Vancouver Magazine
5 Board Game Cafes to Hit Up in Metro Vancouver
20+ Vancouver Restaurants Offering Valentine’s Day Specials in 2023
Best Thing I Ate All Week: (Gluten-Free!) Fried Chicken from Maxine’s Cafe and Bar
A Radical Idea: Celebrate Robbie Burns With These 3 Made-in-BC Single Malts
Wine Collab of the Week: A Red Wine for Overthinkers Who Love Curry
Dry January Mocktail Recipe: Archer’s Rhubarb Sour
We Asked Vancouverites to Share Their Dating Red Flags: Here Are the Results
5 Things to Do in Vancouver This Week (February 6 to 12)
Photos from Vanmag’s 2023 Power 50 Celebration
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
7 Weekender Bags to Travel the World With in 2023
Protected: The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
5 Super-Affordable Wedding Venues in Metro Vancouver and the Fraser Valley
Two homemade syrup recipes to stock your bar like a professional.
CHERRY SYRUP500g pitted BC Cherries (makes 400mL juice)600mL 2:1 Rich Simple Syrup (1000g white sugar; 500mL hot water)After pitting all the cherries, add to a juicer.You should retrieve 400mL of juice from the recommended amount of cherries, providing they’re juicy and ripe.Meanwhile, add hot water and sugar together, and use a little heat to help bring the mix together.Stir until dissolved.Allow to cool, and add the cherry juice and rich syrup together, stir and store in clean, dated bottles in the fridge for 5-7 days. CHARRED AMERICAN OAK SYRUP35g untreated charred American oak chips (available at Dan’s Homebrew) 500g demerrara sugar (dark raw sugar)500mL coconut water (pulp-free)2 oz BourbonBring the coconut water to a simmer.Using a torch and a heat safe roasting pan, lightly awaken the American oak chips.Add them immediately to the coconut water, and allow to steep covered on low heat for 20 minutes.Add the demerrara sugar (or any raw sugar) and gently stir until dissolved.Strain out the wood chips, and allow to cool completely. Add 2 oz of bourbon to the mix to extend shelf life, and store in clean, dated bottles in the fridge for 7-10 days.