necessarily ensure a quality product.
The Blue Agave is only one species of the Agave plant, of which there are over 400! Mezcal makes use of between 6 and 12 different species of Agave, mixing and matching to play with the characteristics of the plants – or using 100% single species. 8-10 years after planting, the agave are harvested; the "hearts" are collected and then roasted in underground pits which impart a smoky taste to the fruit. The roasted hearts are then pulverized by a massive rock-wheel system pulled by mules (or people if they aren't so lucky) to facilitate the fermentation. Quality Mezcal ferments over 30 days with only the help of wild yeasts wafting around the room. From here it is double distilled and charcoal filtered.
Mezcal most notably comes from the Oaxaca region of Mexico (which also produces incredible cheese), but other certified Denominacions de Origen include Guanajuato and Jalisco that overlap the Tequila regions. It is in these areas where quality Mezcal abounds, and one finds themselves wooed by the smokey flavour and ultra-smooth character of the spirit.
So what's the difference between Tequila and Mezcal? No, it's not the worm in the bottle, and no, it's not that Mezcal is Tequila's brute of a cousin. The two are more different than you think, and Mezcal can be just as refined as it's more well-known counterpart.
Mezcal must be made from 100% agave - the pineapple-like plant that is actually closely related to the Lily. This is the main difference between Mezcal and Tequila, as the latter need only consist of 51% Blue Agave, and the rest of the juice can easily be a refined sugar syrup. This combination accounts for a lot of the value brand Tequilas on the market today and doesn't necessarily ensure a quality product.
The Blue Agave is only one species of the Agave plant, of which there are over 400! Mezcal makes use of between 6 and 12 different species of Agave, mixing and matching to play with the characteristics of the plants – or using 100% single species. 8-10 years after planting, the agave are harvested; the "hearts" are collected and then roasted in underground pits which impart a smoky taste to the fruit. The roasted hearts are then pulverized by a massive rock-wheel system pulled by mules (or people if they aren't so lucky) to facilitate the fermentation. Quality Mezcal ferments over 30 days with only the help of wild yeasts wafting around the room. From here it is double distilled and charcoal filtered.
Mezcal most notably comes from the Oaxaca region of Mexico (which also produces incredible cheese), but other certified Denominacions de Origen include Guanajuato and Jalisco that overlap the Tequila regions. It is in these areas where quality Mezcal abounds, and one finds themselves wooed by the smokey flavour and ultra-smooth character of the spirit.
Thursday, August 13, 2009
Sangarita's for Breakfast
Sangria's may be a widely accepted brunch cocktail, but this morning on Breakfast Television, we were mixing up something a little stronger. Sangarita is a classic Mexican drink, and the version Lindsay was shaking up on TV today was created by Vancouver's very own Jay Jones, bartender extraordinaire. Jay has been very busy putting together the Pourhouse in Gastown, as many await for its yet-to-be-announced Grand Opening, but he was still able to put together the recipe for us on such short notice before Lindsay's television debut.
"Sangarita de Berrio"
2 oz Jaral de Berrio Mezcal
1 1/2 oz Tomato Juice (canned is fine)
1 oz Fresh-squeezed Orange Juice
1/2 oz Fresh-squeezed Lime Juice
2 dashes Tabasco
4 dashes Lea & Perrins
-Combine all ingredients with lots of ice, and pour back-and-forth repeatedly between the 2 halves of a Boston shaker - do NOT shake
-Strain the liquid into a large rocks glass (approx 10 oz capacity)
-Add ice cubes after to fill (No garnish, no straw - otherwise you don't experience the texture)
-Present with a small porcelain ramekin (or other tiny vessel) with a small portion of Maldon large flake Sea Salt in it
Take the salt in your fingertips and drop it in your mouth - then take a good sip of the cocktail. The salt livens the palate for the flavours to come.
"Sangarita de Berrio"
2 oz Jaral de Berrio Mezcal
1 1/2 oz Tomato Juice (canned is fine)
1 oz Fresh-squeezed Orange Juice
1/2 oz Fresh-squeezed Lime Juice
2 dashes Tabasco
4 dashes Lea & Perrins
-Combine all ingredients with lots of ice, and pour back-and-forth repeatedly between the 2 halves of a Boston shaker - do NOT shake
-Strain the liquid into a large rocks glass (approx 10 oz capacity)
-Add ice cubes after to fill (No garnish, no straw - otherwise you don't experience the texture)
-Present with a small porcelain ramekin (or other tiny vessel) with a small portion of Maldon large flake Sea Salt in it
Take the salt in your fingertips and drop it in your mouth - then take a good sip of the cocktail. The salt livens the palate for the flavours to come.
More on Mezcal
In the SPIRIT of the Mezcal Events later this week (Saturday being the Public tasting day at Roundhouse in Yaletown) why not brush up on what's cooking? Follow this link to a short video how Mezcal is made -http://elsenorio.com/production_en.html
Thursday, August 6, 2009
Wednesday, August 5, 2009
Where in the World....
From Lindsay
"I am at City Beer in San Francisco trying some craft brews after being sent down here from True Sake. Tomorrow, The Society of wine educators sherry seminar at Gitane restaurant."
Monday, July 27, 2009
The Refinery's Grand "Opening"
Last week was the "opening" for The Refinery on Granville Street (we say this in quotations because they have been open for a while now, but have only just had their celebratory "opening"....not that we are complaining, it's never to late to throw a party, right?). Our Lindsay was there and reported that it was a fantastic evening. The food was great and the drinks were outstanding. Mia from Victoria Gin was there too, all set up and pouring for those who wanted to try (and who wouldn't want to sip a taster of premium local gin?)
Friday, July 24, 2009
Sake Cocktail Recipes
As seen on the Fanny Kiefer
Studio 4 show
Sakétini
2 oz. Momokawa Organic
1 oz. Victoria Gin
Shake with ice, add a lemon twist.
Saké Latté
3 oz. Momokawa Pearl
3 oz. Coffee Liquer
Serve on the rocks.
Orange Creamsicle
3 oz. Momokawa Pearl
1 oz. Cream
muddle 2 sugar cubes with fresh Orange juice
Shake with ice, and strain into martini glass.
Garnish with orange slice.
Umé Royale
0.75 oz. Nakano Umé
0.25 oz. Vanilla Syrup
Top up a bubbly flute with Blason de Bourgogne Cremant
Give them a go at a sizzling summer soirée
Studio 4 show
Sakétini
2 oz. Momokawa Organic
1 oz. Victoria Gin
Shake with ice, add a lemon twist.
Saké Latté
3 oz. Momokawa Pearl
3 oz. Coffee Liquer
Serve on the rocks.
Orange Creamsicle
3 oz. Momokawa Pearl
1 oz. Cream
muddle 2 sugar cubes with fresh Orange juice
Shake with ice, and strain into martini glass.
Garnish with orange slice.
Umé Royale
0.75 oz. Nakano Umé
0.25 oz. Vanilla Syrup
Top up a bubbly flute with Blason de Bourgogne Cremant
Give them a go at a sizzling summer soirée
Friday, July 17, 2009
Patrick on Fanny
Once again Patrick will be on the Fanny Kiefer Studio 4 show this Thursdsay! Gracing the television screens yet again this summer. Discover some fabulous drinks to try during these warm evenings as he explores saké cocktails.
If you miss the first live 9am showing, don't fret, it will be on again at 1pm, 4pm and 9pm and watch for reruns all through these hot summer days!
Channel 4
If you miss the first live 9am showing, don't fret, it will be on again at 1pm, 4pm and 9pm and watch for reruns all through these hot summer days!
Channel 4
Tuesday, July 14, 2009
The bottom line on Bubbles
DASSAI is now being served in First Class
for the summer months on Japan Airlines.
Taking a JAL flight? Sit back, relax,
and enjoy the (saké) flight!
for the summer months on Japan Airlines.
Taking a JAL flight? Sit back, relax,
and enjoy the (saké) flight!
Thursday, July 9, 2009
A Visit from Royalty
No, not the Emperor.
Although he is visiting Canada right now.
Last week, we had the pleasure of hosting Koji Kawakami-san from Niigata, Japan.
He is the 19th-generation President of Yoshi no Gawa Saké.
During his short visit in Vancouver, we kept him very busy hosting dinner's around the city, including Hapa Izakaya and ShuRaku, both great successes. As well, we put him up to trying Miki's miso soup, which he seemed to like. Really, how good an actor can one be!
Thanks for the visit Koji and have a safe trip back home!
(same goes to the Emperor and Empress)
Although he is visiting Canada right now.
Last week, we had the pleasure of hosting Koji Kawakami-san from Niigata, Japan.
He is the 19th-generation President of Yoshi no Gawa Saké.
During his short visit in Vancouver, we kept him very busy hosting dinner's around the city, including Hapa Izakaya and ShuRaku, both great successes. As well, we put him up to trying Miki's miso soup, which he seemed to like. Really, how good an actor can one be!
Thanks for the visit Koji and have a safe trip back home!
(same goes to the Emperor and Empress)
Friday, June 26, 2009
A Newsletter!
For all those who cannot get enough of us from our blog, website, or Twitter, we are forming a Newsletter to keep all of you
informed on Saké and Spirits!
This will be an informative newsletter on processes
and interesting facets of both worlds.
Look for special drinks of the month, brought to you by
local bartenders, as well as highlights of some of our favorite spots around Vancouver. Both educational and entertaining, stay in the loop with our featured Newsletter! Every month we will alternate between Saké and SpiritsTo sign up for either, (or both!) email us at bnwsinc@gmail.com and let us know
which one (or both!) you are interested in receiving
and we will send them your way.
informed on Saké and Spirits!
This will be an informative newsletter on processes
and interesting facets of both worlds.
Look for special drinks of the month, brought to you by
local bartenders, as well as highlights of some of our favorite spots around Vancouver. Both educational and entertaining, stay in the loop with our featured Newsletter! Every month we will alternate between Saké and SpiritsTo sign up for either, (or both!) email us at bnwsinc@gmail.com and let us know
which one (or both!) you are interested in receiving
and we will send them your way.
Tuesday, June 23, 2009
Check Out Elixir on Bastille Day
....for some great pairings with Outstanding Wines
Starting at 7pm, join the fine folks at Elixir French Bistro
in Yaletown for a festive evening of fantastic food and wine,
featuring Buzet, La Buxynoise, La Chablisienne and
Duval-Leroy Champagne.
make a reservation at http://www.elixirvancouver.ca/
Starting at 7pm, join the fine folks at Elixir French Bistro
in Yaletown for a festive evening of fantastic food and wine,
featuring Buzet, La Buxynoise, La Chablisienne and
Duval-Leroy Champagne.
make a reservation at http://www.elixirvancouver.ca/
YOSHI NO GAWA Saké Dinner - July 2nd
19th Generation Saké Company Yoshi no Gawa will have a feature dinner at Shuraku Restaurant hosted by the President Koji Kawakami. The evening will be a casual, informative evening on saké, paired with the fine cuisine at Shuraku. Tickets are only $60 per person (including taxes and gratuity) while there is over $75 worth of saké alone! Come enjoy a delicious evening Tickets at http://www.shuraku.net/New Face (well, label) of Blason de Bourgogne
A brand new National ad campaign has begun at 'The Crest of Burgundy' (BdB).New label, new website.
It's a cozy approach; the website is now soft blue and grey with constant inclusions of "We" and "Our". It's personable and sure to create the loyal following base that they are hoping for. Information about the appraised co-op is now included on the website and labels, while extensive information on the Appelation, their wines, and their history can be found on their website www.blason.com
New wines are also coming in this year, including the Crémant de Bourgogne Extra Brut, just in time for summer.
Hopefully this will up-the-ante in France, since the wine consumption has started dropping - blamed on the current state of the economy.
But really, in tough times like these,
would it not give way to a higher consumption level?
would it not give way to a higher consumption level?
Wednesday, June 17, 2009
Tuesday, June 16, 2009
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