The Dish

Vancouver Magazine - - Contents -

Our favourite sea­sonal drink is a bit of a fire haz­ard.

is amixol­o­gist th­ese days. But to sep­a­rate the real pros from those who blather on about “Pappy,” we sug­gest the ad­di­tion of one thing: ­re. No one has ever said that the Blue Blazer is atrans­for­ma­tive cock­tail—it’s just Scotch, wa­ter, sugar and lemon—but the process, well, there’s the thing. The process in­volves set­ting high-proof whisky (Abe­lour’s A’bunadh is read­ily avail­able) alight and slowly (or not so slowly) pour­ing it sev­eral times be­tween two tankards (steel mugs that are both sel­dom used and the sign of a great bar). And try­ing not to set your hands on ­re. It’s not adrink that ap­pears on many menus—it’s time-con­sum­ing and prob­a­bly ali­a­bil­ity is­sue—but my guess is that if you si­dle up to, say, a pro like Justin Tay­lor at the Cas­cade Room and make a po­lite re­quest, the re­sults will be... il­lu­mi­nat­ing.

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