Cult-Fave Milk Bar Just Opened in Nordstrom
Breaking: There’s a New Comfort Food Lunch Pop-up Opening in Gastown
Apparently, Lots of Vancouverites Are Buying Chocolate-Covered Strawberries for Themselves
The Perfect Autumn Cocktail Recipe: Donostia Askatuta
Everything You Need to Know About the BCL’s 2022 Whisky Release
A New Pop-Up Wine Bar Is Coming to Strathcona in November
5 Shows to Catch at the 2023 PuSh Festival
What It’s Like to Be a Figure Skater for Disney on Ice
Ten Black Friday Deals to Check Out Now
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
B.C. Winter Staycation Guide 2023: Everything You Need to Know About Whistler’s Creekside
We Tried It: Indochino’s New Custom Women’s Suits
11 Holiday Gift Ideas from Local, Indigenous-Owned Brands
Nugu Brings design-led, sustainable dinnerware to North America
Though it hails from rugged Islay, it's actually quite floral and a bit citrusy.
The peripatetic Shaun Layton—last seen heeding the siren call of his spiritual home of Spain—has ceded the reins of his perfectly crafted space at Juniper to Max Borrowman, lately of nearby Torafuku and, like Layton, an obsessive of gin. We asked Borrowman to choose a bottle and a drink to kick off his tenure.
Created by Scottish whisky maker Bruichladdich, the premium gin may hail from rugged Islay, but it’s actually quite floral and a bit citrusy. And now that our craft distillers have gotten us used to the idea of $50 for a bottle of gin, it’s a reasonable deal, to boot.
By Max Borrowman, bar managerat Juniper Kitchen and Bar
1½ oz Botanist gin
½ oz Legend Distilling Manitou orange and sumac liqueur
½ oz Fino sherry
1 dash Cascade celery bitters
Stirred on ice. Serve straight up in a martini glass and garnish with a grapefruit twist.