METRO’S WORLD-CLASS MIXOLOGIST
Royal Dinette’s Kaitlyn Stewart isn’t above foraging for spruce tips for the sake of her craft
Thirsty for a good drink? You may want to head to Royal Dinette.
Aside from being home to a menu full of delicious eats, Vancouver’s Dunsmuir Street eatery also features bartending talent Kaitlyn Stewart among its staff members.
The mixologist, recently honoured with the 2017 World Class Canada bartender award, took time from crafting cocktails to talk about her success.
Q You’ve recently won the 2017 World Class Canada bartender award. For those who aren’t familiar, how is this chosen?
A. It’s a rigorous process consisting of several stages. An online submission, Skype interview with past winners and judges, a regional competition with multiple challenges, and then the national final with even more challenges.
Q What does it mean for you to win this?
A To be recognized amongst my peers is very humbling. Each and every one of us puts so much of our heart and soul into all of the challenges. To be deemed the winner is very surreal.
Q And what does it mean for your career?
A Winning World Class Canada gives me some major reassurance that I’m heading in the right direction and I now have a platform to share my passion even further.
Q What’s your favourite thing about being a bartender?
A Being a bartender gives me the opportunity to connect with so many different types of people on a daily basis. I love that I get to share a little bit of my creativity and passion with every drink I serve.
Q And your least favourite?
A Being a bartender usually means you’re the last one to leave at night, so unfortunately I don’t get to go out and sit at other peoples’ bars as much as I’d like to.
Q How, if at all, has the industry changed since you first started?
A The industry is constantly changing. Bartenders are continuing to push the boundaries in any and every way possible. I’ve been in this industry for 10 years, and it’s wild to see where I started from to where I am now. I never dreamed that I could make this a challenging, exciting, fruitful career.
Q Are drinks becoming more inventive? Or are the same old cocktails still the go-tos?
A The classics are classics for a reason. They will never go out of style. But to keep this industry moving forward, bartenders are forced to get inventive, which is such a fun thing to be a part of.
Q What inspires your mixology?
A Living in a city like Vancouver, inspiration is everywhere. I try and take a locavore approach to my cocktails whenever I can. If that means foraging for spruce tips or fresh lavender, I will.
Q Lastly, what’s your go-to drink … and can you share the recipe?
A I would drink a classic margarita any day of the week. Don Julio Blanco, Cointreau, fresh lime juice, a touch of agave, a slice of orange and a heavily salted rim.