CHAMPAGNE DYSMORPHIA

“We’ve got a motto here at the Bearfoot: We don’t say ‘no.’ We will always do our best to accommodate what our guests want,” says Bartender Joe Casson. “We cover so many bases, from our awesome wine cellar and fantastic cocktails to grappa, port and vodka, and of course, spectacular fine dining; but we’re known for being fun and approachable.” And what could be more fun than a mischievous twist on that elegant classic, the Champagne Cocktail? Inspiration here for British-born bartender Joe comes from the Queen: “I heard that she drinks Champagne with Cognac and Chartreuse, so I decided to bring all that together to create our ‘Champagne Dysmorphia,’ a cocktail within a cocktail, within a cocktail!” Replacing the traditional Angostura bitters-soaked sugar cube with a house-made Sazerac sugar cube, in the shape of a bear, layers up an impressive depth of flavour while it fizzes away elegantly in a flute of Moët & Chandon. But, in typical Bearfoot style, pretty isn’t enough — not when it could be spectacular. That’s why this cocktail comes with its very own Chartreuse-infused hard candy crown. Musing on putting his personal spin on classic cocktails, Joe says, “I like to think of each recipe as a melody — what ingredients you use, how you approach the drink. That’s choosing your instruments. You can pay homage to the tune but use your own style. When it comes to classics, I think once you know them, you get to have the fun of ripping them apart and then putting them back together again.” BEARFOOT BISTRO 604-932-3433 | bearfootbistro.com