A MAKEOVER for Dive-Bar Clas­sics


Re­mem­ber Sex on the Beach? How about White Rus­sians and Long Is­land Iced Tea? Maybe the crazy ’ 80s were too much of a blur — or per­haps you were too young to re­mem­ber what your par­ents were drink­ing. Be­lieve it or not, all those dive-bar drinks and cheesy cock­tails pop­u­lar­ized by Tom Cruise are now re­ceiv­ing mod­ern craft- cock­tail makeovers with fresh juices, house-made syrups, pre­mium spir­its, proper tech­niques and pre­vi­ously miss­ing in­gre­di­ents that el­e­vate them to the next level. Ev­ery­thing old is new again, but this time the drinks taste so much bet­ter.

1. Bar Oso 604-962-4540, baroso.ca OSO SOUR

The sour might be a time­less clas­sic cock­tail that is easy to love, but it can be just as eas­ily ru­ined when mixed in the wrong pro­por­tions, de­filed with nasty liqueurs or bas­tardized with com­mer­cial juices. Ja­son Red­mond’s ba­con-flavoured sour pushes the edges of com­plex­ity with two parts bour­bon (plus a dash of herbal char­treuse), two parts freshly squeezed le­mon juice and one part maple syrup. Yet his pre­cise tech­niques — which in­clude two shakes (dry and wet) for the egg whites — bring all the el­e­ments back into bal­anced har­mony coated in thick, cas­cad­ing froth. A de­lec­ta­ble gar­nish of chewy ba­con (can­died by the bar man­ager him­self with maple syrup, su­gar, sherry vine­gar and black pep­per) el­e­vates jerky — an­other dive-bar stan­dard — to new heights of ski-re­sort so­phis­ti­ca­tion.

2. FireRock Lounge at The Westin Re­sort & Spa 604-935-4345, gib­bon­swhistler.com /firerock-lounge

CHILI CHO­CO­LATE OLD FASH­IONED The Old Fash­ioned is a clas­sic, pre-Pro­hi­bi­tion whisky cock­tail that tastes divine when made prop­erly, but is re­ally easy to muck up. “Some places will mash the or­ange in­stead of mud­dling the su­gar,” says As­sis­tant Gen­eral Man­ager Azza Flem­ing. “That’s what of­ten makes it di­vey.” There is none of that bit­ter murk­i­ness here, even though the FireRock’s sig­na­ture drink takes many lib­er­ties with the orig­i­nal recipe by adding cho­co­late bit­ters and chili-in­fused sim­ple syrup to Knob Creek bour­bon. Pale golden in colour with an in­tense choco­la­te­o­r­ange nose, the first fiery sip quickly sub­sides into a richly rounded, boozy co­coa fin­ish. It’s no won­der the bar whips up hun­dreds of th­ese easysip­pers ev­ery week.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.