ELLE (Canada) - - Radar -

Wendy McGuin­ness has tended bar from Aus­tralia to Hong Kong, but it was a home­grown in­gre­di­ent that el­e­vated this award-win­ning cock­tail. “The Pour Masters com­pe­ti­tion re­quired a per­sonal in­gre­di­ent,” she ex­plains, “so I made my own house ver­mouth us­ing wild botan­i­cals in­dige­nous to the West Coast, like ar­bu­tus and hys­sop flower.”

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