3. Basalt Wine + Salume­ria 604-962-9011, basaltwhistler.com TEQUILA SUN­RISE

Whistler Traveller Magazine - - TASTE OF WHISTLER -

It’s an­other Tequila Sun­rise. But this one won’t leave you with that “hol­low feelin’” and a bang­ing headache, which in­evitably come af­ter con­sum­ing too much grena­dine made with ar­ti­fi­cial flavour­ing. “I de­test the grena­dine prod­uct that most bars use,” says Bar Man­ager Kevin Brod­er­ick. The Basalt ver­sion of this typ­i­cally sickly sweet red syrup is house-made with tart pome­gran­ate juice. Brod­er­ick freezes his rar­efied grena­dine into large, glob­u­lar ice cubes that slowly melt into freshly squeezed or­ange juice mixed with smoky mescal (in place of tequila). The gen­tly hazy sun­rise ef­fect gets bet­ter with time, en­cour­ag­ing you to sip the cock­tail rather than slam it. Pair the cock­tail with a side of clas­sic rock — or a Le­mon Drop shooter. Brod­er­ick also makes a grown-up (vanilla-in­fused) ver­sion of the can­died bach­e­lorette-party favourite.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.